All the buffalo wing flavor without the wet, sticky sauce. Citric acid does the work vinegar normally would — the tang, none of the mess.
Combine everything thoroughly.
Toss the wings until fully coated, then let them sit 15 minutes so the rub adheres and starts drawing moisture.
Airtight container, out of direct light.
Buffalo sauce gets its tang from vinegar, which you can't put in a dry rub without turning it to paste. Citric acid is that same sourness in powder form — it's what makes this read as buffalo instead of just spicy. Find it near the canning supplies.