Dry-Rubbed Chicken Wings
These Dry-Rubbed Chicken Wings have all of the best parts of traditional Buffalo wings without all of the mess! They are perfect for gameday gatherings, parties, or to satisfy your next craving for chicken wings. These are irresistibly crunchy, and a homemade dry rub is jam-packed with flavor. You're not going to want to miss this one!
Ingredients for Dry Rubbed Chicken Wings
Dry Rub Ingredients
This is a basic yet flavorful dry rub that was designed to highlight the natural flavor of the chicken. This is made with seasonings that you likely already have on hand. Feel free to customize this and make substitutions to fit your tastes!
- Paprika
- Smoked Paprika
- Light Brown Sugar
- Granulated Garlic
- Oregano
- Cayenne
- Kosher Salt
- Black Pepper
Chicken Wings
To make the chicken wings, all you need is the wings, some kosher salt, oil for frying, and the prepared dry rub! That's the beauty of this recipe-it's really simple, but you get a ton of texture and flavor out of it with none of the mess of traditional wings!
As far as salting the chicken goes, I have done numerous tests with dry brining the wings the night before, salting them right before frying, and salting them an hour before. I have found that the best method is to salt the chicken an hour before frying. This gives the salt enough time to completely dissolve and season the skins, and you don't need to do an overnight rest. The wings get so crispy in the fryer that you don't really see much benefit from the extra dryness that an overnight dry brine yields.
Serving Suggestions
I like to pair these wings with my recipe for Carolina White Barbecue Sauce. This is my (very loose) take on an Alabama White style barbecue sauce, and it goes great on chicken (or anything really!) It's the perfect dipping sauce for these wings and a fantastic change of pace from regular old blue cheese or ranch dressing!
Pairings
Here are a few of my side dishes and entertaining recipes that pair really well with these hot wings!
- Crunchy Pepper Slaw is a light and refreshing family favorite recipe that is perfect for just about any cookout!
- Diner Inspired Macaroni and Cheese is another classic that you don't want to miss.
Did you make this recipe for Dry Rubbed Chicken Wings?
Let me know in the comments below how yours turned out, and don't forget to leave a rating!
Recipe
Dry Rubbed Chicken Wings
Equipment
- Medium Mixing Bowl
- Large Mixing Bowl To toss the wings and dry rub
- Dutch Oven, Large Pot, or Fryer
- Kitchen Tongs
Ingredients
Chicken Wings
- 2 - 3 Lbs. Chicken Wings Whole or split into flats and drumettes
- ½ teaspoon Kosher Salt Per Pound of Meat Applied 1 Hour Prior to Cooking
- 48 oz. Peanut Oil For Frying
Dry Rub
- ¾ Tablespoons Paprika
- 1 Teaspoon Oregano
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Smoked Paprika
- ½ Teaspoon Granulated Garlic
- ½ Teaspoon Light Brown Sugar
- ¼ Teaspoon Black Pepper
- 1 Pinch Cayenne Pepper
Instructions
- At least one hour prior to cooking, trim the tips off the wings, and split into flats and drumettes (if desired).
- Apply ½ teaspoon of kosher salt per pound of meat over all of the chicken wings and rest uncovered in the fridge for at least one hour, up to overnight.
- While chicken is resting, combine all of the dry rub ingredients in medium mixing bowl and stir to thoroughly combine. Cover and reserve for later steps.
- Remove wings from the fridge and pat dry with a paper towel.
- Preheat frying oil in a large Dutch oven, heavy bottom pot, or fryer to 350 - 375°F.
- Working in batches, gently lower half of the wings into the hot oil to avoid splashing, and fry until golden-brown and crispy, approximately 12 - 15 minutes. Adjust the heat as needed during cooking to maintain a minimum oil temperature of 350°F.
- While wings are frying add half of the dry rub mixture to a large mixing bowl. Remove the first batch of wings from the hot oil, and immediately toss with the dry rub to evenly coat. Remove wings from the bowl, and repeat with the remaining rub and second batch of wings. Serve warm.
Loved these wings! Perfect paired with the carolina white sauce recipe!