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  • 3 tablespoons C&H® Dark Brown Sugar

  • 2 1/2 tablespoons Smoked Paprika
  • 1 tablespoon Fine Kosher Salt
  • 1 1/2 tablespoons Garlic Powder
  • 1/2 tablespoon Ancho Chili Powder
  • 1 tablespoon Ground Black Pepper
  • 1 tablespoon Onion Powder
  • 1/2 tablespoon Dried Oregano
  • 1/2 tablespoon Dried Thyme
  • 5 pounds Chicken Wings
  • 4 - 4 1/2 tablespoons Olive Oil, Divided
  • 4 tablespoons Baking Powder
  • 4 tablespoons Butter

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Prep Time: 5 minutes / Cook Time: 25 minutes / Yields: 5-6 servings
Step 1

Prepare dry rub by combining C&H® Dark Brown Sugar, smoked paprika, fine kosher salt, garlic powder, ancho chili powder, ground black pepper, onion powder, dried oregano & dried thyme. Set aside. 

Step 2

Pat the wings dry. Lightly drizzle with 2 - 2 1/2 tablespoons of olive oil. Coat with baking powder followed by 3 - 3 1/2 tablespoons of prepared dry rub. Ensure that the wings are well coated.

Step 3

Grease & preheat the air fryer to 375°F. Once hot, place the wings in the air-fryer & cook for 18 - 20 minutes, flipping them halfway through. Ensure that the air-fryer basket is not overcrowded; cook in batches if necessary.

Step 4

While the wings cook, prepare the glaze. In a skillet, melt the butter on low heat, add 5 tablespoons of the rub & whisk well to combine. Remove from heat & add 2 tablespoons of olive oil. Whisk again. Add additional dry rub &/or salt, to taste.

Step 5

Add the wings to a bowl, drizzle with sauce & toss well to coat. Air fry again for 2 - 3 minutes at 400°F or until sugar caramelizes. Serve hot & pair with your favorite dipping sauce.

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Recipe by

Kasim Hardaway


Kasim Hardaway is a home cook & culinary storyteller based in Kansas City, Missouri. He’s inspired by bold, global flavors & enjoys reimaging classic recipes.