These chicken wings are the perfect snack for long evenings with friends and beer. When we make this recipe, it is February 2021, everybody sits inside, and it will snow a lot, so those evenings are not there yet. But you better have these kinds of recipes on hand.
Pour a little olive oil over the chicken wings. One tablespoon is enough to make the dry rub stick. If you use more, you run the risk that the skin will not dry enough. You use a tablespoon of dry rub per pound of chicken wings, so this amount of dry rub is enough for 1 kilo of chicken wings.
If you make more chicken wings, you also want more of the dry rub. Do that anyway because you are going to like this mix. It also works very well on pork chops or spare ribs. I even think we will try this dry rub on a nice ribeye. Before you know it, the jar is empty.
It would help if you now put the chicken wings in the fridge for a few hours so that the salt in the dry rub can do its work. The salt is the only one of the spices in the rub that penetrates the meat deep enough and extracts moisture from the skin, making it even crisper. No time, no point. They’ll be delicious anyway.
We have a method for making chicken wings great every time with the least amount of effort. Heat a barbecue to an indirect temperature of 150°C (300F) and let them sit for an hour. The temperature is low enough not to burn the sugars in the dry rub and high enough to grill the chicken properly. The fat under the skin is given time to melt so that it becomes dry and crispy.
This method always works. If you have a little more time, chicken wings can get even better than great. It takes an extra day of work/waiting, but then they become just a bit juicier. But this way is excellent and fast and easy. This way, you can eat chicken wings every week.
The sauce we serve them with is a dipping sauce. So you don’t brush it over the chicken. The sauce is tangy and spicy. We used sriracha, but you can use your favourite hot sauce and make the sauce just as spicy as you wish.
- 1 kilo of chicken wings
- 1 tablespoon of olive oil
For the dry rub
- 1 tbsp mustard powder
- 2 tsp oregano
- 1 tsp freshly ground black pepper
- 1 tsp brown sugar
- 1 tsp garlic granulate
- 1 tsp coarse salt
- 1 tsp chipotle
For the sauce
- 2 tbsp mayonnaise
- 1 tbsp Zaanse mustard
- 1 clove of garlic
- 1 tbsp honey
- 1 tbsp sriracha
- 1 tsp apple cider vinegar
- Mix the ingredients for the dry rub. Pour a tablespoon of olive oil over the chicken wings and sprinkle the dry rub on top. Shake the chicken wings well together so that the rub is all over.
- Prepare a barbecue with an indirect temperature of 150°C (300F). Place the chicken wings on the cooler side of the grates and close the lid for about an hour. Meanwhile, mix the ingredients for the sauce and put it in the fridge.
- The chicken is ready when the fat starts to bubble under the skin, and the core temperature is between 80 and 85°C (176 to 185F).
- Serve the wings with the sauce.