Crispy, flavorful chicken wings are always a crowd favorite, and these Blackstone Wings with Everything Rub take that simple idea to the next level. Using a bold seasoning blend and a high-heat griddle, this method produces wings with an exceptionally crunchy skin and rich, savory flavor. The key is a brief drying step followed by cooking on a hot, well-oiled griddle to lock in texture and taste.
Chicken Wings on the Blackstone
These Blackstone wings are golden, crisp, and deeply seasoned—ideal for game day, a backyard cookout, or a quick appetizer when your smoker or grill is busy. Drying the wings in the refrigerator overnight dries the skin slightly and concentrates flavors, so when you hit them with high heat on the griddle they crisp up beautifully. This method works well on fresh or previously smoked wings if you want to finish them with a crisp exterior.
If you don’t have the exact seasoning called for, any quality BBQ rub or a simple homemade dry rub will work. The important parts are drying the skin and using enough heat at the finish to render fat and create a crackly exterior.
Why You’ll Love This Recipe
- Bold Flavor: A savory dry rub gives each wing deep, layered taste.
- Extra-Crispy Skin: Overnight drying plus high-heat cooking produces superior crunch.
- Simple Technique: Minimal prep and easy griddle cooking make this accessible for cooks of any level.
- Fast Finish: High-heat griddle cooking shortens overall time versus slow smoking or deep frying.
- Flexible: Works as an appetizer, main, or party snack—and adapts to many rubs or sauces.
Recipe Shopping List
You likely have most of the basics on hand. For exact measurements see the recipe card below.
- Chicken wings (drumettes and flats)
- Salt
- Everything-style rub or your preferred BBQ seasoning
- High-temperature cooking oil (like avocado or refined vegetable oil)
How to Make This Recipe
Below is a clear overview of the process. Follow the steps in the printable recipe card at the end for quantities and timing.
- Prepare the wings: Pat wings dry with paper towels. Arrange them on a wire rack set over a baking sheet, sprinkle lightly with salt, and refrigerate uncovered overnight. This helps remove surface moisture for crispier skin.
- Preheat the griddle: Heat your Blackstone or flat-top griddle to medium-high. A properly preheated surface ensures even browning and crisping.
- Season and oil: Toss wings with a little high-temp oil and a generous coating of your chosen rub so each piece is evenly seasoned.
- Cook on the griddle: Place wings in a single layer and let them sear. Drizzle additional oil as needed and turn periodically so all sides brown and the skin renders.
- Finish and check temperature: Cook until the internal temperature reaches 165°F and the skin is crisp to your liking. Rest briefly before serving.
Recipe FAQ
Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat in a hot oven or air fryer to help restore crispness.
How do I reheat the wings?
Preheat an oven or air fryer to 350°F and heat for 10–15 minutes until warmed through and slightly crisped on the outside.
Can I prepare the wings in advance?
Yes. Drying and salting the wings overnight saves time and improves texture on cooking day.
What if I don’t have the recommended rub?
Any savory rub or spice blend works—adjust the amount to taste. A simple mix of paprika, garlic powder, onion powder, salt, and pepper makes a great substitute.
Serve This With
- Celery and carrot sticks: Classic, crisp accompaniments for wings.
- Dips: Blue cheese or ranch dressing pairs perfectly for cooling contrast.
- Hearty sides: Loaded baked potatoes or fries complement the savory, crispy wings.
- Coleslaw: A tangy slaw adds refreshing crunch and balance.
Blackstone Chicken Wings with Everything Rub
A straightforward, high-heat method for irresistibly crispy Blackstone chicken wings. The drying step and a bold seasoning deliver concentrated flavor and texture that stands up to sauces and sides.
Prep Time: 10 minutes (plus overnight drying)
Cook Time: 25 minutes
Total Time: 35 minutes (not including overnight chill)
Ingredients
- 2 pounds chicken wings
- 1 teaspoon salt
- 2 tablespoons Everything-style rub (or your preferred rub)
- ½ cup high-temp cooking oil
Instructions
- Dry the wings thoroughly with paper towels. Place on a wire rack over a baking sheet, sprinkle with salt, and refrigerate uncovered overnight for best results.
- Preheat the griddle to medium-high. Toss the wings with a couple of tablespoons of oil and the rub while the griddle heats.
- Arrange wings in a single layer on the griddle. Drizzle additional oil as needed and turn occasionally so all sides brown evenly.
- Cook until the internal temperature reaches 165°F and the skin is crisp. Remove from heat and let rest a few minutes before serving.
Nutrition Information (per serving)
Calories: 513 | Total Fat: 47g | Saturated Fat: 9g | Cholesterol: 94mg | Sodium: 671mg | Protein: 22g
These Blackstone wings are an easy, crowd-pleasing option any time you want bold flavor and a crunchy finish without deep frying. Try them with your favorite dipping sauce or serve them plain to let the seasoning shine.