Grilled Chicken Wings
Let’s get one thing straight: you will never make enough wings. You might think a pound per person is plenty… until you realize you’ve eaten half the tray before anyone else even grabbed a plate. So buy extra, because these bad boys disappear faster than a cold beer on a hot day.
And the secret weapon? Rub Yer Meat BBQ Rub.
This rub doesn’t just season your wings—it transforms them. Smoky, savory, with just enough kick to make you nod in approval after every bite. It’s the rub that makes your wings the main event, not just the side act to beer and ranch.
Ingredients
- Chicken wings (as many as you think you’ll need… then double it)
- Rub Yer Meat BBQ Rub
Instructions
- Pat your wings dry (crispy wings need dry skin).
- Season each wing generously with Rub Yer Meat, making sure you hit both sides.
- Set up your grill with two zones: indirect heat and direct heat.
- Start the wings on the indirect side until they hit an internal temp of about 140°F.
- Move them over to direct heat to char up that skin and lock in flavor.
- Grill until they hit at least 165°F. Don’t be afraid to take them higher (180s or so)—the fat renders better and leaves you with juicier, crispier wings.
- Sauce ‘em up with your favorite buffalo, BBQ, or ranch-based concoction—or keep it simple and ride the dry rub train.
Pro Tips
- Wings are forgiving, which makes them the perfect playground for your grill game.
- Pair with our Sweet Heat Buffalo Sauce or dip ‘em in Homemade Buttermilk Ranch for next-level wing nirvana.
Final Word
There are wings… and then there are Rub Yer Meat wings. Once you’ve grilled these bad boys, you’ll never look at a bag of frozen bar wings the same again. Grab some napkins (or don’t—meat sweats are a badge of honor) and let your grill do the talking.
