| Cuisine: American | Type: Lunch | Serves: 4-6 |
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Source:
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Robert Irvine |
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Attributes:
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Grill |
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Comments:
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We love chicken wings as a light lunch. This recipe came from RV Magazine many years ago, and it is a bit different from most recipes because the dry rub is added after cooking. No sauce is needed. These can be done in the air fryer, oven or on the grill. |
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Serving Suggestions:
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Ingredients:
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2-1/2 to 3 pounds of chicken wings, split into flats and drumettes 1-2 tbs. neutral oil Kosher salt (very light coating) Dry rub: 2 tbs. paprika 4 tbs. chili powder 2 tbs. ground coriander 4 tbs. garlic powder 3 tbs. onion powder 4 tbs. ground cumin 1 tbs. caayenne (optional or to taste) 3 tbs. freshly ground black pepper 3 tbs. dried oregano 1 tbs. kosher salt |
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Instructions:
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1. Combine the dry rub ingredients. You may not use all of the rub. See step 4. Store any leftover in an airtight container. 2. Pat the wings dry with paper towels. Toss with oil and lightly salt. 3. Cook: Air Fryer: 380°F for 22- 5 minutes, flipping halfway through, then 400°F for 5 more minutes. Oven: 425°F for 40-45 minutes, turning once. Grill: Indirect heat for 30-35 minutes, then finish over direct heat. 4. While hot, toss the cooked wings with the rub in a bowl. Use about 2 tablespoons of rub per pound of wings. 5. Allow to rest for 2-3 minutes, then serve. No sauce required. |
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Related recipes:
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None |
2025-12-22