Shelly's Recipe

Dry Rub for Grilling Chicken Wings - Drumsticks, Halves or Quarters

Category: Rubs

1 tablespoon chipotle chile powder
1 tablespoon smoked (Spanish) paprika
1 tablespoon onion powder
1 tablespoon sea salt
1 tablespoon brown sugar
1 1/2 teaspoons chili powder
1 1/2 teaspoons sweet (Hungarian) paprika
1 1/2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon cayenne (ground red pepper)
1 teaspoon mustard powder
1/2 teaspoons ground black pepper
1/2 teaspoon ground oregano
1/2 teaspoon ground thyme
1/2 teaspoon ground bay leaves (optional)
Pinch of ground cinnamon

Use a handheld fine-mesh strainer to filter the ingredients into a mixing bowl. This will prevent any small lumps. Mix completely with a whisk and store in a tightly sealed container until needed. A used spice shaker is nice.


To coat the wings:
After cleaning and removing tips if desired, wash chicken under running water. Drain and pat completely dry with paper towels. Place in a sealable bag and add enough rub to put a light dusting over the wings ( we like 'em coated fairly well). Or sprinkle each piece directly with the rub. Refrigerate for a couple of hours.

To cook:
Grill on low heat cooking until nice and brown on all sides. Move to cool area of grill if needed as the sugar will darken the coating.
If cooking indoors > Place the wings on a shallow metal roasting pan. Bake for 1 hour at 325 degrees F or until the wings are nice and brown. Flip about half way during baking.