BBQ Chicken Wings — Dry Rub Recipe | Crispy & Juicy

Chicken wings are the ultimate BBQ snack — crispy on the outside, juicy on the inside, and ready in 25 minutes. A dry rub instead of a wet sauce gives you a crispier skin and a more intense flavor. Perfect as an appetizer, side dish, or casual main course. Here's the recipe.

Dry rub wings vs. sauce wings: what's better?

Wet sauces (like buffalo sauce) add flavor but make the skin soft. A dry rub gives a crispier skin and a more intense flavor that penetrates deeper into the meat. You can always serve a sauce as a dip — the best of both worlds.

Which dry rub should you use?

→ Full overview: which rub goes with which meat?

What do you need?

Ingredients (for 4 people as a snack, 2 as a main course)

  • 1 kg chicken wings (approx. 12–16 pieces)
  • 3–4 tablespoons dry rub of choice
  • 1 tablespoon olive oil
  • Optional: baking powder (see tip below for extra crispy skin)

Equipment

The secret to the crispiest skin: baking powder

Mix the dry rub with 1 teaspoon of baking powder per 500 grams of wings. The baking powder increases the pH of the skin and accelerates the Maillard reaction — the result is extremely crispy skin without frying. This is the secret to restaurant-quality wings at home.

Step-by-step recipe

Step 1 — Preparation

  1. Split the wings — cut the wings at the joint into two parts: the drumette (the thicker part) and the flat (the flatter part). Remove the wingtip. Even pieces cook evenly.
  2. Pat dry — thoroughly with paper towels. This is the most important step for crispy skin.
  3. Mix rub — mix the dry rub with olive oil (and optional baking powder) to form a paste.
  4. Rub in — toss the wings in the rub paste so that each piece is well coated.
  5. Let marinate — at least 1 hour at room temperature, or overnight uncovered in the refrigerator for the crispiest skin.

Step 2 — Prepare the BBQ

  1. Prepare the BBQ for the two-zone method: coals on one side (direct zone), empty side (indirect zone). → More about direct vs. indirect heat
  2. Aim for 180–200°C with the lid closed.

Step 3 — Indirect cooking (15–18 minutes)

  1. Place the wings on the indirect zone. Close the lid.
  2. Cook for 15–18 minutes at 180–200°C.
  3. Internal temperature: at least 75°C in the thickest part.

Step 4 — Crisp the skin (5–8 minutes)

  1. Move to the direct zone.
  2. Grill for 2–3 minutes per side over direct heat until the skin is golden brown and crispy.
  3. Watch carefully — sugar in the rub can burn quickly.
  4. Internal temperature should be at least 80°C.

Step 5 — Serve

Serve immediately — wings are best hot with crispy skin. Do not rest — the skin will soften otherwise.

Dipping sauces for chicken wings

  • Korean rub — sriracha mayo or gochujang sauce
  • Jamaican Jerk — mango chutney or yogurt dip
  • Memphis — classic BBQ sauce or ranch dressing
  • Shawarma — tzatziki or garlic sauce

Tips for perfect chicken wings

  • Always pat dry — moisture is the enemy of crispy skin
  • Add baking powder — the secret to restaurant-quality crispy skin
  • Marinate overnight — uncovered in the refrigerator will dry out the skin even more
  • Split the wings — even pieces cook evenly
  • Indirect first, then direct — even cooking first, crispy skin as the last step
  • Serve immediately — do not rest, otherwise the skin will soften

Frequently asked questions

How long should chicken wings be on the BBQ?

Total approx. 20–25 minutes: 15–18 minutes indirect at 180–200°C + 5–8 minutes direct for crispy skin. → More about cooking times for chicken

How many chicken wings per person?

As a snack: 4–6 pieces per person. As a main course: 8–10 pieces per person.

Are chicken wings suitable for children?

Yes — use Memphis BBQ Rub (sweet-smoky, not spicy) for a mild version. → BBQ with kids: mild rubs & recipes

Can I also make chicken wings in the air fryer?

Yes — 200°C, 20–25 minutes, shake halfway. Same preparation with rub and baking powder. Gives surprisingly crispy skin.

More chicken inspiration

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