Need help with dry rub wings

[mdmucf]

Ok. So I am learning to do wings on my BGE and looking for help on a good dry rub recipe for a Cajun or other great dry rub flavor to put on the wings. I’m open.
Also, looking for tips for smoking/cooking wings on the BGE. Have a masterbilt that is on its last legs that I have been using but wanting to learn on the BGE.

 

[sandyut]

I dont have recipe, but I have used many rubs and all were delish. I think a good overnight soak in franks is just classic goodness. wings are small and its easy to over apply dry rub. that would be my warning on that.

I usually run them kinda hot to render the fat and crisp the skin. on my pellet grill i run them on low for a good dose of smoke then crank it up to 300+ to crisp. you can also toss them on a gasser to make them real cripy after a smoke sesh.

 

[Buckeye1]

I usually run them kinda hot to render the fat and crisp the skin. on my pellet grill i run them on low for a good dose of smoke then crank it up to 300+ to crisp.

This^^^^

 

[SmokinAl]

I usually marinate them in EVOO, Franks, & Montreal chicken seasoning for a few hours. Then smoke for about 1:30 @ 225, then onto a hot grill to crisp up the skin. Then toss them in a bowl & mix in some Frank’s Buffalo wing sauce & melted butter. About a 50/50 mix.
Al

 

[Teal101]

I pat mine dry with paper towels, apply rub and some baking powder, then let rest in the fridge uncovered for 4hrs or so. On the smoker at 250 for around an hour then crank to 375 to crisp the skin up. Turn out fantastic.

 

[Inscrutable]

I pat mine dry with paper towels, apply rub and some baking powder, then let rest in the fridge uncovered for 4hrs or so. On the smoker at 250 for around an hour then crank to 375 to crisp the skin up. Turn out fantastic.

I do about the same thing, but mix in a little corn starch rather than baking powder. Probably same effect ... helps the rub adhere and skin crisps better. I used to sauce with 50/50 Frank’s/butter (as does Al), but now prefer dry rub.

 

[Teal101]

I do about the same thing, but mix in a little corn starch rather than baking powder. Probably same effect ... helps the rub adhere and skin crisps better. I used to sauce with 50/50 Frank’s/butter (as does Al), but now prefer dry rub.

Yup I imagine it does the same thing. I dont sauce mine either ever, just dry rub. One of these days I'll do a sauce, but the fiancé likes dry rub so thats what we get!