Dry Rub Chicken Wings
Dry Rub Chicken Wings – Sweet, spicy, and smokey, these perfectly charred chicken wings are insanely craveable. A simple dry rub and your grilling apron are all you need to maximize your chicken wing flavor and cook up the juiciest wings you’ve ever tried. Trust me; you’ll be back for seconds. 😉
Ah, chicken wings! They’re the king of game day foods, party appetizers, and in my house, even weeknight dinners. This particular recipe is on my list of favorites because it comes together so darn quickly. We’re talking perfect wings in just about half an hour. That’s what I’m talking about! 😎
Doubters will say saucy wings are the only way to go, and while I love downing a dozen saucy wings with a pack of wet wipes at my side, I have to argue that dry rub wings are just as good. That’s right, I said it! 🙊These wings are just plain addictive.
Why Use Dry Rub for Chicken Wings?
Let’s talk about dry rub for a minute. Dry rubs are a popular way to infuse flavor into any meat, and chicken wings are no exception. In fact, since chicken wings have a higher skin-to-meat ratio than most meats, they are ideal candidates for a dry rub.
The key to an amazing dry rub is to include savory, smokey, and sweet elements for a depth of flavor that doesn’t disappoint. Brown sugar adds sweet, caramelized notes while chili powder and cayenne pack the heat. I’ve included several other savory herbs and spices in my dry rub that will take your wings from meh to mouthwatering in no time. 🤩
Recipe Ingredients
- Dry Rub Ingredients – Brown sugar, onion and garlic powder, thyme, oregano, sage, cumin, chili powder, cayenne, paprika, mustard powder, and some celery seeds make the perfect dry rub for chicken wings.
- Chicken Wings – The show’s star, split chicken wings are the ideal canvas for that beautiful rub.
How to Make Dry Rub Chicken Wings
Prep the Chicken Wings
- The Rub – Add all the measured spices to a mason jar or bowl and mix. Stir to fully combine the spices and set aside. (Photo 1-2)
- Prep Wings – Rinse the chicken wings and then dry them out in the fridge for a few hours uncovered. If you’re short on time, just pat the wings dry with a paper or kitchen towel before proceeding to the next step. (Photo 3)
- Season – Next, lightly salt the chicken in a large plate or bowl, then season with dry rub. You can save any unused seasoning to use the next time you grill. (Photo 4)
Grill the Wings
- Prep the Grill – Wipe down the grill and lightly oil before preheating it to medium heat. If you’re using a charcoal grill, fill it half full and let it light up for about 20 minutes or more.
- Grill Time – Next, place the wings on the grill, keeping them close together. Grill them for 10 minutes or so, then flip and grill for another 10 minutes (the internal temperature should be 165℉/74℃). (Photos 5-6)
- Serve – Remove and serve with your favorite chicken wing sauce.
Recipe Variations
Looking for some delicious chicken wing recipe variations? Here ya go!
- Customize the Rub – Want milder wings? Leave out the cayenne. Want a more Italian flare? Toss in some rosemary! You can even use store-bought dry rub if you’d like. This part of the recipe is totally up to you.
- Spicy Buffalo Wings – Toss your wings in a mixture of hot sauce, melted butter, and a bit of honey for a sweet and spicy kick.
- Honey Mustard Wings – Mix honey, Dijon mustard, and a spoonful of apple cider vinegar for a tangy and sweet dipping sauce.
- Garlic Parmesan Wings – Toss your wings in melted butter, minced garlic, and grated Parmesan cheese for a savory and cheesy flavor.
- BBQ Wings – Brush your wings with your favorite BBQ sauce before or after grilling (or both).
- Lemon Pepper Wings – Toss your wings in lemon pepper seasoning and bake until crispy and flavorful.
Tips and Tricks
- Before applying the dry rub, give it a good stir or shake as the spices tend to settle.
- Crowding the wings on the grill may seem counterintuitive, but it actually helps build steam, which makes for moist and tender wings.
- Keep an eye on your wings as they grill because the fat tends to flare up. If a flare-up happens, just move them around some until it dies down.
- Dry your wings thoroughly before cooking them. Excess moisture can cause the skin to steam instead of crisp up.
- Season your wings generously with your favorite spices and seasonings. This will help flavor the meat and add extra crunch to the skin.
Make-Ahead Instructions
As with most grilled foods, these taste best hot off the grill, and they whip up pretty quickly, but there is one good workaround for a make-ahead if you really want to. You can freeze cooked wings (once they’ve cooled) for up to three months. To reheat them, place thawed wings in the oven, set to 375℉/190℃ for 20-25 minutes or until heated through.
Serving and Storage Instructions
Serve these wings hot off the grill with your favorite dipping sauces. Leftover wings will last in an airtight container in the fridge for 5 days. To reheat them, you’ll get the best results if you pop them on the grill again for a few minutes. Or you can use the broiler to heat and crisp them back up. 😋
FAQs
You can grill right away when the dry rub is applied generously, and you’ll get plenty of flavor from these wings. Some people like to let the dry rub sit on the chicken for anywhere from 30 minutes to a few hours – you can definitely let them marinate like that if you want to.
Nope! It will stick to the chicken without any oil, but again, if you want to add oil before the dry rub, you totally can.
You can do both! Before grilling is key to getting that flavorful outer char, but if you want to add a little extra dry rub after they’re cooked for aesthetics or extra flavor, feel free.
What Goes With Dry Rub Chicken Wings
Did somebody say potato salad? Potato salad is a must-have with chicken wings if you ask me, even if you’re serving them as an appetizer. Of course, if you want to grill everything, you could serve up some grilled potato wedges instead.
I also like throwing some grilled pineapple and onions on the grates to accompany my wings. Spicy wings, sweet pineapple, and savory onions are the trifecta of grilled appetizers, IMO.
More Phenomenal Poultry Recipes
- Lollipop Chicken Legs
- Chicken Caesar Salad
- Grilled Boneless Chicken Thighs
- Smoked Turkey Wings
- Fried Turkey Wings
Conclusion
And there you have it, my friend! The most spectacular, juicy, flavorful wings you’ve ever grilled! Tried them already? Tell me how they turned out in the comment section. (And remember to comment on your customizations!) I always love hearing from you. 😄
Dry Rub Chicken Wings
Ingredients
- 2 tablespoons (25g) brown sugar
- 1 tablespoon (6g) onion powder
- 1 tablespoon (5g) garlic powder
- 1½ teaspoons (2g) dried thyme
- 1½ teaspoon (6g) chili powder
- ½ teaspoon (2.5g) ground cumin
- 1½ teaspoon (1.5g) dried oregano
- 1½ teaspoon (2g) sage
- 1⁄2 tablespoon (3.5g) black pepper, freshly ground
- ¼ teaspoon (.5g) cayenne pepper
- 1 teaspoon (2g) paprika
- ½ teaspoon (.5g) ground mustard
- 1 teaspoon (2g) celery seeds (optional)
- 2 teaspoon (14g) kosher salt (see notes )
- 1½-2 pounds (680-900g) chicken wings
Instructions
- Add all measured spices to a mason jar or bowl mix. Stir to fully combine spices. Set aside.
- Before using, always give the mix a stir or shake well as the spices will settle.
- Wash chicken wings, and if time permits, dry them out in the fridge for a couple of hours (3 or more). Do not cover.
- If short on time, dry wings with a paper or kitchen towel, then proceed with the next step.
- Place the chicken in a large plate or bowl, lightly salt, then season with dry rub. Reserve and seal unused seasoning for later use.
- When you are ready to grill, wipe the grill down and lightly oil the grate. Preheat to medium heat. Or if using charcoal, fill it half full. Let it light up for 20 minutes or more.
- Place the wings on the grill, crowding them together, if possible. This helps build steam, which makes them moist and tender.
- Let them grill for approximately 10 minutes, then flip and grill for another 10 minutes or until the internal temperature of the wings reaches 165℉/74℃.
- Keep an eye on the wings because the fat tends to flare up a bit. Move the wings around when flare-ups occur.
- Remove and serve with your favorite chicken wings sauce.
Notes
- Kosher salt is preferred because it tastes better. However, if you only have regular table salt with iodine, go ahead and use it.
- Before applying the dry rub, give it a good stir or shake as the spices tend to settle.
- Crowding the wings on the grill may seem counterintuitive, but it actually helps build steam, which makes for moist and tender wings.
- Keep an eye on your wings as they grill because the fat tends to flare up. If a flare-up happens, just move them around some until it dies down.
- Dry your wings thoroughly before cooking them. Excess moisture can cause the skin to steam instead of crisp up.
- Season your wings generously with your favorite spices and seasonings. This will help flavor the meat and add extra crunch to the skin.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
This Grilled Ribeye was PHENOMENAL! I loved the flavor and it was very juicy and smoky!
Thank you for sharing your wonderful experience with this Grilled Ribeye recipe, Millie! It’s great to hear that you enjoyed the flavor, juiciness, and smoky essence. Happy cooking!