Counter 03 · Poultry
Chili Crusted Dry Rub Wings
Smoked-style wings with no sauce at all, just a crunchy crust of chili flakes, brown sugar, cumin and garlic that toasts onto the skin in a hot oven or on the grill.
- Prep
- 15 min
- Cook
- 45 min
- Serves
- 4
- Level
- Easy
Dry rub wings let the chicken and spice speak without a sticky coat of sauce. The rub goes on twice: once before cooking so the salt seasons the meat, and again as a light dusting the moment the wings come out while the rendered fat is still slick. Crushed red pepper and a few dried arbol chilies give real heat, and a spoonful of brown sugar helps the crust caramelize. Serve with a cooling dip and plenty of napkins.
Method
-
Grind the arbol chilies in a spice grinder and mix with the pepper flakes, brown sugar, cumin, garlic powder, paprika, salt and pepper.
-
Toss the wings with the oil, then with two-thirds of the rub. Refrigerate uncovered on a rack for 1 to 8 hours.
-
Heat the oven to 425 F, or set up a grill for indirect cooking at the same temperature.
-
Lay the wings on a rack over a sheet pan and cook 40 to 45 minutes, flipping at the halfway point, until the skin is crisp and the rub is dark and fragrant. The joints should read at least 180 F.
-
Sprinkle the hot wings with the remaining rub and toss once so it sticks to the rendered fat.
-
Pile onto a board, scatter with whole dried chilies and serve with blue cheese or ranch dip.
