Name: Grilled Chicken Wings with Dry Rub - Easy Grilled Chicken Recipes Quick and Tasty
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 lbs chicken wings (drumettes and flats); 1 tablespoon kosher salt; 1 tablespoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon ground black pepper; 1/2 teaspoon dried thyme; 1/2 teaspoon cayenne pepper (optional, for heat); 1 tablespoon olive oil

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Let’s be real for a second. Chicken wings on the grill? They’re the life of any backyard bash. I mean, who hasn’t hovered near the grill, pretending to help, just to snag the first crispy wing off the rack? This dry-rubbed grilled chicken wing recipe is my go-to when I need something flavorful, crowd-pleasing, and let’s be honest—low fuss. We’re talking deep savory flavor, the kind that makes you close your eyes when you take a bite. You don’t need a fancy marinade or overnight prep. Just a bold dry rub and some sizzle from the grill. Whether it’s your game day snack lineup or your Tuesday dinner plan, this one’s got your back. So if you’re hunting for easy grilled chicken recipes quick and reliable, scroll on. This one’s got all the backyard BBQ vibes, with none of the stress. And if you’re anything like me, you’ll be licking your fingers and wondering why you didn’t double the batch.

1) Key Takeaways
2) Easy Grilled Chicken Wings with Dry Rub Recipe
3) Ingredients for Grilled Chicken Wings with Dry Rub
4) How to Make Grilled Chicken Wings with Dry Rub
5) Tips for Making Grilled Chicken Wings with Dry Rub
6) Making Grilled Chicken Wings with Dry Rub Ahead of Time
7) Storing Leftover Grilled Chicken Wings with Dry Rub
8) Try these appetizers next!
9) Grilled Chicken Wings with Dry Rub
10) Nutrition

1) Key Takeaways

Grilled chicken wings with dry rub offer bold flavor and crisp skin with minimal prep.
Perfect for weeknight dinners, game days, or summer cookouts.
You don’t need any fancy ingredients — just spices, wings, and a hot grill.
Dry rubs keep cleanup easy and flavors concentrated where they should be — on the wings!

2) Easy Grilled Chicken Wings with Dry Rub Recipe

Let me tell you what happens when I fire up the grill and toss on these wings. The neighbors start “happening” to water their lawns. My kids stop arguing. Even the dog behaves. These wings, with their crackly skin and smoky, spicy crust, fix just about everything.

This easy grilled chicken wings recipe is one of those things I keep in my back pocket for lazy Sundays, impromptu backyard hangs, or any time I want to impress without much effort. All you need is a dry rub packed with flavor, a bunch of wings, and a bit of fire.

It fits the bill for anyone hunting for easy grilled chicken recipes quick and no-nonsense. Trust me, once you try this, you’ll wonder why you ever settled for soggy, store-bought wings. The best part? No sticky sauces or cleanup disasters.

3) Ingredients for Grilled Chicken Wings with Dry Rub

Chicken Wings: I go for 2 pounds of wings, both drumettes and flats. They’re the right size for crisp skin and juicy meat. Bigger wings can take longer and get chewy. Small wings? More char, more snap.

Kosher Salt: You need this to wake up the flavor in the wings and all the spices in the rub. Regular table salt won’t do the same job here — go kosher and don’t look back.

Smoked Paprika: Brings warmth and that gorgeous reddish color. I prefer smoked for the little hint of campfire flavor. It’s like a secret weapon in spice form.

Garlic Powder: Adds depth. We’re not roasting garlic here — we’re grilling wings. Garlic powder keeps things easy and even.

Onion Powder: Similar to the garlic powder, but it rounds things out with that almost-sweet undertone. You’ll taste it even if you can’t name it.

Ground Black Pepper: Just enough bite to balance the rub. Cracked fresh? Great. Pre-ground? Totally fine.

Dried Thyme: A little herbal brightness to cut through the richness. You won’t notice it unless it’s missing — and then you’ll really notice.

Cayenne Pepper (optional): Bring the heat if you want it. I usually do half for the kids, then sneak in a full dose when I’m cooking for the grownups.

Olive Oil: Helps the rub stick to the wings and crisp up that skin. Just a tablespoon does the trick. Don’t skip it.

4) How to Make Grilled Chicken Wings with Dry Rub

Step 1: Preheat your grill to about 400 degrees. That’s a medium-high heat. You want it hot enough to crisp, not so hot it burns. Close the lid and let it come to temp while you prep the wings.

Step 2: Pat your wings dry. I mean really dry. Use paper towels and press down. This is what gets you that golden, blistered skin.

Step 3: Mix the dry rub in a bowl — all your spices together. Give it a stir and take a whiff. Smells good already, right?

Step 4: Toss the wings in olive oil, then coat with the dry rub. Use your hands. Get every wing good and covered. You want that rub to cling to every nook.

Step 5: Place the wings on the grill in a single layer. Don’t overcrowd. Close the lid and let them cook for about 15 minutes.

Step 6: Flip and go another 10 to 15 minutes, until the internal temperature hits 165 and the skin looks crisp. Some char? That’s perfect.

Step 7: Remove and let them rest a few minutes. If you can wait, that is. Serve with your favorite dipping sauce — or just pile them high and dig in.

5) Tips for Making Grilled Chicken Wings with Dry Rub

Here’s the deal with easy grilled chicken recipes quick enough for weeknights — they work best when you let the grill do the heavy lifting. Don’t micromanage the wings. Shut the lid and trust the process.

Keep the wings spaced out. That airflow is key. If they’re all crowded together, you end up with steamed skin. That’s not why we’re here.

Use a thermometer. Don’t guess. Internal temp should hit 165 degrees. That’s the line between juicy and dry, and you want to be on the right side.

6) Making Grilled Chicken Wings with Dry Rub Ahead of Time

If you’re hosting, these wings are the hero dish that lets you chill. Mix your rub the day before and keep it in a jar. You can coat the wings in the morning and stash them in the fridge until grill time.

This way, the rub gets to know the meat. The flavors soak in. You end up with wings that taste like you tried way harder than you did.

They also reheat well. Toss them back on a hot grill or a low oven for a few minutes and they’re ready to party again.

7) Storing Leftover Grilled Chicken Wings with Dry Rub

Let the wings cool completely before tossing them into a container. Airtight is key. Store them in the fridge for up to 4 days.

Reheat in the oven or air fryer — not the microwave unless you like chewy skin (you don’t). 10 minutes at 350 does the trick.

You can even eat them cold if you’re into that. No shame here. Cold wings and hot coffee? Don’t knock it.

8) Try these appetizers next!

9) Grilled Chicken Wings with Dry Rub