Dry Rub Chicken Wings


1/4 cup Swerve granulated sweetener

2 tablespoons paprika

1 and 1/4 teaspoons Kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon fresh ground black pepper

1 teaspoon cayenne pepper

2 pounds chicken wings


Preheat your grill to medium heat, about 400 degrees. If you want to use a charcoal grill, pile all of the coals to one side of the grill so that you have hot and cooler sides of the grill to work with.

Cut the wing tips off of the chicken wings if they are still attached (you can't really eat those).

Rub the chicken wings on all sides with a generous amount of the dry rub. Don't be afraid to go heavy with the rub.

Once the grill is hot, place the wings on the hot part of the grill.

Grill with the lid closed, turning occasionally to crisp up the skin. Move the chicken wings to the cooler side of the grill and continue to grill with the lid closed if they are getting too charred.

Grill the chicken wings until they read 165 degrees on a meat thermometer.



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Created using The Recipes Generator

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