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Cooking On The Couch: Dry Rubbed Chicken Wings

Best NYC Eats

NEW YORK (WLNY) – Not all chicken wings are created equal.

The dry-rub wings created by barbecue pit master Mike Rodriguez are so good, they won him the coveted title of King of the Wing.

More: NYC’s 8 Best BBQ Restaurants

Mike is the executive chef of the new barbecue restaurant House of Que, which opens this summer.

Dry Rubbed Hot Wings

Ingredients:

Marinade:

½ cup Texas Pete’s Hot Sauce

1/8 tsp. cayenne pepper

1/8 tsp garlic powder

¼ tsp white pepper

¼ tsp chili powder

½ tsp Worcestershire sauce

½ cup  melted butter

½ tsp black pepper

1 med jalapeno  finely diced with seeds

Dry Rub:

2 tsp. Salt

1 tsp. Black Pepper

1\2 tsp. Ground Cumin

2 tsp. Garlic Powder

2 tsp. Onion Powder

1 tsp. Cayenne Pepper

2 tsp. Smoked Paprika

1 lb. raw chicken wings

Procedure:

To start, mix all of the marinade ingredients in a large bowl and add your chicken wings. Toss to coat thoroughly, and make sure the mixture is completely cool before adding your wings.  Cover and marinate in the refrigerator for 4 hours.

After they have been marinated, remove the wings from the marinade and pat dry with a paper towel. In a mixing bowl, combine all of your dry rub ingredients and then coat each wing in the dry rub, then lay out on a tray as you coat them all.

Using the following guidelines for smoking, baking or frying, cook your wings and when finished, sprinkle with a little more of your dry rub seasoning before serving.  Serve hot.

Texas Wing Sauce Recipe – for Texas Wings that Won 2013 King of the Wing

Created by BBQ Pitmaster Mike Rodriguez, winner of 2013 King of the Wing

Ingredients:

½ cup Texas Pete’s Hot Sauce

1/8 tsp. cayenne pepper

1/8 tsp garlic powder

¼ tsp white pepper

¼ tsp chili powder

½ tsp Worcestershire sauce

½ cup  melted butter

½ tsp black pepper

1 med jalapeno finely diced with seeds

1lb. chicken wings (smoked, fried, or grilled)

Procedure:

In a saucepan, heat hot sauce, cayenne, garlic powder, white pepper, chili powder, Worcestershire, butter, black pepper, and jalapenos for 10 minutes on medium heat until boiling and stirring often. Reduce heat and keep warm until wings are done.

If smoking your wings, use your outdoor grill but place all charcoal briquettes to one side and let the wings smoke on the opposite side so they cook under indirect heat.  For optimum smoky flavor, add wood chips to the charcoal just before putting the wings on.  Let the wings smoke for 1 hour or until their internal temp reaches 165 degrees.  Then toss in the sauce and serve immediately.

You can also fry or bake your wings if you don’t have a grill at home.  Simply follow the recipes provided (separate) and upon completion of cooking process, toss them in the sauce while hot and serve immediately.