Ingredients

For the Cherrywood BBQ Rub:

  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice

For the Wings:

  • 2-3 pounds chicken wings (split into flats and drumettes)
  • 2 tablespoons olive oil or melted butter
  • Cherrywood chips for smoking (if using a smoker)

Optional Glaze:

  • 1/4 cup honey
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon of the prepared rub

Instructions

Prepare the Rub:

  1. In a medium bowl, combine all rub ingredients: brown sugar, smoked paprika, garlic powder, onion powder, chili powder, cumin, thyme, salt, black pepper, cayenne, cinnamon, and allspice.
  2. Mix thoroughly until well combined. Store any leftover rub in an airtight container for up to 6 months.

Prepare the Wings:

  1. Pat chicken wings completely dry with paper towels. This is crucial for crispy skin.
  2. Place wings in a large bowl and drizzle with olive oil or melted butter.
  3. Generously coat wings with the cherrywood BBQ rub, making sure to cover all surfaces.
  4. Let wings marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.

Cooking Methods:

Option 1: Smoker Method (Recommended)

  1. Preheat smoker to 250°F and add soaked cherrywood chips.
  2. Place wings on smoker grates, leaving space between each wing.
  3. Smoke for 1.5-2 hours, maintaining temperature.
  4. Increase temperature to 375°F for the last 15-20 minutes to crisp the skin.

Option 2: Oven Method

  1. Preheat oven to 425°F.
  2. Line a large baking sheet with parchment paper or use a wire rack over a baking sheet.
  3. Arrange wings in a single layer, not touching.
  4. Bake for 45-55 minutes, flipping once halfway through, until skin is golden and crispy.

Option 3: Grill Method

  1. Preheat grill to medium-high heat (around 375°F).
  2. If using a gas grill, add soaked cherrywood chips in a smoker box.
  3. Grill wings for 20-25 minutes, turning every 5-7 minutes to ensure even cooking.
  4. Move to indirect heat if wings are browning too quickly.

Optional Glaze:

  1. While wings are cooking, whisk together honey, apple cider vinegar, soy sauce, and 1 teaspoon of the rub.
  2. Brush glaze on wings during the last 5-10 minutes of cooking.

Serving Suggestions

Serve hot with:

  • Coleslaw
  • Cornbread
  • Pickles
  • Ranch or blue cheese dressing
  • Celery sticks
  • Cold beer or iced tea

Tips for Success

  • Dry wings thoroughly – This is the key to crispy skin
  • Don’t overcrowd – Give wings space to cook evenly
  • Use a meat thermometer – Internal temperature should reach 165°F
  • Rest before serving – Let wings rest for 5 minutes after cooking
  • Adjust spice level – Reduce or increase cayenne pepper to taste
  • Make rub ahead – The rub can be made days in advance

Storage

  • Leftover wings can be stored in the refrigerator for up to 3 days
  • Reheat in a 375°F oven for 10-15 minutes to restore crispiness
  • The dry rub mixture keeps for up to 6 months in an airtight container

Prep Time: 15 minutes (plus marinating time)
Cook Time: 45-120 minutes (depending on method)
Serves: 4-6 people as an appetizer or 2-3 as a main dish