3-Pepper Smoked Hickory Wings
Let's get grilling
1
Stir together the dry rub ingredients in a small bowl.
2
Season the wings with all of the rub for extra hot wings or half of the rub for spicy.
3
Build a charcoal fire on one side of grill, creating an indirect zone away from the fire.
4
When the cooker temperature reaches 450˚F, place the wings over indirect heat and close the lid. Cook for approximately 30 minutes or until brown and crispy.
5
Paint liberally with Kingsford® Original Smoked Hickory BBQ Sauce and cook an additional 2 minutes, about the right amount of time for the sauce to caramelize.
6
Remove from the grill and serve with extra sauce for your guests.
Got leftovers? Keep ’em fresh as the day you made ’em with Glad® Press’n Seal®.
Got leftovers? Keep ’em fresh as the day you made ’em with Glad® Press’n Seal®.
Cooking for 6 people
Ingredients
3-Pepper Rub
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salt
2 tsp.
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brown sugar
2 tsp.
-
black pepper
2 tsp.
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paprika
1 tsp.
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red pepper
0.25 tsp.
-
white pepper
0.25 tsp.
-
chicken wings (flats and drumettes)
28
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Kingsford® Original Smoked Hickory BBQ Sauce
1 cup
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Kingsford® Charcoal with Hickory
Credit: Chris Lilly
For safe meat preparation, reference the USDA website.
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