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Need a Rub Recipe for Chicken Wings

post #1 of 3
Thread Starter 
Found wings on sale at the local market today and bought a couple packages. I plan to smoke them on my Weber Performer with wood chunks on the coals. I have a Vortex and plan to put the fire in the middle and wings on the outside circumference. I've not smoked wings before; so I did some searching. Some folks pre-cook,; other don't. I plan to just put them on the grill with a rub, then maybe make some dipping sauces.

I need a rub recipe. I don't have access to many of the rubs I've seen in other posts; but I have a very well stocked spice drawer and don't mind mixing my own. I could just mix some stuff and go with it, but I thought I'd pick the brains of the assembled gurus first. I plan to do these tomorrow afternoon.

Anyone have a rub recipe for chicken they will share?

How about the smoke . . . hickory chunks or mesquite or both?

TIA
post #2 of 3

Any rub with sugar in it you have to keep temps < 325°F or leave it out. I ususally Brine all poultry too. Here are some I use...JJ

 

 

Families Favorite Brine

 

1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix

 

1/2C Brown Sugar, Optional

1T Red Pepper Flake Optional

 

Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...

 

Mild but Wild Chix Rub

 

1/4C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Gran. Garlic

1T Gran. Onion

2tsp Bell's Poultry Seasoning or other

1tsp Ground Coriander Seed (2-3tsp Whole seed, fresh ground)

1tsp Black Pepper

1tsp Mustard Powder

1tsp Allspice

1/2tsp Cumin

 

Optional: 1T Kosher Salt * Leave out if you Brined the Bird!

 

Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

 

Place a pan with some veggies under the Turkey to make some Gravy. Here's a recipe. 

 

Run for the Border Rub

 

One for the Chili Heads!

 

2T Kosher Salt

2T Ancho Chile Powder

1T Chipotle Powder

1T Oregano, Mexican is preferred 

1T Gran Garlic

1T Gran Onion

1T Black Pepper

1T Cayenne

1-2tsp Gnd Cumin

1tsp Cocoa Powder

1/2tsp Cinnamon

 

Optional:

2T Turbinado Sugar (Sugar in the Raw)

 

Makes 3/4 to 1Cup Rub.

 

This stuff is HOT and full flavored with touch of Smokiness. Feel free to adjust the heat to your taste by playing with the amount of Chipotle and Cayenne Powder. All the ingredients are available at the Grocery Store. This stuff will also Kick Butt as the seasoning in a batch of Chili, leave out the Sugar...JJ

 

Cajun Rib Tickler

 

1C Tubinado or Dried Brown Sugar*

1/4C Paprika**

2T Kosher Salt

2T Garlic Powder

2T Onion Powder

2T Mustard Powder

2T Chili Powder

2tsp Black Pepper

1-2tsp Cayenne

2tsp Dry Oregano

2tsp Dry Thyme

2tsp Cry Celery Flakes

1tsp Celery Seed

 

Grind the Oregano, Thyme, Celery Flake and Seed. Mix all and store in air tight container, up to 3 months...

 

Notes...* Leave out the Sugar for a Cajun Blackening Spice. Spinkle a lot or a little, on whatever meat, dip in melted Butter or Olive oil and saute in a very hot pan until cooked to your desired IT.

             ** If you wish you can use Smoked Paprika in the recipe. This will give a seasoning that will add some "Smokey flavor" to Grilled, Sauteed, Fried or Roasted meat, not just stuff you smoke.

 

Mix and store in an air tight container...JJ

 

post #3 of 3
Scarbelly wings are always a hit. Inject the wings with a mixture of beer, Frank's hot sauce and creole butter. If you're not into injecting, you can marinate the wings overnight in the same mixture.

Coat with Salt, pepper, garlic powder, and chipotle powder.
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