Joe Montana's Dry Rub Wings

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

Course Appetizer

Cuisine American

Keyword dry wings

Prep Time 1

Cook Time 45

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