Homemade Sauces and Seasonings Archives - Page 13 of 16

Spicy Dry Rub Hot Wings

There’s something about spicy dry-rubbed wings that I really love. It’s the subtle flavoring. Nothing overpowering. And you still taste the chicken. It’s easy to lose sight of the chicken when you drown them in sauce. That’s why I am more than happy with wings just tossed with seasoning, like these spicy dry rub hot wings. If you’ve never tried or even heard of dry wings, you’re missing out. Now’s your chance to have something amazing, something different than sauced wings.

I should maybe be more honest about the ‘subtle flavoring’ part. Sometimes I’m not real subtle with the seasoning on my dry wings. In fact, I think it’s safe to say that I’m the opposite of subtle about half of the time. You do you. You might want yours ‘touched’ with seasoning. Or you might want it ‘spiced thrice’. That’s when you season the wings BEFORE you cook them, AFTER you cook them, and one more time as you serve them!

That Depth Of Flavor Thing

The seasoning on these spicy dry rub hot wings has the perfect combination of heat, with a hint of smoke. Smoked paprika is a great ingredient for cooking wings, especially if you deep fry them. It adds that ‘almost tastes grilled’ flavor without firing up the grill. I often add smoked paprika in place of sweet paprika for that reason.

If you prefer more heat substitute chipotle chili powder for the smoked paprika. It adds that same wonderfully smokiness but also some heat. Not a whole lot, but noticeable heat!

I like to make my spice, rub and seasoning mixes in big batches and keep them in large bottles with easy-to-pour shaker lids.

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Also try some Slap Ya Mama hot sauce Buffalo wings!

Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!

Print Recipe

5 from 1 vote

Spicy Dry Rub Hot Wings

The seasoning on these spicy dry rub hot wings has the perfect combination of heat, with a hint of smoke.

Prep Time1

Cook Time45

Course: Appetizer

Cuisine: American

Keyword: dry wings, spicy

Servings:

Calories: 528kcal

Ingredients

For the wings

3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock

For the rub

2 tablespoons chili powder
2 tablespoons smoked paprika
3 teaspoons cumin
2 teaspoons cayenne pepper
3 teaspoons garlic powder
3 teaspoons onion powder
3 teaspoons kosher salt
3 teaspoons freshly ground black pepper

Instructions

For the wings

Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, air fryer or a Char-Broil Big Easy.
Toss wings with seasoning before serving.

For the seasoning

Combine ingredients.

Notes

I prefer to season my wings immediately after cooking them. The seasoning will stick to the surface of the hot wings better than if you wait until they cool off.

Nutrition

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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Dragon Fire Wings

Sweet heat. And then some. I should’ve known I’d love these Dragon Fire wings so much that I would want more. Such a simple sauce but it’s oh so addicting. Don’t let the sweetness of that first bite fool you. There’s heat coming and it’s coming fast. No question about it, these are easily one of my favorite wings of all time.

You bet, the sauce on these wings is just about the easiest thing you have ever made. Literally two ingredients. That’s it. But when they come together, they make wing sauce magic.

Use Different Preserves For Different Tastes

I used apricot preserves to make the Dragon Fire wings sauce. Peach would also work just fine. You can also substitute for the Sriracha sauce. Any good hot sauce or even Buffalo wing sauce would work just as well. No matter what you substitute, if anything, you won’t find an easier wing sauce anywhere. Well, ok, you could just open a bottle of sauce and pour it on your wings I guess. That would be easier. But no way would it be any better.

What Are You Waiting For?

Go make some wings! It’s not that hard to do! My go-to method is to air-fry them. A little seasoning first. Air-fried to perfection. Fantastic aroma as they cook. Crispy skin. Juicy meat. Tender. Ready for a sauce. Air-fried wings can hold up to being tossed with sauce, so that’s what I do. If they were deep-fried with a batter I wouldn’t abuse them like that. I’d gently brush the sauce on. Or serve it on the side, for sipping.

See my guides for cooking your wings, and saucing them! I’ve got you covered!

I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!

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Also try my Carolina wings. They’re delicious!