Southwestern-style Chicken Wings

From grill-master Rockin’ Ron Shewchuk

2018 July/Aug

You can also do this recipe with bone-in, skin-on chicken thighs. Super easy, and super delish.


  • 2 lbs. chicken wings, tips removed

For the grilling rub (Makes about 1 cup):

  • 4 T. kosher salt
  • 1 t. ground pepper
  • 2 T. ground toasted cumin seeds
  • 1 T. ground oregano
  • 2 T. granulated onion
  • 1 T. granulated garlic
  • 2 T. ancho chile powder
  • 1 t. ground chipotles (if you can’t find this, substitute cayenne)
  • 1 t. dried parsley
  • neutral-flavoured oil, like canola or corn oil


Par-boil the chicken wings (see technique above). Drain them, pat dry, and coat with the rub. Drizzle the rubbed wings with some oil, just enough so they look wet and shiny. Preheat your grill for mediumhigh direct cooking. Toss the wings onto the cooking grate and cook, turning often, until the wings are charred and crispy. Transfer to a platter and serve.