Rhino-Seasoned Chicken Wings – 4 Ways

Rhino-Seasoned Chicken Wings – 4 Ways

A crispy, juicy wing recipe that works with any Rhino Spice blend and any cooking method.

🧾 Ingredients (Serves 4)

2 lbs chicken wings (split into flats and drumettes, tips removed)

1–2 Tbs Rhino Spice of your choice:

  - Original – balanced and savory

  - Ol’ Smokey – bold and smoky

  - Hot Ol’ Smokey – smoky with a kick

  - Zesty Original – bright with citrusy tang

1 Tbs baking powder (optional, for extra crispiness)

1–2 Tbs olive oil (if baking, grilling, or smoking)

Optional: fresh lime or ranch for serving

🔧 Prep Instructions (for All Methods)

Dry the wings thoroughly with paper towels.

In a large bowl, toss wings with:

   - Rhino Spice blend of choice

   - Baking powder (optional but boosts crispiness)

   - Olive oil (for grill, oven, or smoker only)

Let wings sit 10–15 minutes at room temp, or refrigerate for up to 8 hours for deeper flavor.

🔥 Cooking Methods

1️⃣ Air Fryer (Fast & Crispy)

Preheat air fryer to 400°F (200°C).

Arrange wings in a single layer in the basket.

Cook for 22–25 minutes, flipping halfway through.

Result: extra crispy, lower-fat wings with concentrated flavor.

2️⃣ Oven Baked

Preheat oven to 425°F (220°C).

Place wings on a wire rack set over a foil-lined baking sheet.

Bake for 45–50 minutes, flipping once.

Result: crisp skin and deep golden color.

3️⃣ Grill (Charred & Juicy)

Preheat grill to medium-high heat (400°F / 204°C).

Grill wings over indirect heat for 20–25 minutes, flipping halfway.

Optionally, sear over direct heat for final 2–3 minutes.

Result: flavorful char with a smoky edge.

4️⃣ Smoker (Deep Smoke Flavor)

Preheat smoker to 250°F (120°C) using hickory, apple, or pecan wood.

Smoke wings for 90–120 minutes until internal temp hits 175–180°F.

For crispier skin, finish on grill or in air fryer for 5 minutes.

Result: tender, deeply flavored wings with rich smoke aroma.

🌟 Tips

Toss in more Rhino Spice right after cooking for an extra punch.

Mix & match blends for a variety platter (e.g., Ol’ Smokey + Hot Ol’ Smokey).

Serve with ranch, blue cheese dip, or lime wedges to match the spice profile.