Grilled Dry Rub Chicken Wings

Name: Dry Rub Chicken Wings
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 pounds chicken wings (split at first joint. *remove wing tip if desired); ¼ cup packed brown sugar; 1 ½ tsp sea salt; 1 ½ tsp granulated onion; 1 ½ tsp granulated garlic; 1 ½ tsp chili powder; 1 ½ tsp smoked paprika; 1 ½ tsp ground cumin; ½ tsp black pepper

4.80 from 124 votes

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If you love grilling as much as I do, you’re going to love my Grilled Dry Rub Chicken Wings! I especially love those extra charred bits.

white platter of grilled and charred dry rub chicken wings with chopped parsley sprinkled on top

I love the wing seasoning I use for my dry rub wings. It’s a blend of garlic powder, onion powder, chili powder and other favorite seasonings.

My dry rub wings are perfect for game day or anytime your friends gather to enjoy life and all the deliciousness it has to offer.

Ingredients

small glass bowls of spices and a white platter of raw chicken wings on a wooden cutting board

Let’s start by gathering the ingredients we need to make Grilled Dry Rub Chicken Wings. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

How do I split Chicken Wings?

Let’s talk about safety first.

Always use a cutting board to cut meats, seafood or vegetables. That being said, always make sure your cutting board has been properly cleaned and sanitized between uses. Use your favorite household cleaner and always wash the board twice.

*You can also place the once cleaned cutting board into your dishwasher for a really good cleaning. This is super important when cutting any meat or seafood.

one hand holding chicken wing while the other hand holds a chefs knife cutting thru the joint of the wing.

Cutting chicken wings is really simple. All you need to do is locate the joint and cut through it.

Hold one end firmly and securely while cutting through the joint carefully. I leave the wing tips on for some of the wing dishes I create, but feel free to chop off the wing tip if you prefer. (If you do remove the wingtip, save them in a ziplock bag in the freezer for the next time you make chicken soup)

Chef Dennis Tip: If you keep the knife down low (directly on the joint) you’ll have less chance of cutting yourself.

How do I decide what spices to use for Dry Rub Wings?

A lot of what I do is my take on foods I’ve seen or eaten on my travels. These wings were recreated from a dishful of deliciousness I enjoyed on a recent adventure. I simply pulled out a few spices from my cabinet and started blending until I got the flavor profile just right.

Cooking is rocket science and lots of times it comes down to using ingredients that you like, rather than exactly what the recipe calls for. I went through a few variations of spice combinations to come up with the one I eventually used for my dry rub and hope you enjoy them as much as I did.

glass bowl of mixed spices for dryrub and metal bowl of raw cut chicken wings.

If you’re not sure about the flavors, make half a batch my way and try your own seasoning blend on the other half. Who knows maybe you’ll find a tasty compromise or enjoy them as is.

raw seasoned dry rub wings on a white platter .

Pat the seasoning into the wing to get an overall coverage of the wings with the seasoning. Feel free to use less seasoning, I like mine bursting with flavor!

overhead view of chicken wings on the grill.

The next step is to place them on your preheated grill (medium-high heat) and cook for about 20 minutes. Turn the wings often to avoid burning them. The brown sugar in the seasoning mixture will caramelize and burn faster than you think.

That being said I love the charred parts as you’ll find most men do. Just serve green vegetables or a big salad along with them to add as a detox for the charring. Here’s a good article to read about foods that help detoxify the body.

chicken wings on a tinfoil sheet on top of a grill.

You can reduce charing by placing a doubled sheet of tinfoil on the grill. This can be used as early in the process as you like, but I would recommend getting a little color on them before placing them on the foil.

*You will still need to turn the wings often, even on the foil.

Can I cook dry rub chicken wings in the oven?

You certainly can. Preheat your oven to 400 degrees F and place the prepared wings on a cookie sheet. Place the cookie sheet on an oven rack placed in the top third of the oven. After 7-10 minutes turn the wings over and return to the oven.

Turn the oven down to 350 and cook for another 10-12 minutes or until the wings have good color and the internal temperature of the chicken is at least 165 degrees Fahrenheit.

If you love oven-baked chicken try my Crispy Chicken Legs Recipe.

Can I cook wings in an air fryer?

Yes, you can. Place the wings in a non-preheated air fryer at 375°F and let them cook for about 20 minutes. The dry rub wings should be crispy on the outside and fully cooked through in the center.

white oblong platter with grilled dry rub chicken wings

Wouldn’t you love to sit down to this delicious plate of wings?

Recipe FAQ’s

Do you put the dry rub on before or after cooking?

Definitely before is the preferred method of using this wing seasoning. But you can always add a little more using a shaker to apply the seasoning after cooking if you like.

How do I get the dry rub to stick to the chicken wings?

The natural moisture in the wings will attract the seasoning, allowing you to get a good coating on the wings.
You can dry the wings with paper towels and add a light coating of oil to the wings before the seasoning, but this step isn’t really necessary.

How long should I let the dry rub marinate the wings before cooking?

You can let the rub marinate on the wings for up to 8 hours, but 30 minutes should be more than enough time to let the seasonings penetrate the wings.

More Chicken Wing Recipes You’ll Love!

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4.80 from 124 votes

Dry Rub Chicken Wings

When it comes to Dry Rub Chicken Wings, my recipe will make you look like a Grilling Superstar at your next get together or family dinner! They are easy to make and oh so delicious!

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: Appetizer

Cuisine: American

Servings:

Calories: 169kcal

Author: Chef Dennis Littley

Ingredients

2 pounds chicken wings split at first joint. *remove wing tip if desired
¼ cup packed brown sugar
1 ½ tsp sea salt
1 ½ tsp granulated onion
1 ½ tsp granulated garlic
1 ½ tsp chili powder
1 ½ tsp smoked paprika
1 ½ tsp ground cumin
½ tsp black pepper

US Customary – Metric

Instructions

Measure all ingredients into a small mixing bowl and thoroughly mix to fully incorporate spices.
Rub the chicken wings on all sides with a generous amount of the dry rub.
Preheat the grill to medium high heat (350º-400ºF)
Place dry-rubbed wings on the grill allowing to cook for 6-8 minutes. Turn wings occasionally to crisp them all over. They can cook longer if they don’t look crisp enough.
*Be careful not to burn in the wings, the sugar in the dry rub can cause the wings to burn.
Move the chicken wings to indirect heat and continue to cook with the lid closed for another 8-10 minutes.

Video

Notes

*Check the wings with a meat thermometer, it should read 165 degrees.

Nutrition

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Grilled Dry Rub Chicken Wings

Ingredients

How do I split Chicken Wings?

How do I decide what spices to use for Dry Rub Wings?

Can I cook dry rub chicken wings in the oven?

Can I cook wings in an air fryer?

Recipe FAQ’s

More Chicken Wing Recipes You’ll Love!