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I don’t know if these really are Joe Montana‘s dry rub wings. Maybe they are. I’m a long time Dallas Cowboy’s fan so it sorta bothers me to say that these are mighty darned good 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.
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.
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!
Joe Montana’s Dry Rub Wings
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.
- Toss wings with remaining rub before serving.
For the rub
- Combine all ingredients.
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
