Dry Rub Chicken Wings

These grilled dry-rub chicken wings are crispy, smoky, and perfectly charred. A flavorful, snackable appetizer that's perfect for game day, the Super Bowl, or anytime cravings strike.

Course Appetizer, Main

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 25

Resting 5

Total Time 40

Servings

Calories 356kcal

Author Imma

Equipment

1 Grill

Ingredients

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

Mix 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 glass jar or bowl, and set aside.
Rinse the chicken wings (see notes), and if time permits, dry them out in the fridge for a couple of hours, uncovered, on a stainless steel rack. If short on time, dry the wings with a paper or kitchen towel, and continue with the next step.
Season the wings with salt, then coat with the dry rub (1-2 tablespoons per pound of chicken is average). Store unused spice rub in a glass spice jar away from light and heat for later use.
When you are ready to go, clean the grill grates and lightly oil them. Preheat to medium heat if using gas, or fill it half full with charcoal, light it, and let it burn for about 20 minutes.
Place the wings on the grill without crowding. They can be close together, but you want enough space between them for airflow.
Grill them for 10-15 minutes, then flip and grill for 10-15 more minutes or until the internal temperature reaches 175℉ (80℃). An internal temperature of 165℉ (75℃) is considered safe, but the results will be more delicious if you leave it a little longer. The higher fat content can cause flare-ups, so keep an eye on them.
Take the wings off the grill, let them rest for about 5 minutes, and serve with your favorite sauce.

Notes

Rinsing may be controversial, and you might decide to skip it, but getting the wings as dry as possible is indeed necessary if you want crispy skin. Yes, I disinfect my kitchen and all my tools afterward.
Kosher salt usually tastes better, but if you only have regular table salt, that will work just fine.
Before seasoning the wings with the dry rub, stir or shake the spices as they tend to settle and clump.
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.
Season your wings generously with your favorite spices and seasonings for more flavor and extra crispy skin.
Please keep in mind that the nutritional information is a guesstimate and can vary significantly based on the products used in the recipe.

Nutrition