Chicken wings on a rack with African Peri Peri and Nashville Hot rub bottles behind them

Spice Rubs & Seasonings · Poultry

Peri Peri & Nashville Hot Party Wings

Prep15 min
Cook40–90 min
Rest5 min
DifficultyBeginner
Serves6–8

This is a two-rub wing tray, not a mixed-rub wing: African Peri Peri on one side, Nashville Hot on the other. Peri Peri is the hotter rub, with bright chile heat and citrus lift from lemon peel. Nashville Hot runs deeper and more savory, with a smoky cayenne-style profile. Split the tray, season each batch on its own, and let people choose their lane.

Season It Right: Choose Your Wing

Hottest

African Peri Peri Wing Rub

Bright chile heat with citrus lift

Peri Peri is the hotter choice: sharp, lively, and citrusy from lemon peel. Use it when you want the wing to feel bright and fiery instead of deep and smoky.

Shop African Peri Peri →
Savory Hot

Nashville Hot Chicken Rub

Deeper, warmer, and smoky-savory

Nashville Hot is still a hot wing rub, but it is the rounder, more savory lane on this tray. The heat sits over paprika, garlic, brown sugar, and a smoky base.

Shop Nashville Hot →
For the Side

Pickles, celery, and cool dip

Keep the sides cold and crunchy. Pickles, celery, slaw, or a cool dip give the table a reset between hot wings without dragging the tray into sauce territory.

Choose Your Method

Smoke at 275°F to cook through, then finish hot to tighten the skin. Taken to 180–200°F internal, these wings have enough rendered fat and seasoning to stand on their own without sauce.

Ingredients

  • 4–5 lb split chicken wings
  • 2 tbsp African Peri Peri Wing Rub
  • 2 tbsp Nashville Hot Chicken Rub
  • 1 tbsp neutral oil, divided

Instructions

  1. 01

    Dry the wings. Pat dry. Split into two bowls. Toss each bowl with a little oil, then season one with Peri Peri and one with Nashville Hot.

  2. 02

    Smoke at 275°F. Arrange wings on a rack with space between pieces. Smoke until they reach 180–200°F internal and the skin has dried.

  3. 03

    Set the skin. If the wings need more texture, finish them briefly over high heat until the skin tightens. The rubs carry the flavor, so sauce is optional, not required.

Two-zone grill. Indirect first, direct at the end.

Instructions

  1. 01

    Grill indirect at 375°F until the wings reach 180–200°F internal, turning once.

  2. 02

    Crisp over direct heat for 2–3 minutes per side if needed. Watch for flare-ups and serve without sauce.

Wire rack over a sheet pan. That airflow is what keeps the skin from steaming.

Instructions

  1. 01

    Bake at 425°F on a wire rack until the wings reach 180–200°F internal, flipping once after 25 minutes.

  2. 02

    Broil briefly if needed. Two minutes under the broiler tightens the skin. Serve hot without sauce.

This Recipe Uses

African Peri Peri + Nashville Hot

Two wing rubs, two heat profiles, one tray.

Shop Peri PeriShop Nashville Hot