Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 02-25-2020, 07:45 AM   #1
Crispy Bacon
Full Fledged Farker
Join Date: 03-22-19
Location: Midwest
Name/Nickname : Crispy
Default What’s your fav Wing rub?

Just wondering what is everyone’s favorite chicken wing rub? Wanting to try some different rubs. Or methods. Anybody wet or dry brine or add sauce? I like them either way but lean towards just rub & no sauce.
Crispy Bacon is offline   Reply With Quote

Old 02-25-2020, 07:48 AM   #2
Full Fledged Farker

Join Date: 02-01-19
Location: Texas
Name/Nickname : Big C

I use Fiesta Brand Chicken Rub and SuckleBuster's Clucker Dust in about a 50/50 ratio. I'll usually dry brine them with this and some kosher salt overnight. A couple days ago I experimented with soaking in buttermilk and also pickle juice. I'd say all of the above are worth a shot!
3/8" Pipe Custom Offset Smoker - "Ol' Reliable"
#22 Jumbo Old Smokey Charcoal Grill - "Long Tall Sally"

Red Oak is still Oak
TxQGuy is offline   Reply With Quote

Thanks from:--->
Old 02-25-2020, 07:57 AM   #3
somebody shut me the fark up.

KevinJ's Avatar
Join Date: 07-09-15
Location: Pensacola, FL

I like to season wings with Oakridge BBQ Smokey Chile Lime and Habanero Death Dust (HDD).
MAK Grills ★
Gateway 30gal
Weber Performer w/SnS & Vortex

All American Moinkballer 🇺🇸
KevinJ is offline   Reply With Quote

Thanks from: --->
Old 02-25-2020, 07:59 AM   #4
Full Fledged Farker

Join Date: 05-27-14
Location: North Central MA
Name/Nickname : Jay

Habanero Death Dust.
Weber Kettle 26" ↑ WSM 18.5 ↑ WSM 22.5 ↑ Assorted Portables

BBQ Brethren 2018 Tri-Tip Master!!!
upStomp is offline   Reply With Quote

Thanks from: --->
Old 02-25-2020, 09:38 AM   #5
Full Fledged Farker
Join Date: 09-20-18
Location: X
Name/Nickname : X

Naturiffic's hot wing seasoning for me.
Tannhauser42 is offline   Reply With Quote

Thanks from: --->
Old 02-25-2020, 10:01 AM   #6
is one Smokin' Farker
Join Date: 02-28-18
Location: KCMO
Name/Nickname : Erik

HDD, Heath Riles Garlic Jalapeno, or Killer Hogs Hot BBQ Rub if not saucing. Q-Salt or SPOGOS if saucing after
UDS, Weber 22", 500 gallon offset
KClandcruiser is offline   Reply With Quote

Thanks from: --->
Old 02-25-2020, 10:10 AM   #7
is One Chatty Farker

SweetHeatBBQnSC's Avatar
Join Date: 03-21-19
Location: Johnsonville, SC
Name/Nickname : Joedy

Any of y'all use these rubs and sauce? I love sauce on everything, but would love to have a rub that would add a little something extra.
Isaiah 41:10-Sweet Heat BBQ-Competition Team
Propane Whole Hog Cooker
Grill Master Gasser
Weber Kettle 22"(Hoyt)
WSM 22.5"(Bertha)
RecTeq 590(Fancy)
Blackstone 17" griddle
Clemson Orange Thermapen Mk4 SCBA
SweetHeatBBQnSC is online now   Reply With Quote

Old 02-25-2020, 10:18 AM   #8
Full Fledged Farker
bgross88's Avatar
Join Date: 02-23-10
Location: Southeast of Disorder
Name/Nickname : Brian

I just did a batch that was a light dusting of Oakridge SPOGOS, then light layers of Competition and Secret Weapon. They came out great!

I need to get some of their Habanero Death Dust to combine as other have done.
WSM 22.5, 22 Weber Kettle,Weber Genesis
bgross88 is offline   Reply With Quote

Thanks from: --->
Old 02-25-2020, 10:21 AM   #9
Full Fledged Farker
txsmkmstr's Avatar
Join Date: 04-28-10
Location: Somewhere, TX
Name/Nickname : ...

Texas BBQ Rub..... "The Right Stuff" - made for poultry and most excellent.
My Custom LSG 24x40 - 36" Blackstone - (others-R&O FatGirl, ETSC RK-250, Tejas 1628-all sold)
txsmkmstr is offline   Reply With Quote

Thanks from:--->
Old 02-25-2020, 10:27 AM   #10
Knows what a fatty is.
Join Date: 10-27-17
Location: Central Coast, Ca
Name/Nickname : Steve

I like wings any way shape or form but especially like them with Lefty's Spices LLC. It's really made for use as an oven cook but work really well in Weber with the Vortex. You can buy it on Amazon.
22" Performer, couple Smokey Joe's, RT590
Viticulture is offline   Reply With Quote

Thanks from:--->
Old 02-25-2020, 10:30 AM   #11
is One Chatty Farker
Jrogers84's Avatar
Join Date: 04-27-16
Location: Middle Michigan

Originally Posted by Tannhauser42 View Post
Naturiffic's hot wing seasoning for me.
I second this. Have leftover wings on my desk right now with this on it. Just enough kick
Jrogers84 is online now   Reply With Quote

Thanks from: --->
Old 02-25-2020, 10:54 AM   #12
JAKs Q & brew
Full Fledged Farker
Join Date: 08-29-13
Location: Los Angeles, CA
Name/Nickname : Jonah

Salt only. Skin dried in the fridge overnight. Then add whatever rub/dust or sauce to glaze after.

I brine chicken legs in buttermilk and hot sauce. That would work for wings too.
LSG IVC Mini, Primo Oval XL, 30" Santa Maria Grill, Carson Rodizio, Humphrey's Pint
JAKs Q & brew is offline   Reply With Quote

Thanks from:--->
Old 02-25-2020, 02:10 PM   #13
is One Chatty Farker
Join Date: 06-05-17
Location: Minneapolis, MN
Name/Nickname : Adam

Depends on what I want

I like Dizzy Pigs Peruvianish chicken rub.

I've also been known to glaze with Texas Rib candy or make my own buffalo sauce, but often just eat them with a dry rub.

Kosmos Dirty Bird is another go to
22.5 and 26" Weber Kettle, The Good One Open Range
PnkPanther is online now   Reply With Quote

Old 02-25-2020, 02:20 PM   #14
On the road to being a farker
Join Date: 09-21-12
Location: Oklahoma City, OK

I did a lot of wings over football season, trying different combinations. The rub I liked the most was Jack Stack AP rub, then after grilling, tossing them in either Kosmo's wing dust or Frank's buffalo sauce.

Simple, I know, but they are my favorite when I'm doing them at home.
GMG Jim Bowie Prime | Blackstone 36 | Weber 22 | Weber Spirit II E-310 | Oklahoma Joe Highland
barrettd is offline   Reply With Quote

Old 02-25-2020, 02:40 PM   #15
On the road to being a farker
Join Date: 08-18-13
Location: Thornton, Ontario

My new favourite is jerk wings. I get this local made jerk rub/marinate from a jamaican family. It's a wet paste, I throw the wings in a large freezer bag with a couple spoonfuls of the jerk, toss it around and then on the grill (or even in the oven on a rack).
Horizon 16" Classic, Kenmore gas grill, Lodge Dutch Ovens
southpaw_1979 is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 01:50 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2021, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts