Crispy Spicy Air Fryer Chicken Wings (Dry Rub)
Crispy on the outside, juicy on the inside, these chicken wings are seasoned with a spicy-sweet dry rub. Cooked quickly in the air fryer for perfect texture.
Steps
- 1
Preheat air fryer to 400°F (204°C) for 5 minutes.
- 2
In a bowl, mix all spices for the dry rub. Pat chicken wings dry with paper towels, then lightly spray with olive oil.
- 3
Place 6-7 wings in a zip-top bag with about 1/2 cup of the dry rub. Shake well until evenly coated.
- 4
Arrange wings in the air fryer basket in a single layer without overlapping. Cook at 400°F (204°C) for 16 minutes, flipping halfway.
- 5
Serve immediately with ranch dressing or your favorite sauce.
Shopping list
16 chicken wings (wingettes/drumettes), 1/2 tbsp cayenne pepper, 1 tbsp paprika, 1 tbsp chili powder, 2 tbsp garlic powder, 1/2 tbsp black pepper, 2 tbsp salt, 3/4 cup brown sugar, 1 tbsp garlic salt, 1 tsp cinnamon (optional), olive oil spray
Recipe story
Spicy chicken wings became popular in the United States in the 1960s at the Anchor Bar in Buffalo, New York. From there, the recipe spread worldwide, adapted in countless variations. The dry rub version is a modern reinterpretation, inspired by Tex-Mex and Afro-Caribbean cuisines.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Cinnamon
In ancient Rome, cinnamon was more precious than gold, used in sacred rituals and royal perfumes. Legends told of fabulous birds called cinnamologus that built their nests from cinnamon sticks on inaccessible cliff tops. The cinnamon trade was long shrouded in mystery, with Arab merchants inventing fantastic stories to protect their sources.
Paprika
Paprika, a emblematic spice brought to Europe by Christopher Columbus from the New World. Although associated with Hungarian cuisine, its origins are in Central America, where it was used by the Aztecs.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
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