This Buffalo Chicken Dry Rub is made with simple ingredients and can be assembled in less than five minutes. Its bold, spicy, and tangy flavors make it perfect for chicken wings—whether baking, air-frying, or grilling.
Like many of you, we are big fans of Buffalo Wings. While we love saucy Buffalo wings, sometimes we prefer a lighter variation with a dry rub that still delivers the same bold flavor profile(like this honey lemon pepper wings).
I rarely buy premade seasoning from the store—I prefer making my own. This Buffalo Chicken Dry Rub is one of my favorite homemade blends—zesty and fiery.
Since this spice rub is homemade, there are no suspicious preservatives—just fresh, quality ingredients that result in a more flavorful and delicious dish.
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Why You'll Love This Recipe⭐️
⭐️It's more flavorful and delicious than any store-bought version.
⭐️No added preservatives or artificial coloring—everything is made from scratch with fresh ingredients.
⭐️It is super easy to make and customize to suit your taste.
Ingredients
- Smoked Paprika: I highly recommend using smoked paprika for its depth of flavor.
- Garlic Powder: For a more intense flavor boost, you can use granulated, fine garlic powder or freshly minced garlic. But avoid using garlic salt.
- Onion Powder: Granulated onion powder works best for both texture and flavor.
- Cayenne Pepper: An optional ingredient; added purely for heat, you can adjust or skip using this.
- Chili Powder: Available in mild and hot varieties—choose according to your spice preference.
- Ground Black Pepper: Freshly ground black pepper is always best; crushing it releases a fresh flavor.
- Dried Parsley: Adds brightness and depth of flavor. I always crush dried parsley before adding it, as it enhances the taste when tossed with other ingredients.
How To Make Buffalo Chicken Dry Rub
- In a small bowl, add all the spices: smoked paprika, garlic powder, onion powder, cayenne pepper, chili powder, black pepper, salt, parsley, and brown sugar. Mix well.
- Sprinkle the mixed dry rub generously over the chicken wings.
- Cook the seasoned wings however you like. Bake, air fry, or grill them until they are fully cooked and crispy.
- Enjoy your flavorful Buffalo chicken wings with buffalo sauce as dipping sauce.
The Leftovers
You can use any leftover Buffalo Chicken Dry Rub as a seasoning for fish fillets, shrimp, or roasted chickpeas, or you can sprinkle it over popcorn for a spicy kick.
Store the dry rub in an airtight container at room temperature (on the kitchen counter) for up to two days, in the refrigerator for up to one week, or in the freezer for about four months.
Pro Tips For Best Results
- This Buffalo Chicken Dry Rub has moderate heat, mainly from the cayenne pepper.
- You can adjust the spice level to your preference; for less heat, reduce the cayenne pepper or skip it entirely.
- For more heat, add extra cayenne pepper or even Moroccan chili powder for an extra kick.
- If you prefer an extra tangy flavor, toss your seasoned chicken in Buffalo sauce after cooking.
FAQ
Buffalo Chicken Dry Rub is a bold and spicy seasoning blend specially designed to marinate chicken wings. It delivers the classic Buffalo flavor without a sauce, making it a great alternative to traditional saucy Buffalo wings.
Absolutely! You can prepare this rub in advance and store it in an airtight container in the refrigerator for up to six months.
It all depends on personal preference. Air frying or pan-searing works excellent if you're making a small batch. Baking is the best option for crispy, restaurant-style wings if you cook for a crowd. Frying is also an option if you prefer the ultimate crispiness.
First, pat them dry with paper towels before adding the rub—this removes extra moisture. Then, cook them at the right temperature: bake, air-fry, or fry until the edges are golden brown and crispy.
Buffalo wings pair perfectly with celery sticks, carrot sticks, ranch dressing, and blue cheese dressing—the classic combination. You can also serve them with coleslaw, potato salad, or a fresh green salad for a complete meal.
More Seasoning Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Buffalo Chicken Dry Rub
Ingredients
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper adjust for spice level
- 1 teaspoon chili powder
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- 1 tablespoon dried parsley
- 1 tablespoon brown sugar optional, for a hint of sweetness
Instructions
- In a small bowl, combine all the ingredients. Mix well to ensure the spices are evenly distributed.
- Pat the chicken wings dry with paper towels and place the wings in a large bowl.
- Sprinkle the dry rub generously over the wings. Toss until all the wings are evenly coated.
- Place the wings on a baking sheet and bake in the preheated oven at 400°F for 40 minutes, flipping halfway. You can also cook them as you choose.
- And enjoy with buffalo sauce as a dip.
Notes
- Pat chicken wings dry before seasoning for extra crispy results when baking, air-frying, or grilling.
- You can adjust the heat by adding more cayenne for extra spice or skipping cayenne for a milder version.
- Smoked paprika adds depth—don’t skip it! Garlic powder can be swapped with granulated garlic, but avoid garlic salt.
- Leftover dry rub should be stored in an airtight container for 2 days at room temperature, 1 week in the fridge, or 4 months in the freezer.
- Use leftover rub for fish, shrimp, chickpeas, or popcorn for a spicy twist beyond wings.
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