Recipes

This is my favorite wing recipe that I've used to win multiple wing competitions. If you want to make the Best Dry Rub Wings right in your own backyard, this recipe serves as an amazing base that can easily be modified to your personal preference. The secret to executing the Best Dry Rub Wings lies in achieving a perfect, bite-through crispy skin while locking in the natural juices of the chicken. While you can always toss them in different glazes afterward, I highly recommend eating them straight off the cooker to appreciate the incredible crust created by the dry blend. 🍗 Pitmaster Secrets for Perfect Wings Dry the Skin: For the absolute Best Dry Rub Wings, pat the chicken pieces completely dry with paper towels before seasoning. Leaving them uncovered in the fridge for a few hours dries the skin out even further for maximum crunch. The No-Sugar Rub: To keep this recipe completely keto-friendly, build your flavor profile using a heavy dusting of DB180 All Purpose as your savory foundation, followed by DB180 Spicy Garlic or Sizzlin' Steak for an extra kick. High-Heat Finish: Smoke your chicken at 250°F to absorb that clean wood flavor, then crank the heat up to 400°F during the last 10 minutes to finish your Best Dry Rub Wings with a beautifully crisp skin. Give this master Best Dry Rub Wings technique a try for your next tailgate or family gathering, and see for yourself why it's brought home competition trophies!