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These Dry Rub Wings are packed with bold flavor, grilled to juicy perfection, and are honestly some of the easiest, most mouthwatering wings you’ll ever make. Tender meat, crispy skin, and a smoky, flavorful dry rub in every single bite. What more could you want?
I’ve made these wings more times than I can count, and after plenty of testing, I can confidently say this is the recipe you’ll come back to again and again.
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!
Why You’ll Love These Dry Rub Wings
Let me just say this: these wings aren’t just good. They’re fall-off-the-bone, full-of-flavor, can’t-stop-eating good.
- Incredible flavor: The homemade dry rub hits the perfect balance between salty, spicy, and smoky. I always have an extra batch made up for when I want to make BBQ Pork Ribs or a whole Roast Chicken as well.
- Easy to make: Just season, chill, and grill. No complicated techniques required.
- Juicy and tender: The wings stay juicy with that perfect crisp skin.
- Great for grilling or baking: While the grill adds amazing smoky flavor, these wings turn out great in the oven too (similar to how I make my Spicy Ranch Chicken Wings).
Ingredients You’ll Need
Here’s what you need to make the best dry rub wings:
- Chicken wings: About 3 pounds, separated into drumettes and flats if desired.
- Olive oil: Helps the rub stick to every surface.
- One Spoon Dry Rub: A simple, powerhouse blend of pantry spices. You will never find my pantry without them!
- Garlic powder
- Black pepper
- Kosher salt
- Mustard powder
- Chili powder
- Cumin
- Dried thyme
- Brown sugar
- Smoked paprika
(Exact measurements are listed in the recipe card below.)
How to Make Dry Rub Wings
Always refer to the full recipe card at the bottom, but here’s the quick overview:
- Mix the Dry Rub: Combine all the spices and seasonings in a large zip-top bag.
- Season the Wings: Add the wings and a splash of olive oil to the bag. Massage the bag to coat every bit of the wings in that dry rub goodness.
- Chill: Let the wings marinate in the fridge for at least 4 hours, preferably overnight. The longer, the better.
- Grill: Heat your grill to 350°F. Place the wings skin side up and cook for 30 minutes. Flip and cook for another 30 minutes until perfectly cooked through and beautifully charred.
Pro Tip: Be sure the skin side (the side with the most fat) is facing up for the first half of grilling. As it cooks, the fat renders down through the meat, keeping the wings moist and tender.
Expert Tips for the Best Dry Rub Wings
After many batches (and plenty of “taste-testing” in the name of quality control), here’s what I’ve learned:
- Want to bake instead? No problem. Bake the wings on a wire rack set over a baking sheet at 400°F for about 45 minutes, flipping halfway through.
- Massage the dry rub in well: Every nook and cranny should be coated for maximum flavor.
- Don’t rush the marinating time: Giving the wings time to absorb the rub really pays off in deeper flavor.
- Grill over indirect heat: If your grill tends to flare up, set it for indirect heat to avoid burning the wings before they cook through.
Storage and Reheating
Reheating: Warm them back up on the grill or in a 350°F oven until heated through to keep the skin crispy.
Storage: Keep leftover wings in an airtight container in the refrigerator for up to 3 days.
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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 3 pounds chicken wings and the 1 tablespoon 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).1 tablespoon garlic powder, 1 tablespoon black pepper, 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
- Set your grill to 350°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
- 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.
Ooooh they Do look good!
Will scale down the rub, there’s only me to eat them and I can’t wait for family and friends to appear!
We loved these wings! They really did fall off the bone and the flavour was a hit with everyone.
Wow that sounds great!
I am going to try these in my air fryer.
Hi, I was wondering what flavor dipping sauce would work? I’m not a wing eater but I’m making these for others…. Ranch? Buffalo?
Hi Kristy, Because the dry rub has so much flavor, I’ve never used a dipping sauce with these wings!