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.

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Course: Appetizer, Main Course

Cuisine: American

Keyword: chicken wings, dry rub

Prep Time: 10

Cook Time: 20

Resting Time: 1

Total Time: 1 30

Servings:

Calories: 297kcal

Author: imma

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.

Nutrition