Buffalo wing rub

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Overview
So… for years we’ve been buying a rub from our smoking/curing suppliers and suddenly they ran out of stock! Waiting, waiting, buying up from other shops supplied by the same company… after 2 years, enough is enough! I did a bit of reading online and came up with my own version today. What was interesting that both of the commercial products I have in my kitchen listed vinegar powder as an ingredient, but none of the recipes I looked at online included it!

This makes enough for 1½ -2 kg of chicken thighs (yes, I prefer to use thighs – dark meat and no fiddly bones to slow down the eating process!).

I’ll be playing around with this for a bit, but here’s the start of the journey:

Ingredients (v1)
2 TB brown sugar
1½ TB garlic powder
½ TB vinegar powder (maybe increase this??)
1 scant TB sweet paprika
½ TB onion powder
½ TB mustard powder (maybe increase this??)
½ TB smoky paprika
½ TB ground black pepper
1 scant TB cayenne powder
½ TB peri peri powder (try ancho??)
1 scant TB cumin
¼ ts oregano
¼ ts thyme

Ingredients: Chicken
Thighs or wings as needed
White wine vinegar (a few teaspoons)

Equipment
Maybe blitz rub in a Thermomix to ensure even distribution – but it was nice as is

Method
Preheat oven to 190° C

1 – Combine all rub ingredients well

2 – Sprinkle to cover the thighs well.

3 – Sprinkle vinegar over the coated chicken quite liberally. Mix thoroughly and leave to marinate for 30-60 minutes.

4 – Arrange on a lined baking tray and bake for 25-30 minutes.