House Dry Rub (for Smoked Wings)
Toasted whole spices, freshly ground — savory-smoky bark for dry wings. No sauce needed.
- cumin seed, toasted and ground1 tbsp
- coriander seed, toasted and ground1 tbsp
- black peppercorns, toasted and ground2 tsp
- brown sugar2 tbsp
- sweet paprika1 tbsp
- smoked paprika1 tsp
- garlic powder2 tsp
- onion powder2 tsp
- ground ancho chile1 tsp
- ground chipotle½ tsp
- cayenne½ tsp
- mustard powder1 tsp
- kosher salt¾ tsp
- 1
Toast the cumin seed, coriander seed, and black peppercorns in a dry skillet over medium heat until fragrant, about 2–3 minutes. Transfer to a spice grinder and grind fine.
medium - 2
Combine the ground spices with brown sugar, sweet paprika, smoked paprika, garlic powder, onion powder, ground ancho chile, ground chipotle, cayenne, mustard powder, and kosher salt. Mix well. Store airtight — makes enough for ~2 lbs of wings.
- 3
To finish the wings: dust the wings generously with the rub during the smoke phase to build bark. The moment they come off the heat, hit them with a fresh pinch to bloom the aromatics. These stay dry — no sauce.
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