Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C). Pat the chicken wings completely dry with paper towels and place them in a large bowl or plastic bag.
- Add the flour, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper to the wings. Shake or toss until they are fully coated with the mixture.
- Line a baking sheet with parchment paper and arrange the coated wings in a single layer with space between each piece. Spritz generously with cooking oil spray.
- Bake for 20 minutes, then flip each wing and spritz again with cooking oil.
- Continue baking for another 10 minutes until the wings are crispy and reach an internal temperature of 165°F (74°C).
- For air fryer method: Preheat air fryer to 400°F (204°C), place wings in basket in a single layer, spritz with oil, and cook for 15 minutes. Flip, spritz again, and cook for an additional 5 minutes until golden and crispy.
- Allow wings to rest for 2 to 3 minutes before serving to let the coating set and juices redistribute.
Notes
Pat chicken wings thoroughly dry before coating - moisture prevents crispiness. Don't skimp on the cooking oil spray as it's essential for achieving that golden, crispy exterior. Use a meat thermometer to ensure wings reach 165°F internal temperature. The dry rub can be prepared ahead and stored in an airtight container. Adjust chili powder or add cayenne for spicier wings, or reduce spices for milder flavor. Make sure wings are arranged in a single layer with space between them for proper air circulation and even crisping.
