Colossal Kickoff Wings Recipe

Prep and dry

Pat the 24 extra-large chicken wings thoroughly dry with paper towels. Removing surface moisture helps the rub stick and promotes better browning.

Make dry rub

In a medium bowl combine 2 tbs kosher salt, 2 tsp coarse black pepper, 2 tbs smoked paprika, 1 tbs garlic powder, 1 tbs onion powder, 2 tbs packed brown sugar, 1 tsp ground cumin, 1 tsp cayenne pepper, and 1 tsp mustard powder. Whisk to evenly distribute spices.

Combine wet marinade

In a separate bowl whisk together 3 tbs olive oil, 3 tbs apple cider vinegar, 1 tbs Worcestershire sauce and 1 tbs hot sauce (optional). This will thin the rub into a marinade for deeper penetration during the 24-hour rest.

Rub and marinate

Place the dried wings in a large mixing bowl or zip-top bag. Sprinkle the dry rub over the wings and toss to coat evenly so every wing has a good layer of spices. Pour the wet marinade over the rubbed wings and massage the mixture into the meat for 1–2 minutes. Transfer to an airtight container or seal the bag, remove excess air, and refrigerate for 24 hours to let flavors penetrate.

Bring to temperature and preheat

When ready to cook, remove the wings from the refrigerator 30 minutes before cooking to take the chill off (this promotes even cooking). Preheat your oven to 425°F (220°C) and position a rack in the middle. If grilling, preheat grill to medium-high (about 400–450°F). Line a rimmed baking sheet with foil and set a wire rack on top; lightly brush the rack with neutral oil to prevent sticking.

Arrange wings

Arrange the marinated wings in a single layer on the prepared rack, leaving a little space between each piece for air circulation. Brush or lightly drizzle the wings with 2 tbs neutral oil to promote browning and crisping.

Roast (preferred) or grill

Oven method: Roast the wings at 425°F (220°C) for 25–30 minutes, flipping once halfway through, until skin is deep golden-brown and internal temperature reaches 165°F (74°C) at the thickest part. If you prefer extra-crispy skin, after 25–30 minutes switch the oven to broil for 2–4 minutes while watching closely to avoid burning. Grill method: Grill over indirect heat for 20–25 minutes, turning every 6–8 minutes, finishing over direct heat for 2–4 minutes to crisp the skin and achieve an internal temperature of 165°F (74°C).

Rest and garnish

Transfer cooked wings to a clean platter and let rest 5 minutes to allow juices to redistribute. Sprinkle chopped parsley over the wings and serve with lemon wedges and blue cheese or ranch dressing on the side.

Serve

Serve warm. Squeeze lemon over wings at the table if desired. Provide extra napkins—the wings are large and richly seasoned.