Description
Crispy and juicy Blackstone chicken wings seasoned with a flavorful dry rub and cooked to perfection on a flat top griddle. These wings are easy to prepare and can be enjoyed plain or tossed in buffalo or barbecue sauce, served with classic blue cheese or ranch dressing.
Ingredients
Dry Rub
- 1 tablespoon kosher salt
- 1 tablespoon dried oregano leaves
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- ½ teaspoon ground turmeric
- ½ teaspoon ground black pepper
- ¼ teaspoon ground ginger
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
Chicken
- 3 pounds chicken wings (fresh or thawed)
- 1 tablespoon extra virgin olive oil (or sub avocado oil)
Optional Sauces and Dips
- Buffalo sauce
- Barbecue sauce
- Blue cheese dressing
- Ranch dressing
Instructions
- Make Dry Rub: In a small bowl, combine kosher salt, dried oregano, onion powder, garlic powder, paprika, ground turmeric, black pepper, ground ginger, cumin, and coriander. Mix thoroughly to create the spice blend.
- Season Chicken: Place the chicken wings in a large bowl and toss with the dry rub, ensuring all wings are fully coated for maximum flavor.
- Prep Griddle: Preheat your Blackstone or any flat top griddle to low heat to ensure even cooking without burning.
- Grill Wings: Drizzle extra virgin olive oil over the hot griddle. Start by placing the drumette sections on the griddle and cook for 3 minutes on low heat. Then add the flat wings. Flip or rotate all wings every 3 minutes to cook evenly until the internal temperature reaches 162°F. Drumettes will take about 17-22 minutes total; flat wings about 12-14 minutes.
- Rest: Remove wings from the griddle and let them rest for 5-10 minutes to allow juices to redistribute and enhance juiciness.
- Optional Sauce: For saucier wings, toss them gently in your favorite buffalo or barbecue sauce before serving.
- Serve: Serve immediately with blue cheese dressing and/or ranch dressing for dipping and enjoy!
Notes
- Ensure the internal temperature of chicken wings reaches 162°F for safe consumption.
- You can substitute extra virgin olive oil with avocado oil for a higher smoke point.
- Adjust spice quantities in the dry rub according to your preference for heat and flavor intensity.
- Resting the wings after cooking helps maintain the juiciness and texture.
- Leftover wings can be stored in the refrigerator for up to 3 days and reheated on the griddle or oven.
