THE GREATEST RUBBED WINGS
Great party wings whether you want football game day grabbers or just to get your cravings/desire/fix.
Provided by Serenityiscooking
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 2h5m
Yield 12
Number Of Ingredients 11
Steps:
- Combine wings and cola in a large bowl. Place in the fridge to marinate for 1 hour.
- Mix sazon seasoning, mustard, cayenne pepper, seafood seasoning, celery salt, brown sugar, and BBQ seasoning together for the rub.
- Drain wings and discard cola. Mix wings thoroughly with 1/2 cup hot sauce, then toss in the rub to coat.
- Preheat oven to 425 degrees F (218 degrees C). Grease a broiler pan with cooking spray.
- Bake wings in the preheated oven for 30 minutes. Flip and continue baking until crispy, about 20 minutes more. Toss wings with the remaining hot sauce and return to the oven for 5 more minutes.
Nutrition Facts : Calories 80 calories, Carbohydrate 5.1 g, Cholesterol 24.1 mg, Fat 2.5 g, Fiber 0.1 g, Protein 8.9 g, SaturatedFat 0.7 g, Sodium 1415.4 mg, Sugar 4.6 g
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- Line a large glass plate with 2 layers of paper towels. Place wings on plate. With another set of paper towels pat dry the top of wings, removing excess moisture. Turn and repeat. Wings can be refrigerated in between paper towels for about 1 hour to help absorb excess moisture.
- Dip wings into dry rub, turning multiple times to ensure even coating. Place dipped wings onto a large platter.
- Preheat grill to medium heat, about 400℉ (takes about 10-15 mins). Once heated, place wings on grill plate closest to the heat. After about 10-12 mins turn wings and continue grilling for another 10 mins. Once 20 mins has elapsed, move wings to the coolest (top rack) area of grill and continue grilling for another 10 mins or until internal temperature reaches 165℉ making sure to not let the thermometer touch the bone. Pro Tip: Cook the wings with the lid closed but keep a close eye on not letting the temperature rise above 450℉. If temperature does climb above, open lid for a few minutes. The sugar in the dry rub will cause charring so moving the wings will help keep this to a minimal.
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