My oh me oh goodness. It’s hard to put into words how much I loved these Kinder’s Woodfired garlic dry wings. The seasoning is just perfect. It helps that I’m a total garlic addict. But this isn’t no ordinary garlic flavor, nope. It’s garlic that has been roasted over a fire. Who does that? Great people do that! And they put it in a shaker bottle so I can have the best dry wings ever!
Crazy Fantastically Good And A Big Favorite Of Mine.
I went big when I seasoned my wings. Kinder’s Woodfired garlic wings can handle lots of seasoning. The flavor is so good I can’t get enough. Up next, I’m sprinkling some on a whole roasted chicken. This stuff is going to replace my traditional rotisserie chicken for sure. I love it (in case you couldn’t tell)!
About half the wings I make and eat are ‘dry’. Just cooked up (often in an air fryer) and then tossed in a seasoning. Sometimes a lot of seasoning. Sometimes not so much. No sauce in sight. But they are always good. Like these McCormick Grill Mates Nashville Hot Chicken dry wings. This seasoning is the perfect blend of chili pepper, paprika, brown sugar, onion and garlic. It has a nice kick to it. It’s not mellow but it’s not overpowering either. The flavor is fantastic, and certainly reminiscent of the namesake chicken. These are great dry wings.
Great Flavor And Kick In A Dry Wing
I’m not shy with the seasoning when I make my McCormick Grill Mates Nashville Hot Chicken wings. Well, at least not when I make them for myself. I like a good bit of heat in every bite. I’d go a bit lighter on it if I was serving them to friends or family, specially if they say they like a little kick but not a painful amount.
Please don’t tell anyone this. But I ate Frank’s RedHot Original Seasoning dry wings three days in a row. In my defense, this seasoning is absolutely delicious. A little garlic and a really good amount of cayenne and a few other good things come together in what is one of the best wing seasonings around. Heck yeah, you can use it on fries or baked potatoes or whatever, but not me. I’m saving it all for wings.
The Perfect Dry Wing
I prefer to make my Frank’s RedHot Original Seasoning dry wings in my air fryer. First, it’s easy. Second, they come out fantastic. I season the wings a little before cooking. Then when they’re done, and while they’re still crazy hot, I really season them. Like a lot. More is better. Then I burn my tongue with the first bite because I have no patience. They’re so good that I cannot wait like a normal person for them to cool off.
Oh, me. These 5 Salt and 5 Pepper air fryer dry wings are why I am such a big fan of un-sauced wings. Sure, you can make these and still sauce them. And you should. But do yourself a favor and try them dry. They’ll make a believer out of you.
Packed with flavor
The 5 Salt and 5 Pepper seasoning from Kroger is packed with flavor. So, you ask yourself, really? Are there really 5 different kinds of salt and 5 different kinds of pepper in it? Yes! Here’s proof. The salts: sea, pink Himalayan, Cypress white, French grey, and fleur de sel. The peppers: cayenne, chili, black, red and green bell. All combine for a decidedly different taste that hits every part of your tongue. And makes it tingle!
Be heavy-handed!
Do not be shy with the seasoning when it comes time to make your 5 Salt 5 Pepper Air Fryer Dry Wings. Seasoning them good and let them dry brine in the fridge for 30 minutes before cooking them. That’ll help get some of fantastic salty pepperiness deep inside, making each bite completely incredible. Afterward, season them even more after they’re cooked up crispy hot.
Season the wings with the 5 Salt and 5 Pepper seasoning. Do not be shy with it. Toss to get the seasoning coated evenly on all sides.
Place wings in fridge for 30 minutes.
Lightly spray the basket of your air fryer with non-stick spray. Preheat per manufacturer's recommendation to 350 F.
Add the wings to the basket (be careful it's hot!).
Cook wings for 12 minutes.
Flip the wings and cook another 12 minutes.
Increase the air fryer temperature to 400 F and cook another 6 minutes.
Remove wings from fryer and place in a bowl. Toss with more seasoning, to taste.
Let cool slightly (the wings will crisp as they cool) then serve.
Notes
Note: If your barbecue sauce is refrigerated, set it out on the countertop before starting the wings so that it warms up a bit. You don’t want to put cold sauce on hot wings.Note: The full 30 minute cook time is for large, meaty wings. If your wings are a bit thinner (er… scrawny) back the times down to 10/10/4 minutes instead of 12/12/6 minutes.
Frank’s RedHot Stingin’ Honey Garlic Dry Wings absolutely hit the spot. These are what dry wings are meant to be. Of course, you can use the seasoning on any wings, sauced or dried, but I highly recommend you try them dry first. You’ll get wonderful garlic flavor and lots of it. There’s not hunting for garlic here. Along comes just a little sweetness. Not a lot. And just the right amount of spicy tingle. Again, not a lot, but you’ll notice. Skip the dipping sauce, these dry wings are perfect without the need for anything else.
A Great Balance of Garlic and Sweet
I am not shy with the seasoning when it comes time to make my Frank’s RedHot Stingin’ Honey Garlic Dry Wings. Hot out of the fryer (or oven, or off the grill, it doesn’t matter!), into a bowl, and it’s time to get to seasoning. A few good shakes all over, and give the wings a good toss. Then, usually, some more seasoning and another toss! Time to eat!
Dry wings are popular for a reason. There are a lot of great wing seasonings on the market. You don’t have to use them to make dry wings, you can instead use them to season wings before you sauce them. Often, though, I find myself going the dry route so I can enjoy the seasoning without it ‘fighting’ a sauce. Wing Magic Smoky Lime dry wings are a great reason why I do wings this way. This seasoning has a lightly smoky flavor with a little kick. You bet it’s just the right amount of sweet. And oh, lime! Delicious citrusy lime comes along for a decidedly different taste. These are great, different, wings!
Smoky Citrus Goodness
Wing Magic Smoky Lime dry wings seasoning comes from the folks over and the Fire and Smoke Society. They make a huge variety of absolutely addicting seasoning mixes. From burgers, to baked potatoes, to wings, they have the right flavors for everything. Head on over to their site and take a look around. You’ll be drooling in no time. I did!
The air fryer does a great job making great wings. With little effort they come out crispy and juicy. Here lately I’ve found myself badly addicted to rotisserie chicken seasoning. There’s something about the aroma and taste that really appeals to me. You get that slow-roasted chicken flavor and aroma. There’s a wonderful fantastic golden color. Your mouth begins to water long before you take that first bite. On wings, it’s fantastic. These rotisserie-seasoned air fryer wings smell and taste just like the chicken you can get at your supermarket.
Oh, That Crunchy Delicious Skin!
Besides that great classic flavor, these rotisserie-seasoned air fryer wings have super crunchy, delicious skin. You’re definitely going to think you’re eating battered deep-fried chicken. But you’re not. Just a little seasoning and baking powder goes into making these wings fantastic. You ‘dry’ the wings for a short time in the fridge before cooking them. That helps ensure that the skins will get nice and crunchy. So does the baking powder, mixed into the seasoning. Finally, when the wings are cooked to perfection, and while they’re still hot, you sprinkle them with a bit more of the seasoning.
No Dipping Sauce Needed
You can serve these wings ‘dry’, without any dipping sauce. They’re delicious just straight up seasoned and nothing else. You can also serve them with a bit of blue cheese or ranch dressing for a little dipping action.
Pat the wings dry with a paper towel and place into a medium bowl.
Combine the baking powder and 1 teaspoon of the seasoning. Sprinkle over the wing parts and toss well to coat.
Transfer wings to a plate and cover with paper towel. Place in refrigerator for 1-2 hours to help dry the skin.
Preheat your air fryer to 360 F. Lightly spray the basket with non-stick spray.
Add the wings. Cook for 10 minutes.
Flip the wings and cook for another 10 minutes.
Increase the air fryer temperature to 400 F. Flip the wings and cook another 4-6 minutes or until the wings are done and the skin is golden brown and crispy.
Remove the wings to a medium bowl. Sprinkle with the remaining seasoning and toss to coat. Serve immediately.
The first bite of my Wing Master Mango chile-lime dry wings made me think I was enjoying a big bucket of wings on the beach. Fantastic tropically-inspired flavors made bite-after-bite deliciousness. A hint of fruitiness. A little citrusy lime. And just the right amount of heat. These are great wings with great seasoning.
Tropical Wings Are A Win
I wasn’t shy with the seasoning when I made some Wing Master Mango Chile-Lime dry wings. As soon as the wings were cooked (in an air fryer in this case), I transferred them to a bowl and give them a few good shakes of seasoning while tossing gently. I found the flavors to be wonderfully different. I’m inspired now to find more tropical-like wing flavors!
If I am serving my wings with Ranch or blue cheese or some other sauce, I use these little sauce dipping cups. They’re the perfect size for dipping wings, nuggets, tenders and even vegetables. And they’re easy to clean, too!
This right here is why I really love dry wings. Croix ValleyGarlic Ginger Teriyaki dry wings are packed with flavor, without a sauce. Hey, sure, if you want to add sauce you surely can. But the seasoning is soooo good you can enjoy them without anything else. A sauce or dressing for dipping is definitely optional. Each bite of the wings is a combination of hints of teriyaki, the aroma of ginger and a bit of garlic. You smell the ingredients when you first open the seasoning pouch. You might think that the teriyaki will end up battling the ginger, but no. There’s the perfect balance of each. It’s kinda soy sauce like but without being overwhelming.
Great Flavor in Every Bite
Croix Valley Garlic Ginger Teriyaki Dry Wings still let you taste the wings. I like that. Otherwise, hey, just eat the seasoning out of the bag and skip the wings! We’re here for delicious wings, seasoned perfectly in each and every bite. Add more for more flavor. Less to get just the perfect hint of seasoning. Don’t let the size of the bags fool you. One bag goes a long ways. And this is quality stuff, too. No worries about some bites tasting different than others. It’s mixed and seasoned perfectly.
If I am serving my wings with Ranch or blue cheese or some other sauce, I use these little sauce dipping cups. They’re the perfect size for dipping wings, nuggets, tenders and even vegetables. And they’re easy to clean, too!
I only needed to glance at the contents of the bottle of seasoning to know I would soon be making a batch of Wing Commander Fierce Dry Wings from the Fire & Smoke Society. The mix contains roasted garlic (a big favorite of mine) and tons of fantastic black pepper. And just a bit of cayenne for heat and a touch of brown sugar for sweetness.
A Great Seasoning That Checks All The Boxes
The heat from these Wing Command Fierce Dry wings hits you later but it’s not super-spicy by any stretch. It has a slight southwestern feel to it. It’s amazing on just-cooked wings. You can also use it to season your wings before cooking. When deep-frying you add it to your coating. Grilling? Let the wings dry marinade in it for an hour first.
I’m a huge fan of the combination of black pepper and roasted garlic, so this seasoning checked all of the boxes for me. This seasoning is also fantastic on grilled burgers and steaks.
