Dry rubs are a great option for chicken wings because they are easily customized and pack on tons of flavor. Bon Appétit notes that their two criteria for any dry rub are salt and brown sugar. From there, it just depends on what balance of flavors you want to add. You can use lemon pepper, Szechuan peppercorn, cumin, thyme, or any other dried herb you'd like in order to make it your own. The publication also noted that because dry rubs aren't adding any moisture to the surface of the meat, it creates a better environment for it to sear and caramelize (especially thanks to the added sugars).
According to grilling experts Chris Schlesinger and John Willoughby in their book, "The Big-Flavor Grill: No-Marinade, No-Hassle Recipes", dry rubs actually add more flavor as well because they cling to the surface better. Marinades and sauces have more of a tendency to drip onto heating elements and cause flare-ups.
Because most of the meat is on the surface of chicken wings, they make especially good targets for dry rubs. You're getting a taste of spice with every bite of the wing because the meat is just below that crisp skin.
There's no need to fret if you're still clinging to that favorite sauce or marinade. Once the dry rub is finished creating that perfectly crisp, caramelized crust, you can glaze on a sauce, or try a reverse marinade instead.
The next time you want to pack the most flavor into your wings, reach for your favorite dry rub.
from What to Cook https://ift.tt/Ru0XqAj