Joe Montana’s Dry Rub Wings

I don’t know if these really are Joe Montana‘s dry rub wings. Maybe they are. I’m a long time Dallas Cowboy’s fan so it sorta bothers me to say that these are mighty darned good wings.

As much as I do like wings covered in sauce, I’m just as big of a fan of dry wings. Over-the-top sauces can bury the flavors from the chicken and the seasonings. If you can’t taste the chicken, what’s the point of cooking wings to start with?
Joe Montana's Dry Rub WingsThere’s nothing but flavor from Joe Montana’s dry rub wings. Simple flavors. No spiciness (add a good pinch of cayenne if you want some heat). No sweetness (add some brown sugar or honey powder if you prefer a sweeter wing). Just great flavor that anyone will love.

These wings are dry marinated in the rub just before cooking. After they are done, the wings are tossed in a little more rub. You get the rub in every bite.

Also try my Buffalo ranch and smoky chipotle dry rubbed wings.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes. Also check out my always-growing list of my favorite store-bought wing sauces.

Joe Montana's Dry Rub Wings

Course Appetizer
Cuisine American
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6 -8 servings
Author Mike


  • 3-4 pounds chicken wings flats and drumettes separated, tips discarded
  • 2 tablespoons vegetable oil

For the rub

  • 1 teaspoon Lawry's Seasoned Salt
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper