Sweet Dry Rubbed Chicken Wings

READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make sure chicken wings are nice and dry.
  • Place all the dry ingredients in a large Ziploc bag and shake to mix well.
  • Place half the chicken wings in the back and shake well to ensure all wings are coated.
  • Set coated chicken wings aside and coat the last half of the chicken wings.
  • Oven Method:
  • Preheat oven to 400 degrees.
  • Place wings on a wire rack on a baking sheet pan. Lining the baking sheet with foil or parchment paper is great for an easy and quick cleanup as
  • Bake wings for 30-45 minutes, turning wings over halfway through cooking (ensure wings are cooked to an internal temperature of 165 degrees).
  • Charcoal Grill Method:
  • Fill a chimney starter full of charcoal and light the charcoal.
  • In about 10 to 15 minutes the coals should be sufficiently lit to pour into the grill. You’ll know the coals are ready when the ones on top have started to turn a bit gray with ash.
  • When ready, dump the charcoal on one side of the grill leaving the other side bare.
  • Put the wings on the hot side the grill. Cook the wings until the coating starts to caramelize and you get some black grill marks, flip the wings and and repeat.
  • Move them to the cool side of the grill, cover and cook for 30-35 minutes (ensure wings are cooked to internal temperature of 165 degrees).
  • Gas Grill Method:
  • Turn one side of the grill to high heat, the other side on medium-low heat.
  • Put the wings on the hot side of the grill and cook until the wings start to caramelize, flip wings and repeat.
  • Move the wings to the cool side of the grill, cook and cover for 30-35 minutes (ensure wings are cooked to an internal temperature of 165 degrees).
  • IMPORTANT: Keep an eye on the wings as the sugar in the rub will burn very easily.
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