- 3 Tablespoons sugar
- 3 teaspoons ground black pepper
- 3 teaspoons cayenne pepper
- 3 Tablespoons onion powder
- 3 Tablespoons ground thyme
- 3 Tablespoons kosher salt
- 3 teaspoons allspice
- 1 ½ teaspoons nutmeg
- 1 ½ teaspoons cinnamon
- 3 Tablespoons chives (we used fresh)
Assemble your ingredients.
Add everything together and stir it up. (How do you like the recipe so far? Easy eh?)
Rinse chicken wings under water.
Dry your wings using a paper towel.
Cut the wings in half, separating the meatier “drumstick” from the ‘wingier’ part (‘more wingy?’).
Remove and discard the tips. (Is there a market for wingtips in this world? If not, there should be. Think of how many wingtips hit the landfill each year. Please write us with your suggestions on how to tackle this problem. Include detailed business plans and ¼ scale engineered drawings.)
Rub (that’s the operative word here – “rub”) the spice mixture into the wings. Get your hands dirty, don’t be shy.
Cover the wings and put them into the fridge overnight.
The next day, grill the wings over low, direct heat. I like the wings on the dry side so I keep them on the grill for a long time at low heat. They’re probably on the grill for an hour or so. You need to turn them every five minutes or so. If they start to char – turn down the heat.
Remove the wings once the bones start to separate from the meat. You can baste with a dipping sauce now if you like.
This dry rub has a terrific flavour. The cloves, allspice and cinnamon give things a tasty island groove. I think the combination we’ve listed gives things just the right amount of heat but increase or decrease the amount of cayenne to suit your tastes.