Pan-Fried Dry Rub Chicken Wings with Chipotle Lime Dip

Crispy pan-fried chicken wings coated in a bold smoky-spice dry rub are shallow-fried until deeply golden and served hot with a cool, creamy chipotle-lime dipping sauce.

These pan-fried chicken wings are seasoned with a bold, smoky-spiced dry rub, air-dried for extra crisp skin, then shallow-fried in a hot skillet until deeply golden and irresistibly crunchy outside while staying tender and juicy inside. They’re served fresh and hot alongside a cool, creamy chipotle-lime dipping sauce that adds a zesty kick and smooth contrast, making each bite a perfect balance of heat, richness, and bright citrus flavor.

Servings

2-4

Prep Time

15-20 minutes

Cook Time

25-30 minutes

Total Time

40-45 minutes

2 lb chicken wings (split flats/drums, tips removed)
Neutral high-heat oil for frying (avocado or light olive oil, ~½–¾ cup shallow layer)

Seasoning (dry rub)
2 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp brown sugar
1 tbsp salt
1 tbsp black pepper
2 tsp chili powder
2 tsp ground cumin
1 tsp cayenne (adjust heat)
1 tsp dried thyme
1 tsp dried oregano

Chipotle Lime Dip
½ cup mayonnaise
½ cup sour cream
1 tsp chipotle chile powder
1 tsp garlic salt
1 lime (juiced)

Preparation

  • Split the wings into flats and drums and remove the tips if not already done.
  • Pat the wings very dry with paper towels to remove all surface moisture.
  • For extra crisp skin, place wings on a rack uncovered in the refrigerator to air-dry for about 30–60 minutes.
  • In a large bowl, mix all dry-rub seasonings until evenly combined.
  • Toss wings thoroughly with the seasoning blend, pressing spices into the skin so they adhere well.
  • Let the wings rest at room temperature for about 15 minutes while the oil heats.

Cooking

  • Heat a heavy skillet (cast iron works best) over medium to medium-high heat.
  • Add enough oil to form a shallow frying layer and heat until shimmering (about 350–365°F).
  • Place wings skin-side down in a single layer without crowding the pan.
  • Fry undisturbed so the fat renders and a deep crust forms.
  • Flip and continue cooking, turning occasionally, until all sides are browned and crisp.
  • Cook until the internal temperature reaches 175–185°F for tender, juicy wings.
  • Work in batches if needed and transfer finished wings to a wire rack to stay crisp.

Sauce

  • In a small bowl, whisk together mayonnaise, sour cream, chipotle chile powder, garlic salt, and fresh lime juice until smooth.
  • Taste and adjust lime or heat level as desired.
  • Chill briefly to let the flavors meld.

Serving

  • Arrange wings on a platter while hot and crispy.
  • Serve with the chilled chipotle lime dip for dipping or drizzling.
  • Pair with celery, cucumbers, or a simple slaw for a fresh, low-carb side.