Chicken Wing Spicy Rub

Chicken Wing Spicy Rub delivers juicy chicken with beautifully crisp skin and a balanced warming spice blend. The dry rub enhances the natural flavour of the wings without overwhelming them, making them ideal for both grilling and barbecuing. They are easy to prepare, perfect for sharing, and guaranteed to disappear quickly at any gathering.

Prep Time 15

Cook Time 35

Total Time 50

Servings Servings

Ingredients

Chicken Ingredients:

1.5 kg chicken wings
2 tbsp vegetable oil

Spicy Rub Ingredients:

Instructions

Prepare the Wings:

Pat the chicken wings dry with kitchen paper. Dry skin produces crispier results.
1.5 kg chicken wings
Trim off any excess loose skin if required. Leave the wing sections attached or separate them into drumettes and wingettes if preferred.
Place the wings into a large mixing bowl.

Make the Spicy Rub:

Add all of the rub ingredients to a small bowl.
2 tsp smoked paprika, 2 tsp sweet paprika, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp freshly ground black pepper, 1 tsp sea salt, ½ tsp cayenne pepper, ½ tsp chilli powder, ½ tsp mustard powder, ½ tsp dried thyme, ½ tsp light brown sugar
Mix thoroughly until the spices are evenly combined and no lumps remain.
Pour the vegetable oil over the chicken wings.
2 tbsp vegetable oil
Toss until every wing has a light coating of oil.
Sprinkle the spice rub over the wings.
Mix well with your hands or tongs until every wing is evenly coated.
Leave the wings to stand for 20–30 minutes at room temperature, or refrigerate for up to 8 hours for an even deeper flavour.

Grilling Method:

Preheat the grill to a medium-high heat.
Place the wings onto a lightly oiled wire rack set over a baking tray.
Cook for 15–20 minutes.
Turn the wings.
Cook for another 15–20 minutes until the skin is crisp and golden.
The chicken should reach an internal temperature of 75°C.

Barbecue Method:

Prepare the barbecue for medium heat.
Arrange the wings around the outside of the hottest coals rather than directly above them.
Cook for around 30–35 minutes.
Turn the wings every 5–6 minutes to prevent burning and encourage even cooking.
Move them briefly over the hotter coals during the final few minutes to crisp the skin.
Ensure the thickest part of each wing reaches 75°C before serving.

To Serve:

Serve immediately while the skin remains crisp.

Equipment

Mixing Bowl
Small bowl
Measuring spoons
Baking Tray with a wire rack (for grilling)
Tongs
Pastry Brush
Meat thermometer (optional but recommended)
Barbecue, or grill

Notes

Hints and Tips:

Drying the wings thoroughly is one of the secrets to crispy skin.

Coat every wing evenly with the spice rub for consistent flavour.

Avoid placing the wings over fierce heat for the whole cooking time, as the spices may burn before the chicken cooks through.

Rest the cooked wings for five minutes before serving to keep them juicy.

Add extra cayenne if you prefer more heat, or reduce it for a milder finish.

Applewood or hickory smoking chips add a wonderful smoky aroma on a barbecue.

Leftover cooked wings will keep in the refrigerator for up to three days and reheat well in a hot oven or air fryer.

These wings pair beautifully with:

Fresh green salad

Creamy coleslaw

Potato wedges

Corn on the cob

Garlic bread

Mint yoghurt dip

Mild curry dip

Spicy tomato ketchup

Lemon wedges

Nutrition