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American dry rub chicken wings with buffalo, BBQ, lemon pepper, and Cajun flavors, photographed on a rustic wood countertop with sauces and serving accessories.

Dry Rub Chicken Wings | Buffalo, BBQ, Lemon Pepper & Cajun

Sam
Crisp, oven- or air-fried chicken wings seasoned with dry rubs instead of sauce. Built for texture, spice balance, and clean flavor.
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Prep Time 15 minutes
Cook Time 45 minutes
Chill Time 2 hours
Course Appetizer
Cuisine American
Servings 4

Equipment

  • Suggested Equipment
  • Rimmed sheet pan
  • Wire rack (fits inside sheet pan)
  • OR basket-style air fryer (5–6 qt)
  • Large mixing bowl
  • Paper towels
  • Instant-read thermometer

Ingredients
  

Ingredients

Chicken

  • 2 –2½ lb chicken wings split, tips removed

Base Dry Rub (Use for all flavors)

  • 2 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika sweet or smoked

Flavor Variations (Choose One)

Buffalo Dry Rub (No Sauce)

  • Base dry rub
  • ½ teaspoon cayenne
  • ½ teaspoon paprika

Optional: ¼ teaspoon vinegar powder

  • BBQ Dry Rub
  • Base dry rub
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • ½ teaspoon mustard powder
  • 1 teaspoon brown sugar

Lemon Pepper

  • Base dry rub
  • 1½ teaspoon cracked black pepper
  • 1½ teaspoon dried lemon peel or lemon pepper seasoning

Cajun / Creole

  • Base dry rub
  • ½ teaspoon cayenne
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme

Instructions
 

Instructions

  • Pat chicken wings completely dry with paper towels until skin appears matte.
  • Combine base dry rub ingredients in a bowl. Add chosen flavor variation and mix thoroughly.
  • Toss wings with dry rub until evenly coated.
  • Refrigerate wings uncovered for 2–12 hours for best texture.

Oven Method

  • Preheat oven to 425°F. Arrange wings on a wire rack set over a rimmed sheet pan.
  • Bake 40–45 minutes, turning once, until wings are deeply browned and crisp.

Air Fryer Method

  • Preheat air fryer to 425°F.
  • Cook wings in a single layer for 20–25 minutes, shaking halfway through.
  • Wings are done when internal temperature reaches 175–185°F.
  • Rest 5 minutes before serving.

Notes

Notes
Airflow is essential; do not overcrowd wings.
Sugar should be used sparingly to prevent burning.
Store cooked wings refrigerated up to 3 days.
Reheat uncovered at 425°F in oven or air fryer until crisp.
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