Air Fryer Dry Rub Chicken Wings
Chicken wings air-fried with a garlic, onion, and paprika rub, with optional sauce at serving.
Ingredients
Main ingredients
- 2 pounds chicken wings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- salt, to taste
- pepper, to taste
- sauce of choice, optional
Instructions
Method
- Preheat the air fryer to 360°F (180°C) and thoroughly pat the thawed wings dry.
- Stir together 1 teaspoon each garlic powder, onion powder, and paprika. Toss with the wings and salt and pepper to taste, rubbing any seasoning left in the bowl onto bare patches.
- Place in a single layer with room for airflow, using separate batches if needed. This dry rub uses no added oil.
- Air-fry at 360°F for 25–30 minutes per batch, turning halfway and moving pieces away from hotter areas. Check the thickest meat without touching bone and continue cooking any wings below 165°F.
- Transfer to a clean platter and divide into 4 servings. Serve dry or toss with the optional sauce just before eating.
Notes
- Refrigerate within 2 hours and use within 3–4 days.
- Reheat to 165°F, checking a thick wing.