Description
A foolproof grilled dry rub chicken wings recipe that delivers incredibly crispy skin and bold, smoky flavor without any frying.
Ingredients
2 lbs chicken wings (flats and drumettes)
1 tablespoon baking powder (aluminum-free)
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1 teaspoon kosher salt
1 teaspoon brown sugar
1/4 teaspoon cayenne pepper (optional for heat)
Instructions
Step 1: Thoroughly pat the chicken wings dry with paper towels to ensure the best results for your grilled dry rub chicken wings recipe.
Step 2: In a small bowl, whisk together the baking powder, smoked paprika, garlic powder, onion powder, cumin, chili powder, black pepper, salt, brown sugar, and cayenne.
Step 3: Place the wings in a large mixing bowl and sprinkle the dry rub over them, tossing vigorously until every wing is evenly coated.
Step 4: Preheat your grill to approximately 375°F, setting it up for two-zone (indirect) cooking.
Step 5: Place the wings on the cool (indirect) side of the grill. Close the lid and cook for 20-25 minutes, flipping once halfway through.
Step 6: Move the wings to the hot (direct) side of the grill for the final 5 minutes, flipping frequently until the skin is crispy and charred to your liking.
Step 7: Remove from the grill and let rest for 3-5 minutes before serving to lock in the juices.
Notes
Always use aluminum-free baking powder to avoid a metallic aftertaste. For extra crispiness, let the wings air-dry in the fridge for 1-4 hours after applying the rub.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Chicken
- Cuisine: American
Nutrition
- Serving Size: 4-5 wings
- Calories: 310 kcal
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 19 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 31 g
- Cholesterol: 95 mg
