Serves 6
45 min
BBQ Central's Smoky Sweet Wings
Recipe GLPR0cbcfd6dacac3a
Crispy chicken wings coated in a bold smoky and sweet dry rub, perfectly charred on a charcoal grill or baked to caramelized perfection. The combination of brown sugar, paprika, cayenne, and garlic creates an irresistible coating that delivers sweet heat with every bite. Great as an appetizer, main course, or crowd-pleasing finger food.
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Ingredients
3 pounds chicken wings, joints separated, tips removed
3/4 cup brown sugar
2 teaspoons paprika
1 teaspoon cayenne powder
1/2 teaspoon garlic powder
1 teaspoon salt
Freshly ground black pepper to taste
Directions
In a large bowl or sealable plastic bag, combine the brown sugar, paprika, cayenne powder, garlic powder, salt, and freshly ground black pepper. Mix thoroughly to create the dry rub.
Pat the chicken wing pieces dry with paper towels. Add them to the bowl or bag with the dry rub and toss until all pieces are evenly and thoroughly coated.
For charcoal grill method: Light a full bucket of charcoal and allow it to reach full heat. When the coals are glowing hot, dump them to one side of your kettle grill, leaving the other side empty to create a two-zone cooking area. For gas grill method: Preheat one side to high heat and the other side to medium-low heat. For oven method: Preheat your oven to 400°F.
For grill method (charcoal or gas): Place the coated wings directly on the hot side of the grill. Cook for 4-5 minutes until the rub begins to caramelize and dark grill marks form. Flip the wings and repeat on the other side. Then move all wings to the cool side of the grill, cover with the lid, and continue cooking for 30-35 minutes until the internal temperature reaches 165°F. For oven method: Line a baking sheet with parchment paper or foil and place a baking rack on top. Arrange the coated wings on the rack in a single layer.
If using the oven method: Bake for 20 minutes, then carefully flip each wing over.
If using the oven method: Continue baking for another 15-20 minutes until the wings are golden and caramelized and the internal temperature reaches 165°F at the thickest part of the thigh joint. Remove from heat and serve immediately.
