Bobby Flay Dry Rub Chicken Wings Recipe

This Bobby Flay Dry Rub Chicken Wings Recipe is a crispy and flavorful recipe, which is made with paprika and cayenne pepper. It’s the perfect game day snack, ready in about 1 hour.

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Bobby Flay Dry Rub Chicken Wings Ingredients

Dry Rub Baked Chicken Wings

2 lbs chicken wings or wings and drumsticks
2 tbsp olive oil or avocado oïl

Dry Rub

1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 ½ teaspoons sea salt
1 teaspoon oregano
1 teaspoon cumin
¾ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
½ teaspoon chili powder

Ranch Dressing

¾ cup mayonnaise
2 tablespoons cashew milk
1 ½ teaspoons apple cider vinegar
1 tablespoon diced fresh chives
1 tablespoon chopped fresh dill
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder

How To Make Bobby Flay Dry Rub Chicken Wings

Make the Ranch Dressing: In a medium bowl, whisk together the mayonnaise, cashew milk, apple cider vinegar, chives, dill, sea salt, black pepper, garlic powder, and onion powder until smooth. Cover and refrigerate for at least 30 minutes for the flavors to blend.
Preheat Oven and Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with foil and place an oven-safe wire rack on top.
Dry and Oil the Wings: Pat the 2 lbs of chicken wings completely dry with paper towels. This is the most important step for crispy skin. Place the dry wings in a large bowl and toss with the 2 tbsp of olive oil until lightly coated.
Make the Dry Rub: In a small bowl, combine all the dry rub ingredients: paprika, garlic powder, onion powder, sea salt, oregano, cumin, black pepper, cayenne, and chili powder. Whisk to combine.
Coat the Wings: Sprinkle the dry rub all over the oiled wings and toss with your hands or tongs until every wing is thoroughly coated in the spice mixture.
Arrange on Rack: Place the coated wings in a single layer on the wire rack, leaving a little space between each one. Do not let them touch.
Bake Until Crispy: Bake for 40-50 minutes, flipping the wings halfway through, until the skin is golden brown, crispy, and the wings are cooked through.
Serve: Let the wings rest for 5 minutes, then serve hot with the chilled homemade ranch dressing.

Recipe Tips

How do I get extra crispy wings? There are two keys: pat the wings completely dry with paper towels before oiling, and bake them on a wire rack. The rack allows hot air to circulate underneath, crisping the bottom and preventing the wings from steaming in their own juices.
Can I make these in an air fryer? Yes, this recipe is perfect for an air fryer. Prepare the wings as directed (oil and rub) and place them in a single layer in the air fryer basket. Cook at 380°F (190°C) for 20-25 minutes, shaking the basket halfway through, until crispy.
How spicy is this dry rub? It has a solid medium heat from the cayenne and chili powder. If you prefer a milder wing, reduce the cayenne pepper to ¼ teaspoon or omit it. For a spicier wing, double the cayenne.
What’s the secret to good homemade ranch? Letting it chill. Making the ranch first and letting it sit in the fridge for at least 30 minutes allows the herbs (especially the dill and chives) and garlic to fully flavor the mayonnaise base, resulting in a much better-tasting dressing.

What To Serve With Dry Rub Chicken Wings

These wings are the star of the show and pair perfectly with classic game day sides.

Celery sticks
Carrot sticks
Blue cheese dressing (as an alternative to ranch)
A cold, light beer

How To Store Dry Rub Chicken Wings

Refrigerate: Store leftover cooked wings in an airtight container in the refrigerator for up to 3 days. Store the ranch dressing in a separate airtight container. Reheat: The best way to reheat wings and keep them crispy is in an air fryer or a 400°F (200°C) oven for 5-10 minutes until warmed through. Microwaving is not recommended, as it will make the skin soggy.

Bobby Flay Dry Rub Chicken Wings Nutrition Facts

(Per serving, for wings only, assuming 4 servings. Dressing is separate.)

Calories: ~550 kcal
Total Fat: 40g
Saturated Fat: 10g
Cholesterol: 180mg
Sodium: 1050mg
Total Carbohydrate: 4g
Dietary Fiber: 2g
Sugars: 1g
Protein: 42g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What’s the best way to get the rub to stick to the wings?

First, pat the wings dry. Second, toss them in a small amount of oil. The oil acts as a binder that the dry rub can cling to, ensuring you get a flavorful, crusty coating on every wing.

Can I use this dry rub on other meats?

Absolutely. This 9-spice rub is fantastic on chicken breasts, thighs, or even on pork ribs or pork shoulder. You can make a large batch and store it in an airtight container for months.

Why do I need a wire rack?

If you bake wings directly on a foil-lined sheet, the bottom side will steam in its own fat, resulting in a soggy bottom and a crispy top. The wire rack elevates the wings, allowing the heat to crisp all sides.

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