Buffalo-Style Dry Rub for Wings
A bold, tangy, and smoky seasoning blend that delivers all the classic Buffalo wing flavor without the sauce. This dry rub coats each wing in a punchy mix of heat, garlic, and savory spices, creating crispy, flavor-packed bites perfect for game day, parties, or weeknight cravings. It’s everything you love about Buffalo wings—just cleaner, crunchier, and irresistibly addictive.
Yield: 0.25 cup
Equipment
- Small Mixing Bowl
Materials
- 1 tbsp smoked paprika
- 1 tbsp chili powder
- 2 tsp garlic powder
- 2 tsp onion powder
- 1½ tsp cayenne pepper adjust for heat
- 1½ tsp kosher salt
- 1 tsp black pepper
- 1 tsp sugar or monk fruit optional, just to round the heat
- ½ tsp ground mustard
- ½ tsp dried vinegar powder optional but very “buffalo” if you have it
Instructions
- Pat wings completely dry (this is key for crispy skin).
- Lightly coat with oil or cooking spray.
- Toss wings generously with the rub.
- Cook:
- Air fryer: 380°F for 22–25 min, flipping halfway
- Oven: 425°F for 40–45 min
- Grill: Medium heat until crispy and cooked through
Notes
Pro Buffalo Move
After cooking, hit the wings with a light mist of melted butter + apple cider vinegar (1 tbsp butter + 1 tsp vinegar). You’ll get that classic buffalo tang without turning them saucy.
