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Dry Rub Air Fryer Chicken Wings

Yummy air fryer chicken wings made with a sweet and spicy Memphis-style dry rub.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine American
Servings 2 people
Calories 2093.1 kcal

Equipment

  • 1 Air Fryer A spacious model is beneficial for even cooking.
  • 1 Large Mixing Bowl
  • 1 Whisk
  • 1 Tongs For handling and flipping wings.
  • 1 Instant-Read Thermometer Crucial for ensuring doneness.

Ingredients
  

Main

  • 1 tablespoon dark brown sugar
  • 1 tablespoon sweet paprika
  • ½ tablespoon kosher salt or to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon poultry seasoning or to taste
  • ½ teaspoon mustard powder
  • ½ teaspoon freshly ground black pepper
  • 8 chicken wings or more as needed

Instructions
 

  • Preheat the air fryer to 350 degrees F (175 degrees C).
  • Meanwhile, whisk brown sugar, paprika, salt, garlic powder, onion powder, poultry seasoning, mustard powder, and pepper together in a large bowl. Dotdash Meredith Food Studios
  • Toss in chicken wings and rub seasonings into chicken with your hands until fully coated. Dotdash Meredith Food Studios
  • Arrange wings in the air fryer basket, standing them up on their ends and leaning against each other and the wall of the basket. Dotdash Meredith Food Studios
  • Cook in the preheated air fryer until wings are cooked through, tender inside and golden brown and crisp on the outside, about 30 to 35 minutes. Transfer wings to a plate and serve hot. Dotdash Meredith Food Studios

Notes

Achieving truly crispy air-fried wings hinges on a few key factors. First, ensure the wings are as dry as possible before applying the rub; pat them thoroughly with paper towels. Second, do not overcrowd the air fryer basket; cook in batches if necessary to allow for proper air circulation, which is essential for crisping. Flipping the wings halfway through cooking also aids in even browning. For an even crispier skin, consider increasing the temperature to 400°F (200°C) for the final 3-5 minutes. Always check the internal temperature to ensure the chicken reaches 165°F (74°C). A touch of baking powder (1 tsp per pound of wings) mixed into the dry rub can also help achieve a remarkably crispy skin by raising the skin's pH, breaking down proteins, and promoting browning.