Unlock the secret to Buffalo Wild Wings’ dry rub recipe, which expertly blends spices to elevate chicken wings to an irresistible level. If you’ve ever ordered wings from Buffalo Wild Wings, you probably know what I’m talking about. The Desert Heat dry rub is their signature and easily one of the most popular seasoning blends on the menu, and for good reason. It’s spicy, smoky, slightly sweet, and packed with layers of flavor that cling to every crispy wing.
The best part is, you don’t have to go to a restaurant to enjoy it. Crafted from a mix of seasonings, this rub promises to transform your homemade wings into a flavor-packed delight. So get ready to recreate that same bold flavor right at home with this Buffalo Wild Wings dry rub recipe. It’s a simple yet sophisticated recipe within anyone’s grasp, inviting you to bring the magic of Buffalo Wild Wings into your kitchen.
Table of Contents
So roll up your sleeves and get ready to learn the copycat recipe of Buffalo Wild Wings Desert Heat dry rub. In no time, you’ll have that go-to recipe for everything from game day to cookouts, or even a casual lip-smacking dinner. Because once you try it, you may find yourself skipping takeout and making your own instead.
What Is Desert Heat Seasoning?
Buffalo Wild Wings Desert Heat is their signature chicken wing dry rub. A dry rub is a mixture of dried spices and herbs used to coat and flavor the chicken. They usually contain little to no liquid, which makes this style of chicken wings a lot crispier than saucy wings.
The Desert Heat style is a spicy, smoky, and sweet combination of herbs and spices like smoked paprika, brown sugar, chili powder, and more, which this restaurant chain is known for. It has a heat kick to it, but is not overly spicy. This dry rub isn’t just good for chicken wings. It’s delicious sprinkled over French fries, baked potatoes, or your favorite grilled meats.
Ingredients for the Perfect Dry Rub
While the ingredient list may look long, you probably have most, if not all, of these in your spice cabinet right now. My favorite thing to do is double this recipe so I always have some on hand to add a flavor punch to any dish.
- Brown Sugar
- Garlic Powder
- Onion Powder
- Smoked Paprika
- Chili Powder
- Dried Oregano
- Ground Cumin
- Ground Mustard
- Salt & Black Pepper
- Cayenne Pepper (optional)
- Vegetable Oil (for coating the wings)
- Chicken Wings
Measurements for each ingredient, along with instructions for making Desert Heat Dry Rub Chicken Wings, are in the printable recipe card below.
Printable Desert Heat Dry Rub Chicken Wings Recipe Card
Ingredients
- 1 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp ground mustard
- 1 tsp cayenne pepper, optional for extra heat
- 1 tbsp vegetable oil
- 2 lb chicken wings, fresh or frozen
Instructions
Prepare the Dry Rub:
- In a mixing bowl, combine the brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, pepper, oregano, cumin, ground mustard, and cayenne pepper. Mix well to ensure all the spices are evenly incorporated.
Marinate the Chicken Wings:
- Pat the chicken wings dry with paper towels to remove excess moisture, then place them in a large mixing bowl.
- Add the vegetable oil and toss the wings to coat them evenly.
- Sprinkle the prepared dry rub over the wings, ensuring each wing is thoroughly coated. Toss the wings to evenly coat them all.
- Cover the bowl and let the wings marinate for at least 15 minutes, or longer for a more intense flavor (up to 24 hours in the fridge).
Bake the Wings:
- Preheat the oven to 400°F (200°C).
- Line a baking tray with parchment paper for easier cleanup. Place a wire rack on top of the baking tray and lay the wings on the rack, leaving space between each wing to ensure even cooking.
- Bake the wings in the preheated oven for 25-30 minutes or until they are golden brown and crispy, turning them halfway through the cooking time for even browning.
Notes
- For extra crispy wings, pat the chicken wings dry with paper towels before coating them with oil and marinating them.
- The wings should marinate for at least 15 minutes or up to overnight, covered in the fridge.
- This recipe serves about 4 people as an appetizer or 2 people as a main meal.
- The dry rub can be made ahead of time and stored in an airtight container for up to 3-4 months.
How To Cook Dry Rub Wings (3 Methods)
One of the best things about dry rub wings is that they cook easily in a variety of methods. Whether you prefer using an air fryer, oven, or deep fryer, this spice blend works beautifully with each method, so use the cooking technique that you’re most comfortable with.
Or, if you want to try a new way to cook wings, try one of the methods below. The key is to make sure the wings cook at a high enough temperature to crisp the skin while allowing the seasoning flavors to deepen.
Air Fryer Method (Fast and Crispy)
Air frying is one of the easiest ways to make crispy wings at home with very little oil. Arrange the wings in a single layer in the air fryer basket, so the hot air can circulate evenly.
Cook the wings at 375ºF for about 10 minutes, then flip them and cook for another 8-10 minutes. Air fryer wings come out incredibly crunchy and are the perfect option for small batches.
Oven Baked (Great For Large Batches)
If you’re cooking wings for a party or game day, the oven method works best because you can cook many wings at once.
Preheat your oven to 400ºF. Line a baking tray with aluminum foil or parchment paper (for easier cleanup), then place a wire rack on the tray. Spread the wings out on the rack and bake for 25-35 minutes, flipping halfway through, until the skin is golden and crispy.
Tip: If you do not have a wire rack, you can bake the wings directly on the parchment paper. The rack allows more air to circulate around the wings so they crisp up evenly.
Deep-Fried (Most Similar to ‘Restaurant Style’)
If you want the most authentic Buffalo Wild Wings experience right at home, deep frying is the closest method to restaurant preparation.
Heat the oil in a large, heavy-bottomed pot to 375ºF. Fry the wings in small batches for about 8-10 minutes, until golden brown and crispy. If you have leftover dry rub, toss the wings in it right when they come out of the fryer so the seasoning sticks to the hot surface for extra flavor.
This method will give you ultra-crispy skin and juicy meat, just like you’d expect from the restaurant.
Tip: Make sure the oil returns to 375ºF in between batches.
How to Get Crispy Dry Rub Wings
The difference between good wings and incredible wings almost always comes down to the texture. These wings should have crispy skin that crackles when you bite into them. Follow these simple techniques to get extra crispy chicken wings, just the way they should be.
Dry the Wings! Before coating the wings with oil and seasoning, pat them dry with paper towels to remove as much moisture as possible.
Use a Small Amount of Oil: Coat the wings in a thin layer of oil before adding the seasoning. This helps the skin crisp up, conducts heat, and ensures the spices stick to the wings.
Cook at High Heat: High temperatures are essential for crispy wings. Temperatures between 400ºF and 425ºF create tender, juicy, and crispy wings. Lower temperatures will steam the wings more so than crisping them.
Don’t Crowd the Pan: Regardless of the cooking method you choose, wings need space. If they’re packed too closely, they trap steam and won’t crisp properly. Arrange wings in a single layer, leaving a small space between them.
Baking Powder on Chicken Wings?
There is one more secret to getting crispy chicken wings that often comes down to a simple ingredient: baking powder. This is another way restaurants can get wings extra-crispy without deep frying.
Adding a small amount of baking powder to chicken wings before cooking can dramatically improve the crispiness of the skin, especially when baking or air frying. It works by helping the skin dry out and crisp more efficiently in the oven by drawing moisture to the skin’s surface, where it evaporates, leaving behind a drier, crispier surface.
If you want to try this technique, simply toss your wings with about 1 teaspoon of baking powder per pound (about 2 teaspoons for this recipe), along with your dry rub seasoning. Then cook the wings as directed in the recipe card above.
When done properly, this simple trick can turn oven-baked wings into some of the crispiest homemade wings you’ve ever made!
Best Side Dishes for Spicy Wings
Spicy wings, like these buffalo wings, are bold and powerful, so the best side dishes are ones that cool the palate or add a nice, refreshing contrast to the meal. A good side dish balances the heat while still complementing the wings’ flavors.
- Celery and carrot sticks with ranch or blue cheese dressing
- French fries
- Coleslaw
- Mac and cheese
With the right side dishes, these combinations are popular for game-day spreads or can easily turn your wing night into a full, satisfying meal.
Storage Tips for Dry Rub
Homemade dry rub is a seasoning you can easily make ahead of time and store for future recipes. Proper storage helps preserve the flavor and aroma of the spices.
Store the dry rub in an airtight container, such as a small spice jar or glass container with a lid. It will keep best when stored in a cool, dark place, such as a cabinet or pantry. This will stay flavorful for 3-4 months. After that, the spices may start to lose their aroma, although they’re still safe to use.
How to Reheat Wings Without Losing Crispiness
The goal of reheating wings is to warm them while restoring their crispy skin.
The most common method is to reheat the wings in the oven. Preheat the oven to 400ºF, then place the wings on a wire rack over a baking sheet. Bake for about 10-15 minutes, until heated through and crispy again.
The air fryer is another excellent way to reheat wings. Set the temperature to 375ºF and cook the wings for 5-7 minutes. The hot, dry air of an air fryer is a great way to restore the original crunchy texture.
Tip: Avoid microwaving if possible, as it softens the crispy skin and tends to make the wings soggy.
Buffalo Wild Wings Desert Heat FAQs
The versatility of this recipe in both how it’s made and how you can use it is nearly endless. For creative ways to change up this recipe and how you use it in your kitchen, read on!
Can I Use Other Spices in this Dry Rub?
This recipe, as written, is meant to replicate the flavors of the Buffalo Wild Wings Desert Heat Dry Rub. But there are plenty of other herbs and spices you can incorporate into this mix to add more complexity to this seasoning blend. Brown sugar, for instance, provides a nice hint of sweetness that beautifully balances the heat of the spices, but if you want more sweetness or warmth in the flavor, increase the amount of brown sugar and add some cinnamon into the mix.
A dash of dried sage or thyme would introduce an earthy aroma, while an extra sprinkle of ground cumin would lend a more exotic, smoky flavor to the wings. Remember, the way you mix the spices gives the wings a unique taste. So don’t be afraid to put your stamp on it.
Can I Use This Dry Rub on Other Foods?
This seasoning blend works great on other foods! Try it out next time on foods like:
- Grilled chicken
- Roasted potatoes
- Popcorn
- French fries
- Roasted vegetables
- Grilled Shrimp
This Desert Heat Dry Rub is a versatile spice mix that adds bold flavor to a variety of dishes. Get creative and enjoy this spice mix on all your favorite foods!
What Oil Does Buffalo Wild Wings Use?
Buffalo Wild Wings traditionally uses beef tallow (beef shortening) to fry their wings, fries, snacks, and sides. This gives their wings a unique flavor and crispiness. Their wings are deep-fried and served dry (like this dry rub) or tossed in sauce.
Wrapping Up: Takeout or Dine In?
The journey towards mastering Buffalo Wild Wings’ dry rub recipe is a flavor-filled venture that doesn’t require a commercial kitchen or an expensive restaurant bill at the end of the meal. You can bring the smoky heat of these famously seasoned wings right into your own kitchen with just a handful of pantry spices.
I love making a double or triple batch of this seasoning, so I always have it on hand to spice up a meal. It’s especially great in the summertime, when you can light up the grill and season your veggies or meats with this spice blend for an easy, delicious meal with minimal planning required.
And of course, wings are always better when they’re part of a full spread. Pair them with creamy dressings and serve them with crispy fries or fresh veggies, and you’ve got the perfect meal for game day, cookouts, weekend gatherings, or even a casual weeknight dinner. The combination of spicy wings, cool dips, and satisfying sides is hard to beat.
If you use this recipe, don’t be surprised if it becomes your go-to wing seasoning. A simple homemade dry rub can transform a basic batch of chicken wings into something that tastes just as exciting as your favorite restaurant order. So try it out next time a wing craving hits, and see how easy it is to make bold, flavorful wings from scratch!
More Game Day Recipes
To complement the perfect game-day spread, try some crowd-pleasing recipes.
- Bacon-Wrapped Buffalo Chicken Bites
- The Best Meatball Appetizer
- Jalapeño and Bacon Deviled Eggs
- Spinach Dip
- Stuffed Mushrooms
With recipes like these on the table, your watch party is already a winner.
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