Buffalo Wild Wings has become a go-to spot for flavorful wings that pack a punch. One of the secrets behind their addictive taste is the signature dry rub that perfectly balances heat and savory spices. Recreating this dry rub at home lets us enjoy that bold flavor anytime without the wait.
This Buffalo Wild Wings dry rub recipe is simple to make and uses common pantry spices to deliver that iconic taste. Whether you’re grilling, baking, or air frying wings, this dry rub adds a crispy, zesty kick that keeps everyone coming back for more. Let’s dive into how to bring this restaurant favorite right to our kitchen.
Ingredients
To make the Buffalo Wild Wings Dry Rub at home, we use a blend of common spices that work together to deliver that iconic bold and zesty flavor. Each ingredient adds a specific layer of taste that mimics the restaurant’s signature seasoning perfectly.
Here is the precise list of ingredients with their measurements for easy reference:
| Ingredient | Measurement | Notes |
|---|---|---|
| Paprika | 2 tablespoons | Preferably smoked for depth |
| Garlic powder | 1 tablespoon | Fresh, fine-ground |
| Onion powder | 1 tablespoon | |
| Salt | 1 tablespoon | Use kosher or sea salt |
| Black pepper | 1 teaspoon | Freshly ground for best flavor |
| Cayenne pepper | 1 teaspoon | Adjust for spiciness |
| Brown sugar | 1 teaspoon | Adds subtle sweetness |
| Chili powder | 1 teaspoon | Balanced heat and color |
| Oregano | ½ teaspoon | Dried, crushed |
Key Notes on Ingredients
- We recommend using freshly ground black pepper to maximize aroma and spice presence.
- The smoked paprika enriches the rub with a smoky undertone reminiscent of grilled wings at Buffalo Wild Wings.
- Adjust the cayenne pepper slightly depending on your preferred heat level; it’s the main driver of the rub’s spicy kick.
- The brown sugar is essential to balance the heat and create that subtle caramelized crust when cooking.
With this straightforward combination, we capture the essence of the Buffalo Wild Wings Dry Rub that works well for grilling, baking, or air frying wings. Next, we will dive into how to mix and apply this rub perfectly.
Equipment Needed
To craft the perfect Buffalo Wild Wings Dry Rub, having the right equipment ensures precision and consistency. Here’s what we recommend gathering before starting:
- Mixing Bowl: A medium-sized bowl to combine all the dry ingredients evenly.
- Measuring Spoons: Accurate measurement spoons are essential for each spice to maintain the authentic flavor balance.
- Whisk or Fork: Use a whisk or fork to blend the spices thoroughly, ensuring no clumps in the rub.
- Airtight Container or Spice Jar: Store your dry rub in an airtight container to preserve freshness and potency.
- Grinder or Mortar and Pestle (Optional): If you want to use freshly ground black pepper or other whole spices, these tools help achieve the best aroma and texture.
- Labels and Marker: For proper organization, label your container with the rub name and date.
Equipment Summary Table
| Equipment | Purpose |
|---|---|
| Mixing Bowl | Combines all ingredients evenly |
| Measuring Spoons | Ensures precise spice measurements |
| Whisk or Fork | Mixes spices thoroughly |
| Airtight Container | Stores dry rub to keep it fresh |
| Grinder/Mortar & Pestle | Freshly grinds spices for enhanced flavor (optional) |
| Labels and Marker | Identifies contents and date |
Using these tools lets us replicate the bold and balanced taste of the famous Buffalo Wild Wings Dry Rub right in our kitchens. Having everything ready streamlines the mixing process and ensures our seasoning blends perfectly every time.
Prep Work
Before we dive into mixing, precise preparation of our Buffalo Wild Wings Dry Rub ingredients is crucial. Properly prepping spices ensures a consistent, bold flavor that replicates the restaurant favorite.
Measuring and Preparing Spices
Accuracy in measuring each spice maintains the perfect balance of heat, sweetness, and smokiness in our dry rub. We use fresh, whole spices when possible, grinding them to maximize aroma and intensity.
| Spice | Measurement | Preparation Notes |
|---|---|---|
| Smoked Paprika | 1 tbsp | Freshly ground for optimal smokiness |
| Garlic Powder | 1 tbsp | Store-bought or freshly minced then dried |
| Onion Powder | 1 tbsp | Fine powder for even flavor dispersion |
| Brown Sugar | 2 tbsp | Packed firmly to ensure sweetness balance |
| Cayenne Pepper | 1 tsp (adjust to taste) | Measured precisely to control heat level |
| Black Pepper (freshly ground) | 1 tsp | Ground just before use for pungency |
| Salt | 1 tbsp | Fine grain for smooth blending |
We recommend using a digital scale or measuring spoons for accuracy. When freshly grinding spices like black pepper and smoked paprika, use a spice grinder or mortar and pestle to release maximum flavor oils. This step is essential for replicating the signature bold and fresh flavor of the Buffalo Wild Wings Dry Rub.
Storing the Dry Rub Mix
Once we combine all spices in a mixing bowl, proper storage preserves freshness and potency. We transfer the dry rub into an airtight container labeled with the date for easy reference.
Key storage tips:
- Keep the container in a cool, dark place away from heat and sunlight.
- Use within 3 months for the best flavor retention.
- Avoid moisture exposure to prevent clumping.
“An airtight container is our best friend in maintaining the vibrant flavors of the Buffalo Wild Wings Dry Rub.”
By following these prep and storage steps, we set the foundation for wing perfection with every use.
Instructions
Follow these steps to expertly mix and apply the Buffalo Wild Wings Dry Rub for perfectly seasoned wings that capture the iconic flavor.
Mixing the Dry Rub
- Gather all measured spices in your mixing bowl: smoked paprika, brown sugar, salt, garlic powder, onion powder, freshly ground black pepper, and cayenne pepper.
- Use a whisk or fork to thoroughly combine the spices until the mixture is uniform in color and texture.
- To enhance the flavor, mix for at least 1 minute ensuring that the brown sugar is evenly distributed and the spices are well blended.
- Transfer the dry rub to an airtight container to maintain potency until use.
| Ingredient | Amount | Notes |
|---|---|---|
| Smoked Paprika | 2 tablespoons | Adds smokiness |
| Brown Sugar | 1 tablespoon | Balances heat and caramelizes |
| Salt | 1 tablespoon | Enhances overall flavor |
| Garlic Powder | 1 teaspoon | Provides savory depth |
| Onion Powder | 1 teaspoon | Adds subtle sweetness |
| Freshly Ground Black Pepper | 1 teaspoon | For sharp, fresh heat |
| Cayenne Pepper | ½ teaspoon | Adjust for desired spiciness |
Applying the Dry Rub to Wings
- Pat the chicken wings dry with paper towels to ensure the dry rub adheres properly.
- Generously coat each wing with the dry rub, using your hands to press and evenly distribute the mixture all over the surface.
- Let the wings sit for 10-15 minutes at room temperature to allow the rub to penetrate the skin.
- Cook your wings using your preferred method—grilling, baking, or air frying—to lock in the bold, balanced flavor of the rub.
- For extra flavor, apply a second light layer of rub halfway through cooking.
Cooking Directions
Follow these precise steps to bring out the bold, smoky flavor of our Buffalo Wild Wings Dry Rub and cook your wings to perfection. Whether you choose to bake or grill, these methods ensure crispy, flavorful results every time.
Oven Baking Method
- Preheat your oven to 400°F (204°C) and line a baking sheet with aluminum foil or parchment paper for easy cleanup.
- Place a wire rack over the lined baking sheet. This allows heat to circulate around the wings, promoting crispiness.
- Pat the wings dry with paper towels to remove excess moisture. This helps the dry rub stick better.
- Generously coat each wing with the Buffalo Wild Wings Dry Rub, ensuring an even layer on all sides.
- Arrange wings on the wire rack in a single layer, avoiding overcrowding for even cooking.
- Bake for 40 to 45 minutes, flipping wings halfway through at the 20-minute mark. This ensures even browning and caramelization of the rub.
- For extra crispiness, broil for 2-3 minutes at the end, watching closely to prevent burning.
- Remove wings from the oven and let them rest for 5 minutes before serving. This allows flavors to settle and juices to redistribute.
Grilling Method
- Preheat your grill to medium-high heat, approximately 375°F to 400°F (190°C to 204°C).
- Oil the grill grates lightly to prevent sticking using a paper towel dipped in cooking oil and tongs.
- Pat dry the wings thoroughly to help the rub adhere.
- Apply the dry rub liberally over the wings, pressing lightly to embed the spices.
- Arrange wings on the grill in a single layer, leaving space between them for even heat distribution.
- Grill for 20 to 25 minutes, turning every 5 minutes to avoid flare-ups and ensure each side cooks evenly.
- During the last 5 minutes, sprinkle a light second layer of the dry rub to boost flavor and create a richer crust.
- Confirm wings are cooked to an internal temperature of 165°F (74°C) using a meat thermometer.
- Remove from the grill and let wings rest for 5 minutes before serving.
| Cooking Method | Temperature | Cooking Time | Key Tips |
|---|---|---|---|
| Oven Baking | 400°F (204°C) | 40-45 minutes | Use wire rack, flip halfway, broil last 2-3 min |
| Grilling | 375-400°F (190-204°C) | 20-25 minutes | Turn every 5 min, oil grates, add rub midway |
Serving Suggestions
To fully enjoy the robust flavor of our Buffalo Wild Wings Dry Rub, we recommend pairing it with a variety of dishes and accompaniments that complement its bold, smoky, and spicy profile.
Wings and Beyond
Our dry rub shines brightest on chicken wings cooked by baking, grilling, or air frying. For serving:
- Toss the wings with freshly chopped celery and carrot sticks to cut through the spice and provide a crisp, refreshing contrast.
- Serve with classic dips such as blue cheese dressing or ranch for cooling creaminess that balances the heat.
- Garnish wings with a sprinkle of chopped fresh parsley or chives to add a vibrant pop of color and subtle herbaceous note.
Complementary Sides
Pair your Buffalo Wild Wings Dry Rub wings with these crowd-pleasing sides:
- Crispy French fries or sweet potato fries seasoned lightly with salt.
- Creamy coleslaw with a tangy dressing enhances the smoky wings flavor.
- Cornbread or garlic bread adds a pleasant, buttery base without overwhelming the spice.
Alternative Uses
This versatile dry rub works wonders on other proteins and snacks:
- Rub onto chicken breasts or drumsticks before baking or grilling for a robust main course.
- Sprinkle over roasted vegetables like cauliflower or Brussels sprouts to add a smoky kick.
- Use as a seasoning blend for homemade popcorn or roasted nuts to create a spicy snack.
| Serving Component | Description | Tips |
|---|---|---|
| Celery and Carrot Sticks | Fresh and crunchy vegetable sticks | Chill before serving |
| Blue Cheese or Ranch Dips | Creamy, cooling dips | Use homemade or quality store-bought |
| French or Sweet Potato Fries | Crispy, perfectly salted fries | Serve hot and fresh |
| Coleslaw | Creamy, tangy shredded cabbage salad | Add extra vinegar for zip |
| Cornbread | Buttery, slightly sweet bread | Serve warm with honey butter |
| Roasted Vegetables | Cauliflower or Brussels sprouts with dry rub seasoning | Roast until tender and slightly charred |
“Our Buffalo Wild Wings Dry Rub is the perfect condiment to elevate wings and transform everyday sides into an unforgettable meal.”
By combining these Serving Suggestions with our signature dry rub, we ensure a complete dining experience that bursts with flavor and excitement at every bite.
Make-Ahead Tips
To ensure we always have the iconic Buffalo Wild Wings Dry Rub ready for our next wing session, preparation and storage are key. Here are our top make-ahead tips to keep the rub fresh and flavorful over time.
Mix in Bulk for Convenience
We recommend preparing a larger batch of the dry rub at once. This saves time for future meals and guarantees consistency in flavor every use. Store the excess in an airtight container and label it with the date of preparation.
| Ingredient | Quantity for Large Batch (3x) |
|---|---|
| Smoked Paprika | 3 tbsp |
| Brown Sugar | 3 tbsp |
| Garlic Powder | 3 tbsp |
| Onion Powder | 3 tbsp |
| Cayenne Pepper | 1½ tsp |
| Black Pepper (freshly ground) | 1½ tsp |
| Salt | 3 tbsp |
“Pro Tip: Measuring the spices precisely each time ensures that the boldness and balance of the Buffalo Wild Wings Dry Rub remains consistent.”
Store Properly to Preserve Freshness
To maximize freshness and flavor potency, always keep the dry rub in a cool, dark place away from heat and moisture. We use small airtight glass jars with tight lids to prevent exposure to air and humidity, which can degrade the spices.
- Avoid plastic containers if possible, as they can retain odors.
- Store the rub away from direct sunlight to prevent fading.
- Use the rub within 3 months for optimum taste.
Prepare Wings in Advance
Applying the rub to wings several hours before cooking or even overnight enhances the flavor penetration deeply. Wrap the rubbed wings tightly in plastic wrap or place them in a sealed container in the refrigerator.
“Allowing the wings to rest with the rub infused in the fridge for 4-6 hours or overnight transforms the flavor from good to incredible.“
Double Up During Cooking
We suggest applying a second layer of the dry rub halfway through grilling or baking. This method amplifies the crust formation and flavor complexity, imitating the authentic crispy Buffalo Wild Wings experience.
Following these Make-Ahead Tips lets us capture the signature flavor and savor the boldness of Buffalo Wild Wings anytime with minimal effort and maximum taste impact.
Storage Instructions
To preserve the bold flavor and potency of our Buffalo Wild Wings Dry Rub, proper storage is essential. Follow these steps to ensure our dry rub stays fresh and ready to enhance every batch of wings.
Step 1: Use an Airtight Container
Store the dry rub in a clean, airtight container immediately after mixing. This prevents exposure to air and moisture, which can degrade the spices and dull their aroma. Avoid plastic containers that may retain odors; glass jars with tight-fitting lids work best.
Step 2: Keep in a Cool, Dark Place
Place the container in a cool, dark spot like a pantry or cupboard away from direct sunlight and heat sources, such as the stove or oven. Light and heat accelerate spice deterioration, reducing the rub’s sharpness and color vibrancy.
Step 3: Label with Date
Label the container with the date of preparation. This helps us track freshness and guarantees we use the rub within the ideal period.
Step 4: Optimal Shelf Life
For peak freshness and flavor impact, use the dry rub within 3 months. Beyond this timeframe, spices lose intensity though the rub remains safe to use.
| Storage Condition | Duration | Notes |
|---|---|---|
| Airtight container, cool & dark place | Up to 3 months | Retains optimal flavor and aroma |
| Refrigerated (optional) | Up to 6 months | Extends shelf life but not necessary |
| Room temperature, exposed to air/light | Less than 1 month | Loses flavor quickly, not recommended |
Bonus Tip: Avoid Moisture
Never introduce wet utensils into the rub. Moisture can cause clumping and spoilage. Use a dry spoon to scoop the rub every time.
Flavor Boost Reminder
When ready to cook, don’t hesitate to apply a fresh second layer of the dry rub midway through cooking or just before grilling. This reactivates the spices and deepens the signature Buffalo Wild Wings Dry Rub flavor.
By committing to these Storage Instructions, we keep every pinch vibrant, ensuring our wings always taste as iconic and delicious as the first batch.
Conclusion
Mastering the Buffalo Wild Wings dry rub opens up endless possibilities for flavorful meals right at home. With the right balance of spices and proper preparation, we can consistently recreate that bold, smoky taste that makes these wings so irresistible.
By following the tips for mixing, applying, and cooking, our wings will turn out crispy and packed with flavor every time. Plus, the versatility of this dry rub means it’s not just for wings—it’s a game-changer for other dishes too.
Let’s keep experimenting and enjoying the rich, satisfying flavors that this dry rub brings to our table.
Frequently Asked Questions
What spices are used in the Buffalo Wild Wings dry rub recipe?
The dry rub includes smoked paprika, freshly ground black pepper, cayenne pepper, brown sugar, garlic powder, onion powder, salt, and optional chili powder for extra heat.
Can I adjust the spiciness of the dry rub?
Yes, you can increase or decrease the amount of cayenne pepper to suit your preferred heat level.
How should I store the dry rub to keep it fresh?
Store the rub in an airtight container in a cool, dark place and use within three months for best flavor.
What equipment do I need to make the dry rub?
You’ll need a mixing bowl, measuring spoons, a whisk or fork, and an airtight container; a grinder or mortar and pestle is optional for fresh spices.
How long should I let the wings sit after applying the rub?
Let the wings sit for at least 30 minutes to allow the flavors to penetrate before cooking.
What cooking methods work best for wings with this dry rub?
Baking at 400°F or grilling over medium-high heat both work well to get crispy, flavorful wings.
How long do I bake wings coated with the dry rub?
Bake on a wire rack for 40-45 minutes, flipping halfway through for even cooking.
Can I use this dry rub on other foods?
Yes, it works great on chicken breasts, roasted vegetables, and even popcorn for bold flavor.
Any tips for enhancing flavor during cooking?
Apply a second layer of dry rub halfway through cooking or before broiling for extra crust and flavor.
What should I serve with Buffalo Wild Wings seasoned with this rub?
Pair wings with celery and carrot sticks, blue cheese or ranch dips, and sides like fries, coleslaw, or cornbread for a complete meal.