Dry Rub Chicken Wings with Crispy Baking Powder Coating Recipe
These crispy dry rub chicken wings are perfectly seasoned with a flavorful BBQ rub and cooked to golden perfection using either an air fryer or oven. The baking powder ensures an irresistibly crisp skin without frying in oil. Serve with ranch or blue cheese dressing for the ultimate appetizer or game day snack.
- Prep Time: 10 minutes (plus optional overnight drying)
- Cook Time: Air fryer: 16-18 minutes; Oven: 45-50 minutes
- Total Time: 25 minutes (plus optional overnight drying)
- Yield: Approximately 16 wings
- Category: Appetizer
- Method: Air Frying
- Cuisine: American
Ingredients
Wings
- 1 1/2 pounds party chicken wings (680 grams)
- 2 teaspoons aluminum-free baking powder, NOT baking soda
- 1/4 cup everything BBQ rub or store-bought rub, divided (40 grams)
For Cooking
- Neutral oil or cooking spray, for greasing
For Serving
- Ranch or blue cheese dressing
Instructions
- Prep the Wings: Dry the wings thoroughly with paper towels until completely dry to ensure crispiness; alternatively, dry them uncovered on a wire rack in the fridge overnight. Place wings in a large bowl, add baking powder and half of the BBQ rub, then toss to coat evenly, making sure the seasoning reaches all nooks and crannies.
- Air Fryer Directions: Lightly grease the air fryer basket with neutral oil or cooking spray. Arrange wings skin-side up in a single layer; it’s okay if edges touch slightly as wings will shrink. Air fry at 375°F (200°C) for 10 minutes, then flip and cook an additional 6-8 minutes until skin is crispy and the internal temperature reaches 165°F (74°C). Rest wings for 5 minutes to crisp further.
- Oven Directions: Preheat oven to 425°F (218°C). Line a sheet pan with parchment paper or foil and place a greased oven-safe wire rack on top. Arrange wings skin-side up on the rack in a single layer, allowing a little contact at edges. Bake for 25 minutes, flip wings, and continue baking for 20-25 minutes until crispy and internal temperature reaches 165°F (74°C). Remove and rest for 5 minutes for extra crispness.
- Toss & Garnish: Transfer cooked wings to a large bowl, add the remaining BBQ rub, and toss well to coat. Serve immediately with ranch or blue cheese dressing for dipping and enjoy the crispy, flavorful wings.
Notes
- If party wings are unavailable, use whole wings but break them down into drumettes and flats before cooking.
- Drying wings well is critical for crispiness; drying wings uncovered in the fridge overnight on a wire rack enhances this effect.
- Always use fresh aluminum-free baking powder, never baking soda, to avoid bitterness and ensure crispy skin.
- If your air fryer basket is small, cook wings in batches and keep batches warm on a wire rack in a low oven (around 170°F/77°C).
- For extra crispiness, you can broil cooked wings for 1-2 minutes but avoid broiling too long to prevent drying out.
- Recipe yields approximately 16 wings, depending on size.
