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Tex Mex Barbecue Chicken Wings -
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Let’s face it, there’s not a lot of meat on wings but a great deal of skin surface area by comparison so to really flavour the wings it’s got to be a rub. With wings being the Tex Mex staple, it’s gotta be a hot one too.
When I have a cookout, my folks can go through quite a few wings so for me the secret is wings (and lot’s of ‘em) and a spicy rub that you can just throw the wings in, give them a mulch around and throw them straight onto the grill.
So when I’m making the rub below it’s a bit like bucket chemistry.
Ingredients:-
1 tablespoon of:-
- Cumin
- Cayenne Pepper
- Salt
2 tablespoons of:-
- Dried chilli flakes
- Paprika
- Ground black pepper
4 tablespoons of:-
- Muscovado (soft brown) sugar
Of course, if there’s too much here you can either reduce quantities to desert spoons or teaspoons or just get out that airtight container – it’ll keep for the next cookout.
TIP - The sugar in the rub will drop off onto the coals and cause a flare up so make sure the grill height is at the maximum when you start.
The sugar will also caramelize making the skin burn easily and this is another reason to keep the food rack a long way from the coals. Take a look at these below, my wife says I burned them a bit but they still tasted hot hot hot!
Related Pages:-
Lip Smackin' Barbecue Rubs
Information About BBQ Grills
Return to Barbecue Smoker Recipes Home Page from Barbecue Chicken Wings
