Dry rubs are a great - not to mention quick - way to switch up your game when doing a large batch of wings for the crew. We did them 3 ways: Garlic Parmesan with Herbs, Jerk Chicken and BGE Dry Rub.
Prepare the wings by rinsing in water and patting dry with paper toweling. Arrange wings on a cooling rack inside a cookie sheet and cover lightly with a sheet of tin foil. Allow to dry in the refrigerator about an hour. In a large bowl, drizzle the wings with a few tbsp. of oil of your choice and using gloved hands, toss to coat. Sprinkle oiled wings with rub of your choice and once again, toss with gloved hands, this time rubbing spices into meat. For deeper flavors, seal wings in a Ziploc bag and refrigerate for half-2 hours. When ready to cook, set Egg for indirect cooking with Conveggtor and heat to 450. Cook directly on the grill with lid closed for 15 mins each side, flipping after first 15.
Bonus Recipe: Sweet Chili Wings
Prepare 5 lbs wings by rinsing and patting dry. Combine one tsp sesame oil with 3tbs sweet chili sauce and drizzle over wings in a bowl. Toss to coat. Seal wings in a Ziploc bag and allow to marinate for half to 2 hours. Just prior to cooking, toss 1-2 tbs arrowroot powder in bag and shake to coat.
When ready to cook, set Egg for indirect cooking with Conveggtor and heat to 350. Cook directly on the grill with lid closed for 30 mins each side, flipping after first 30.
Serve with Teriyaki dipping sauce:
In a sauce pan, bring all ingredients to a boil
½ C brown sugar
1/2 C Rice Vinegar
1 Tbs soy, tamari or liquid aminos
1 tsp siracha or sweet chili sauce
3 cloves garlic, minced
2 tsp grated ginger
Pour over cooked wings or serve as dipping sauce