WEEK OF WINGS IV – Day 6 – Dry Rubbed Wings
With ribs, there are fans of the wet and sticky kind, and fans of the dry rubbed version. So it is with wings too… wet and saucy, or dry and spicy. This is our entry for our Week of Wings 4 with a dry rub, er… seasoning.
Chicken Choker Wing Rub from NorCalBBQ.com is a fiery blend of spices designed to give you a hot, spicy dry rubbed wing.
While not exactly rubbed before grilling, these wings are prepped in yet another unusual fashion. The hot, grilled wings are tossed in melted butter and sprinkled with Chicken Choker Wing Rub before serving. Hot, dry and crispy – these babies will light you up!
Our smoke grilled wings just waiting for the sprinkle…
Ingredients: black pepper, chilies, salt, onion, paprika, and other herbs and spices.
Beautiful grind and color.
Heat Level: 
– Hot. ‘Nuff said.
Yea, these are going to be hot…
The instructions on NorCalBBQ.com said to sprinkle the rub over the wings. I may have over-sprinkled. I used it as one would use a “rub”, when in fact it’s more of a spicy hot seasoning. Sprinklers beware!
Overall Rating: 
– We’ve already established this rub is hot – fiery hot. I had hoped there would be more depth to the flavor. More garlic, less black pepper. But overall, it’s a winning dry wing seasoning that you must try for yourself.
Nice package in a resealable bag.
You can purchase Chicken Choker Wing Rub here.
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{ 12 comments… read them below or add one }
Wow, these were some seriously hot dry wings! A little too hot and salty for my taste, but that may be because Brian treated them like a rub, ending up with crust versus just sprinkling the seasoning on. I think he used the “more” spoon again…
I gotta try it.. Love those hot wings.
Hmmm….tossed in butter, yet still dry? I wonder if this may have been even more successful if you had rubbed up the wings previously and “marinaded” them over night, rather then tossing them afterwards….it may have cut the saltiness for you…??
Indeed Tom, I should have marinated them with the spice before grilling. And like Marilyn said, I used the “more” spoon again.
We followed the directions, cooking them however you like, then dipping in butter and sprinkling on the seasoning. I agree, Firehead, that next time we’ll treat them like we do most dry-rubbed wings, and coat before grilling.
The treatment of seasoning them at the end reminds me of Rendezvous ribs.
I do like a dry rubbed rib too, but have to have some wet ones to go along with it.
Thanks for the review. I’ve used this rub on everything, Ribs, Brisket, wings, dips and on eggs. Using the rub like a marinade is good and its how I did them when I first came up with the recipe while working at a wing shop in town. I going to use it in some chili for a contest in a couple of months to turn up the heat on the judges.. ha h hahah. Let me know if you guys got any more questions. Thanks again Brian and happy birthday.
Wow, that is a wide range of foods that your rub is good on. Thanks for sharing that info with us all. You’ll have to let us know how you made out in the chili contest! And thank you for the opportunity to review Chicken Choker.
Will do. We got a few Chili contest coming up and we are going to start our Chicken Choker Challenge shortly. We are going to pop up in a few bars to see can handle the NEW Supper Hot All You can Eat contest.
this rub is fantastic ,Jeremiah Johnson knows how to make a rub that you can use on anything as a rub ,as a spice additive in your food,as a marinade ,check out his entire line of rubs and sauces @ Nor Cal BBQ OH and pay attention for his latest coming out soon it’s gonna be a BANG!!!
Yea, I’m looking forward to it, Lon. Thanks!