Crispy Air Fryer Chicken Wings with Dry Rub — The Easiest, Crunchiest Wings Ever

Few things in life are as satisfying as a perfectly crispy chicken wing — especially when it’s seasoned with a bold, flavorful dry rub. But what if you could get restaurant-level crispiness without deep frying, without a mess, and without tons of oil? That’s exactly what these Crispy Air Fryer Chicken Wings with Dry Rub deliver.

If you’ve ever struggled with soggy wings, uneven cooking, or wings that lack that perfect golden crunch, this recipe changes everything. The air fryer creates a fast-moving convection environment that crisps the chicken skin while keeping the meat juicy and tender. Paired with a powerful dry rub, these wings become the ultimate snack, game-day food, appetizer, or weeknight meal you’ll want again and again.

What makes these wings so addictive is not just their texture — it’s the flavor. The dry rub is smoky, savory, slightly spicy, and customizable. Whether you like your wings sweet, spicy, garlicky, or bold and smoky, this recipe is the perfect canvas.

Let’s dive into the magic behind the crispiness, why the air fryer works so well, and how to build the perfect dry rub.

⭐ Why These Wings Are So Good

• Insanely crispy skin (without frying in oil)
• Fast cooking time thanks to the air fryer
• Flavorful dry rub—zero sauces required
• Uses staple pantry spices
• Naturally low-carb and gluten-free
• No marinating needed
• Works for wings or drumettes

This is one of those recipes that delivers huge flavor with minimal effort.

⭐ The Secret to Super-Crispy Wings

There are three major keys:

1. Pat Dry

Removing moisture is essential. Dry wings = crisp skin.

2. Baking Powder

Just 1 teaspoon helps blister the skin for next-level crunch.

3. High Airflow

The air fryer circulates heat around every side of the wing, creating deep golden color without flipping until halfway.

⭐ Ingredients

For the Wings

• 2 lbs chicken wings (split into flats and drumettes)
• 1 tablespoon olive oil

Dry Rub Seasoning

• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon chili powder
• 1 teaspoon baking powder
• ½ teaspoon cayenne (optional)

Optional Garnishes

• Lime wedges
• Green onion
• Tossed fresh parsley

⭐ Instructions

1. Prep the Wings

Pat wings very dry with paper towels. Place in a bowl. Drizzle with olive oil and toss to coat evenly.

2. Make the Dry Rub

In a small bowl, mix paprika, garlic powder, onion powder, salt, pepper, chili powder, baking powder, and cayenne.

3. Season the Wings

Sprinkle the dry rub over the wings and toss until well coated.

4. Air Fry

Preheat the air fryer to 390°F (200°C).
Arrange wings in a single layer (do not overcrowd).
Cook 10 minutes, flip, then cook another 10–12 minutes until crispy and golden.

5. Serve

Serve immediately with lime wedges, dipping sauces, or extra dry rub on the side.

Crispy Air Fryer Chicken Wings with Dry Rub

Crispy, golden air fryer chicken wings coated in a bold dry rub. Quick, easy, flavorful, and perfectly crunchy without deep frying.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Appetizer, Snack

Cuisine: American

Calories: 70

Ingredients Equipment Method Notes

Ingredients

  

Chicken Wings

• 2 lbs chicken wings split into flats and drumettes
• 1 tbsp olive oil

Dry Rub Seasoning

• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp chili powder
• 1 tsp baking powder not baking soda
• 0.5 tsp cayenne pepper optional

Equipment

• Air fryer
• Mixing bowl
• Tongs

Method

 

1. Pat wings dry with paper towels, then toss with olive oil.
2. Mix all dry rub spices together in a bowl.
3. Coat wings evenly with the dry rub.
4. Preheat air fryer to 390°F (200°C).
5. Arrange wings in a single layer and cook for 10 minutes.
6. Flip wings and cook an additional 10–12 minutes until crispy.
7. Serve warm with lime wedges or dipping sauces.

Notes

For extra crispy wings, cook 2–3 minutes longer. Avoid overcrowding the basket.

⭐ Tips for Guaranteed Crunch

Don’t overcrowd the basket

Wings need airflow to crisp. Cook in batches if needed.

Use baking powder (not baking soda!)

It raises the pH of the skin for better browning.

Flip halfway

Ensures both sides crisp evenly.

Cook a little longer for extra crunch

The beauty of the air fryer is how quickly it browns.

⭐ Flavor Variations

Lemon Pepper Dry Rub

Add lemon zest + cracked black pepper.

Cajun Dry Rub

Add cayenne, oregano, thyme, and smoked paprika.

BBQ Dry Rub

Add brown sugar + smoked paprika.

Garlic Parmesan

Add extra garlic powder and toss finished wings with melted butter + Parmesan.

Sweet Heat

Add 1 tablespoon brown sugar + paprika + chili powder.

⭐ Serving Ideas

Serve wings with:

• Celery sticks
• Ranch or blue cheese
• BBQ sauce
• Honey mustard
• Hot sauce
• Lime wedges

Perfect for game nights, parties, meal prep, or late-night cravings.

⭐ How to Store & Reheat

Store

Up to 4 days in the fridge.

Reheat

Air fryer 5–6 minutes at 375°F until crisp again.

⭐ Nutrition Per Wing (Approx.)

• Calories: 70
• Protein: 6g
• Fat: 4g
• Carbs: 1g

⭐ Why Air Fryer Dry Rub Wings Always Win

These wings aren’t messy, don’t require deep frying, and still deliver restaurant-level crunch. The dry rub creates flavor that sticks to the wing rather than sliding off like sauces. They’re bold, savory, smoky, slightly spicy, and perfectly crisp.

And the best part?
They take less than 25 minutes from start to finish.