headbanger
Well-Known Member
Chicken Wing Dry Rub: Makes about 3/4 cups
2 tablespoons salt
2 tablespoons Sugar In the Raw
2 tablespoons granulated garlic
2 tablespoons onion powder
2 tablespoons paprika
2 teaspoons good quality chili powder
2 teaspoons black pepper finely ground
1 teaspoon lemon pepper
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
With a sharp knife, cut the tips off the chicken wings and save them for stock. Slash the inside of the wing joint to help them cook more evenly, but don’t cut them all the way through. Sprinkle liberally with the Chicken Wing Dry Rub then let rest for 20 minutes up to four hours.
Prepare the grill to cook at 375 indirect. Grill the wings for about 45 minutes, do not turn.
If you're using a regular grill over direct heat, I'd say 20-30 minutes flipping at regular intervals until they're nice and crispy would do the trick, just be careful not to burn the rub.
This rub makes the wings very dark, almost black, but the flavor is incredible. I use a tube smoker when cooking these also, love to get as much smoke on them as possible. I also overcook them slightly which gives fall off the bone tenderness and ultra-crispy skin, I usually don't pull them until they're right around 200 internal.
2 tablespoons salt
2 tablespoons Sugar In the Raw
2 tablespoons granulated garlic
2 tablespoons onion powder
2 tablespoons paprika
2 teaspoons good quality chili powder
2 teaspoons black pepper finely ground
1 teaspoon lemon pepper
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
With a sharp knife, cut the tips off the chicken wings and save them for stock. Slash the inside of the wing joint to help them cook more evenly, but don’t cut them all the way through. Sprinkle liberally with the Chicken Wing Dry Rub then let rest for 20 minutes up to four hours.
Prepare the grill to cook at 375 indirect. Grill the wings for about 45 minutes, do not turn.
If you're using a regular grill over direct heat, I'd say 20-30 minutes flipping at regular intervals until they're nice and crispy would do the trick, just be careful not to burn the rub.
This rub makes the wings very dark, almost black, but the flavor is incredible. I use a tube smoker when cooking these also, love to get as much smoke on them as possible. I also overcook them slightly which gives fall off the bone tenderness and ultra-crispy skin, I usually don't pull them until they're right around 200 internal.