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Grilled Chicken Wings with Cinnamon BBQ Rub

Recipe Source by the Perdue Farms Culinary Team

Grilled Chicken Wings with Cinnamon BBQ Rub

Recipe Source by the Perdue Farms Culinary Team
Cinnamon and spice lend a hint of autumn flavor to these tender and juicy wings. Apply rub during and after grilling for best results.

Recipe Quick Facts

Prep
30
Minutes .
Marinate
30
Minutes .
Cook
15
Minutes .
The link to Grilled Chicken Wings with Cinnamon BBQ Rub has been copied

Ingredients

Ingredients

  • 2 pounds chicken wing sections
  • 4 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Worcestershire sauce
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon kosher salt
  • 1 tablespoon brown sugar
  • 1 tablespoon paprika
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 2 teaspoons ground cinnamon
  • 2 teaspoons black pepper

Made with Our

Approx. 3-lb. pack of juicy chicken wings ― portioned in three 1-lb. pouches

Your Price

$24.99 Each
avg/ea
Approx. 3-lb. pack of tender, juicy organic wing segments ― portioned into three 1-lb. pouches

Your Price

Limited Time Only Save 40%
Regular Price $29.99 Sale Price $17.99 Each
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Step 1

Recipe step image

Step 1

Mix ingredients two through seven together. Place wings in a large mixing bowl and pour mixture over, tossing to coat. Let wings marinate in the refrigerator for at least 30 minutes or up to two hours.

Step 2

Step 2

Mix the rest of spice and seasoning ingredients together and set aside.

Step 3

Step 3

Preheat grill to medium-high heat (about 400 F). Lightly oil grill grates to prevent wings from sticking.

Step 4

Step 4

Place wings on grill and cook. Season wings with BBQ rub, starting after the first flip. Continue to cook and season for 12 to 15 minutes, turning occasionally, or until the wings are cooked through and reach an internal temperature of 180 to 185 F.

Step 5

Step 5

Remove wings from grill and let rest for five minutes before serving. Wings should be generously seasoned before and after cooking.

The Perdue Farms Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. The chefs contribute to recipe development, culinary ideation, and all culinary aspects of the company business.
MEET THE CHEFS