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This Dry Rub Recipe for Chicken Wings is easy and has tons of flavor. The best part is that you probably already have all of the ingredients in your pantry. It combines a simple mix of savory flavors making this our go-to chicken wing rub recipe.
If you want to take your chicken wing recipes from good to great, start with a great dry rub. When we are planning to make chicken wings we tend to avoid sugars, like brown sugar or cane sugar, and instead focus on savory and salty flavors. From there, we allow the sauces to add additional flavor. Read on below for our tips for crispy chicken wings.
Table of Contents
Ingredients for Chicken Wing Dry Rub
The goal with any of our seasoning recipes is to create a blend of spices with similar-sized granules for even coating of the chicken wings. This spice blend is meant to be mild in the heat factor.
- Pepper – We prefer coarse black pepper for the larger grain size.
- Chili Powder – The combination of dried chili creates a nice smoky flavor as the wings cook.
- Salt – We prefer kosher salt and strongly recommend you use kosher salt in any cooking versus (iodized) table salt.
- Granulated Garlic – Granulated garlic has slightly larger grain sizes than garlic powder. If all you have is garlic powder use half of the portions as noted in the recipe card.
- Celery Salt – Celery salt adds both salt and the classic celery bite from traditional wing sides. The celery salt really elevates the wing rub flavors.
- Onion Powder – Onion powder adds a nice flavor combination with the garlic.
- Cayenne Pepper – An optional addition that adds heat. If you are sensitive to heat or don’t like it you can leave it out based on your personal preference.
If you want to add more heat to your spice mixture you can add more cayenne or substitute with dried chipotle powder. We tested this recipe with smoked paprika and we do not recommend it as it can tend to get bitter, so we recommend to avoid it.
Recipe Steps
- Combine: Combine all seasonings in a small bowl and stir to combine. Store in a mason jar in a cool dark cupboard to prevent clumping.
- Apply: Plan 1 1/2 tablespoons per pound of chicken wings used. If grilling wings you can add cornstarch to help with a crispy texture mimicking deep-fried wings. Be sure the wings are dried before seasoning.
Chef’s Tip
If you want to get crispy skin on your wings then we recommend you add corn starch to your rub mix. Some recipes will call for baking powder, but corn starch is the active ingredient that creates the crispy perfection so we always recommend corn starch over baking powder.
The ratio is 1 teaspoon of corn starch for every 2 tablespoons of dry rub. You still get the spicy flavors and won’t taste the corn starch. It is an important step if you are baking, smoking, or grilling wings.
Storage and Making Ahead
When storing any dry rub or seasoning use an airtight container. Store in a cool dark cupboard away from direct sunlight which can activate any moisture and create clumping.
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Frequently Asked Questions (FAQ)
In a cool dark place this chicken wing rub will last for up to six months. Keep stored in an airtight container.
What To Make With This Dish
We use this chicken wing seasoning on any chicken wing recipe. From smoked chicken wings to grilled chicken wings, it works on them all. Below are some of our favorites. Don’t forget to try our buttermilk ranch dip as well.
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About Vindulge
Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.
Chicken Wing Dry Rub Recipe
Ingredients
- 3 tablespoons coarse black pepper
- 2 tablespoons chili powder
- 3 teaspoons kosher salt
- 2 teaspoons granulated garlic, (if using garlic powder reduce it to 1 teaspoon)
- 1 ½ teaspoons celery salt
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper, (Optional: for some heat)
- 1 tablespoon corn starch, (Optional: if grilling or smoking, see notes)
Instructions
- Combine: Combine all seasonings in a small bowl and stir to combine. Store in a mason jar in a cool dark cupboard to prevent clumping.
- Apply: Plan 1 1/2 tablespoons of dry rub per pound of chicken wings used. If grilling wings you can add corn starch to help with a crispy texture mimicking deep-fried wings. Be sure the wings are dried before seasoning.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Definitely make this if you want flavorful wings. Even better if grilling them.