You’re about to embark on a flavor-packed journey that’ll transform your chicken wings into irresistible masterpieces with our 18 Spicy Buffalo Wild Wing Dry Rub Recipes. Perfect for game day, gatherings, or when you’re just craving that bold, fiery kick, these recipes promise to delight your taste buds. Get ready to spice up your cooking routine—your next favorite wing recipe is just a scroll away!
Spicy Buffalo Dry Rub Wings
Alright, let’s dive into the world of finger-licking, napkin-demanding goodness with these Spicy Buffalo Dry Rub Wings. Perfect for game day, a backyard bash, or when you just need to spice up your life (literally).
Ingredients
- Chicken wings – 2 lbs
- Buffalo dry rub – 3 tbsp
- Baking powder – 1 tbsp
- Salt – 1 tsp
Instructions
- Preheat your oven to 425°F and line a baking sheet with aluminum foil for easy cleanup.
- In a large bowl, toss the chicken wings with baking powder and salt until evenly coated. This combo is the secret to ultra-crispy skin—trust us, it’s a game-changer.
- Arrange the wings on the prepared baking sheet in a single layer, ensuring they’re not touching. Crowding leads to steaming, and we’re not about that soggy life.
- Bake for 45 minutes, flipping the wings halfway through, until they’re golden brown and crispy. If you’re unsure, the internal temp should hit 165°F.
- Immediately toss the hot wings in buffalo dry rub until fully coated. The heat helps the spices cling like they’re meant to be together.
Get ready for wings that pack a punch with every bite—crispy on the outside, juicy on the inside, and loaded with bold, spicy flavor. Serve them with a side of cool ranch or blue cheese dressing to tame the heat, or go all-in with extra dry rub for the brave souls at the table.
Sweet and Spicy Dry Rub Chicken Wings
Oh boy, are you in for a treat that’ll make your taste buds do a happy dance! These Sweet and Spicy Dry Rub Chicken Wings are the perfect blend of fiery kick and sugary sweetness, guaranteed to disappear faster than your last diet resolution.
Ingredients
- Chicken wings – 2 lbs
- Brown sugar – 1/4 cup
- Paprika – 2 tbsp
- Garlic powder – 1 tbsp
- Cayenne pepper – 1 tsp
- Salt – 1 tsp
- Black pepper – 1/2 tsp
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, mix together brown sugar, paprika, garlic powder, cayenne pepper, salt, and black pepper until well combined.
- Add the chicken wings to the bowl and toss them in the dry rub until each wing is evenly coated. Tip: For maximum flavor, let the wings sit in the rub for 10 minutes before baking.
- Arrange the wings on the prepared baking sheet in a single layer, ensuring they’re not touching for even cooking.
- Bake in the preheated oven for 45 minutes, flipping the wings halfway through, until they’re crispy and golden brown. Tip: For extra crispiness, broil the wings for the last 2-3 minutes, but keep an eye on them to prevent burning.
- Remove the wings from the oven and let them rest for 5 minutes before serving. Tip: This rest time allows the juices to redistribute, making the wings even more succulent.
Just imagine biting into these wings: the crispy exterior gives way to juicy, flavorful meat with a perfect balance of sweet and heat. Serve them up with a side of cool ranch or blue cheese dressing to dial down the spice, or go all out and drizzle them with honey for an extra sweet twist.
Garlic Parmesan Dry Rub Wings
Just when you thought chicken wings couldn’t get any more addictive, along comes this Garlic Parmesan Dry Rub to prove you wrong. These wings are the perfect blend of crispy, savory, and just a little bit fancy—because why not dress up your game day snack?
Ingredients
- Chicken wings – 2 lbs
- Garlic powder – 2 tbsp
- Grated Parmesan cheese – 1/2 cup
- Salt – 1 tsp
- Black pepper – 1/2 tsp
- Olive oil – 2 tbsp
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the chicken wings with olive oil until evenly coated. This helps the dry rub stick better.
- In a separate bowl, mix together garlic powder, grated Parmesan cheese, salt, and black pepper.
- Sprinkle the dry rub over the wings, tossing to ensure each wing is generously coated. Don’t be shy—flavor is key!
- Arrange the wings in a single layer on the prepared baking sheet, giving them space to crisp up evenly.
- Bake for 45 minutes, flipping the wings halfway through, until they’re golden brown and crispy.
- Let the wings rest for 5 minutes before serving to lock in those juicy flavors.
Now, these Garlic Parmesan Dry Rub Wings are not just a treat for the taste buds but a feast for the eyes too, with their golden hue and aromatic allure. Serve them up with a side of cool ranch or blue cheese dressing for dipping, or go bold with a spicy aioli to contrast the rich, cheesy goodness. No matter how you choose to enjoy them, one thing’s for sure—these wings are bound to disappear faster than you can say ‘more please!’
Smoky BBQ Dry Rub Wings
Fire up your taste buds because we’re about to dive into a flavor explosion that’ll make your summer cookouts legendary. These Smoky BBQ Dry Rub Wings are the crispy, smoky, slightly sweet, and utterly addictive game-changer you didn’t know you needed.
Ingredients
- Chicken wings – 2 lbs
- Smoky BBQ dry rub – 2 tbsp
- Baking powder – 1 tsp
- Salt – ½ tsp
Instructions
- Preheat your oven to 250°F. This low and slow start is the secret to getting that skin crispy without burning the rub.
- In a large bowl, toss the chicken wings with baking powder and salt. The baking powder is your crispy skin MVP—don’t skip it!
- Arrange the wings on a wire rack over a baking sheet. This setup lets the heat circulate evenly, ensuring every wing is perfectly cooked.
- Bake for 30 minutes at 250°F, then increase the temperature to 425°F and bake for another 40-45 minutes. The initial low temperature renders the fat, while the high finish crisps the skin to perfection.
- Remove the wings from the oven and immediately toss them in the smoky BBQ dry rub while they’re still hot. The heat helps the rub stick and meld into the wings for maximum flavor.
Brace yourself for wings that are crispy on the outside, juicy on the inside, and packed with a smoky BBQ punch that’s downright irresistible. Serve them with a side of cool ranch or blue cheese dressing to cut through the heat, or go rogue and toss them in your favorite hot sauce for an extra kick.
Honey Mustard Dry Rub Wings
Buckle up, buttercups, because we’re about to take your taste buds on a joyride with these Honey Mustard Dry Rub Wings that are so good, they’ll have you licking your fingers and questioning your life choices.
Ingredients
- Chicken wings – 2 lbs
- Honey – ¼ cup
- Dijon mustard – 2 tbsp
- Paprika – 1 tbsp
- Garlic powder – 1 tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Preheat your oven to 400°F (because we’re not savages, we cook at the right temp).
- In a bowl, mix honey, Dijon mustard, paprika, garlic powder, salt, and black pepper until it’s smoother than your pickup lines.
- Toss the chicken wings in the mixture until they’re coated like they’re about to brave a snowstorm.
- Line a baking sheet with parchment paper (trust me, cleanup is a breeze this way).
- Arrange the wings on the baking sheet, giving them some personal space so they can crisp up nicely.
- Bake for 25 minutes, then flip each wing with the care of a bomb defusal expert.
- Bake for another 25 minutes or until the wings are golden brown and crispy enough to make a sound when you tap them.
Dive into these wings and you’ll find them crispy on the outside, juicy on the inside, with a flavor that’s a perfect balance of sweet and tangy. Serve them with a side of cool ranch or blue cheese dressing to dip, or go rogue and drizzle them with extra honey for that sweet tooth satisfaction.
Cajun Style Dry Rub Wings
Kick your taste buds into high gear with these Cajun Style Dry Rub Wings—because why settle for bland when you can have bold? These wings are the perfect excuse to throw a party, even if it’s just for one.
Ingredients
- Chicken wings – 2 lbs
- Paprika – 2 tbsp
- Garlic powder – 1 tbsp
- Onion powder – 1 tbsp
- Cayenne pepper – 1 tsp
- Salt – 1 tsp
- Black pepper – 1 tsp
- Brown sugar – 1 tbsp
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, mix together paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper, and brown sugar until well combined.
- Add the chicken wings to the bowl and toss until each wing is evenly coated with the dry rub. Tip: For extra flavor, let the wings sit in the rub for 30 minutes before baking.
- Arrange the wings on the prepared baking sheet in a single layer, ensuring they’re not touching for even cooking.
- Bake in the preheated oven for 45 minutes, flipping the wings halfway through, until they’re crispy and golden brown. Tip: For extra crispiness, broil the wings for the last 2-3 minutes of cooking.
- Remove from the oven and let rest for 5 minutes before serving. Tip: Serve with a side of cool ranch or blue cheese dressing to balance the heat.
These wings pack a punch with their smoky, spicy, and slightly sweet flavor profile, all while boasting a crispy exterior that gives way to juicy, tender meat inside. Try serving them atop a pile of waffle fries for a meal that’s downright irresistible.
Lemon Pepper Dry Rub Wings
Dive into the zesty world of flavors with these Lemon Pepper Dry Rub Wings, where every bite is a crispy, tangy, and slightly spicy adventure that’ll have your taste buds doing a happy dance. Perfect for game day or just because you deserve something delicious, these wings are a no-fuss, high-reward kind of deal.
Ingredients
- Chicken wings – 2 lbs
- Lemon pepper seasoning – 2 tbsp
- Garlic powder – 1 tsp
- Salt – 1 tsp
- Olive oil – 1 tbsp
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the chicken wings with olive oil until they’re lightly but evenly coated.
- Sprinkle the lemon pepper seasoning, garlic powder, and salt over the wings, then toss again to ensure every wing is generously coated. Tip: For extra flavor, let the wings marinate in the rub for 30 minutes before baking.
- Arrange the wings in a single layer on the prepared baking sheet, making sure they’re not touching to ensure crispiness.
- Bake for 45-50 minutes, flipping the wings halfway through, until they’re golden brown and crispy. Tip: For extra crispiness, broil the wings for the last 2-3 minutes, but keep an eye on them to prevent burning.
- Let the wings rest for 5 minutes before serving to allow the flavors to meld beautifully. Tip: Serve with a side of cool ranch or blue cheese dressing to balance the heat.
How these wings turn out is nothing short of magical—crispy on the outside, juicy on the inside, with a punch of lemon pepper that’s bold but not overpowering. Try serving them atop a bed of crisp greens for a surprising twist on a salad, or keep it classic with celery sticks and your favorite dip.
Maple Bourbon Dry Rub Wings
Who knew that wings could get any more irresistible? These Maple Bourbon Dry Rub Wings are here to prove that wrong, with a smoky, sweet, and slightly boozy kick that’ll have you licking your fingers clean. Perfect for game day, BBQ season, or any day that ends in ‘y’.
Ingredients
- Chicken wings – 2 lbs
- Maple syrup – ¼ cup
- Bourbon – 2 tbsp
- Smoked paprika – 1 tbsp
- Garlic powder – 1 tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, whisk together maple syrup and bourbon until well combined.
- Add chicken wings to the bowl and toss until evenly coated. Tip: Letting them marinate for 30 minutes will deepen the flavors.
- In a small bowl, mix smoked paprika, garlic powder, salt, and black pepper to create your dry rub.
- Sprinkle the dry rub over the wings, tossing to ensure each wing is generously coated. Tip: Use your hands for even distribution.
- Arrange the wings on the prepared baking sheet in a single layer, ensuring they’re not touching.
- Bake for 45 minutes, flipping halfway through, until the wings are crispy and golden brown. Tip: For extra crispiness, broil for the last 2-3 minutes.
These wings are a masterpiece of texture—crispy on the outside, juicy on the inside, with a flavor that’s a bold dance of sweet, smoky, and spicy. Try serving them with a side of cool, creamy blue cheese dressing to balance the heat, or pile them high on a platter for a crowd-pleasing appetizer.
Asian Zing Dry Rub Wings
Craving something that’ll kick your taste buds into high gear? These Asian Zing Dry Rub Wings are here to save your snack game with a punch of flavor that’s bold, spicy, and utterly irresistible. Perfect for game day, movie night, or any time you’re feeling a little extra.
Ingredients
- Chicken wings – 2 lbs
- Brown sugar – 2 tbsp
- Garlic powder – 1 tsp
- Ginger powder – 1 tsp
- Cayenne pepper – ½ tsp
- Soy sauce – 1 tbsp
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, mix together brown sugar, garlic powder, ginger powder, and cayenne pepper until well combined.
- Add the chicken wings to the bowl, tossing them in the dry rub until each wing is evenly coated. Tip: For maximum flavor, let the wings sit in the rub for 10 minutes before baking.
- Arrange the wings on the prepared baking sheet in a single layer, ensuring they’re not touching for even cooking.
- Bake in the preheated oven for 25 minutes, then flip each wing and bake for another 20 minutes until crispy and golden. Tip: For extra crispiness, broil the wings for the last 2 minutes of cooking.
- While the wings are baking, mix soy sauce with 1 tbsp of water in a small bowl to create a light glaze.
- Once the wings are done, brush them lightly with the soy sauce glaze for an added umami kick. Tip: Serve immediately to enjoy the perfect contrast of crispy skin and juicy meat.
Zesty, spicy, and with just the right amount of sweetness, these wings are a flavor explosion waiting to happen. Pair them with a cool cucumber salad or dive in as is—no regrets, only deliciousness.
Caribbean Jerk Dry Rub Wings
Alright, let’s dive into a flavor explosion that’ll make your taste buds do the cha-cha! Caribbean Jerk Dry Rub Wings are here to turn your ordinary wing night into a tropical fiesta, no passport required.
Ingredients
- Chicken wings – 2 lbs
- Brown sugar – 2 tbsp
- Paprika – 1 tbsp
- Garlic powder – 1 tsp
- Onion powder – 1 tsp
- Ground allspice – 1 tsp
- Cayenne pepper – ½ tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, mix together brown sugar, paprika, garlic powder, onion powder, ground allspice, cayenne pepper, salt, and black pepper to create your jerk dry rub.
- Add the chicken wings to the bowl and toss them until they’re evenly coated with the dry rub. Tip: For maximum flavor, let the wings sit in the rub for 10 minutes before baking.
- Arrange the wings in a single layer on the prepared baking sheet, ensuring they’re not touching for even cooking.
- Bake for 25 minutes, then flip the wings and bake for another 20-25 minutes until crispy and golden brown. Tip: For extra crispiness, broil the wings for the last 2-3 minutes, but keep an eye on them to prevent burning.
- Remove from the oven and let them rest for 5 minutes before serving. Tip: This rest period allows the juices to redistribute, making the wings even more succulent.
Just imagine biting into these wings: the crispy exterior gives way to juicy, flavorful meat with a perfect balance of sweet, spicy, and smoky. Serve them with a side of cool, creamy ranch or a tangy mango salsa to complement the heat. Either way, you’re in for a treat that’ll transport you straight to the islands!
Herb Crusted Dry Rub Wings
Ready to elevate your wing game to legendary status? These Herb Crusted Dry Rub Wings are the crispy, herby, flavor-packed heroes your snack table deserves, and they’re about to become your new obsession.
Ingredients
- Chicken wings – 2 lbs
- Olive oil – 2 tbsp
- Garlic powder – 1 tbsp
- Dried thyme – 1 tsp
- Dried rosemary – 1 tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the chicken wings with olive oil until evenly coated. This ensures every nook and cranny gets seasoned.
- In a small bowl, mix together garlic powder, dried thyme, dried rosemary, salt, and black pepper to create your dry rub.
- Sprinkle the dry rub over the wings, then toss again to ensure each wing is generously coated. Tip: For extra flavor, let the wings sit with the rub for 10 minutes before baking.
- Arrange the wings in a single layer on the prepared baking sheet, making sure they’re not touching. This helps them crisp up evenly.
- Bake for 45-50 minutes, flipping halfway through, until the wings are golden brown and crispy. Tip: For extra crispiness, broil for the last 2-3 minutes, but watch closely to avoid burning.
- Let the wings rest for 5 minutes before serving. This allows the juices to redistribute, ensuring every bite is moist and flavorful.
Mmm, these wings are a textural dream—crispy on the outside, juicy on the inside, with a herby aroma that’ll have everyone hovering around the oven. Serve them with a side of cool ranch or blue cheese dressing to dip, or go rogue and toss them in your favorite hot sauce for an extra kick.
Chili Lime Dry Rub Wings
Yowza! If you’re on the hunt for a flavor-packed snack that’ll make your taste buds do a happy dance, you’ve just hit the jackpot. These Chili Lime Dry Rub Wings are the perfect combo of zesty, spicy, and downright addictive, guaranteed to be the star of any game day or backyard bash.
Ingredients
- Chicken wings – 2 lbs
- Chili powder – 2 tbsp
- Lime zest – 1 tbsp
- Salt – 1 tsp
- Brown sugar – 1 tbsp
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- In a small bowl, mix together the chili powder, lime zest, salt, and brown sugar until well combined.
- Pat the chicken wings dry with paper towels to ensure the rub sticks better.
- Evenly coat the wings with the dry rub mixture, making sure each wing is fully covered.
- Arrange the wings on the prepared baking sheet in a single layer, ensuring they’re not touching for even cooking.
- Bake for 45 minutes, flipping the wings halfway through, until they’re crispy and golden brown.
- Let the wings rest for 5 minutes before serving to lock in those juicy flavors.
Voilà! These wings are a crispy, tangy, and slightly sweet masterpiece that’ll have everyone reaching for more. Serve them up with a cool ranch dip or pile them high on a platter with extra lime wedges for that Instagram-worthy presentation.
Ranch Seasoned Dry Rub Wings
Hold onto your hats, folks, because we’re about to dive into a flavor explosion that’ll make your taste buds do a happy dance. These Ranch Seasoned Dry Rub Wings are the crispy, herby, slightly tangy bite of heaven you didn’t know you needed in your life.
Ingredients
- Chicken wings – 2 lbs
- Ranch seasoning mix – 1 packet (1 oz)
- Baking powder – 1 tbsp
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the chicken wings with baking powder until evenly coated. This little trick ensures they’ll come out extra crispy.
- Sprinkle the ranch seasoning mix over the wings, tossing again to coat every nook and cranny. No wing left behind!
- Arrange the wings in a single layer on the prepared baking sheet, giving them some space to breathe. Crowding leads to steaming, and we’re not about that life.
- Bake for 45-50 minutes, flipping halfway through, until the wings are golden brown and crispy. Patience is key here—good things come to those who wait.
- Let the wings rest for 5 minutes before serving. This allows the juices to redistribute, making every bite as juicy as the last.
Ready to rock your world? These wings come out with a crunch that’s music to your ears and a ranch flavor that’s bold without being overbearing. Serve them up with a side of cool blue cheese dressing or go rogue and toss them in a salad for a protein-packed punch.
Buffalo Blue Cheese Dry Rub Wings
Craving something that packs a punch and leaves your taste buds dancing? These Buffalo Blue Cheese Dry Rub Wings are your ticket to flavor town, no passport required. Perfect for game day or any day you feel like turning up the heat (literally).
Ingredients
- Chicken wings – 2 lbs
- Buffalo sauce – ½ cup
- Blue cheese crumbles – ¼ cup
- Garlic powder – 1 tbsp
- Paprika – 1 tbsp
- Salt – 1 tsp
Instructions
- Preheat your oven to 400°F. Line a baking sheet with foil for easy cleanup.
- In a large bowl, toss the chicken wings with garlic powder, paprika, and salt until evenly coated. Tip: For extra crispy wings, pat them dry with paper towels before seasoning.
- Arrange the wings on the prepared baking sheet in a single layer. Bake for 45 minutes, flipping halfway through, until golden and crispy.
- Transfer the baked wings to a clean bowl. Pour the buffalo sauce over the wings and toss to coat evenly. Tip: Wear gloves to avoid staining your hands with the vibrant sauce.
- Sprinkle the blue cheese crumbles over the sauced wings while they’re still hot, allowing the cheese to slightly melt. Tip: For an extra kick, add a pinch of cayenne pepper to the dry rub.
Unbelievably crispy on the outside, tender on the inside, and loaded with bold flavors, these wings are a crowd-pleaser. Serve them with celery sticks and a side of ranch dressing to cool down the heat, or go all in with extra blue cheese crumbles on top for the cheese lovers.
Teriyaki Glazed Dry Rub Wings
Now, let’s talk about wings that’ll make your taste buds do a happy dance—Teriyaki Glazed Dry Rub Wings. These aren’t just any wings; they’re a crispy, sticky, sweet-and-savory masterpiece that’s ridiculously easy to whip up. Perfect for game day, or any day you feel like treating yourself.
Ingredients
- Chicken wings – 2 lbs
- Brown sugar – 1/4 cup
- Paprika – 1 tbsp
- Garlic powder – 1 tsp
- Salt – 1 tsp
- Teriyaki sauce – 1/2 cup
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, mix brown sugar, paprika, garlic powder, and salt to create your dry rub.
- Toss the chicken wings in the dry rub until they’re evenly coated. Tip: For extra crispy wings, let them sit in the rub for 10 minutes before baking.
- Arrange the wings on the prepared baking sheet in a single layer, ensuring they’re not touching.
- Bake for 25 minutes, then flip each wing and bake for another 20 minutes until golden and crispy.
- While the wings bake, warm the teriyaki sauce in a small saucepan over low heat for about 5 minutes, stirring occasionally.
- Once the wings are done, toss them in the warm teriyaki sauce until fully glazed. Tip: For a thicker glaze, simmer the sauce for a few extra minutes before tossing.
- Serve immediately. Tip: Garnish with sesame seeds and sliced green onions for an Instagram-worthy presentation.
Crunchy on the outside, juicy on the inside, and glazed to perfection, these wings are a flavor explosion. Serve them with a side of cool, creamy ranch or go bold with a spicy sriracha mayo dip.
Hot Honey Dry Rub Wings
These wings are the life of the party, and by party, I mean your mouth. They’re the perfect blend of spicy, sweet, and everything nice, guaranteed to make your taste buds dance the cha-cha.
Ingredients
- Chicken wings – 2 lbs
- Paprika – 2 tbsp
- Garlic powder – 1 tbsp
- Salt – 1 tsp
- Black pepper – 1 tsp
- Hot honey – ½ cup
Instructions
- Preheat your oven to 400°F. This ensures your wings get crispy without turning into charcoal.
- In a large bowl, mix paprika, garlic powder, salt, and black pepper. This is your dry rub – the secret to flavor town.
- Add chicken wings to the bowl and toss until evenly coated. No wing left behind!
- Place wings on a baking sheet lined with parchment paper, ensuring they’re not touching. Crowding leads to steaming, not searing.
- Bake for 45 minutes, flipping halfway through. This is the golden rule for even crispiness.
- Remove wings from the oven and drizzle with hot honey while still hot. The heat helps the honey cling like a stage-five clinger.
Velvety crispy on the outside, juicy on the inside, these wings are a flavor explosion. Serve them with a side of cool ranch or blue cheese to dial down the heat, or go full throttle and double dip in more hot honey. Because why not?
Mango Habanero Dry Rub Wings
Zesty doesn’t even begin to cover it—these Mango Habanero Dry Rub Wings are about to take your taste buds on a tropical rollercoaster with a spicy kick that’ll have you coming back for more. Perfect for when you’re craving something sweet, spicy, and utterly irresistible.
Ingredients
- Chicken wings – 2 lbs
- Mango powder – 2 tbsp
- Habanero powder – 1 tsp
- Brown sugar – 1 tbsp
- Salt – 1 tsp
- Paprika – 1 tsp
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, mix together mango powder, habanero powder, brown sugar, salt, and paprika until well combined.
- Add the chicken wings to the bowl and toss until each wing is evenly coated with the dry rub. Tip: For maximum flavor, let the wings sit with the rub for 10 minutes before baking.
- Arrange the wings on the prepared baking sheet in a single layer, ensuring they’re not touching for even cooking.
- Bake for 25 minutes, then flip the wings and bake for another 20 minutes until crispy and golden brown. Tip: For extra crispiness, broil for the last 2 minutes, but watch closely to avoid burning.
- Let the wings rest for 5 minutes before serving to allow the flavors to meld beautifully. Tip: Serve with a side of cool yogurt or ranch to balance the heat.
These wings pack a punch with their fiery habanero heat, sweet mango undertones, and a satisfying crunch that’s downright addictive. Try serving them atop a crisp salad for a spicy twist on game day favorites.
Classic Buffalo Dry Rub Wings
Ever had one of those days where only something spicy, crispy, and utterly indulgent will do? Well, buckle up, buttercup, because these Classic Buffalo Dry Rub Wings are about to take your taste buds on a joyride they won’t forget!
Ingredients
- Chicken wings – 2 lbs
- Baking powder – 1 tbsp
- Salt – 1 tsp
- Garlic powder – 1 tsp
- Paprika – 1 tsp
- Cayenne pepper – 1 tsp
Instructions
- Preheat your oven to 250°F. This low and slow start is the secret to getting that skin crispy without the fryer.
- In a large bowl, toss the chicken wings with baking powder, salt, garlic powder, paprika, and cayenne pepper until evenly coated. Tip: For maximum flavor, let the wings sit with the rub for 10 minutes before baking.
- Arrange the wings on a wire rack set over a baking sheet. This setup allows air to circulate around the wings, crisping them up evenly.
- Bake the wings at 250°F for 30 minutes, then increase the oven temperature to 425°F and bake for another 40-50 minutes, or until the skin is golden and crispy. Tip: Don’t skip the temperature jump—it’s the magic behind the perfect texture.
- Let the wings rest for 5 minutes before serving. This brief pause lets the juices redistribute, ensuring every bite is as flavorful as the last.
Dive into these wings and you’ll be greeted with a crunch that gives way to juicy, spicy perfection. Serve them with a side of cool ranch or blue cheese dressing to dial down the heat, or go all in with extra cayenne for those who dare.
Conclusion
Variety is the spice of life, and our roundup of 18 Spicy Buffalo Wild Wing Dry Rub Recipes delivers just that! Whether you’re craving heat or flavor, there’s a recipe here to satisfy. We’d love to hear which one becomes your go-to—drop a comment below. Loved this collection? Share the love on Pinterest and spread the word to fellow wing enthusiasts!
