Snackable, crispy, and flavorful grilled dry-rub chicken wings are perfectly charred for game day appetizers or any day the craving hits. Spicy and amazingly dippable, this recipe is ideal for special occasions and snack attacks.
As much as I love cooking at home, hanging out with my friends at a local restaurant and trying new foods is just as fun. Besides being able to leave the mess for someone else to clean, I get exciting new ideas.
While wings are usually on the appetizer menu and meant to be shared, we love making them the whole meal. We can eat a salad at home, right? That said, you understand why we love grilling wings ourselves just as much as eating out.
Dry Rub vs. Wet Sauce
This super easy spice mix delivers intense flavor with every bite. And since it sticks to the wings, it wicks the moisture away for crispy skin. Then there’s the neatness factor; no sticky BBQ sauce dripping down your fingers.
When basted in a wet sauce, you get even bolder flavors, more juiciness, and a glossy finish. The skin won’t be as crispy, and you’ll need extra napkins.
However, you can absolutely have your dry rub chicken wings and your sauce at the same time. Just serve the sauce on the side and dip away to your heart’s content.
How to Grill Dry Rub Chicken Wings
Mix the spice blend, prep the wings, then season and grill them.
Recipe Tips and Twists
- For milder wings, leave out the cayenne and adjust seasonings to your family’s tastes.
- Rub a little oil on the wings before adding the dry rub for better adherence.
- Space the wings evenly on the grill with just a little room between for airflow so they get crispy instead of steaming.
- Season your wings generously with the dry rub (or your favorite seasoning blend). A common mistake with grilling is not using enough flavor.
Make Ahead and Leftover Makeovers
You can apply the dry rub the day before and let the wings dry on a stainless steel rack over a baking sheet in the fridge for up to 24 hours. Let them come to room temperature for about 25 minutes while the grill is preheating, and you’re good to go.
Leftovers should last in the fridge for 3-4 days or in the freezer for up to 6 months. Crisp them back up in a hot oven or air fryer and enjoy. We also like taking the meat off the bones (saving the bones for stock) and using it for any recipe that uses cooked chicken. Chicken cottage pie, chicken Alfredo, and an avocado salad are just a few examples.
Incredible Sauces for Dipping Chicken Wings
Everyone has their favorite sauce for wings, and homemade is always better. Here are a few of my faves: Creole sauce, peri peri sauce, honey BBQ, mustard BBQ, and African pepper sauce.
More Phenomenal Wings Recipes to Enjoy
By Imma
