Blog Layout
Chef Peter's Dry Rubbed Grilled Chicken Wings
CSSI Staff Post - October 14, 2020
As a Kansas City native, I like to say that barbecue sauce runs through my veins. That being said, as I’ve matured (though not by much), I’ve come to realize the importance and versatility of a good dry rub. My all-purpose dry rub works across most proteins and has become something of an all-purpose condiment. This being football season, I like to apply it to chicken wings and toss them on a hot grill. The end result is a candy-like crust, juicy meat and a slight afterburn that hangs with you and makes the beer go down even easier.
Dry Rubbed Grilled Chicken Wings
All-purpose spice blend dry rubbed into grilled chicken wings.
Ingredients
½ cup - light brown sugar
3 tbsp - kosher salt
1 tbsp - cayenne pepper
1 tbsp - smoked paprika
1 tbsp - coriander, ground
1 tbsp - onion powder
1 tbsp - garlic powder
1 tbsp - black pepper
1 tbsp - mild chili powder
2 lbs - chicken wing sections (approximately 15 pieces)
Barbecue sauce for dipping/coating (optional)
Directions
- Combine all ingredients for dry rub in a bowl and mix thoroughly.
- In a bowl, sprinkle about 4 tablespoons of dry rub over wings and toss by hand until completely coated. Set aside for 30 to 60 minutes.
- Preheat grill to approximately 450°F.
- Lay wings out on a sheet pan or plate and again sprinkle with a liberal layer of dry rub. Flip wings and repeat on other side.
- Rub down grill grates with a light layer of oil or spray with pan spray.
- Place wings on grill over direct flame, at least one inch apart. Close lid and let cook 3 to 4 minutes. (Extra time may be needed for larger wings)
- Flip wings and cook for an additional 3 minutes.
- Remove wings from grill and let rest 3 to 4 minutes.
- If you like a stickier, saucier wing, feel free to brush or toss with barbecue sauce, though they are great with the dry rub alone.
Peter Thornhill
Associate Director - Culinary R&D
Associate Director - Culinary R&D
March 1st, 2023 We’re thrilled to introduce the newest addition to our culinary family: Chef Steve Madonna. Formally trained in both Italy and the United States, as well as having worked for Wolfgang Puck, Chef Steve brings an extensive set of connections and culinary knowledge to our already stacked chef roster. Featured in this month’s issue is one of Chef Steve’s favorite recipes for making memories at home with your loved ones.
October 19, 2022 Pumpkin pie is a nostalgic menu item and my personal favorite when it comes to fall and winter menus, as it goes hand in hand with a traditional Thanksgiving or Christmas feast. We elevate the nostalgia by turning this must-have holiday dish into a clarified cocktail that leaves your taste buds as curious as your eyes. We get adventurous as we replace expected visual elements with an ice-cold glass of clarified liquors infused with pumpkin pie. This cocktail defies all visual expectations, while leaving your sense of smell and taste immersed in a seasonally nostalgic experience.
October 19, 2022 Canada is well known for many things. Hockey, snow, maple syrup, and a few other stereotypical but somewhat accurate concepts may immediately come to mind. What you may not know, though, is how invested we are in the snacks that we consume. Compared to the U.S., sure, we are no match for the quantity and variety offered in the land of the free, home of the snacks. However, what we know in our hearts is that Canada has a long-standing, tried-and-true, flawed, yet beloved top-notch snack game. I’m talking about comfort foods that have become so integrated and so established that they are classified as cult-favourites—and no, I did not spell favourites incorrectly. You are about to see a lot more of the letter “U” in this article. Sorry! The great Canadian snack game is easy enough to understand. You think of a flavour and either slap it on a potato or pair it with chocolate. Snacking has always been a huge part of Canadian food culture, but it is only going up from here. To put it lightly, the past few years have been tough on everyone around the world, and Canadians have chosen to increase their spending on snacks by 67% as an indulgence or, personally, as a coping mechanism. In no way, shape, or form am I claiming to be a culinary expert somehow employed in the field of Finance, but I have eaten a lot in my life and right now, I’m the best and/or only Canadian guide you’ve got. Let’s get into the details:
Created by Olive + Ash.
Managed by Olive Street Design. 