Rubs are crazy simple ways to add flavour to your wings. Simply rinse and pat dry your wings, then sprinkle on the rub and rub it in. Boom! You are ready to throw them on the grill, in the smoker or into the oven.
Serve them dry, or dress them with your favourite sauce
Ingredients
- 2-4T Wing Rub or Wing Rub - Memphis Zero Heat (see below for other fun wing seasoning options)
- 3-5lbs Chicken Wings
- Optional: 2T oil
Instructions
- Rinse & dry wings
- Optional - toss wings with oil
- Toss wings with ½ the wing rub - if you are trying one of the spicier rubs, make sure to under-spice the first time. Just to be safe.
- If the wings are not well coated in rub, add a bit more rub until they are.
- Cook wings - on the barbecue, in the oven, or in a deep frier.
- Cook to an internal temperature of 160-165ºF. Take it up to 170ºF-175ºF for fall-off-the-bone perfection IF you have meaty wings are watching them. Otherwise, you risk having dry wings.
- Finish - you can finish the wings by tossing them in sauce, or in a little more rub, or just eat them as is!
Wing Seasoning Options
While we have 2 wing rubs designed for wings specifically, Wing Rub and Wing Rub - Memphis Zero Heat, there are lots of other fun spice blends that make for GREAT wings.
Wing Flavours:
- Butter Masala Wings
- Shawarma Wings
- Salt & Chili Wings (using our Chili Salt)
- Greek Wings (zero heat using our Danforth Greek)
- Italian Fennel Wings (using our Porchetta Spice)
- Taco Wings
- Shakshuka Wings
- Montreal Red Wings
- Korean BBQ Wings
- Texas Wings (using our Texas Brisket Rub)
- Bricklayer Wings
What are you serving for Wing Night?
Cooking Wings
On the BBQ
Cook your wings on the grill direct over a medium-high flame (350-400ºF) for 20-25 minutes. Keep the lid closed. If you're looking, you're not cooking. Cook to an internal temperature of 165ºF. (But between 170ºF-175ºF will give you fall-off-the-bone perfection but is harder to control if you have smallish wings.).
For sticky saucing, brush with sauce in the last 5 minutes. Or just toss with sauce when they come off the grill.
In the Oven
Wings work well in the oven too. Preheat your oven to 400ºF for about 20-25 minutes. It's a little higher than the BBQ because you won't have the hot spots and flame to get them lovely and crispy.
Lay them out on a sheet pan lined with parchment or tinfoil. Turn them over once. Cook to an internal temperature of 165ºF. (But between 170ºF-175ºF will give you fall-off-the-bone perfection but is harder to control if you have smallish wings.)
Deep-fry or Air-fry your wings?
Both are great options. Again you are going for an internal temperature of 170ºF-175ºF for fall-off-the-bone perfection. Once they are done, throw them in a preheated bowl and toss them with your favourite sauce or even a little dusting of the rub for a dry wing.
Have a Smoker?
Smokers make outstanding wings! Low and smokey and this rub works wonderfully with smoked wings. Setup your smoke to smoke at 225ºF. Smoke for 1-1.5 hours until you get an internal temp of 165ºF. At this point you can sauce them and throw them on the grill to finish up, or eat them as is.
Try Something New
Our Rubs and Spice Blends are great for using in other ways too. Try our Memphis Zero Heat on oven-roasted chicken thighs, or mix our Spicy Wing Rub into ground turkey to make your own house-made turkey burgers.
