Dry Rubbed Chicken Wings

5 from 1 vote

These Dry Rubbed Chicken Wings have all of the best parts of classic Buffalo wings without the mess. They are perfect for gameday gatherings!

Prep Time5

Cook Time30

Resting Time1

Total Time1 35

Course: Appetizer, Main Course

Cuisine: American

Servings: Wings

Calories: 140kcal

At least one hour prior to cooking, trim the tips off the wings, and split into flats and drumettes (if desired).
Apply ½ teaspoon of kosher salt per pound of meat over all of the chicken wings and rest uncovered in the fridge for at least one hour, up to overnight.
While chicken is resting, combine all of the dry rub ingredients in medium mixing bowl and stir to thoroughly combine. Cover and reserve for later steps.
Remove wings from the fridge and pat dry with a paper towel.
Preheat frying oil in a large Dutch oven, heavy bottom pot, or fryer to 350 - 375°F.
Working in batches, gently lower half of the wings into the hot oil to avoid splashing, and fry until golden-brown and crispy, approximately 12 - 15 minutes. Adjust the heat as needed during cooking to maintain a minimum oil temperature of 350°F.
While wings are frying add half of the dry rub mixture to a large mixing bowl. Remove the first batch of wings from the hot oil, and immediately toss with the dry rub to evenly coat. Remove wings from the bowl, and repeat with the remaining rub and second batch of wings. Serve warm.

Serve with carrot and celery sticks, and my recipe for Carolina White Barbecue Sauce (linked above in the blog) on the side!