Recipes AirfryerAir Fryer Dry Rub Chicken Wings
No sauce, no mess — just crispy air fryer chicken wings with a bold garlic-paprika dry rub. The two-temperature method cooks them through, then blasts the skin crisp, so you get crackly wings with deep savory flavor.
These are perfect when you want the crunch and spice without sticky fingers. Serve with a dip on the side if you like.
Ingredients
Instructions
Season
Pat the wings dry and toss with the paprika, garlic powder, salt and pepper until evenly coated.
First cook
Arrange in a single layer without overlapping and air fry at 360°F for 15 minutes, flipping halfway.
Crisp
Turn the heat up to 400°F and cook 5 more minutes, until the skin is deep golden and crisp and the wings reach 165°F.
- The two-temperature method is the trick: cook through low, crisp high.
- Drying the wings well is essential for crispy skin.
- Double the rub and keep it on hand for next time.
Frequently asked
How do you make dry rub wings crispy in the air fryer?
Dry the wings, season, cook at 360°F for 15 minutes, then finish at 400°F for 5 minutes. Don't crowd the basket.
What's a good dry rub for wings?
Start with paprika, garlic powder, salt and pepper. Add brown sugar, cayenne or chili powder to taste.
Do I need oil for dry rub wings?
Barely — a light spray helps the rub adhere and crisp, but the wings render their own fat.
