Easy Dry Rub Chicken Wing Recipe (Grilled)

Dry Rub Chicken Wings on a platter next to a bowl of homemade ranch dressing

5 from 1 vote

Easy Dry Rub Chicken Wing Recipe (Grilled)

This Grilled Dry Rub Chicken Wing recipe is all about the seasoning flavor and crispy skin. Serve with your favorite dipping sauce or ranch dressing.

Prep Time4

Cook Time20

Total Time4 20

Course: Appetizer

Cuisine: American

Servings: wings

Author: Mary Cressler

Cost: $15

Equipment

Ingredients

2 pounds chicken wings (Also called party wings. See notes if whole wings.)
3 tablespoons Chicken Wing Rub
2 teaspoons corn starch

Instructions

Preparation: Prepare your grill for a two-zone grilling set up and a temperature of 450 degrees Fahrenheit (F) in the cooking chamber. (Use the same setup if using a gas grill.) See notes for the wing preparation. Place chicken wings in a large bowl, coat with seasoning and corn starch, and toss together.
Grill Direct: Place your seasoned chicken wings on the grill grate over direct heat and close the lid. Sear over direct heat for up to 6 minutes or until you see a char form. Flip the wings and continue grilling over direct heat for an additional 6 minutes or until you see a nice char.
Grill Indirect: Move the chicken wings to indirect heat on the grill grates, close the lid and continue to grill indirect for an additional 10 to 15 minutes or until the internal temperature of the wings reaches 180 degrees F. Then remove the wings from the grill and serve warm with your favorite dipping sauce.

Notes

Ingredient Note: If all you can find is the entire wing (which includes the wing tip, wing flat, and wing drum), then cut the wing flat and drum away. Then remove the wing tip and discard the tip or use it for chicken stock.

Drying Wings: You want to start with dry wings before grilling and this is a very important step in the process. Pat them dry with paper towels. Place them in a single layer on a wire rack in a sheet tray. Then transfer wings into the refrigerator for up to four hours after they are patted dry. The airflow from the refrigerator helps them dehydrate a little more.

Chef’s Note: If you want to dry brine the wings you can dry them, season them, then dehydrate them in the refrigerator.

Nutrition