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Dry Rub Chicken Wings Recipe

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These Dry Rub Chicken Wings are perfectly seasoned with a smoky, spicy blend of spices and grilled to crispy, juicy perfection. Ideal for a flavorful appetizer or game day snack, these wings feature a simple dry rub and are cooked quickly on the grill for unbeatable texture and taste.

Ingredients

Chicken Wings

  • 4 pounds chicken wings (flats and drumettes)
  • 1 Tablespoon avocado oil

Dry Rub

  • 2 teaspoons fine sea salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper (fresh cracked)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground mustard powder
  • ¼ teaspoon cayenne pepper (optional)

Instructions

  1. Preheat the grill: Preheat your grill to 425 degrees F to ensure it’s hot enough to create a crispy skin on the chicken wings while keeping them juicy inside.
  2. Make the dry rub: In a small bowl, combine the sea salt, smoked paprika, black pepper, garlic powder, onion powder, ground mustard powder, and optional cayenne pepper. Stir well to blend all the spices evenly.
  3. Prep the wings: Pat the chicken wings dry with paper towels to remove moisture. Drizzle or spray the wings evenly with avocado oil, which helps the dry rub adhere and promotes crisping. Then, generously season the wings on all sides with the prepared dry rub mixture.
  4. Grill the chicken wings: Place the seasoned wings directly onto the preheated grill grates. Close the lid and grill them for 15-20 minutes, flipping every 3-5 minutes to prevent burning and ensure even cooking. Grill until the internal temperature of the chicken reaches 175 degrees F, ensuring they are fully cooked and crispy.
  5. Serve and enjoy: Transfer the grilled wings to a serving platter. Serve immediately with your favorite dipping sauces and enjoy the smoky, spicy flavor and satisfying crunch of these grilled dry rub chicken wings.

Notes

  • Make sure to dry the wings thoroughly before applying oil and rub to achieve the best crispy texture.
  • Flipping the wings frequently prevents burning and helps cook them evenly on all sides.
  • Use a meat thermometer to confirm the internal temperature for safe consumption.
  • Adjust cayenne pepper amount to control the spice level according to your preference.
  • Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or air fryer for crispness.

Find it online: https://recipefeastful.com/dry-rub-chicken-wings-recipe/