An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Recipes

Andouille Sausage Stuffed Wings

See how spicy, smoked sausage and Kingsford® Charcoal with Hickory bring out the best in chargrilled chicken wings.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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Cooking for 12 people

Ingredients

Ingredients

  • 12 chicken wingettes
  • 14 oz. smoked Andouille sausage (or similar spicy smoked sausage)
  • 3 tbsp. of your favorite BBQ dry rub seasoning
  • 0.25 cup of your favorite barbecue sauce

1 Food Prep

First, debone the wings.

Next, roughly chop the smoked Andouille sausage and place it into a food processor, and pulse until the sausage is finely chopped.

Then, insert the chopped sausage under the skin of each wing with your fingers until the wing is plump (about 1½ tbsp. of ground sausage).

Finally, season the stuffed wings on both sides with BBQ dry rub.

2 Grill Prep

Fuel: We recommend Kingsford® Charcoal with Hickory to take your BBQ flavor up a notch. Add 2 to 3 chunks of your favorite Kingsford™ BBQ Smoking Chunks that have been soaked in water for 30 minutes on top of your charcoal.

Method: Two-Zone Method

Temp: 400°F (Medium Heat)

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • Place the wings on the hot side of the grill, and cook for about 5 minutes, turning frequently until browned and crisp.

  • Move the wings to the cool side of the grill, cover the grill and allow them to continue cooking until they are nicely browned and cooked through and reach an internal temperature of 165°F on a digital meat thermometer, in about 10–15 minutes.

  • Brush the stuffed wings with sauce, and cover the grill for another 2–3 minutes, until the sauce has set and has become tacky.

  • Remove the stuffed wings from the grill and serve.

Clint Cantwell

For safe meat preparation, reference the USDA website.

Reviews
5.0
1 Reviews
Rated 5 out of 5 by from Great appitizer Tried these and they were really good. Will make them for next party.
Date published: 2023-10-22
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