Garlic-Black Pepper Rubbed Chicken Wings
This is a great dry-rubbed chicken wing recipe, that can be served as is, with a dipping sauce, or topped with a glaze right before coming off the grill. For these wings, I recommend a mild fruit-based glaze, as the seasonings will stand out on their own. These wings are perfect to serve at parties and on game days.
- 45-48 chicken wings (both drumettes and flats)
- 2 tablespoons granulated garlic
- 2 tablespoons black pepper
- 1 1/2 tablespoons salt (omit if brining the wings)
- 1 tablespoon white sugar
- 1/4 teaspoon cayenne (adjust to your liking)
- 1/4 teaspoon dried thyme
- Preheat your grill for medium-high heat.
- Combine the rub mixture in a bowl. To make the seasoning process easier, place the combined rub into a large spice shaker.
- Cut any straggling skin off of wings. Blot them dry with paper towels
- Place wings onto a large cookie sheet. Use two if needed. Shake spices on top of wings, turn over, and repeat the process. Don't overdo it. What sticks to the wings is all it needs.
- Place wings on the grill and cook for 35-45 minutes, turning a few times during the cooking process.
- Once the internal temperature reaches between 175 degrees F., the wings are done. If you’d like to cook them a little slower, move the wings off to a cooler part of the grill and cook over indirect heat. Make sure to move them back to direct heat toward the end to get them nice and crunchy on the surface. Keep in mind that flats will cook a little faster than the drummettes.
- If you are going to glaze wings, do so during the last 10-15 minutes of cook time.
Photo by: Sabrina Baksh
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