The Ultimate Crispy Dry Rub Chicken Wings Recipe with Tangy BBQ Blue Cheese Dip
Dry Rub Wings are effortlessly delicious, offering an incredibly easy way to prepare flavorful chicken wings. All it takes is a fantastic seasoning blend to infuse your grilled (or baked!) chicken wings with an explosion of taste! Serve them simply as is, or elevate your experience by pairing them with our irresistible tangy BBQ blue cheese dipping sauce.
Disclosure: This post was sponsored by Head Country Bar-B-Q. As always, all opinions are my own. Thank you for supporting the brands that support Cake ’n Knife.
As football season winds down, many of us are preparing for the year’s biggest game. While the team matchups might not always ignite a fierce passion in everyone, there’s one undeniable champion of any watch party: the food! For me, the true victory lies in an incredible spread of snacks, drinks, and even more delicious bites to share with friends and family.
And when it comes to must-have party food, wings reign supreme. Forget the commercials for a moment – these Dry Rub Chicken Wings are about to become the star of your next gathering. Whether you’re hosting a Super Bowl bash, a casual weekend get-together, or just craving some seriously flavorful chicken, this recipe delivers crispy perfection every time.
Why Choose Dry Rub Chicken Wings?
While saucy wings have their place, there’s something uniquely satisfying about dry rub wings. The absence of a thick sauce allows the chicken skin to get incredibly crispy, often developing a beautiful char that adds another layer of smoky flavor. This recipe truly showcases the chicken itself, enhanced by a powerful, aromatic seasoning blend.
We’re talking about pure, unadulterated flavor here. Each bite offers a delightful crunch followed by a burst of savory spices, making these a standout option for anyone who appreciates the natural taste and texture of perfectly cooked chicken wings. Plus, they’re generally less messy than their saucy counterparts, making them ideal for casual eating at a party.
The Secret Weapon: Head Country Seasoning
The true “flavor bomb” in this recipe comes from Head Country Bar-B-Q’s fantastic seasonings. If you haven’t discovered them yet, prepare for a game-changer in your spice rack! Their blends are incredibly balanced, meaning you don’t have to painstakingly measure out individual spices like salt, paprika, garlic powder, chili powder, onion powder, brown sugar, black pepper, oregano, and cumin. Head Country has done all the work for you, creating a harmonious mix that delivers consistent, mouth-watering results.
For those who love a bit of heat, I highly recommend their High Plains Heat seasoning. It provides a fantastic spicy kick without overpowering the other flavors. Alternatively, their Original Championship Seasoning offers a classic, robust BBQ flavor, and they also have a delicious Sweet & Spicy option. Any of these three varieties will work wonderfully in this dry rub wings recipe, ensuring a deep, rich flavor profile every time.
The Perfect Dipping Companion: BBQ Blue Cheese Sauce
To complement the robust flavor of the dry rub wings, we’re making a simple yet incredibly delicious BBQ blue cheese dipping sauce. And guess what? You can continue your Head Country journey here too, by using any of their incredible Bar-B-Q sauces as the base! I chose their Apple Habanero for a sweet and spicy tang that beautifully contrasts the wings’ savory notes. The creamy, pungent blue cheese dressing then steps in to provide a cooling balance to the spices.
However, the beauty of this dip is its versatility. Whether you prefer the deep smokiness of a hickory smoke sauce or the straightforward, classic BBQ flavor of their original sauce, any Head Country BBQ sauce will blend perfectly with blue cheese dressing to create a phenomenal dip. Don’t be afraid to experiment with your favorite!
And if you’re in a pinch, store-bought ranch dressing, buffalo sauce, or even a pre-made blue cheese dressing can also serve as fantastic partners for these wings. The key is to find a dipping sauce that you love, as these dry rub wings are incredibly adaptable.
Pro Tip: This recipe is an excellent way to use up any leftover BBQ sauce you might have lingering in your refrigerator!
Essential Tools for Perfect Dry Rub Wings
To truly nail these dry rub wings, a few key pieces of equipment will make all the difference:
- Head Country Bar-B-Q Sauce and Seasoning: As mentioned, these are non-negotiable for achieving that signature flavor.
- Reliable Grill: If you’re a regular reader, you know my love for Traeger grills. I used a Traeger Lil Tex Elite 34 Pellet Grill for these wings, which infuses them with an incredible smoky flavor.
- Quality Pellets: For grilling, Traeger grill signature pellets (or hickory hardwood pellets for a classic smoky taste) are highly recommended.
- Grill Tongs: A good pair of grill tongs is essential for safely and easily flipping the wings as they cook, ensuring even crisping.
- Baking Sheet with Wire Rack: Crucial for the drying process (more on that below!).
- Meat Thermometer: For ensuring the wings are cooked through to a safe internal temperature.
Looking for more amazing wing recipes? Try these: Grilled Honey Sriracha Wings | Crispy Korean BBQ Chicken Wings | Grilled Cajun Wings | Beer Marinated Chicken Wings
Here’s How To Make The Best Dry Rub Wings
Creating these intensely flavorful and crispy dry rub wings is simpler than you might think. Follow these steps for perfect results:
Coat & Rest Wings for Maximum Crispiness
The secret to unbelievably crispy wings lies in a simple, yet crucial, preparatory step. First, pat your chicken wings thoroughly dry with paper towels. Excess moisture is the enemy of crispy skin! Next, coat the wings generously with your chosen Head Country Bar-B-Q seasoning and a touch of baking powder. The baking powder is a scientific marvel here – it raises the pH level of the chicken skin, breaking down proteins and drawing out moisture, which in turn leads to that desirable shatteringly crisp texture when cooked. After coating, arrange the wings on a wire rack set over a baking sheet (lined with foil for easy cleanup). This setup allows air to circulate around the wings, further drying them out. Refrigerate them for at least 8 hours, or even overnight, to maximize the drying process. This resting period is critical for achieving that perfect crunch!
Grill Wings to Perfection
When you’re ready to cook, make sure your grill is preheated and screaming hot! Aim for a high heat, around 400˚F (200˚C). A hot grill is essential for searing the outside of the wings and locking in the flavors while developing that beautiful char. Place the seasoned wings on the preheated grill, close the lid, and cook for approximately 30 to 35 minutes. Remember to flip them once halfway through to ensure even cooking and crisping on both sides. Use your grill tongs for easy handling. The wings are done when they are golden brown, crispy, and reach an internal temperature of 165˚F (74˚C) when measured with a meat thermometer in the thickest part.
Whip Up the Tangy BBQ Blue Cheese Dip
While your wings are on the grill, prepare the fantastic dipping sauce. This couldn’t be easier – it’s a simple two-ingredient blend! In a small bowl, combine your favorite Head Country Bar-B-Q sauce (like the Apple Habanero for a sweet and spicy kick) with blue cheese dressing. Stir until the mixture is smooth and well combined. That’s it! You’re done. Once the wings are ready, arrange them on a serving platter. Garnish with some freshly chopped parsley for a pop of color, and serve alongside the tangy BBQ blue cheese dip, perhaps with classic celery and carrot sticks for a complete wing experience.
Can I Bake These Dry Rub Wings Instead of Grilling?
Absolutely! If you don’t have a grill or prefer to bake, these dry rub wings can be just as delicious in the oven. To bake them, simply line a rimmed baking sheet with aluminum foil for easier cleanup, and place a wire rack inside. Arrange your prepared, rested wings on the rack, ensuring they have space between them for even air circulation. Bake the wings in a preheated oven at 400˚F (200˚C) for 30 to 40 minutes, or until they are beautifully golden brown, crispy, and register an internal temperature of 165˚F (74˚C) when a meat thermometer is inserted into the thickest part. The baking powder and resting method still work wonders for oven-baked crispiness!
A Couple Helpful Tips for Success
- Thaw Completely: If you’re starting with frozen wings, ensure they are fully thawed before beginning the recipe. This allows the seasoning to adhere properly and promotes even cooking.
- Preheat is Key: Always preheat your grill or oven for at least 15 minutes before adding the wings. A hot cooking surface prevents sticking, ensures even cooking, and helps achieve that desirable caramelization and crispy exterior.
- Trust Your Thermometer: A meat thermometer is your best friend when cooking chicken. Always cook chicken wings to an internal temperature of 165˚F (74˚C) to ensure they are safe to eat. Insert the thermometer into the thickest part of the wing without touching the bone.
- Wing Breakdown: If you buy whole chicken wings, it’s easy to break them down into drumettes and flats yourself. Simply find the two joints and cut through them with a sharp knife. Discard the wing tips (or save them for chicken stock!).
- Storage and Reheating: Leftover dry rub wings can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them in a preheated oven or air fryer at 375°F (190°C) until warmed through and re-crisped, about 10-15 minutes.
Finally, if you make this dry rub chicken wing recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
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Dry Rub Wings with BBQ Blue Cheese Sauce
Simple seasoning makes these crispy grilled wings the center of any party!
Equipment
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9-Inch Tongs
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Hickory Hardwood Grill Pellets
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Traeger Lil Tex Elite 34 Pellet Grill (or similar grill/oven)
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Large bowl
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Baking sheet with wire rack
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Meat thermometer
Ingredients
- 4 lbs chicken wings (broken down into drumettes and flats, patted dry)
- 2 1/2 Tbsp Head Country Bar-B-Q High Plains Heat Seasoning (or any Head Country Championship Seasoning like Original or Sweet & Spicy)
- 1/2 tsp baking powder
- 1/2 cup Head Country Bar-B-Q Sauce (I used Apple Habanero, but use any flavor you love!)
- 1 cup blue cheese dressing (or ranch dressing for a milder flavor)
- Freshly chopped parsley for garnish (optional)
Instructions
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1. In a large bowl, place the thoroughly patted dry chicken wings. Sprinkle the Head Country Bar-B-Q seasoning and baking powder evenly over the wings. Toss to coat every piece thoroughly.
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2. Place a wire rack on a baking sheet lined with aluminum foil. Arrange the coated chicken wings on the rack, ensuring there’s space between each wing. Refrigerate for a minimum of 8 hours, or ideally overnight (up to 24 hours), to allow the skin to dry out for maximum crispiness.
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3. When ready to cook, preheat your grill to high heat (400˚F / 200˚C). Ensure the grill is hot before adding the wings. Alternatively, if baking, preheat your oven to 400˚F (200˚C).
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4. For grilling: Place the wings on the hot grill. Cover and grill for 30 to 35 minutes, flipping them once halfway through cooking, until they are golden brown, crispy, and reach an internal temperature of 165˚F (74˚C). For baking: Bake for 30 to 40 minutes, flipping once, until golden brown, crispy, and cooked through to 165˚F (74˚C).
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5. While the wings are cooking, prepare the BBQ Blue Cheese Sauce. In a small bowl, combine the Head Country Bar-B-Q sauce and blue cheese dressing. Stir until thoroughly smooth and creamy.
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6. Remove the perfectly cooked wings from the grill (or oven) and arrange them on a serving platter. Garnish with fresh parsley, if desired, and serve immediately with the tangy BBQ blue cheese dipping sauce and fresh celery/carrot sticks.