Steps to Prepare Blackened Dry Rub Chicken Wings

Plato's Dry Rub

Whether you want scorching hot, soul satisfyingly sweet, dry rubs or sauces, wingstop has all the flavors you crave.

Recipe Summary Plato's Dry Rub

This is a great dry rub for seasoning pork and chicken for the barbeque.

Ingredients | Blackened Dry Rub Chicken Wings

2 cups white sugar

½ cup kosher salt

1 tablespoon monosodium glutamate (MSG)

1 tablespoon ground oregano

1 tablespoon ground basil

3 tablespoons lemon pepper

2 teaspoons garlic powder

5 tablespoons onion powder

1 tablespoon paprika

1 tablespoon chili powder

2 teaspoons ground mustard

1 ½ teaspoons white pepper

1 ½ teaspoons cayenne pepper

Directions

Stir together the sugar, salt, monosodium glutamate, oregano, basil, lemon pepper, garlic powder, onion powder, paprika, chili powder, mustard, white pepper, and cayenne pepper in a bowl until evenly combined. Store in an airtight container.

To use, apply generously (about 1 tablespoon per serving), and rub into chicken or pork. Allow to stand for 30 minutes prior to cooking.

If you don't have the ground oregano or basil spice ingredients try blending or food processing it to grind or just triple the measurement and use the flake instead of ground. If you think it's too peppery, use dried lemon peel instead of the lemon pepper.

Info | Blackened Dry Rub Chicken Wings

prep: 10 mins total: 10 mins Servings: 64 Yield: 4 cups

TAG : Plato's Dry Rub

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