Introduction: Dry Rub Grilled Chicken Wings
I've been wanting to do an instructable on chicken wings for a very long time, because well, lets face it; they're delicious. I particularly like dry rub spice on grilled foods because of how the flavor beautifully caramelizes onto the meat, adding great flavor to the chicken. With this in mind i decided to make a recipe for a dry rub spice and put it on some chicken wings....then eat them... The only problem was, i have never made chicken wings on a grill before. I've made Alton Brown's spicy chicken wings before, but those were fried. So i researched for a few days on what ingredients go into a spicy dry rub. I then compiled a colossal list of ingredients, and made my own technique for cooking them. After hours of tasting and mixing i finally came up with a refined list of ingredients with my own proportions.
Step 1: Ingredients
- Chicken Wings (I used 36, it doesn't really matter)
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1.5 tsp Chili Powder
- 1.5 tsp Paprika
- 1 tsp Cinnamon
- 3 tsp Brown Sugar
- 2 tsp Sugar
- 1/2 tsp Thyme
- 1/2 tsp Mustard Powder
- 1/2 tsp Oregano
- 1.5 tsp Ground Red Pepper
- 1.5 tsp Cumin
- 1/2 tsp Ground Black Pepper
After making this my mouth hurt and my throat was sore from tasting the spices so much. It won't be that spicy when it is on the chicken wings but eating the spices raw will be rather unpleasant.
Step 2: Spices!
Mix up the spices thoroughly adding the brown sugar last so as to not make everything else sticky. After the mix is uniform and the brown sugar is no longer sticky, we can start to shake things up a bit. (ba dum tss).
I found an old spice container in my cabinet that used to have garlic powder in it, and after cleaning it out to remove any residue, i fashioned a barbecue shaker out of it. I put my spice in it and now applying the flavoring to the wings will be much easier.
Step 3: Prepping the Wings
For starters we want to make sure that these wings don't stick to the grill and have the best possible outcome. Lay out all of our wings on a cooling rack with a tray underneath, and then make sure that all of your wings are separated into two parts. Adding oil with a brush to both sides of the wings will make the spice stick on better, but ensures a better separation from the grill.
Step 4: Adding the Spice
Using the handy dandy spice shaker sprinkle the barbecue flavoring generously onto the wings making sure that each is well covered. Then flip them and repeat.
Step 5: Grilling the Wings
After your spice has coated all the wings heat your grill up to high and add all of the wings with a bit of space separating each of them from each other. Close the grill and cook them for five minutes on each side, or until the wings come off easily.
Step 6: Eat!
The wings are delicious right off the grill and with a little extra spice on top! Serve with french fries and ketchup.
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