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Croix Valley Mango Habanero Dry Wings

I didn’t have to make dry wings. I could’ve seasoned them and then sauced them. But I’m a huge fan of dry wings and Croix Valley Mango Habanero Dry Wings are some of the best I’ve ever had. All I had to do was cook up a batch of wings and toss them in the seasoning and enjoy a crazy good lunch. Up first, I got the heat. And a good bit of it too. Then that spiciness took a back seat and up came the tropical fruitiness of mango. Heck no, I couldn’t get enough! These wings did not last at all!

Tropical Flavor with a Great Kick

I knew these Croix Valley Mango Habanero Dry Wings would be great as soon as I opened the seasoning pouch. It’s always good to get a little taste the first time you use a rub or a sauce. Without that you might use too much. You can always add more, but it’s hard to use less once you’ve already seasoned your wings!

Also try this rub on shrimp.

I like to air fry my dry wings. I season them upfront. Then I cook them. Then I season them again, hot out of the air fryer. Then I plate them. And then I season them again. Yep, three times. Three times the flavor. Three times the enjoyment!

Croix Valley Chicken Wing Bundle

PARMESAN GARLIC WING BOOSTER
GINGER TERIYAKI WING BOOSTER

Got Seasonings?

You have to take care of your dry seasonings. In return, they’ll take care of you by always being ready the next time you need them! Protect seasonings from the four main enemies of flavor: heat, light, air, and moisture. Never store them above the stove or oven, where steam and temperature swings cause caking and quick degradation. If you have a problem with high humidity causing your dry seasonings to cake, try adding a silica gel packet to the containers to remove moisture.

Also try some Croix Valley parmesan garlic dry wings!

Check out my always-growing list of over 200 favorite store-bought wing sauces and seasonings!

Print Recipe

5 from 1 vote

Croix Valley Mango Habanero Dry Wings

Also try this rub on shrimp.

Prep Time1

Cook Time45

Course: Appetizer

Cuisine: American

Keyword: dry wings, wing dust, wings

Servings:

Calories: 503kcal

Ingredients

3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
Croix Valley Mango Habanero seasoning

Instructions

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 in seasoning before serving.

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.

Buffalo Wild Wings Milder Variety Bundle: Parmesan…

MIld Sauces
Made for wings and more

Croix Valley Hickory Barbecue Dry Wings

My wife said that her first bite of these Croix Valley Hickory Barbecue Dry Wings made her think of her favorite BBQ potato chips. There’s no mistaking the fantastic flavor of this seasoning. It’s really good and very well balanced. If you’re looking for the flavor of BBQ chicken (or really good BBQ chips!) you’re in luck. We both enjoyed the heck out of these wings.

Great BBQ Flavor

I keep my Croix Valley hickory barbecue dry wings simple. I cook them first, and usually without any seasoning on them. I’ll add a bit of salt if I’m cooking them on a deep fryer or grill. But, I don’t add anything else, specially not something that might burn (like seasonings that contain sugar).

Dry wings are a wonderful thing. The skin stays crispy long after you’ve cooked them. That makes them perfect for a get together. You can still serve them with sauce, if you want, just put it on the side in condiment cups. But there’s nothing wrong with serving them dry. And hey, they’re sure as heck a lot less messy!

Dry Wings Are A Favorite

After the wings are done, and while they’re still hot and a bit oily, I toss them in seasoning. That’s when the wings and the seasoning are going to come together the best. If you wait until the wings cool the seasoning won’t stick as well. Also, make sure you use a quality seasoning… like anything from Croix Valley!

I often also like to season my wings even more after I plate them. It’s like a garnish, but with flavor.