These Chicken Wings with a 9-Spice Dry Rub are a flavorful addition to any game-day spread. The wings are first brined with salt, brown sugar, garlic, peppercorns, and bay leaf, then coated with a sweet-and-savory dry rub featuring paprika, onion, black pepper, sage, mustard, ginger, and cayenne.
The combination of brining and dry seasoning gives the wings plenty of flavor before they ever hit the grill. Grill them until nicely charred and cooked through, then serve them hot with fresh lime wedges.
For a game-day gathering, make several different wing flavors so everyone can find a favorite. And don’t overlook a few “naked” wings—plain, unseasoned wings are often just as welcome.
Chicken Wings Rub – 9-Spice Dry Rub
Ingredients
Brined Wings
- ½ cup kosher salt
- 3 tablespoons light brown sugar
- 2 garlic cloves
- 1 teaspoon whole black peppercorns
- 1 bay leaf
- 2 quarts water
- 3 pounds chicken wings tips discarded and wings split
Dry Rub
- ¼ cup dark brown sugar
- ¼ cup granulated sugar
- ¼ cup sweet paprika
- 1 tablespoon kosher salt
- 1 tablespoon granulated onion
- ¾ tablespoon black pepper
- ½ tablespoon dried sage
- ½ tablespoon dry mustard
- ½ tablespoon ground ginger
- ½ tablespoon cayenne pepper
- ½ tablespoon garlic powder
For Cooking and Serving
- Canola oil for brushing
- Lime wedges for serving
Instructions
Brine the Wings
- In a large saucepan, combine the kosher salt, light brown sugar, garlic, peppercorns, and bay leaf with 2 quarts of water. Bring to a boil over medium heat, stirring until the salt and sugar dissolve, about 3 minutes.
- Remove from the heat and let the brine cool completely to room temperature.
- Place the chicken wings in a large bowl or container. Pour the cooled brine over the wings, cover, and refrigerate for 3 hours.
Make the Dry Rub
- While the wings are brining, combine all of the dry-rub ingredients in a bowl and mix thoroughly.
Grill the Wings
- Preheat a grill to moderate heat and oil the grates.
- Remove the wings from the brine and pat them thoroughly dry with paper towels.
- Brush the wings lightly with canola oil, then toss them with ⅓ cup of the dry rub, coating them evenly.
- Grill the wings over moderate heat, turning occasionally, until nicely charred and cooked through, about 15 minutes.
- Serve hot with lime wedges.
Notes
Nutrition Disclaimer
Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.