Pat the wings dry with paper towels and place in a large mixing bowl. Combine smoked paprika, garlic powder, onion powder, cayenne pepper, brown sugar, black pepper, sea salt, and mustard powder in a small bowl.

Pour olive oil and apple cider vinegar over the wings, tossing to coat evenly. Add the dry rub mixture and massage thoroughly into each wing, ensuring complete coverage on both sides.

Stir in minced garlic, Worcestershire sauce, liquid smoke, and fresh rosemary until the wings are fully coated. Let the wings marinate for 10 minutes while you preheat the grill to medium-high heat.

Oil your grill grates lightly and arrange wings in a single layer, leaving space between each piece. Grill for 12-15 minutes on the first side without moving, allowing the dry rub to caramelize into a flavorful crust.

This juicy smoky tailgate grilled chicken wings recipe requires careful flipping—turn each wing once and grill for another 15-18 minutes until internal temperature reaches 165°F. Move wings to cooler zones if the exterior chars too quickly.

Transfer the cooked wings to a clean plate and let them rest for 3-5 minutes before serving. The resting period allows juices to redistribute throughout the meat, ensuring maximum tenderness.