Joe Montana's Dry Rub 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?

Course Appetizer

Cuisine American

Keyword dry, wings

Prep Time 1

Cook Time 45

Total Time 1 45

Servings servings

Calories 316kcal

Author Mike

Ingredients

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

For the rub

1 teaspoon seasoned salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Instructions

Place wings in a large resealable baggie or container.
Combine all of the rub ingredients.
Add the oil and HALF of the rub. Seal and toss to coat.
Refrigerate for 1 hour.
Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
Toss wings with remaining rub before serving.

Nutrition