seasoning and spice
Rinse and dry the chicken wings, then let them sit in the fridge to dry out. Alternatively, pat them dry with a paper towel if you're short on time.
Combine all the measured spices in a mason jar or bowl. Mix well and set aside for later use.
Lightly salt the chicken wings, then generously season them with the dry rub. Save any extra seasoning for future use.
Wipe down and lightly oil the grill before preheating it to medium heat. If using a charcoal grill, let it light up for around 20 minutes.
Place the seasoned wings on the grill and cook for 10 minutes on each side until the internal temperature reaches 165℉/74℃.