Desert Heat Dry Rub Recipe
Desert heat dry rub recipe is a spice mix that you can make to use with chicken wings. This is a special dry rub originating from the Southern parts of America. You can see how the recipe has been passed down generations because of the simplest ingredients used to make the spice rub.
Desert Heat Seasoning Recipe
Each ingredient complement the others and the amount is just right. The flavor does not feel overpowering. Buffalo wild wing dry rub is a great spice mix to have ready so you can cook and eat anytime you want.
Since this is a mix to prepare buffalo wings appetizers, you can store the leftover in a mason jar and it will stay fresh for quite some time.
It is well advised to have the ingredients stir on a dry stove on low heat so the spices stay fresh longer. Without further ado, here is the delicious recipe for buffalo dry rub.
Desert Heat Seasoning Ingredients that You Will Need Are:
Two Cups of Chicken Wings
One-Fourth of a Cup of Cumin Seeds
One-Fourth of a Cup of Granulated Garlic
Two Tablespoons of Mustard Powder
Half a Cup of Paprika
One-Fourth of a Cup of Chili Powder
One-Fourth of a Cup of Turbinado Sugar
One-Fourth of a Cup of Kosher Salt
Two Tablespoons of Cayenne
Two Tablespoons of Black Peppercorns
Method of Preparing the Buffalo Wild Wing Dry Rub Step by Step:
Step 1: You can either use a mortar and pestle or a dry blender/mixer to make this buffalo wild wing dry rub.
Whichever equipment you use, it is imperative that you keep in mind that the spice grind has to be very fine and well mixed.
Step 2: Stir the cumin seeds on a dry pan, low heat. This will provide a great aroma and add to the freshness of the seeds. Take them of the heat and let them cool just a bit. Finely ground the cumin seeds, set them aside.
Step 3: In a dry pan over low heat, stir the black peppercorns. This will add to the freshness and offer a wonderful aroma just like the cumin seeds.
Remove them from the heat and set them aside to cool somewhat. Finely ground the black peppercorns, set it aside.
Step 4: Pour the cumin seeds powder, black peppercorn powder, granulated garlic, mustard powder, paprika, chili powder, turbinado sugar, kosher salt, cayenne pepper powder into the mixer.
Grind and mix well until you can see a combined fine powder.
Step 5: have the chicken pre-fried a little. Make sure it has been set aside to cool. You can fry the chicken normally like you would cook any buffalo chicken. But don’t cook it all the way through.
Use vegetable oil to cook the chicken. Meanwhile, ready your buffalo rub recipe.
Step 6: Toss the chicken wings in the mix and make sure it is well coated. The wings should have a good coating of the dry rub. Preheat the oven at 300 degrees F for about 10 minutes.
Place the chicken on a baking sheet and sprinkle some more dry rub mix on it. Bake the wings for about 10-15 minutes. Serve warm with ranch dressing and freshly chopped cilantro, which is optional.
There are several buffalo wings recipes. Most of the recipes have gravy-like sauce and different twist to it. These buffalo wings are unique in that matter. The wings are dry rubbed and baked instead of fully fried.
This gives the chicken a tasty and smoky flavor which only adds to the taste of the spice mix. Be careful while you start eating these spicy wings if you are not tolerant to spicy foods.
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Desert Heat Dry Rub Recipe
Check this awesome desert heat dry rub recipe for delicious buffalo wings dish. The name serves the flavor well because the spicy level is similar to desert heat. If you love spicy wings, try this today!
Keywords: Desert Heat Dry Rub Recipe
Recipe Yield: 10 Servings
Calories: 76 Calories
Preparation Time: 15M
Cooking Time: 25M
Total Time: 40M
Recipe Ingredients: Chicken Wings Cumin Seeds Granulated Garlic Mustard Powder Paprika Chili Powder Turbinado Sugar Kosher Salt Cayenne Pepper Black Peppercorns
Recipe Instructions: In a Spice Grinder, Finely Grind the Cumin Seeds, Peppercorns, and Salt Combine All the Components, Gently Stir or Shake Them Together Rub and Toss the Chicken with the Dry Rub Bake for 10 Minutes and Serve