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These chicken wings are covered in the most delicious homemade dry rub and grilled to perfection. Flavorful tender fall-off-the-bone wings are easy to make!
Why this recipe works:
By far, hands down, these are the best chicken wings you will ever eat. Ever. I will not lie to you.
And here’s the best part – they are really easy to make.
The dry rub works amazingly well on all kinds of meat and infuses the most incredible flavor into every bite.
Some chicken wings are tough and chewy. Not these. They are incredibly tender and the meat and crisp skin fall right off the bone.
They are perfectly tender and perfectly spiced and fabulously flavorful. The dry rub delivers the perfect balanced trifecta between spicy, salty, and downright flavorful.
Here’s how to make these amazing chicken wings:
- First step is to make my One Spoon Dry Rub. This is a mixture of nine spices and seasonings (plus brown sugar) and you will most likely already have all of them in your pantry. Just dump everything into a plastic storage bag.
- Add the wings and some olive oil, then massage the dry rub lovingly over every bit of those wings. Refrigerate everything for at least four hours or over night.
- To cook the wings, simply set your grill to 350 degrees F and cook for 30 minutes on each side.
Cooking tips so they’re perfect every time:
- Be sure that every part of every wing is coated with the dry rub. You’ll be able to taste that flavor all the way though.
- Choose whichever side that has the most fat to face up. That way, the fat will melt into the meat as it cooks make it even more tender.
- Although I recommend cooking these chicken wings on the grill, you can make them in the oven too. Just be sure to cook them on a rack so that you get air flow above and below.
I love hearing from my readers so be sure to leave a comment below to let me know what you think!
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Ingredients
- 3 pounds chicken wings
- 1 tablespoon olive oil
One Spoon Dry Rub:
- 1 tablespoon garlic powder
- 1 tablespoon black pepper freshly ground
- 1 tablespoon kosher salt
- 1 tablespoon mustard powder
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon dried thyme
- 1 tablespoon brown sugar
- 2 tablespoons smoked paprika
Instructions
- Combine seasonings for the One Spoon Dry rub in a gallon sized plastic storage bag. Add the chicken wings and the olive oil. Squeeze and massage the bag so that the spices thoroughly coat the chicken. Refrigerate for 4 hours to overnight (I refrigerated mine for 24 hours).
- Set your grill to 350 degrees F. Spray grill with olive oil spray to prevent sticking. Place the wings, skin side up, on the grill and cook for 30 minutes. Flip and cook for another 30 minutes.
- Remove from grill and enjoy!
Notes
Cooking tips so they’re perfect every time:
- Be sure that every part of every wing is coated with the dry rub. You’ll be able to taste that flavor all the way though.
- Choose whichever side that has the most fat to face up. That way, the fat will melt into the meat as it cooks make it even more tender.
- Although I recommend cooking these chicken wings on the grill, you can make them in the oven too. Just be sure to cook them on a rack so that you get air flow above and below.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in January 2015 and has been updated with more information and cooking tips. Don’t worry – I didn’t change the recipe!
These wings really are fall off the bone amazing! Perfection! They have perfect heat! Love them!
Thirty minutes on each side seems a little long. They don’t dry out?
Not with all that skin. They fall apart at the end!
My husband is a huge fan of chicken wings and he was amazed by this version! They were indeed delicious!
Oh wow, those wings look so good and all from one dry rub. I’m totally sold. Would it be possible to bake this in an oven instead? Thanks. 🙂
Hands down the perfect game day appetizer!
These are fabulous wings to make any time of the year really – they are too good to miss out!
These chicken wings do look Damn good! You can see the flavor and how perfectly prepared they are!!
These looks fabulous! Love wings, and I’m happy to see that you left them whole instead of separating at the joint. I always leave mine whole because it creates too many pieces to flip and sauce when disjointed. Your blog looks delicious too!
Thank you Vicky!
What temp would you bake these at and for how long?
Hi Abigail, the recipe is in the post. I believe it was 350F for one hour, flipping half way through. -Krissy
Sounds so delicious and looks amazing. Drooling!