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I was on a mission. A mission to acquire seasonings. I was not going to get distracted by sauces (as I often am). I was after seasonings and for one reason: dry chicken wings. Perfectly cooked wings with plenty of flavor. That meant it was time to go to a Pepper Palace Store. This time, it was the one in the Edinburgh Outlet Mall in Indiana. It wasn’t my first time there. And it won’t be my last. I loaded up. Well, I did some tasting first. Then I loaded up. And one of the first bottles to go into my ‘pile’ at the register was the Sweet Bourbon rub. As soon as I tasted it I knew it was going home with me to make a batch of delicious air fryer sweet bourbon dry wings.
Crispy skin. Moist meat. And oh, what flavor. A little sweet. Hints of molasses and soy sauce. Bourbon flavor without being too bourbon-y. There’s a lot going on in the seasoning, and it works magic on dry wings. Man, did I ever like these wings. Dry wings will make a believer out of you if you think every batch of wings needs to be covered in sauce. It doesn’t.
Dry Wings Good. Sweet Bourbon Dry Wings Better.
Making air fryer sweet bourbon dry wings isn’t rocket science. The goal is to get maximum seasoning yumminess onto the wings. That starts upfront with a nice light coating of the rub to start things out. Then, after the wings are cooked perfectly and have that great crunchy skin, you season again. Heavily. No shy shakes here, grab that bottle like you mean it and get to seasoning. Transfer the wings to your plate. Want still more seasoning? Do it.
If you’re not sure if you put enough seasoning on your wings, add more.
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Air Fryer Sweet Bourbon Dry Wings
Equipment
Ingredients
- 6 chicken wings flats and drumettes separated, tips saved to make stock
- 1 tablespoon Sweet Bourbon Rub or more, divided
Instructions
- Lightly spray the basket of your air fryer with non-stick spray. Preheat per manufacturer’s recommendation.
- Toss the wing flats and drumettes with the seasoning.
- Add the wings to the basket (be careful it’s hot!). If you have trouble fitting them without overlapping, stand the drumettes along the sides of the basket.
- Cook at 360 F for 12 minutes for large wings, 10 minutes for smaller ones.
- Carefully flip the wings (rotate the drumettes if they are standing) and cook another 12 minutes again (10 minutes for smaller wings) at 375 F.
- Flip the wings one last time. Increase the temperature to 390 F and cook another 6 minutes (4 minutes for smaller wings).
- Remove wings to a bowl and sprinkle with more of the seasoning. Toss to coat.
- Serve.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
Crispy skin. Moist meat. And oh, what flavor.