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Wing Dry Rub Recipe

Avatar photoTim David
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Ingredients
  

  • Savory Base:
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • ½ tsp cayenne optional kick
  • Herby Stuff:
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • ½ tbsp dried rosemary crushed for max flavor
  • Optional Extras:
  • 1 tsp brown sugar a lil’ sweet crust
  • ½ tsp celery salt
  • ¼ tsp ground cumin

Instructions
 

  • Mix It Up
  • Combine all ingredients in a small bowl. Stir until evenly blended—no clumps allowed.
  • Prep the Wings
  • Pat your wings bone-dry with paper towels. Moisture kills crispiness.
  • Rub It In
  • Toss wings in a bowl. Sprinkle the rub generously and massage it into every piece. No wing left behind!
  • Chill (Optional)
  • Let wings sit in the fridge for 30 mins to a few hours for deeper flavor—or cook right away if you're impatient.

Notes

  • Dry Wings = Crispy Skin
  • Don’t Skimp on the Rub – every bite should burst with flavor.
  • No Crowding – wings need space to crisp, not steam.
  • Always Temp Check – look for 165°F internal temp.
  • Tweak It Your Way – adjust spice, herbs, salt to your vibe.