American
Air Fryer Chicken Wings Dry Rub
Chicken wings get a salty paprika rub and cook in the air fryer until the skin is crisp. There is no sauce, so the seasoning stays on the skin instead of sliding off.
- Prep
- 15 min
- Cook
- 24 min
- Total
- 39 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- A dry rub keeps the skin crisp, which a wet sauce would soften.
- Baking powder in the rub helps the skin dry out and brown.
- The wings cook in one basket layer, so you can check the temperature easily.
- They work as a main plate or a game-day snack.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
If the wings are frozen, thaw them in the refrigerator first. Pat them very dry with paper towels. Do not rinse the chicken.
- 2
Stir the baking powder, paprika, salt, garlic powder, onion powder, thyme, black pepper, and cayenne in a large bowl. Add the wings and the oil and toss until every piece is coated.
- 3
Heat the air fryer to 380°F. Arrange the wings in a single layer. Cook in two batches if they would stack.
- 4
Air fry for 12 minutes. Turn each wing and cook 8 to 12 minutes more.
- 5
Check the thickest wing in the meat beside the bone, without the probe resting on the bone. The wings are done only when that spot reads 165°F. If they are lower, cook in 3-minute bursts until they hit 165°F.
- 6
Rest the wings 3 minutes on a rack so the skin stays crisp, then serve without sauce.
Pro tips
- Dry skin browns. Wet wings steam and stay pale.
- Leave space between pieces. A crowded basket softens the skin.
- Salt the rub as written. Baking powder is there for texture, not as a salt substitute.
Easy substitutions
- Cayenne
- A pinch of black pepper if you want the rub mild.
- Thyme
- Dried oregano, same amount.
- Baking powder
- An extra teaspoon of cornstarch. The skin will still dry, just a little less.
Storage and reheating
Storage
Refrigerate cooled wings in a covered container for up to 3 days.
Reheating
Air fry at 360°F for 4 to 6 minutes, until the thickest piece is hot and reads 165°F.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 342
- Protein
- 34 g
- Carbs
- 2 g
- Fat
- 22 g
- Fiber
- 1 g
Moderate · Air Fryer · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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