These Perfectly Seasoned Dry Rub Grilled Chicken Wings are incredibly crispy and fall off the bone. Serve them with your favorite sauces, and they are just perfect for game day or dinner.
There's something special about summer BBQs with family, friends, or gatherings, like the grill sizzling and the smell of smoky chicken wings filling the air like this grilled chicken souvlaki. Grilling dry rub wings with homemade dry rub has become more than just a recipe but a summertime and gamday tradition.
Not only wings, but something like Cajun chicken wings or turkey wings, or jerk chicken for a Caribbean kick makes everything perfect. On days with bad weather, I go for this herb-roasted turkey or smothered turkey wings. Fish lover? This Caribbean grilled fish is a must-try.
For a bold twist, try the spicy chili garlic chicken wings, which deliver a fiery kick balanced by savory garlic. If you’re in the mood for something heartier, the peppered turkey wings offer a larger, juicier option that’s just as flavorful, with a peppery seasoning that complements their natural richness.
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Why You'll Love this Recipe.
This flavorful grilled chicken wings is a blend of smoky, savory and spicy which can be adjust.
The dry rub is made with easy to find ingredients making it have a crispy skin.
Minimal prep, marination is optional. Coat, grill and serve. Simple and stress free recipe.
Ingredients Used
- Chicken Wings: I used whole chicken wings. You can also use split chicken wings. Make sure you pat dry with a paper towel to remove excess water or moisture.
- Sazon: Perfect for deep flavors. Sazon combines coriander, cumin, garlic powder, and oregano. So, if you don't have sazón, add a pinch of the listed spices.
- Salt and Chicken Bouillon: To taste, you can also use beef bouillon or any Knorr seasoning.
- Poultry seasoning: Adds the flavor.
- Dried herbs or Italian seasoning: You would not want to miss out on those mixed herbs. You can also use any of your favorite herbs, but they must not be mixed. African Suya spice and jerk marinade is another great flavor to consider.
- Garlic powder: For flavor and taste.
- Black pepper to taste
How to make Dry Rub Grilled Chicken Wings.
- Pat dry the chicken. Drizzle oil and sprinkle all the seasonings on it. Toss to combine till well coated.
- Place the chicken wings in stainless steel skewers.
- Grill over medium heat or direct heat on the grill grate. You can skip the skewers. Flip sides halfway through cooking time and or until the juices run clear.
- Remove from the skewersand serve with some celery sticks.
Substitutions and Variations
- If you don't like chicken wings, use the same dry rub on schciken drumsticks or chicken thighs. Try this butterflied chicken drumstick.
- For a kick of heat, use cayenne pepper or chilli flakes.
- You can add brown sugar, or maple syrup for sweetness.
- Experiment different flvoyrs like. lemon pepper dry rub. Sweet and smoky BBQ wings, Cajun wings, or dry-style garlic Parmesan wings.
- In this recipe I used sazon and poultry seasoning. Make sure yours don't have high sodium, you'll want to adjust the salt for this recipe.
Important Recipe Tips
- Pat the wings dry to remove excess water and moisture.
- Add oil to he wings to prevent them from sticking to the grill grates.
- Let it marinate for 30 minutes - overnight.
- Always preheat your grill. It's very important to know your grill, as some display temperature and some don't if it doesn't, check the wings occasionally so they don't burn.
- You can also use a thermometer to know the internal temperature. It must be 165 degrees F. Make sure you insert it in the thickest part of the wings.
- Also, you can use a knife to press out the chicken juice. If the juice is clear, the chicken is ready.
- Do not cook wings for too long, as they will dry out.
- If you decide to add sauce later, do it after grilling—not during. Sauces can burn quickly and ruin the perfect crust formed by the dry rub .
- Let them rest before serving, allowing the juice to redistribute and keep them moist and flavorful.
Serving Suggestions
It's a very versatile recipe and can be served with celery sticks and ranch sauce, or with a lettuce salad. I serve mine with rice, mac and cheese. Sometimes for drinks, this homemade pineapple drink or warm lemon tea are perfect.
Recipe FAQs
Yes, you can. Use the grill or broil option and cook at the same time as in the recipe card below.
Place them on the grill at 350F for 30 minutes. Let them thaw before rubbing the marinade with a brush. However, this requires a significant amount of time. Let it thaw first so that you can enjoy it and save time.
Store leftovers in the fridge in an airtight container for up to 3 days.
I always reheat in the oven, on a grill, or under the broiler. An air fryer can also be a good option for reheating. The microwave makes it soggy, but if you don't mind, you can use it. You can also freeze the chicken wings.
More Chicken Recipes
Grilled Chicken Wings
Equipment
- Gas grill or oven
- Stainless steel skewers optional
Ingredients
- 1.5 lb Chicken wings whole or split
- ½ tablespoon Garlic powder
- 2 teaspoon Paprika
- 1 teaspoon Sazon seasoning
- 1½ teaspoon Salt
- 2 teaspoon Dried herbs or Italian seasoning
- 1 teaspoon Blackpepper
- 1 teaspoon Chicken bouillon
- 1 teaspoon Poultry seasoning
- ¼ cup Olive oil
Instructions
- Preheat the gas grill to 400℉.
- Add the chicken wings into a large mixing bowl and pat dry with a paper towel.
- Add all the ingredients and mix well with your hands until the chicken is well-coated.
- Using stainless steel skewers, put the chicken wings on it. If there are no skewers, skip the step.You can grill the chicken wings without the skewers, and it will still turn out good. If using wooden skewers, ensure you soak them in water for about 2 hours or more so they don't easily burn.
- Place the chicken on the hot grill. Grill for 15-20 minutes.
- Flip sides halfway through cooking time and or until the juices run clear. Using a meat thermometer, it has to reach an internal temperature of 165℉.
- I usually turn off the grill and leave the wings on the residual heat for extra crisp.
- Remove the wings and let them cool before serving.
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Bilikis says
This looks so delicious
Bilikis says
Yummy yummy
Linda says
Can you use a grill pan or stove top cast iron grill?
Yes you can
Adebayo Bilikis Toyin says
It looks so delicious