Crispy Dry Rubbed Wings

Crispy Dry Rubbed Wings

Crispy Dry Rubbed Wings

A delicious and simple go-to recipe for stellar, crispy wings, using your favorite Stonehouse spice blend (more powdery ones are best). Serves 3-4 as a main, more if an app, and is delicious served with the yogurt dipping sauce below and lime wedges. See tips below on how to get best results in an oven.

Ingredients for Wings:

  • 15-20 wings (mix of flat and drumlet pieces)
  • 2 Tbsp Jalapeno Lime, Harissa or Chipotle Honey spice blend
  • 1 tsp baking powder, if cooking in oven—helps wings to crisp (optional)
  • 1 lime, cut into wedges, for serving

Ingredients for Yogurt Dipping Sauce:

  • 2/3 cup plain whole milk yogurt (or sub sour cream)
  • 1-2 tsp Jalapeno Lime, Harissa or Chipotle Honey spice blend, to taste
  • 1 tsp Persian Lime EVOO (optional but amazing)


Make yogurt dipping sauce and set aside.

Set grill temperature to medium-high (400-450F) and make sure grill grates are clean.

Pat wings dry with a paper towel.

In a large bowl, toss wings with spice blend (and baking powder, if using), tossing to coat. Save a little bit of the spices for after cooking.

Grill over direct heat 8-12 minutes (for flat wings), and 12-16 minutes for drumlets, until the internal temp reaches 165 degrees F, flipping halfway.

Remove from grill, sprinkle with another pinch or two of rub (this gives the BEST flavor!) and let rest 10 minutes.

Serve and enjoy with yogurt sauce and lime wedges!


Tips for Crispy Oven-Baked Wings:

  • Line a rimmed baking sheet with parchment for easy clean up.
  • Use Convection Bake setting (400-425F), if available.
  • Toss wings with 1 tsp baking power, along with the spice blend. This is a pro tip from J. Kenji López-Alt of Food Lab. Since baking powder is slightly alkaline, it raises the pH level on the skin of the chicken. This helps the proteins to break down, which results in better browning and crispness. Also, when baking powder meets the moisture in chicken as it cooks, it creates bubbles in the chicken skin. This means the surface area expands and gets even more crispy. *Remember that baking soda and baking powder are NOT the same, so don't use baking soda as a substitute.

 Recipe and photo adapted from The Wooden Skillet.


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