Spicy Dry-Rubbed Chicken Wings
Spicy Dry-Rubbed Chicken Wings are coated with cayenne, garlic, and baking powder before being cooked until crisp in the air fryer. Melted butter adds richness without covering the crunchy skin in a heavy sauce.
Equipment
- Large mixing bowl
- Large Plate
- Serving platter
- Tongs
Ingredients
For the Chicken Wings
- 1 teaspoon Baking Powder
- ¼ teaspoon Garlic Powder
- 1¼ pounds Chicken Wings separated into wingettes and drumettes
- 1 teaspoon Cayenne Pepper
- Black Pepper freshly ground to taste
- Kosher Salt to taste
- 1 tablespoon Unsalted Butter melted
For Serving
- Blue Cheese Dressing
- Carrot Sticks
- Celery Sticks
Instructions
- Arrange the chicken wings in a single layer on a large plate.
- Sprinkle the baking powder, cayenne pepper, and garlic powder evenly over the wings.
- Toss the wings thoroughly with your hands until the skin is evenly coated with the dry mixture.
- Place the wings uncovered in the refrigerator.
- Chill for at least 1 hour or up to overnight.
- Remove the wings from the refrigerator.
- Season them with kosher salt and freshly ground black pepper.
- Preheat the air fryer to 400°F (204°C).
- Arrange the wings upright around the wall of the air fryer basket, allowing them to support one another without being packed too tightly.
- Air fry for approximately 20 minutes.
- Check that the skin is crisp and golden brown.
- Confirm that the thickest part of the chicken has reached an internal temperature of 165°F (74°C).
- Transfer the hot wings to a large mixing bowl.
- Pour the melted butter over the wings.
- Toss until the wings are evenly coated.
- Arrange the wings on a serving platter.
- Serve warm with blue cheese dressing, celery sticks, and carrot sticks.
Classic Buffalo Wings Variation
- Omit the cayenne pepper from the dry seasoning.
- Cook the wings with the baking powder, garlic powder, salt, and black pepper as directed.
- Combine ½ cup mild hot sauce with 4 tablespoons melted unsalted butter.
- Toss the cooked wings with the Buffalo sauce until evenly coated.
- Serve immediately.
Plain Crispy Wings Variation
- Omit the cayenne pepper, garlic powder, and melted butter.
- Coat the wings with the baking powder and season them with salt and black pepper.
- Air fry as directed.
- Serve plain or with your preferred dipping sauce.
Notes & Wine Advice
Serving Suggestions
Serve the wings immediately with blue cheese dressing, celery sticks, and carrot sticks. They work well as a game-day snack, party appetiser, or informal dinner. Add potato wedges, coleslaw, corn on the cob, or a crisp green salad when serving them as a complete meal.Recipe Notes
Use baking powder rather than baking soda, as the two products are not interchangeable here. Leaving the coated wings uncovered in the refrigerator dries the skin and improves crispness. Do not overcrowd the basket, and cook in batches when your air fryer is small.Variations
For Buffalo wings, omit the cayenne and toss the cooked wings with mild hot sauce and melted butter. For plain wings, omit the cayenne, garlic powder, and finishing butter. Smoked paprika, onion powder, or ground cumin can be added to create a different dry rub.Storage
Refrigerate leftover wings in an airtight container for up to three days. Reheat them at 375°F until hot and crisp. Avoid reheating them in a covered container because trapped steam will soften the skin. Do not leave cooked chicken at room temperature for more than two hours.Wine Advice
An off-dry Riesling helps soften the heat from the cayenne while refreshing the palate. An aromatic Gewürztraminer is another suitable choice, especially when the wings are served with creamy blue cheese dressing.Nutrition values
Serving: 5 ounces chicken wings | Calories: 330 kcal | Carbohydrates: 2 g | Protein: 27 g | Fat: 24 g | Saturated Fat: 8 g | Sodium: 480 mg | Sugar: 1 g