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From Lex's Pantry

Wing Rub

Wing Rub

Regular price $9.00 CAD
Regular price Sale price $9.00 CAD
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Whether you are smoking or baking your wings, this rub will give you all the flavour you want. 

You can choose if you want dry-rub wings or if you want to finish them with your favourite BBQ sauce. We love them both ways!  

Lex has been a bit of a wing-freak for decades now, so finding the perfect wing rub has been high on her list. We think this is close and would love to hear your thoughts. 

Recipes using Wing Rub

How to use wing rub

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

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 170
ºF-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 into ground turkey to make your own house-made turkey burgers. 

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Customer Reviews

Based on 4 reviews
Alex Worsfold
For wingnuts

With this rub I no longer need to wing it with my own spices when spicing my wings

Margot Stevens
Wing rub is a hit with the kids

My kids informed me that we needed more wing rub. They are using it as a base spice when making chicken, whether it’s wings or a boneless breast. The balance of spices is perfect!

Now THAT is an endorsement!
Thank you for sharing, your order should arrive very soon!

Howard Thompson
Could be my go to for wings....

I used maybe 1/3 of a package on 10 drumsticks. Opening the packet, there isn’t one spice that hits me, although eating a stick or two the second day made me think garlic is the primary. It is a bit of a dark note but nothing foreign just an interesting mix, I see some salt in the mix… gotta have salt that on the wings. After cooking, it doesn't have a dark flavour, much lighter. Maybe I haven’t put on enough to make them spicy, but it did say to add it on after cooking it desired. In the end, it was pleasant. A nice mix that doesn’t scream anything, it just mildly accents the chicken waiting for maybe a dip to take it in some other direction. And, I don’t think I could make up the mix on my own, it seems to be a mild but complex mix. Yup, you could sell these at a restaurant. My son didn’t have a problem eating a bunch.

Disclaimer, I used to work with Alexa many decades ago...the review is truly MY overly opinionated view and I did pay for these spices.

Marion Cunningham
Love these products

Flavourful and easy to use instructions. Cooking with Lex’s spice mixes has ‘upped’ the dinners at our house.

  • Spice Storage

    Spices, rubs and spice blends, should be stored in a dry, cool, dark place and used quickly to get the most flavour from them.

    Ground spices typically lose their freshness and are often past their peak in 6 months.

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