Chicken Wings Recipe

Nancy

Chicken wings are a summer staple. They’re quick, juicy, and full of flavor from a simple yet bold dry rub. No need for sauce overload—this recipe packs smoky, savory goodness in every bite. Great for backyard parties, weeknight dinners, or game day snacks.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 6

Course: Snack

Calories: 282

Ingredients Method

Ingredients

3 pounds split chicken wings: Use fresh meaty wings for best flavor and texture. Avoid frozen if possible as they may release water while grilling.
2 tablespoons neutral oil like canola oil: Helps the dry rub stick and promotes even browning on the grill.
6 tablespoons dry rub see recipe below: This adds deep flavor without the need for sauces.
Dry Rub Mix
1 tablespoon cornstarch: Adds crispiness to the wings by absorbing moisture.
1 tablespoon salt: Enhances overall flavor and helps in dry brining.
1 tablespoon garlic powder: Gives a strong savory base flavor.
1 tablespoon brown sugar: Balances the spices with a hint of sweetness.
1½ teaspoons smoked paprika: Adds a smoky depth perfect for grilling.
1½ teaspoons onion powder: Boosts the savory element without overpowering.
1 teaspoon cumin: Lends earthy warmth to the rub.
1 teaspoon ground mustard: Adds tanginess and complexity.
1 teaspoon black pepper: Provides a mild kick and seasoning balance.

Method

Place the chicken wings in a large bowl. Drizzle with neutral oil and toss to coat. Sprinkle the dry rub over the wings and mix well until each piece is evenly coated. This step helps the seasoning stick and gives the wings a crisp finish.
Heat your grill to medium-high heat, aiming for a temperature of 400-425℉. If using a charcoal grill, spread the hot coals evenly across the bottom. Let the grill preheat thoroughly before placing the wings on it—this ensures a good sear and smoky flavor.
Place the wings directly over the heat source. Grill them for 20 to 25 minutes, flipping every 5 to 7 minutes to prevent burning and ensure even cooking. Rotate them around the grill if needed to avoid flare-ups or hot spots.
Once the wings reach an internal temperature of 165℉, remove them from the grill and transfer to a serving platter. Enjoy them as they are, or brush on your favorite sauce during the last 5 minutes of grilling for extra flavor. Serve hot with your favorite dips.