Whether to apply dry rub to chicken wings before or after cooking is a debated topic among wing enthusiasts. Both methods have their pros and cons. Applying the rub before cooking allows the spices to sink into the skin and permeate the meat, developing deeper flavor. Putting it on after cooking ensures the rub doesn’t burn or alter in taste during cooking. There’s no definitive right or wrong answer – it comes down to personal preference.
Applying Dry Rub Before Cooking
Coating raw chicken wings with dry rub before cooking allows the spices maximum time to penetrate and flavor the meat. As the wings cook, the rub essentially bastes the wings, ensuring thorough coverage and an evenly distributed spice crust. The high heat of cooking helps open up the chicken’s pores, so the rub seeps further in. The result is chicken deeply infused with spice and flavor.
On the downside, extended cooking time can cause some rub spices to burn or turn bitter. Sugars in the rub may caramelize and make the coating overly brown or blackened. And if the rub contains salt, this can draw moisture out of the wings, making them drier. Too much salt can also make the spices overpowering.
Tips for Applying Rub Before Cooking
- Use a balanced, salt-free blend – Salt-free rubs minimize moisture loss.
- Pat wings dry – Drying the skin helps the rub adhere better.
- Cook at lower temp – Try baking around 375°F or grilling indirectly to avoid burning.
- Coat lightly – Don’t overload the wings with rub to prevent excessive charring.
Applying Dry Rub After Cooking
Putting dry rub on chicken wings after cooking has some advantages. Since the wings are already cooked, there’s no risk of burning the spices or rendering them bitter. The flavors come through brightly. The coating also stays visibly intact rather than melting into the chicken skin.
On the downside, the rub has less chance to permeate the meat when added after cooking. The flavor hits mainly the surface. And without the “glue” of the chicken juices, the coating may fall off easier. An additional step of broiling or grilling may be needed to help the seasoning adhere.
Tips for Applying Rub After Cooking
- Pat wings dry before seasoning – This helps the rub stick better.
- Apply a binder like oil/butter – Lightly coat the cooked wings so spices adhere.
- Broil briefly – 1-2 mins under the broiler sets the crust.
- Toss thoroughly – Mix well to evenly coat all surfaces of the wings.
Comparison
| Before Cooking | After Cooking | |
|---|---|---|
| Flavor infusion | Deep into meat | Surface only |
| Risk of burning | Higher | Lower |
| Coating adhesion | Melted on | Needs binder |
| Visual appeal | Rubs blends into skin | Coating stays visible |
Conclusion
When it comes to dry rub for wings, applying before or after cooking comes down to what factors are most important to you. For depth of spice flavor, before cooking wins out. But to maintain the vibrancy of the rub and prevent burning, after cooking has advantages. There’s merit to both methods. The best approach may be trying wings seasoned both ways and seeing which you prefer. Adjusting the amount of rub used and the cooking temperature can help mitigate potential downsides either way. Trust your personal taste buds to decide if you like your dry rub wings before or after cooking.