Z Dry Rub Wings Recipe

Combine dry rub

In a medium bowl, whisk together paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, cumin, cayenne, and ground mustard until evenly blended and no brown sugar lumps remain.

Prepare wings

Pat the wings completely dry with paper towels. Removing surface moisture helps the skin crisp. If wings are whole, cut at the joints to separate drumettes and flats and discard tips or save for stock.

Coat with baking powder and oil

Place wings in a large bowl or zip-top bag. Sprinkle the baking powder evenly over the wings, add the teaspoon of oil, and toss or shake until every piece has a light, even coating. The baking powder raises the pH and promotes extra-crispy skin when baked or roasted.

Apply the dry rub

Sprinkle the prepared dry rub over the wings in batches, then use your hands or tongs to rub the seasoning into every surface so the sugar and spices adhere. Reserve any leftover rub for serving or future use.

Rest before cooking (optional)

For best flavor penetration, arrange seasoned wings on a wire rack set over a baking sheet and refrigerate, uncovered, for 30 minutes to 2 hours. This also helps dry the skin for crisping. If short on time, proceed immediately.

Bake for crispy wings

Preheat oven to 425°F (220°C). Arrange wings skin-side up on a wire rack set over a rimmed baking sheet, spacing pieces so air circulates. Bake on the middle rack for 25 minutes, then flip and bake another 10–15 minutes until skin is deep golden-brown and an instant-read thermometer reads 165°F (74°C) in the thickest part. If you prefer extra crisp, broil 1–2 minutes, watching carefully to avoid burning.

Alternative: Air-fryer method

Preheat air fryer to 400°F (200°C). Place wings in a single layer (cook in batches if needed). Air-fry for 20–25 minutes, shaking or turning halfway, until crisp and internal temperature is 165°F (74°C).

Finish and serve

Transfer wings to a serving plate. If using, squeeze half a lemon over the hot wings for brightness or sprinkle a light pinch of extra salt to taste. Serve hot with your choice of dipping sauces (ranch, blue cheese, or leftover dry rub mixed into yogurt).