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Dry Rub Spicy Barbecue Chicken Wings - Spicy, finger-licking good, barbecue chicken wings! So easy and so delicious!

We’re back today with another finger-licking good chicken wings recipe – and this time it’s our Dry Rub Spicy Barbecue Chicken Wings!

Is it just us?  Or are chicken wings always the first thing to get eaten at your barbecues and parties too?

We love them (and so do our guests apparently!) and these chicken wings get their really great flavor from a spicy dry rub made with brown sugar, granulated sugar, roasted cumin, chili powder and coriander.  Just mix the spices together in a plastic bag, then toss the wings in the bag and shake to coat.  Allow the wings to marinate in the rub overnight – then grill them the next day!

Dry Rub Spicy Barbecue Chicken Wings - Spicy, finger-licking good, barbecue chicken wings! So easy and so delicious!

These chicken wings grill up to a gorgeous mahogany color and the caramelization on the skin with all those sugars and spices is fantastic!

If you’d like, you can eat these dry rub spicy barbecue chicken wings simply grilled as is – or you can toss the wings in barbecue sauce before serving (like we did in our photos here).  Either way – dry or sauced – these chicken wings are simple to prepare, and great to eat with addictively good, lip-smacking flavors!

Don’t forget the napkins!

Interested in more chicken recipes?
Click here for our 100+ Best Chicken Recipes.

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Dry Rub Spicy Barbecue Chicken Wings - A Family Feast

Dry Rub Spicy Barbecue Chicken Wings

  • Prep Time: 12 hours 10 mins
  • Cook Time: 30 mins
  • Total Time: 12 hours 40 minutes
  • Yield: 24 Wingettes and Drumettes


Prep time listed includes time required to marinate these wings overnight.


  • 12 whole fresh plump chicken wings (not the frozen kind)
  • 2 tablespoons brown sugar
  • 2 teaspoons sugar
  • 1 tablespoon roasted ground cumin (use regular cumin if roasted not available)
  • 2 tablespoon chili powder
  • 2 tablespoons ground coriander
  • 2 tablespoons Kosher salt
  • Optional ¼ cup of any BBQ sauce, see here for our recipe


  1. Cut off wing tips and freeze for making a chicken stock.
  2. Run a sharp knife down between the joint of the chicken wing and separate the wingette from drumette.
  3. Mix all spices in a large bowl and add cut up chicken pieces. Mix and toss to coat and place in a gallon zip lock bag overnight.
  4. The following day, preheat grill to medium. These wings are good on their own or dipped in a little BBQ sauce during the last ten minutes of cooking. The sauce is optional. Simply cook them for 20-30 minutes on an oiled medium grill until done. If you want to use a little sauce at the end, follow the steps below.
  5. Line a grill pan with foil with a little foil ridge around the outside and set aside.
  6. Have a large bowl standing by.
  7. Heat grill to medium high and brush grates with a little vegetable oil. Place wings on oiled grates and grill 20 minutes turning often and keeping lid shut between turns.
  8. At this point, you can eat the wings simply grilled with the spice rub flavorings.
  9. Or, if you prefer your wings sauced, transfer the wing to a large bowl and pour the optional BBQ sauce over the wings. Toss the wings to coat and pour out onto the foil lined grill pan and place back on the grill and close the lid. After five minutes, flip each one and close the lid again. After five more minutes remove.
  10. Serve with plenty of napkins.


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  • Melody wrote:

    This wings looks yummy however now is a little cold to grill outdoor.

    Any suggestions whether I can do this in oven? And how long and what is the recommended temperature ? Also , how can I coat the sauce if i so it using oven?

    • Martha wrote:

      Hi Melody – Yes you can make these in the oven. We’d start off by heating the oven broiler to a high heat and setting your oven rack one shelf down from the top so the wings aren’t so close that they will burn. Also cover a broiling pan with foil. Then broil the wings until golden brown, turning so that both sides of the wings get browned. (It may not take as long under the broiler as it does on the grill, so you’ll have to watch and adjust the timing.) Then turn your oven to 425 degrees (bake not broil) and then bake then until done (again you’ll have to keep an eye on the timing – we haven’t made this recipe in the oven so can’t be too specific here with the timing). You pull the pan from the oven and brush on some of the sauce – then put it back in to bake a little more or, once they are done you can toss them in the sauce to coat before serving. Hope that helps!

  • Lori wrote:

    My 13 yr old daughter and I just saw this post and think they look amazingly delicious. We will definitely be trying them soon. Just wondering, are the wings in the picture with or without sauce?

    • Martha wrote:

      Thanks Lori! They do have sauce! (I will edit the post to clarify…thank you!)

  • Medeja wrote:

    Yumy! These chicken wings look irresistible!

    • Martha wrote:

      Thanks Medeja!

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