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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. 

Shop Safe & Smart with our Ingredient, Allergen & Dietary Preference/Restriction Lists

Ingredients

Kosher Salt, Sugar, Brown Sugar, Black Pepper, Paprika, Onion, Cayenne, Garlic, Chili Powder, Cumin

Allergens 

Dietary Preferences

Dietary

  • Low fat
  • Vegetarian
  • Vegan
  • Soy-free
  • Nut-free
  • No preservatives
  • No artificial sweeteners
  • No artificial flavors
  • No artificial colors
  • No added MSG
  • Lactose-free
  • Gluten-free
  • Dairy-free
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Customer Reviews

Based on 4 reviews
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A
Alex Worsfold
For wingnuts

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

We're over the moon to hear our wing rub has clipped the wings of your spice guesswork, Alex. Now you can wing it with confidence every time. Thanks for letting our blend take flight in your kitchen!

Keep on cluckin',
Lex
From Lex's Pantry

M
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!

Margot, now THAT is an endorsement! We're thrilled to hear your kids are loving our Wing Rub and are using it as a go-to for their chicken dishes. If you have the time, I'd love to hear from you (or them) on some of the ways they are using it so we can share with everyone their tasty tips & tricks.

Enjoy those tasty meals, if they share with you,
Lex from From Lex's Pantry

H
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.

Howard, thank you for sharing your experience with our Wing Rub! We're glad to hear that it could become your go-to for wings. It's definitely ours.

Your description of the flavour profile is insightful—garlic is definitely in there! It's great to hear that you it to be a complex accent to the chicken. We didn't design it to be mild, but to your point, the amount of Wing Rub you use will definitely impact the flavouring you get. And it does work well as a seasoning after you cook the wings too.

Love that you both enjoyed the wings, and we appreciate your feedback about it being a restaurant-quality seasoning. That is our aim, to provide you with restaurant-quality flavors easily at home!

Thanks again for your detailed and honest review.

Spice on,
Lex from From Lex's Pantry

M
Marion Cunningham
Love these products

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

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  • 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.