Introduction
These dry rub buffalo wings are the perfect combination of spicy, smoky, and crispy. Using a dry rub brings out bold flavors and creates a beautiful crust on the wings without the mess of traditional buffalo sauce. The Arteflame grill, with its high-heat center and even heat distribution, ensures these wings come out crispy and delicious every time. Perfect for game day or backyard BBQs, these wings will become a crowd favorite!
Ingredients
- 2 lbs chicken wings
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chili powder
- 1 tsp cayenne pepper (adjust for heat)
- 1 tsp ground cumin
- 1 tsp dried mustard
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp dried oregano (optional)
- 1 tbsp brown sugar (optional for a hint of sweetness)
- 2 tbsp butter (for finishing)
Instructions
Step 1: Prepare the Dry Rub
In a small bowl, combine the smoked paprika, garlic powder, onion powder, chili powder, cayenne pepper, cumin, mustard, salt, pepper, oregano, and brown sugar (if using). Mix thoroughly until all spices are well blended.
Step 2: Season the Chicken Wings
Pat the chicken wings dry with paper towels to ensure the rub adheres well. Toss the wings in the dry rub mixture, ensuring that each wing is evenly coated. Let the wings sit for 15-30 minutes at room temperature to allow the flavors to absorb.
Step 3: Fire Up the Grill
Light your Arteflame grill by soaking three paper napkins in vegetable oil and placing them under the firewood. Allow the fire to burn for about 20 minutes until the center grate reaches high heat, ideal for searing, while the outer flat cooktop remains at a more moderate temperature for cooking.
Step 4: Grill the Wings
Place the wings on the outer flat cooktop of the Arteflame grill. Grill the wings for about 15-20 minutes, flipping them occasionally to ensure even cooking. For extra crispy skin, move the wings to the hotter center grate for the last 2-3 minutes of cooking, searing them until they have a perfect, crispy exterior.
Step 5: Butter Finish
Once the wings are done, melt 2 tbsp of butter on the flat cooktop. Toss the cooked wings in the melted butter for a silky, rich finish that enhances the buffalo-style flavor without needing a wet sauce.
Step 6: Serve
Serve the dry rub buffalo wings hot, with celery sticks and a side of ranch or blue cheese dressing for dipping. Enjoy the perfectly crispy, spicy wings that pack a flavorful punch without the mess!
Tips
- Heat Control: Adjust the cayenne pepper in the dry rub to control the level of heat to your liking.
- Crispy Wings: Pat the wings completely dry before applying the rub to achieve maximum crispiness on the grill.
- Resting the Wings: Let the wings sit for 15-30 minutes after seasoning for deeper flavor absorption.
Variations
- Sweet and Spicy Wings: Add 2 tbsp of honey or maple syrup to the melted butter for a sweet-spicy finish.
- Herb-Infused Wings: Add 1 tsp of dried rosemary or thyme to the dry rub for an herbaceous twist.
- Lemon-Pepper Wings: Replace the chili powder with lemon zest and add 1 tbsp of cracked black pepper for zesty lemon-pepper wings.
- Chipotle Buffalo Wings: Use chipotle powder instead of chili powder for a smoky, spicy variation.
- Garlic Parmesan Wings: Toss the wings in a mix of melted butter, garlic, and grated Parmesan after grilling for a savory twist.
Best Pairings
- Side Dishes: Serve with classic sides like grilled corn on the cob, coleslaw, or potato wedges.
- Drinks: Pair with cold beer, a spicy margarita, or a crisp, refreshing cider to balance the heat of the wings.
Conclusion
These dry rub buffalo wings are a game-changer for wing lovers. With a perfect balance of heat and smoky flavor, they cook up beautifully on the Arteflame grill, achieving a crispy texture and bold taste. Whether for a party or a casual meal, these wings will disappear quickly!
