Coal-Roasted Chicken Wings with Smoky Dry Rub
Chicken wings coated in a smoky spice rub and roasted over hot coals until crisp, served with a cool yogurt dip.
By Steak House Diaries Kitchen Desk | Published | Updated
About this recipe
Chicken wings coated in a smoky spice rub and roasted over hot coals until crisp, served with a cool yogurt dip.
It falls under our Chicken collection and is tagged Chicken Wings, Charcoal, Smoky Rub. Read the tips and substitutions below the recipe card before you start, and scan the ingredients first so nothing surprises you mid-cook.
Coal-Roasted Chicken Wings with Smoky Dry Rub
https://www.steakhousediaries.com/recipes/coal-roasted-chicken-wings-with-smoky-dry-rub
- Prep
- 20 min
- Cook
- 35 min
- Total
- 1 hr
- Servings
- Serves 4
- Difficulty
- Easy
Ingredients
Wings
- 1.5 kg chicken wings, split into flats and drumettes
- 1 tbsp baking powder
- 1 tsp coarse salt
Smoky Dry Rub
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp brown sugar
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1 tsp ground cumin
Yogurt Dip
- 200 g plain yogurt
- 1 tbsp lemon juice
- 1 small garlic clove, grated
- Pinch of salt
- Chopped parsley
Equipment
- Charcoal grill
- Instant-read thermometer
- Tongs
- Mixing bowl
- Spray bottle
Instructions
Step 1: Dry the wings
Pat the wings completely dry with paper towels, then toss with the baking powder and salt. Dry skin is the whole secret to crisp wings.
Step 2: Apply the rub
Mix all the dry rub spices and toss the wings until evenly coated. Let them sit for 20 minutes while the fire is built.
Step 3: Build a two-zone fire
Bank the coals to one side so the wings can roast on the cooler side and crisp on the hot side at the end.
Step 4: Roast on indirect heat
Place the wings on the cooler side, skin-side up, and roast for 25 to 30 minutes, turning once, until the skin starts to tighten and brown.
Step 5: Crisp over direct heat
Move the wings to the hot side for 3 to 4 minutes per side, watching closely, until deeply browned and crisp.
Step 6: Check the temperature
The wings are done when a thermometer in the thickest drumette reads 165°F (74°C) and the juices run clear.
Step 7: Rest and serve
Rest for 5 minutes, then serve with the yogurt dip and a scatter of parsley.
Cooking tips
- Use aluminum-free baking powder. It helps the skin crisp without any metallic taste.
- Do not crowd the grate. Wings need space for hot air to move around them.
- Keep a spray bottle of water handy for fat flare-ups on the hot side.
- Make the dip first so it has time to chill while the wings cook.
Storage and reheating
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheating: Warm in a hot oven at 200°C (400°F) until crisp and the centre reaches 165°F (74°C). The microwave will make the skin soft.
Ingredient substitutions
- Drumsticks can replace wings; add about 10 minutes to the indirect roasting time.
- Sour cream can replace the yogurt in the dip.
- Leave out the cayenne for a mild version, or double it for real heat.
Nutrition information
Approximate values per serving, estimated from typical ingredient data. Results vary with brands and portions; this is not medical or dietary advice.
| Calories | 480 |
|---|---|
| Total fat | 30 g |
| Saturated fat | 9 g |
| Carbohydrates | 6 g |
| Fiber | 1 g |
| Sugar | 4 g |
| Protein | 38 g |
| Sodium | 640 mg |
Frequently asked questions
Why use baking powder on chicken wings?
Aluminum-free baking powder helps the skin crisp without any metallic taste.
Can I use drumsticks instead of wings?
Yes. Drumsticks can replace wings; add about 10 minutes to the indirect roasting time.
How do I know the wings are done?
A thermometer in the thickest drumette should read 165°F (74°C) and the juices should run clear.
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