Big Art’s Chicken Wing Dry Rub


Dry Rub Ingredients:
½ Tbsp ancho chile pepper
½ Tbsp smoked paprika
½ Tbsp onion powder
½ Tbsp kosher salt
¾ Tbsp light brown sugar, packed
¾ tsp chili powder
¾ tsp paprika
¾ tsp cumin
½ tsp garlic powder
½ tsp cayenne pepper (less if you're worried about the heat level)
½ tsp dried mustard powder
¼ tsp black pepper
¼ tsp dried oregano
¼ tsp dried ground thyme
 
Other Ingredients
1 jar of Bellisari’s Blistered Jalapeno & Fig Spread
1 Jar of Bellisari’s Barista Sauce
1 Jar of Bellisari’s Saigon Street Sauce
1 Jar of Bellisari’s Blue Cheese, Honey & Shallot Spread
1 Jar of Balsamic, Shallot & Black Garlic Spread
1 Jar of Calabrian Pepper & Sweet Tomato Fennel Spread
4 lbs chicken wings, thawed completely if using a frozen bag
2 Tbsp vegetable or canola oil

Directions

Preheat oven to 400 F degrees.  Line a large baking sheet with heavy duty foil.  Top that with an oven safe cooling rack and spray it with non-stick cooking spray and set aside.

Combine all dry rub ingredients in a small mixing bowl, set aside.  In a large mixing bowl, add chicken wings and vegetable oil.  Use a rubber spatula to toss gently to coat.

Sprinkle in about half to 2/3 of the dry rub mixture and use your hands to massage it into all of the chicken wings, coating evenly.  Add in remaining dry rub mixture.  Add chicken wings to prepared baking sheet and bake for 45 minutes.  In separate bowls, (preferably metal mixing bowls) pour a jar of each of the Bellisari’s Spreads and Sauces except the Blue Cheese, Honey & Shallot Spread.  Divide the wings into each of the bowls and toss until evenly coated.  Serve with a side of Bellisari’s Blue Cheese, Honey & Shallot Spread and celery sticks. Enjoy!