Dry Rub Chicken Wings On The Grill Recipes
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!
Provided by Chef Dennis Littley
Categories Appetizer
Time 35m
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 169 kcal, Carbohydrate 8 g, Protein 11 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 47 mg, Sodium 492 mg, Sugar 6 g, ServingSize 1 serving
DRY RUB CHICKEN WINGS ON THE GRILL
Dry rub recipe for grilled chicken wings
Provided by Steve
Number Of Ingredients 7
Steps:
- Preheat your grill to medium heat. Looking for about 400 degrees. If you are using a charcoal grill, pile all of the coals to one side of the grill so that you have hot and cooler sides of the grill to work with.
- Cut the wing tips off of the chicken wings if they are still attached (you can't really eat those).
- Rub the chicken wings on all sides with a generous amount of the dry rub.
- Once the grill is up to heat, place the wings on the hot part of the grill.
- Grill with the lid closed, turning occasionally to crisp up the skin and create some great color. There is a lot of sugar in the dry rub, so make sure you don't char them too much. Move the chicken wings to the cooler side of the grill and continue to grill with the lid closed if they are getting too charred.
- Grill the chicken wings until a meat thermometer reads 165 degrees without touching the bone with the temperature probe.
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