Buffalo Chicken Dry Rub
Bold, zesty Buffalo Chicken Dry Rub made with simple ingredients—no preservatives! Perfect for wings, easy to make, and customizable.
Servings 4 Servings
Calories 30kcal
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.
Nutrition
Calories: 30kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 596mg | Potassium: 109mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1229IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg