Mike, Author at For the Wing

Joe Montana’s Dry Rub Wings

I don’t know if these really are Joe Montana‘s dry rub wings. Maybe they are. I’m a long-time Dallas Cowboy fan so it sorta bothers me to say that these are mighty darned good wings. Sure, Joe (can I call him Joe?) was a great football player. But does Joe know wings? I mean sheesh, he just won a few Super Bowls. That’s nothing like the pressure of delivering on great wings! Right?

These are dry wings. And as much as I do like wings covered in sauce, I’m just as big of a fan of dry wings. Over-the-top sauces can bury the flavors from the chicken and the seasonings. So, if you can’t taste the chicken, what’s the point of cooking wings to start with?

Simple, Yet Delicious!

There’s nothing but flavor from Joe Montana’s dry rub wings. Overall simple flavors. Likewise no spiciness (add a good pinch of cayenne if you want some heat). No sweetness (add some brown sugar or honey powder if you prefer a sweeter wing). Just great flavor that anyone will love.

These wings are dry marinated in the rub just before cooking. After they are done, the wings are tossed in a little more rub. You get the rub in every bite.

Party Time

Dry wings are great for parties and get-togethers. It’s easy to make a few big batches of wings then season them up. You can use different seasonings for different tastes. They’re less messy than sauced wings. But if you prefer, serve some wet wings too!

I like to make my spice, rub and seasoning mixes in big batches and keep them in large bottles with easy-to-pour shaker lids.

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Also try some delicious 5 salt 5 pepper air fryer wings!

Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!

Print Recipe

5 from 1 vote

Joe Montana’s Dry Rub Wings

There’s nothing but flavor from Joe Montana’s dry rub wings.

Prep Time1

Cook Time45

Course: Appetizer

Cuisine: American

Keyword: dry wings

Servings:

Calories: 517kcal

Ingredients

For the wings

3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
2 tablespoons vegetable oil

For the rub

1 teaspoon Seasoned Salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Instructions

For the wings

Place wings in a large resealable baggie or container.
Add the oil. Seal and shake to coat. Add HALF of the seasoning, seal, and shake to coat.
Refrigerate for 1-4 hours.
Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, air fryer or a Char-Broil Big Easy.
Toss wings with remaining rub before serving.

For the rub

Combine all ingredients.

Notes

I prefer to season my wings immediately after cooking them. The seasoning will stick to the surface of the hot wings better than if you wait until they cool off.

Nutrition

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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Spicy Dry Rub Hot Wings

There’s something about spicy dry-rubbed wings that I really love. It’s the subtle flavoring. Nothing overpowering. And you still taste the chicken. It’s easy to lose sight of the chicken when you drown them in sauce. That’s why I am more than happy with wings just tossed with seasoning, like these spicy dry rub hot wings. If you’ve never tried or even heard of dry wings, you’re missing out. Now’s your chance to have something amazing, something different than sauced wings.

That Depth Of Flavor Thing

The seasoning on these spicy dry rub hot wings has the perfect combination of heat, with a hint of smoke. Smoked paprika is a great ingredient for cooking wings, especially if you deep fry them. It adds that ‘almost tastes grilled’ flavor without firing up the grill. I often add smoked paprika in place of sweet paprika for that reason.