Favorite Wing Rubs

NewfoundEgger

Chicken wings are my go to meal on the egg.  Doesn’t require much planning and always turns out well.  I keep a few wing rubs on hand.  Just tried Holy Voodoo for the first time tonight.  I’d say chupacabra wing wub is my #1 go-to, but holy voodoo has earned a spot in the rotation along with raging river, and jaqui’s jerk seasoning.  

I usually go 40 min raised direct at 375F, rotating the grid every 10 min. 

What are some other favorites?  Anything I need to add to the rotation?

lousubcap

 Must have missed your opening posting as I likely failed to offer a "Welcome aboard and enjoy the journey. Above all, have fun introductory greeting. "

Now, I have nothing further to offer regarding wing rubs as if you have a stable you enjoy then appreciate it.  But should you find other offerings here I may have to give 'em a go. 

I find the sauce to be the flavour (nod) driver for wings for me.  FWIW-

FYI Your Chupacabra seasoning brand gets top marks with their steak seasoning offering.

NewfoundEgger

I was looking for an excuse to get the 3 pack from 2 gringos chupacabra, and this was just the push I needed!

Langner91

My go-to wing rub has always been John Henry's Hot Wing Rub.  It is the closest to actual Buffalo spice in my mind.  But, I have been out of it for several months.  I haven't pulled the trigger on ordering from their website.

I have, in the meantime, tried several.

• BGE Memphis Hot - Do not like.  Too hot, with no redeeming flavor in my opinion.
• Famous Dave's wing rub - Has Anise in it.  If I wanted my wings to taste like black licorice, I would eat black licorice.  
• Aldi's Kicked up Chicken is pretty good, but not spicy enough.

My current winner of "also-rans" is Blone Beard's The Rooster Wing Rub - Cajun and Roasted Garlic.  It is very good and the right amount of heat and flavor.  

Foghorn

I used to use the rub from The Gumbo Shop in New Orleans but they don't sell it any more.  I've tried several Cajun rubs since then and they've been too salty - so I'm still looking for a good substitute.

Legume

It could be my tastes changing, but I think the majority of rubs are too salty and when you add to something small like a wing, it just gets worse.

StillH2OEgger

Mickey's coffee rub also makes a good chicken wing, especially if you have someone who doesn't care for spicy.

Langner91

I have also used many of the KosmoQ wing dusts.  They are very handy.  You grill the wings naked and then sprinkle the dust on the wings.  They "crisp" up very nicely.  A little goes a long way.  They are a storage nightmare, as moisture activates them and they turn into concrete if they get exposed to humidity.

They are fun if you want several different wings at once, but don't want to keep them straight on the grill.

bbracey21

I like to do a 50/50 of the meat church holy gospel and honey hog. 

Two of my others favorites at the moment are whiskey bent (a little goes a long way) and the hard carnivore red. I don’t mix those, however I guess I could…

WeberWho

bbracey21 said:

I like to do a 50/50 of the meat church holy gospel and honey hog. 

Two of my others favorites at the moment are whiskey bent (a little goes a long way) and the hard carnivore red. I don’t mix those, however I guess I could…

I picked up Hardcore Carnivore Red yesterday. I haven't cracked open the bottle yet but I plan on using it on pork butts tomorrow morning or this evening if I get around to it. 

WeberWho

I had a chance to try out the Hardcore Carnivore Red when cracking the bottle this morning. I was looking for a rub with less sugar. The guy at the bbq shop recommended Bad Byron's rub that has zero sugar. I'm not a fan of it when I've had it in the past. I had the Hardcore Carnivore Red in my hand when the employee recommended it to me as his other favorite for chicken/pork. He must have not noticed it in my hand. I can see why he likes it. To me it has a ton of salt in it. It's a good flavor but I'm hoping some of the salt mellows out during the cook. I did add a little Deez Nuts when sprinkling on the pork butt. We will see....

bbracey21

50/50 mix I mentioned earlier.
375° indirect for about 45 mins flipping half way.