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

Basque Chicken Wings

This tasty grilled recipe has bright herb flavors and hot sauce to taste.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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Cooking for 4 people

Ingredients

  • 3 pounds chicken wings (drumettes and flat wings)

Wing Sauce

  • 3 cloves garlic, minced
  • 6 tbsp. freshly squeezed lemon juice
  • 1 tbsp. red wine vinegar
  • 2 tbsp. olive oil
  • 2 tbsp. minced fresh parsley
  • 1 tbsp. minced fresh basil
  • 1 tsp. minced fresh thyme
  • hot sauce, to taste
  • kosher salt and ground black pepper, to taste

1 Food Prep

  • If your chicken wings are whole, you will want to separate them into wings and drumettes.

  • Next, season the wings with kosher salt and ground black pepper, to taste.
  • Finally, in a large bowl, mix the wing sauce ingredients together, and set aside.

2 Grill Prep

3 The Cook

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

  • Place the chicken wings directly over the coals.

  • Depending on the size of the wings, cook for about 5–7 minutes, flipping once halfway through cooking.

  • Your chicken wings are done when they reach an internal temperature of 175°F on a digital meat thermometer.

  • Add the wings to the bowl of sauce and toss to coat.

  • Serve immediately, and enjoy.

For safe meat preparation, reference the USDA website.

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