Snackable, crispy, and flavorful grilled dry-rub chicken wings are perfectly charred for game day appetizers or any day the craving hits. Spicy and amazingly dippable, this recipe is ideal for special occasions and snack attacks.
As much as I love cooking at home, hanging out with my friends at a local restaurant and trying new foods is just as fun. Besides being able to leave the mess for someone else to clean, I get exciting new ideas.
While wings are usually on the appetizer menu and meant to be shared, we love making them the whole meal. We can eat a salad at home, right? That said, you understand why we love grilling wings ourselves just as much as eating out.
Dry Rub vs. Wet Sauce
This super easy spice mix delivers intense flavor with every bite. And since it sticks to the wings, it wicks the moisture away for crispy skin. Then there’s the neatness factor; no sticky BBQ sauce dripping down your fingers.
When basted in a wet sauce, you get even bolder flavors, more juiciness, and a glossy finish. The skin won’t be as crispy, and you’ll need extra napkins.
However, you can absolutely have your dry rub chicken wings and your sauce at the same time. Just serve the sauce on the side and dip away to your heart’s content.
How to Grill Dry Rub Chicken Wings
Mix the spice blend, prep the wings, then season and grill them.
Recipe Tips and Twists
- For milder wings, leave out the cayenne and adjust seasonings to your family’s tastes.
- Rub a little oil on the wings before adding the dry rub for better adherence.
- Space the wings evenly on the grill with just a little room between for airflow so they get crispy instead of steaming.
- Season your wings generously with the dry rub (or your favorite seasoning blend). A common mistake with grilling is not using enough flavor.
Make Ahead and Leftover Makeovers
You can apply the dry rub the day before and let the wings dry on a stainless steel rack over a baking sheet in the fridge for up to 24 hours. Let them come to room temperature for about 25 minutes while the grill is preheating, and you’re good to go.
Leftovers should last in the fridge for 3-4 days or in the freezer for up to 6 months. Crisp them back up in a hot oven or air fryer and enjoy. We also like taking the meat off the bones (saving the bones for stock) and using it for any recipe that uses cooked chicken. Chicken cottage pie, chicken Alfredo, and an avocado salad are just a few examples.
Incredible Sauces for Dipping Chicken Wings
Everyone has their favorite sauce for wings, and homemade is always better. Here are a few of my faves: Creole sauce, peri peri sauce, honey BBQ, mustard BBQ, and African pepper sauce.
More Phenomenal Wings Recipes to Enjoy
By Imma
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Prep: 10 minutes
Cook: 25 minutes
Resting: 5 minutes
Total: 40 minutes
American
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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.
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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.
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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.
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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.
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Place the wings on the grill without crowding. They can be close together, but you want enough space between them for airflow.
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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.
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Take the wings off the grill, let them rest for about 5 minutes, and serve with your favorite sauce.
- 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.
Serving: 4pieces| Calories: 356kcal (18%)| Carbohydrates: 14g (5%)| Protein: 26g (52%)| Fat: 22g (34%)| Saturated Fat: 6g (38%)| Polyunsaturated Fat: 5g| Monounsaturated Fat: 9g| Trans Fat: 0.3g| Cholesterol: 102mg (34%)| Sodium: 762mg (33%)| Potassium: 391mg (11%)| Fiber: 3g (13%)| Sugar: 5g (6%)| Vitamin A: 1203IU (24%)| Vitamin C: 3mg (4%)| Calcium: 126mg (13%)| Iron: 5mg (28%)
Course: Appetizer, Main
Cuisine: American
Diet: Gluten Free
