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Dry-Rub-Chicken-Wings-Recipe

Dry Rub Chicken Wings

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These Dry Rub Chicken Wings are packed with irresistible flavor and are easy to prepare. A delightful mix of spices brings out the best in tender chicken, making it an ideal dish for quick dinners or gatherings.

  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 tablespoons (25g) brown sugar (optional)
  • 1 tablespoon (6g) onion powder
  • 1 tablespoon (5g) garlic powder
  • 1½ teaspoons (2g) dried thyme
  • 1½ teaspoons (6g) chili powder
  • ½ teaspoon (2.5g) ground cumin (optional)
  • 1½ teaspoons (2g) dried oregano
  • 1½ teaspoons (2g) rubbed sage (optional)
  • ½ tablespoon (4g) freshly ground black pepper
  • ¼ teaspoon (<1g) cayenne pepper
  • 1 teaspoon (2g) paprika
  • ½ teaspoon (1g) mustard powder
  • 1 teaspoon (2g) celery seeds (optional)
  • 1½–2 pounds (680-900g) chicken wings
  • 2 teaspoons (14g) kosher salt (see notes)

Instructions

  1. Combine the brown sugar, onion powder, garlic powder, thyme, chili powder, cumin, oregano, sage, black pepper, cayenne, paprika, mustard powder, and celery seeds in a large jar or bowl and set aside.
  2. Rinse the chicken wings and dry them with a towel or let them air dry in the fridge on a rack for a couple of hours.
  3. Season the wings with salt and coat them with the dry rub, using about 1-2 tablespoons per pound of chicken. Store any leftover rub in a glass jar away from light and heat.
  4. Preheat the grill to medium heat, cleaning and lightly oiling the grates. For charcoal, fill half full and light it, letting it burn for about 20 minutes.
  5. Arrange the wings on the grill, making sure there’s space between them for airflow, and grill for 10-15 minutes.
  6. Flip the wings and grill for another 10-15 minutes or until the internal temperature reaches 175℉ (80℃). Watch for flare-ups due to fat content.
  7. Remove the wings from the grill, let them rest for 5 minutes, and serve with your preferred sauce.

Last Step:

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Notes

For extra crispiness, dry the wings in the fridge before grilling.
If using the brown sugar, be mindful of flare-ups on the grill as it can caramelize quickly.
Adjust the spice levels based on your preferences by varying the cayenne and black pepper.

  • Author: Alejandro
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Dinner
  • Method: Grilling
  • Cuisine: American

Nutrition

  • Serving Size: 1 wing
  • Calories: 200
  • Sugar: 2g
  • Sodium: 350mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 4g
  • Fiber: 0g
  • Protein: 18g
  • Cholesterol: 70mg

Find it online: https://www.cookingrecipestasty.com/dry-rub-chicken-wings/