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Grilled Chicken Wings with Ranch Dry Rub

Grilled chicken wings with ranch dry rub deliver crackling, crispy skin with smoky grill flavor—no sauce needed. The ranch seasoning coats every piece, creating bold herb-garlic flavor while the wings grill to golden, crunchy perfection.
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Prep Time 15 minutes
Cook Time 25 minutes
marinate 1 hour
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken wings
  • 3 lb chicken wings Split into flats and drumettes.
  • 2 tbsp olive oil Use to help the rub adhere and promote browning.
Ranch dry rub
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp dried dill
  • 2 tsp dried parsley
  • 1 tsp dried chives
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp dried mustard
  • 0.25 tsp cayenne
  • crushed red pepper flakes Optional variation: add 1/2 tsp for extra heat (included for completeness).

Equipment

  • 1 grill

Method
 

Prep and dry rub
  1. Pat wings completely dry with paper towels, ensuring no moisture remains on the skin for maximum crisping.
  2. Toss wings with olive oil in a large bowl until lightly coated.
  3. Combine garlic powder, onion powder, dried dill, dried parsley, dried chives, smoked paprika, kosher salt, black pepper, dried mustard, and cayenne, then mix well.
  4. Pour the dry rub over the wings and toss until every piece is thoroughly coated.
  5. Marinate wings uncovered in the fridge for at least 1 hour (or overnight) for deeper ranch flavor and better browning.
Grill the wings
  1. Preheat the grill to medium-high heat (around 400°F), then clean and oil the grates well to prevent sticking.
  2. Grill wings over direct heat for 20–25 minutes total, flipping every 5 minutes for even crisping.
  3. Move wings to indirect heat if flare-ups occur to avoid burning the rub.
  4. Cook until skin is deeply golden and crispy and the internal temperature reaches 165°F, then remove from the grill.
  5. Let wings rest for 5 minutes before serving to help juices set and the crust stay crisp.

Notes

Pro tip: drying the wings thoroughly is the biggest driver of crackly skin—air-drying uncovered is even better than towel-drying alone. Refrigerate cooked wings up to 3–4 days; reheat on a hot grill or skillet to restore crispness. Freezing is not recommended for best texture. For a lower-sodium option, use low-sodium kosher salt and taste the rub before coating.