Description
A perfectly balanced, smoky-sweet dry rub designed specifically for smoked chicken wings to ensure flavor depth and crispy skin.
Ingredients
1/2 cup Dark Brown Sugar
1/4 cup Smoked Paprika
2 tablespoons Kosher Salt
2 tablespoons Black Pepper
1 tablespoon Garlic Powder
1 tablespoon Onion Powder
1 tablespoon Cornstarch
1 teaspoon Cayenne Pepper
1 teaspoon Mustard Powder
Instructions
Step 1: In a medium mixing bowl, combine the dark brown sugar, smoked paprika, kosher salt, and black pepper, breaking up any clumps of sugar with a fork.
Step 2: Add the garlic powder, onion powder, cornstarch, cayenne pepper, and mustard powder to the mixture.
Step 3: Whisk all ingredients together until the chicken wing dry rub for smoking is uniform in color and texture.
Step 4: Pat your chicken wings completely dry with paper towels to ensure the rub adheres properly and the skin crisps up.
Step 5: Generously coat the wings with the rub, pressing it into the skin to ensure full coverage.
Step 6: Smoke the wings at 225°F for 60 minutes, then increase heat to 375°F for 10-15 minutes until the internal temperature reaches 165°F and the skin is crispy.
Notes
For the crispiest skin, let the rubbed wings sit in the refrigerator for at least 30 minutes before putting them in the smoker.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Chicken
- Cuisine: American BBQ
Nutrition
- Serving Size: 1.5 tbsp rub
- Calories: 85 kcal
- Sugar: 8g
- Sodium: 480mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
