18 Spicy Buffalo Wild Wing Dry Rub Recipes for Bold Flavors

Zap up your snack game with our sizzling collection of 18 Spicy Buffalo Wild Wing Dry Rub Recipes! Whether you’re a die-hard football fan or just a lover of bold flavors, these mouth-watering dry rubs will transport you straight to the heart of Buffalo. From classic to creative, we’ve got the perfect blend for your next game-day gathering or spontaneous snack attack!

Classic Buffalo Dry Rub Wings

Crisp air, lazy summer afternoons, and the unmistakable aroma of spicy chicken it’s a match made in heaven. As we dive into the heart of wing season, I’m excited to share with you my take on a classic dish that never goes out of style: Buffalo Dry Rub Wings.

Ingredients

• 2 pounds chicken wings (I prefer drumsticks and flats separately for even cooking)
• 1/2 cup all-purpose flour
• 2 tbsp smoked paprika (my go-to for that deep, smoky flavor)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup granulated sugar (yes, you read that right trust me on this one)
• 2 tbsp olive oil (I use a high-quality extra virgin for the best flavor)
• 1 cup Frank’s RedHot sauce (or your preferred buffalo sauce)

Instructions

1. In a large bowl, combine flour, smoked paprika, garlic powder, onion powder, salt, black pepper, and sugar. Whisk until well combined.
2. Add the chicken wings to the dry rub mixture, tossing to coat evenly. Make sure each piece is fully coated this will ensure maximum flavor!
3. Heat olive oil in a large skillet over medium-high heat (around 400F). When hot, add the wing pieces and cook for about 20-25 minutes or until they reach an internal temperature of 165F. Rotate wings halfway through cooking to ensure even browning.
4. While the wings are cooking, prepare the sauce by combining Frank’s RedHot sauce with a tablespoon of water in a separate bowl (you can adjust this ratio to your liking). I prefer it on the spicier side!
5. Once the wings are done, remove them from heat and toss them in the prepared buffalo sauce until they’re fully coated.
6. Transfer the wings to a serving platter or individual plates. Garnish with chopped green onions, if desired it adds a pop of color!

The result is a dish that’s both familiar and elevated: crispy on the outside, juicy on the inside, and bursting with that signature buffalo flavor. Serve these wings at your next game-day gathering or backyard BBQ, and get ready for rave reviews! For an added twist, try tossing them in some toasted chopped nuts or crumbled blue cheese it takes the flavor to a whole new level.

Smoky Chipotle Dry Rub Chicken Wings

Navigating the world of finger foods can be a delightful adventure, and one of the most beloved choices is undoubtedly chicken wings. Among the countless variations, today we’re exploring a recipe that will set your taste buds ablaze: Smoky Chipotle Dry Rub Chicken Wings.

Ingredients

• 2 pounds chicken wings
• 1/2 cup chipotle pepper powder (not smoked or sweetened)
• 2 tablespoons brown sugar
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

1. Mix all the dry rub ingredients (chipotle pepper powder, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper) in a bowl until well combined.
2. Carefully separate the chicken wings into drumettes and flats. Place them in a large bowl or zip-top plastic bag.
3. Pour 1 tablespoon of olive oil over the chicken and gently massage it to ensure even coating.
4. Sprinkle half of the dry rub mixture (about 2-3 tablespoons) evenly over the chicken, making sure each piece is well coated. You can use your hands or a spatula for this step.
5. Refrigerate the wings for at least 2 hours or overnight to allow the flavors to penetrate deep into the meat.
6. Preheat your oven to 400F (200C). Line a baking sheet with aluminum foil and spray it with cooking spray. Arrange the marinated chicken on the prepared baking sheet in a single layer, leaving some space between each piece for even browning.
7. Bake for 30 minutes, then carefully flip the wings over and continue baking for an additional 15-20 minutes or until they reach your desired level of crispiness. To check for doneness, pierce one of the thickest pieces with a meat thermometer; it should read at least 165F (74C).
8. During the last 5 minutes of baking, increase the oven temperature to broil (high). Keep an eye on the wings as they quickly brown and crisp up.

When you take the Smoky Chipotle Dry Rub Chicken Wings out of the oven, they should be golden brown with a tender interior. The chipotle pepper powder adds a deep smokiness without overpowering the other flavors. To make this dish even more exciting, consider serving it with your favorite dipping sauce perhaps a cooling yogurt-based raita or a spicy mango salsa?

Garlic Parmesan Dry Rub Wings

Celebrate game day or a casual get-together with these mouth-watering Garlic Parmesan Dry Rub Wings that will surely be the star of the show. This easy-to-make recipe is perfect for beginners and seasoned cooks alike.

Ingredients

• 2 pounds chicken wings
• 1/2 cup granulated garlic powder
• 1/4 cup dried parsley flakes
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon grated Parmesan cheese
• 2 tablespoons olive oil
• 1 cup all-purpose flour (for dusting)

Instructions

1. Dust the chicken wings evenly with 1/2 cup granulated garlic powder, making sure to coat them thoroughly. Set aside for at least 10 minutes to allow the seasonings to penetrate.
2. Preheat your oven to 400F (200C). Line a baking sheet with aluminum foil or parchment paper, leaving enough space between each wing for even cooking.

When working with dry rubs, remember that less is often more. Avoid over-seasoning, as this can lead to overpowering flavors.

3. In a small bowl, mix together the remaining 1/4 cup granulated garlic powder, dried parsley flakes, salt, and black pepper.
4. Roll each wing in the flour mixture, shaking off any excess. This will help create a crunchy exterior.

For an extra crispy coating, you can chill the floured wings in the refrigerator for 30 minutes before baking.

5. Place the floured wings on the prepared baking sheet, leaving about 1 inch of space between each wing. Drizzle with olive oil and sprinkle with Parmesan cheese.
6. Bake the wings for 25-30 minutes or until they reach an internal temperature of 165F (74C). Rotate the wings halfway through cooking to ensure even browning.

To prevent burning, keep a close eye on the wings during the last 10 minutes of cooking. You can also cover them with foil if necessary.

7. Remove the wings from the oven and let them rest for 5-7 minutes before serving. This allows the juices to redistribute, making them even more tender and flavorful.

The resulting Garlic Parmesan Dry Rub Wings are crispy on the outside, juicy on the inside, and bursting with savory flavors. Serve them hot with your favorite dipping sauce or enjoy as is either way, they’re sure to be a hit!

Honey Sriracha Dry Rub Wings

Gather ’round, wing enthusiasts! Today, we’re tackling the ultimate fusion of sweet and spicy with a recipe that’s sure to become a staple in your kitchen: Honey Sriracha Dry Rub Wings. This mouth-watering dish is perfect for game days, parties, or just a casual night in with friends.

Ingredients

• 2 pounds chicken wings
• 1/4 cup honey
• 2 tablespoons Sriracha sauce
• 2 tablespoons brown sugar
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

1. Preheat your oven to 400F (200C). Line a baking sheet with aluminum foil and spray with cooking spray.
2. In a large bowl, whisk together honey, Sriracha sauce, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper until smooth. Add the chicken wings and toss to coat evenly.
3. Let the wings marinate for at least 30 minutes, or up to 2 hours in the refrigerator. This will allow the flavors to penetrate deep into the meat.
4. When ready to cook, remove the wings from the marinade, allowing any excess to drip off. Place the wings on the prepared baking sheet and drizzle with olive oil.
5. Bake for 25-30 minutes or until the wings reach an internal temperature of 165F (74C). You’ll know they’re done when they’re nicely browned and caramelized.
6. While the wings are baking, prepare your dry rub by combining all the ingredients in a small bowl. Mix well to ensure even distribution.
7. Once the wings are done, remove them from the oven and immediately toss them with the prepared dry rub until evenly coated.

Tips for success: Make sure to let those wings marinate for at least 30 minutes; it’ll make all the difference in flavor! Also, be gentle when tossing the wings with the dry rub you want to avoid breaking any of that delicate meat. And don’t skip the baking step it’s what gives these wings their signature crunch.

And there you have it Honey Sriracha Dry Rub Wings that are sure to satisfy your cravings and impress your friends! The combination of sweet honey, spicy Sriracha, and crunchy dry rub creates a flavor experience like no other. Try them as an appetizer or snack at your next gathering, and get ready for the rave reviews!

Cajun Spice Dry Rub Wings

Elevate your game-day gatherings or casual dinner nights with a finger-licking dish that’s sure to impress. Today, we’re diving into the bold and spicy realm of Cajun cuisine, where flavors are as vibrant as they are bold.

Ingredients

• 2 pounds chicken wings
• 1 cup all-purpose flour
• 2 tbsp Cajun seasoning blend (such as Tony Chachere’s)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional, for added heat)
• 1/4 cup buttermilk
• Vegetable oil for frying

Instructions

1. Mix together the flour, Cajun seasoning blend, garlic powder, onion powder, paprika, and cayenne pepper (if using) in a medium bowl. Set aside.
2. In a separate large bowl, whisk together the buttermilk and a pinch of salt until smooth.
3. Add the chicken wings to the buttermilk mixture and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
4. Preheat the oven to 400F (200C). Line a baking sheet with aluminum foil or parchment paper, leaving enough overhang for easy cleanup.
5. Remove the chicken wings from the buttermilk mixture and shake off any excess. Dredge the wings in the flour mixture, shaking off excess coating, and place them on the prepared baking sheet in a single layer.
6. Bake the wings for 25-30 minutes or until they reach an internal temperature of 165F (74C). If desired, increase oven temperature to broil for an additional 2-3 minutes to crisp the skin. However, keep a close eye on them to avoid overcooking.
7. While the wings are baking, heat about 1/2-inch (1 cm) of vegetable oil in a large skillet over medium-high heat until it reaches 350F (175C). Remove the wings from the oven and carefully place them in the hot oil in batches if necessary. Fry for 5-7 minutes on each side or until golden brown and crispy.
8. Using tongs, remove the fried wings from the oil and place them on a paper towel-lined plate to drain excess oil. Repeat with any remaining wings.
9. Return the wings to the baking sheet (or serving platter) and toss with additional Cajun seasoning blend if desired. Serve immediately.

The result is crispy, spicy, and addictively delicious wings that are sure to become a new favorite at your gatherings. For an added touch of elegance, consider garnishing with fresh scallions or thinly sliced red bell peppers. Alternatively, use these Cajun Spice Dry Rub Wings as the base for a nacho bar or add them to a salad for a spicy kick.

Lemon Pepper Dry Rub Wings

Knock the game out of the park with these mouth-watering Lemon Pepper Dry Rub Wings, perfect for a quick weeknight dinner or a fun game-day gathering. With a tangy lemon pepper seasoning blend and a crispy exterior giving way to juicy chicken, these wings are sure to be a crowd-pleaser.

Ingredients

• 2 pounds chicken wings (drumsticks and flats separated)
• 1 cup all-purpose flour
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon salt
• 1/2 tablespoon black pepper
• 1/4 cup granulated sugar
• 2 lemons, zested and juiced (about 2 tablespoons)
• 2 tablespoons vegetable oil

Instructions

1. In a shallow dish, mix together flour, paprika, garlic powder, onion powder, salt, black pepper, and sugar. Set aside.
2. Rinse the chicken wings under cold water, pat dry with paper towels, and set aside.
3. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat (375F). Once hot, add half of the chicken wings to the skillet and cook for 5-7 minutes on each side, or until crispy golden brown. Repeat with remaining wings.
4. In a small bowl, mix together lemon zest, lemon juice, and 1/2 teaspoon salt. Brush the mixture evenly over both sides of the cooked wings.
5. Add the flour mixture to the skillet (same skillet used for cooking wings) and cook for 1-2 minutes, stirring constantly, until lightly toasted and fragrant. This will enhance the flavor of the dry rub.
6. Return the wings to the skillet with the toasted flour mixture and toss to coat evenly. Cook for an additional 2-3 minutes, or until the dry rub is well combined and sticks to the wings.
7. Remove from heat and let cool slightly before serving.

The Lemon Pepper Dry Rub Wings have a tender, juicy interior and a crispy exterior with just the right amount of crunch. The lemon pepper seasoning adds a bright, citrusy flavor that complements the richness of the chicken perfectly. For a fun twist, serve these wings with a side of creamy blue cheese dressing for dipping.

Spicy Brown Sugar Dry Rub Wings

Autumn is a perfect time to experiment with new flavors and spices, don’t you think? Today, I’m excited to share a recipe that combines the sweetness of brown sugar with the spicy kick of chili powder Spicy Brown Sugar Dry Rub Wings.

Ingredients

• 2 pounds chicken wings
• 1/2 cup brown sugar
• 2 tablespoons chili powder
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar (optional)

Instructions

1. Mix the brown sugar, chili powder, smoked paprika, garlic powder, salt, and black pepper in a bowl until well combined. This dry rub is where the magic happens, so take your time to ensure all the ingredients are evenly mixed.
2. Rinse the chicken wings under cold water, pat them dry with paper towels, and set them aside. Don’t skip this step; drying the wings helps the dry rub adhere evenly.
3. Drizzle the olive oil over the chicken wings and sprinkle the brown sugar-chili powder mixture evenly over both sides of the wings. Make sure to get some of that delicious spice mixture under the skin as well it’s all about even coverage, folks!
4. Line a baking sheet with aluminum foil or parchment paper, leaving enough room for the wings to spread out. Arrange the coated chicken wings on the prepared baking sheet in a single layer.
5. Bake in a preheated oven at 400F (200C) for exactly 25 minutes. Rotate the baking sheet halfway through the cooking time to ensure even browning.
6. After the 25-minute mark, increase the oven temperature to broil (high). This will give your wings that perfect crispy exterior and caramelized flavor. Keep a close eye on them; they’ll be done in about 5-7 minutes.

Once you’ve achieved that golden-brown perfection, remove the wings from the oven and let them cool for a few minutes before serving. If you’re feeling adventurous, drizzle with apple cider vinegar for an extra layer of flavor. These Spicy Brown Sugar Dry Rub Wings are perfect as an appetizer or snack for your next gathering just be prepared for requests for the recipe!

Maple Bourbon Dry Rub Wings

Every summer gathering, barbecue, or sports event deserves a show-stopping appetizer that’s both easy to make and packed with flavor. Enter the perfect union of sweet and savory: Maple Bourbon Dry Rub Wings!

Ingredients

• 2 pounds chicken wings
• 1/4 cup pure maple syrup
• 2 tablespoons bourbon whiskey (optional)
• 2 tablespoons brown sugar
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup all-purpose flour
• Vegetable oil for frying

Instructions

1. Rinse the chicken wings and pat them dry with paper towels to ensure even browning.
2. In a small bowl, whisk together the maple syrup, bourbon (if using), brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper until well combined. This is your dry rub mixture.
3. Coat each chicken wing evenly with the flour, shaking off any excess. This will help the dry rub adhere to the wings.
4. Pour 1-2 inches of vegetable oil into a large skillet or Dutch oven and heat it to 350F (175C). I like to use a thermometer for precise temperature control.
5. When the oil is hot, add 5-6 floured chicken wings to the pan in batches, if necessary. Fry for 8-10 minutes on each side, or until golden brown and cooked through. Repeat with remaining wings.
6. Using tongs, transfer the fried wings to a wire rack set over a baking sheet. Brush each wing evenly with the dry rub mixture using about half of it. This will give them an intense flavor boost.
7. Bake the wings in a preheated oven at 400F (200C) for 10-12 minutes, or until caramelized and sticky.
8. Remove the wings from the oven and brush with any remaining dry rub mixture. Let them cool slightly before serving.

The result is an addictive blend of sweet maple syrup, rich bourbon (if using), and savory spices that will leave your guests begging for more! To take these wings to the next level, consider garnishing with chopped fresh herbs like thyme or rosemary. When you’re short on time, simply bake the wings without frying them just skip step 4 and proceed as instructed.

Herb-Infused Dry Rub Wings

Bringing the heat to your next game day gathering or casual dinner party is easier than you think with these mouthwatering Herb-Infused Dry Rub Wings. With a perfect balance of aromatic herbs and spices, these wings will surely be the star of the show.

Ingredients

• 2 pounds chicken wings
• 1/4 cup olive oil
• 2 tablespoons dried thyme
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh rosemary
• 1/4 cup chopped fresh parsley

Instructions

1. Mix together olive oil, thyme, garlic powder, onion powder, paprika, salt, and black pepper in a small bowl.
2. Add the chopped rosemary and parsley to the bowl and stir until well combined.
3. Place the chicken wings in a large bowl or zip-top bag and pour the herb-infused oil mixture over them. Toss to coat evenly.
4. Cover the bowl with plastic wrap or seal the bag and refrigerate for at least 2 hours or overnight, allowing the flavors to penetrate the meat.
5. Preheat the oven to 400F (200C). Line a baking sheet with aluminum foil or parchment paper and spray with cooking spray.
6. Remove the wings from the marinade, letting any excess liquid drip off. Arrange the wings on the prepared baking sheet in a single layer, leaving about 1 inch of space between each wing.
7. Bake for 25-30 minutes or until the wings are cooked through and caramelized, flipping halfway through the cooking time.

When done right, these Herb-Infused Dry Rub Wings should have a tender, juicy texture with an aromatic blend of herbs that complements their crispy exterior. To elevate the experience, serve them alongside your favorite dipping sauce or as part of a colorful platter featuring carrot sticks, cherry tomatoes, and blue cheese crumbles.

Blackened Dry Rub Wings

Essentially the perfect party appetizer, Blackened Dry Rub Wings are a crowd-pleaser that will leave everyone begging for more. With their crispy exterior and juicy interior, these wings are sure to become a staple in any food lover’s repertoire.

Ingredients

• 2 pounds chicken wings
• 1/2 cup all-purpose flour
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1/4 cup granulated sugar
• 2 tablespoons butter, melted
• 1/4 cup hot sauce (optional)

Instructions

1. Preheat your oven to 400F (200C). Line a baking sheet with aluminum foil or parchment paper, leaving enough room for the wings to spread out.
2. Rinse the chicken wings and pat them dry with paper towels. This step is crucial in ensuring the dry rub adheres evenly.
3. In a large bowl, mix together the flour, paprika, garlic powder, onion powder, salt, black pepper, and sugar until well combined.
4. Add the melted butter to the dry rub mixture and stir until it forms a paste. This will help the seasonings stick to the wings.
5. Remove any excess moisture from the chicken wings by gently shaking them in a paper bag or using a clean kitchen towel. This ensures the dry rub adheres evenly.
6. Add the chicken wings to the bowl with the dry rub mixture and toss until they are evenly coated. Be gentle to avoid tearing the skin.
7. Lay the seasoned wings on the prepared baking sheet in a single layer, leaving some space between each wing for even cooking.
8. Bake the wings in the preheated oven for 25-30 minutes or until they reach an internal temperature of 165F (74C). You can check by inserting a meat thermometer into the thickest part of the wing.
9. While the wings are baking, mix the hot sauce and melted butter together in a small bowl. This step is optional but adds a nice spicy kick to the dish.
10. After the wings have baked for 25-30 minutes, remove them from the oven and brush with the hot sauce-butter mixture (if using). Return the wings to the baking sheet and bake for an additional 5-10 minutes or until crispy on the outside.

The result is a deliciously crispy exterior giving way to juicy, fall-off-the-bone meat. To take it up a notch, serve with celery sticks, blue cheese dressing, and carrot sticks for a classic pub-style snack. Alternatively, try serving them as an appetizer at your next gathering or game day party.

Sweet and Tangy Dry Rub Wings

Mornings are perfect for indulging in a spicy and savory snack that’s sure to satisfy your cravings. Today, we’re diving into the world of wings with a twist Sweet and Tangy Dry Rub Wings! This recipe is a game-changer for those who crave flavor without the mess of sticky sauces.

Ingredients

• 2 pounds chicken wings (drumsticks and flats)
• 1/4 cup granulated brown sugar
• 2 tablespoons smoked paprika
• 2 tablespoons kosher salt
• 1 tablespoon black pepper, freshly ground
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 2 tablespoons olive oil

Instructions

1. Preheat your oven to 425F (220C). While waiting for the oven to heat up, prepare the dry rub by mixing together brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, and onion powder in a small bowl.
2. Rinse the chicken wings under cold water and pat them dry with paper towels. To prevent overcrowding, cook in batches if necessary. Toss the wings with olive oil until they’re evenly coated.
3. Generously sprinkle the prepared dry rub over both sides of each wing, ensuring an even distribution of flavors. You can use your hands or a spatula to gently press the seasoning onto the chicken for better adhesion.
4. Place the seasoned wings on a baking sheet lined with parchment paper in a single layer (do not overcrowd). If cooking in batches, repeat this step.
5. Bake the wings for 30 minutes. After 15 minutes of baking, carefully flip each wing to promote even browning and prevent steaming.
6. While the wings are finishing up in the oven, prepare the sweet and tangy sauce by whisking together apple cider vinegar and honey in a small bowl until smooth.
7. After removing the wings from the oven, toss them gently to redistribute any accumulated juices. Drizzle or brush the prepared sweet and tangy sauce over each wing until they’re evenly coated.
8. Return the wings to the oven for an additional 5-7 minutes, or until the glaze has thickened slightly and caramelized nicely. This step is crucial for achieving that perfect balance of sweet and savory flavors.

The Sweet and Tangy Dry Rub Wings are now ready to be devoured! When served hot, they offer a delightful combination of crispy skin and tender meat, all wrapped up in an irresistible blanket of tangy sweetness. For a creative twist, try serving these wings with a side of creamy blue cheese dressing or a dollop of spicy buffalo sauce for added indulgence.

Fiery Ghost Pepper Dry Rub Wings

Fiery Ghost Pepper Dry Rub Wings Recipe

Hold onto your taste buds as we dive into the spicy world of ghost pepper dry rub wings. This recipe is a perfect blend of smoky heat and savory flavors that will leave you craving for more.

Ingredients

• 2 pounds chicken wings
• 1 cup all-purpose flour
• 2 tbsp ghost pepper powder (adjust to desired heat level)
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions

1. In a large bowl, combine the flour, ghost pepper powder, smoked paprika, garlic powder, salt, and black pepper. Whisk until well combined.
2. Clean and pat dry the chicken wings with paper towels. Toss the wings in the dry rub mixture until evenly coated, shaking off any excess.
3. Heat the olive oil in a large skillet over medium-high heat (375F) for 5 minutes. Add the coated chicken wings to the skillet and cook for 10-12 minutes on each side or until crispy golden brown.
4. Transfer the wings to a baking sheet lined with parchment paper. Bake in a preheated oven at 400F for an additional 15-20 minutes or until cooked through.
5. Remove from heat and let cool for 5 minutes before serving. For added crunch, sprinkle a pinch of flaky sea salt on top.

Tips: To avoid ghost pepper powder’s intense heat, start with a smaller amount (1 tsp) and adjust to taste. Also, ensure the wings are cooked through to prevent any food safety issues. And don’t be shy about the olive oil it helps create that perfect crispy exterior.

The Fiery Ghost Pepper Dry Rub Wings have a delightful balance of smoky heat and savory flavors. The ghost pepper adds an intense kick without overpowering the other ingredients, while the smoked paprika provides a rich, complex depth. Serve these wings at your next gathering or enjoy them as a spicy snack on game day be prepared for rave reviews!

Citrus Zest Dry Rub Wings

Noticing the craving for something tangy and aromatic in the air, I decided to create a recipe that would satisfy our summer vibes. Today, I’m excited to share with you a game-changing dry rub wing recipe infused with the brightness of citrus zest.

Ingredients

• 2 pounds chicken wings
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup freshly squeezed orange zest
• 2 lemons, zested and juiced
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 400F (200C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
2. Rinse the chicken wings and pat them dry with paper towels. This step is crucial in ensuring even browning later on.
3. In a medium bowl, whisk together the flour, sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Set aside for now.
4. Using your fingers or a pastry brush, apply the citrus zest evenly to both sides of each wing. You’ll want about 1/4 cup total for this step.
5. Dredge the wings in the prepared dry rub mixture, shaking off any excess. This is where the magic happens, so make sure not to skip this step!
6. Drizzle the olive oil over the wings and toss them gently to coat. Don’t overdo it you want a nice sheen but not an oily mess.
7. Bake for exactly 30 minutes or until the wings reach your desired level of crispiness. For me, that’s golden brown with a few charred spots.
8. After 25 minutes of baking, rotate the baking sheet to ensure even cooking. You might need to adjust the temperature depending on your oven keep an eye on them!
9. Remove the wings from the oven and let them rest for 5-7 minutes before serving.

The resulting Citrus Zest Dry Rub Wings are nothing short of addictive, with the perfect balance of tangy citrus, savory spices, and crispy texture. To take it to the next level, try serving them alongside a side of creamy blue cheese dressing or carrot sticks for dipping. Your taste buds will thank you!

BBQ Dry Rub Wings

Whether you’re hosting a backyard BBQ or just need a quick snack to fuel your weekend, these mouth-watering wings are sure to be a crowd-pleaser. With their perfect balance of spices and smoky flavor, they’re the ultimate comfort food for any occasion.

Ingredients

• 2 pounds chicken wings
• 1/2 cup BBQ dry rub (see notes)
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup BBQ sauce (optional)

Instructions

1. Preheat your oven to 400F (200C). Line a baking sheet with aluminum foil and spray with cooking spray for easy cleanup.
2. Rinse the chicken wings and pat them dry with paper towels. This will help the rub adhere evenly.
3. In a large bowl, mix together the BBQ dry rub, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper until well combined.
4. Add the olive oil to the bowl and toss the chicken wings to coat them evenly with the spice mixture. Make sure they’re fully coated, but don’t overdo it you want a nice balance of flavors!
5. Arrange the wings on the prepared baking sheet in a single layer, leaving some space between each wing for even cooking.
6. Bake the wings in the preheated oven for 30 minutes. After 30 minutes, increase the oven temperature to broil (high) and cook for an additional 5-7 minutes, or until the skin is crispy and golden brown.
7. While the wings are cooking, heat your BBQ sauce (if using) in a small saucepan over medium-low heat. This will help it thin out and be easier to brush onto the wings.
8. Once the wings are done, remove them from the oven and brush them with the heated BBQ sauce (if using). Toss them gently to coat evenly.

The result is a deliciously crispy exterior giving way to juicy, flavorful meat. These wings are perfect for dipping in your favorite sauce or enjoying on their own. For an extra-special touch, try serving them alongside a side of creamy coleslaw or a refreshing summer salad!

Asian-Inspired Five-Spice Dry Rub Wings

Zest up your next game day gathering or weeknight dinner with these mouthwatering Asian-Inspired Five-Spice Dry Rub Wings. This recipe is a perfect blend of sweet, savory, and spicy flavors that will leave your taste buds craving for more.

Ingredients

• 2 pounds chicken wings
• 1/4 cup granulated sugar
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cayenne pepper (or more to taste)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil

Instructions

1. Preheat the oven to 400F (200C). Line a baking sheet with aluminum foil or parchment paper, leaving enough overhang for easy cleanup.
2. In a small bowl, mix together sugar, soy sauce, brown sugar, cinnamon, cumin, coriander, cayenne pepper, salt, and black pepper until well combined. This is your five-spice dry rub mixture.
3. Rinse the chicken wings and pat them dry with paper towels. Toss the wings in a bowl to coat evenly with the five-spice dry rub mixture, making sure they are fully coated but not over-saturated.
4. Drizzle the vegetable oil over the wings and toss again to ensure even distribution.
5. Arrange the wings on the prepared baking sheet in a single layer. You may need to do this in batches depending on your oven size.
6. Bake for 30 minutes or until the wings are cooked through, flipping them halfway through the cooking time. If you prefer crisper skin, increase the oven temperature to broil (high) and cook for an additional 5-7 minutes, watching closely to avoid burning.
7. Remove the wings from the oven and let them rest for a few minutes before serving.

The result is tender, juicy meat with a crunchy exterior and a depth of flavors that will make you want to repeat this recipe again and again. For an added bonus, serve these wings with a side of pickled ginger or wasabi sauce for a truly Asian-inspired experience.

Jerk Seasoning Dry Rub Wings

Yield to the enticing aroma of Jamaican spices as we delve into a mouth-watering recipe that’s sure to tantalize your taste buds. Jerk seasoning dry rub wings are a staple in many Caribbean households, and with our step-by-step guide, you’ll be able to recreate this flavor sensation in the comfort of your own kitchen.

Ingredients

• 2 pounds chicken wings (about 4-6 wings)
• 1/2 cup jerk seasoning dry rub (store-bought or homemade, see note)
• 2 tablespoons brown sugar
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• Salt and black pepper, to taste

Instructions

1. Mix the jerk seasoning dry rub, brown sugar, salt, and black pepper in a small bowl until well combined.
2. Cut the chicken wings into drumsticks and flats. Pat them dry with paper towels to remove excess moisture.
3. In a large bowl, whisk together the olive oil, garlic, and ginger. Add the chicken wings and toss to coat evenly.
4. Remove the wings from the marinade, letting any excess liquid drip off. Sprinkle both sides of the wings with the jerk seasoning dry rub mixture, making sure they’re evenly coated.
5. Place the wings on a baking sheet lined with parchment paper or aluminum foil. Bake in a preheated oven at 400F (200C) for exactly 30 minutes.
6. Increase the oven temperature to broil (high). Broil the wings for an additional 5-7 minutes, watching carefully to prevent burning. The skin should be crispy and golden brown.
7. Remove the wings from the oven and let them rest for 5 minutes before serving.

Tips:

– For an extra kick, increase the amount of jerk seasoning dry rub or add some diced jalapeos to the marinade.
– To prevent the wings from drying out, make sure to pat them dry with paper towels after cutting and before applying the dry rub.
– If you’re short on time, use store-bought jerk seasoning dry rub instead of making your own.

The result is a mouth-watering dish with a perfect balance of spicy and sweet flavors. The crispy exterior gives way to juicy meat, making each bite a delight. Serve these wings at your next gathering or enjoy them as a snack during the game either way, they’re sure to be a touchdown!

Mustard and Herb Dry Rub Wings

Lately, I’ve been on a mission to perfect the ultimate game-day snack crispy, flavorful chicken wings. Today, we’re tackling the classic combo of mustard and herbs in a dry rub that’s sure to become a staple at your next gathering.

Ingredients

• 2 pounds chicken wings (drumsticks and flats separated)
• 1/4 cup Dijon mustard
• 2 tbsp brown sugar
• 2 tbsp chopped fresh parsley
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/2 tsp paprika
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 400F (200C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
2. In a small bowl, whisk together Dijon mustard, brown sugar, parsley, garlic powder, thyme, paprika, salt, and pepper until well combined. This dry rub is the magic behind these wings take your time to ensure it’s smooth and evenly mixed!
3. Pat the chicken wings dry with paper towels, removing excess moisture for even browning.
4. Toss the wings in the prepared baking sheet, leaving space between each piece. Drizzle the mustard-herb dry rub all over the wings, making sure to coat them evenly don’t be shy, but also avoid overpowering them!
5. Bake for 30 minutes, then carefully flip the wings and continue cooking for an additional 20-25 minutes or until crispy on the outside and cooked through.

Tips: To prevent overcrowding, bake in batches if necessary. Keep an eye on those wings during the last 10 minutes of baking to ensure they don’t overcook. And don’t forget to let them rest for a few minutes before serving this is crucial for retaining that beautiful crunch!

The result? Crispy on the outside, juicy and tender within, with a delightful mustard-herb flavor that’s sure to become your new obsession. Serve these wings at your next gathering, and get ready for rave reviews! You can also experiment by tossing them in buffalo sauce or serving with ranch dressing for an added kick.

Ranch-Seasoned Dry Rub Wings

Lately, we’ve been craving something bold and savory to spice up our game day gatherings. Today, I’m excited to share a mouth-watering recipe that’s sure to be a touchdown with friends and family Ranch-Seasoned Dry Rub Wings!

Ingredients

• 2 pounds chicken wings
• 1 cup ranch seasoning mix (store-bought or homemade)
• 2 tablespoons brown sugar
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

1. Clean and pat dry the chicken wings with paper towels. This step is crucial to ensure even drying and prevent excess moisture from affecting the rub’s adhesion.
2. In a small bowl, mix together the ranch seasoning mix, brown sugar, smoked paprika, garlic powder, salt, and black pepper until well combined.
3. Line a baking sheet with aluminum foil or parchment paper and spray with cooking spray. Arrange the chicken wings on the prepared baking sheet in a single layer, leaving some space between each wing for even air circulation.
4. Generously sprinkle the ranch seasoning mix dry rub evenly over both sides of the chicken wings, making sure to coat them thoroughly. For an extra crispy coating, you can also gently press the rub onto the wings using your hands or a spatula this is where patience and gentle pressure come in handy!
5. Drizzle the olive oil over the dry-rubbed wings and gently toss to coat evenly.
6. Preheat your oven to 400F (200C) with a rack positioned in the upper third of the oven. This will help achieve that perfect crispy exterior and juicy interior. Bake for 30 minutes, then carefully flip the wings over and continue baking for an additional 20-25 minutes or until golden brown.
7. Remove the wings from the oven and let them rest for 5-7 minutes before serving. This is where the anticipation builds as you can’t wait to sink your teeth into those succulent, flavorful bites!

The result? Tender, juicy chicken wings smothered in a rich, savory dry rub that’s sure to become a new favorite among your friends and family. Try serving them with a side of creamy blue cheese dressing or a refreshing coleslaw for the ultimate game-day snack! And don’t forget to get creative with the presentation set up a DIY wing bar with various toppings like diced onions, crumbled bacon, or shredded cheddar cheese for an unforgettable experience.

Summary

Mouth-watering Buffalo Wild Wing flavors are just a click away! Our roundup of 18 Spicy Buffalo Wild Wing Dry Rub Recipes brings bold, finger-lickin’ goodness to your game-day gatherings. Try one (or all!) of these recipes and share your favorites with us in the comments below. Pin this article for later and get ready to ignite some flavor at your next party!