Crispy, flavorful chicken wings are a crowd-pleaser, and these Blackstone Wings with Everything Rub take it to the next level. Featuring our custom, newly released OWYD Everything Rub, these wings are packed with all the things you love about wings. The secret to achieving perfectly crispy skin lies in the drying process and the high-temperature cooking on the griddle.
Chicken Wings on the Blackstone
These Blackstone Wings are a flavorful and crispy, and are perfect for any occasion. By drying the wings overnight and using our versatile and flavorful Everything Rub, each bite is packed with delicious flavors. You don’t need to fire up the deep fryer or the grill to have incredible wings. We love these for camping, a quick appetizer, or when our smoker or grill is otherwise occupied with other thing. You can also use this method to crisp up the skin on smoked wings, too.
If you haven’t picked up our Everything Rub yet, you can still make these wings. Use your favorite BBQ Rub in the pantry, or mix up some of our Homemade Dry Rub recipe. It’ll be perfect.
Why you’ll love this dish…
- Flavorful: The OWYD Everything Rub adds a complex, savory flavor.
- Crispy Skin: The drying process ensures a perfectly crispy exterior.
- Easy to Make: Simple steps yield fantastic results.
- Versatile: Perfect for appetizers, main courses, or parties.
- Quick Cooking: High-heat griddle cooking reduces overall cooking time.
60+ Incredible Blackstone Recipes
Blackstone Chicken Wings shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Chicken Wings
- Salt
- OWYD Everything Rub
- High-Temp Cooking Oil
More Blackstone Recipes here!
How to make crispy chicken wings on the griddle
Wondering what you’re getting yourself into when you make this dish? Here’s a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you’re cooking.
- Prepare the Wings: Dry wings with paper towels, place on a wire rack over a baking sheet, sprinkle with salt, and refrigerate uncovered overnight.
- Preheat the Griddle: Set your griddle to medium heat.
- Season the Wings: Toss wings with oil and OWYD Everything Rub.
- Cook the Wings: Place wings on the griddle in a single layer, drizzle with oil, and turn occasionally.
- Finish Cooking: Ensure wings reach an internal temperature of 165°F and the skin is crispy.
Try with our homemade Buffalo Sauce!
FAQ
How should I store leftover wings?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
How do I reheat the wings?
Reheat in a preheated oven or airfryer at 350°F for about 10-15 minutes until warmed through and crispy.
Can I prepare the wings in advance?
Yes, you can dry and salt the wings the night before to save time on the cooking day.
Are there any variations or substitutions?
You can use any preferred rub or seasoning blend if OWYD Everything Rub is unavailable.
More Chicken Wings Recipes from OWYD!
Serve this with…
- Celery and Carrot Sticks: Classic accompaniments for wings.
- Blue Cheese or Ranch Dressing: Perfect for dipping.
- Loaded Baked Potatoes: A hearty side dish.
- Coleslaw: Adds a refreshing crunch.
More great chicken wings recipes to love!
More Recipes Using Everything Rub
Blackstone Chicken Wings with Everything Rub
Ingredients
- 2 pounds chicken wings
- 1 teaspoon salt
- 2 tablespoons OWYD Everything Rub
- 1/2 cup high-temp cooking oil
Instructions
- Dry the wings well with paper towels. Set the wings on a wire rack and place the rack on a large baking sheet. Sprinkle with salt. Let sit in the fridge, uncovered, overnight for the best results.
- Preheat your griddle over medium heat. While the grill is preheating, toss the wings with a couple of tablespoons of oil and the OWYD Everything Rub.
- Place the seasoned wings down on the griddle in a single layer. Drizzle more oil over the top periodically, and turn occasionally to check the level of cooking and the condition of the skin.
- Continue cooking until the chicken is at least 165°F internally, and the skin is as crisp as you’d like it. (If you skipped the drying phase, it won’t crisp as well!)
