Big Bob Gibson Bar-B-Q Dry Rub Wings
Get ready for wings that steal the show—smoky, crunchy, and bursting with bold, sweet-and-spicy flavor. This dry rub masterpiece proves you don’t need sauce to make your taste buds dance.
Cooking for 8 people
Ingredients
- 6 tbsp
turbinado sugar
- 2 tbsp
salt
- 4 tsp
paprika
- 1 tbsp
garlic powder
- 1 tbsp
onion powder
- 1 tbsp
black pepper
- 1 tsp
chipotle powder
- 16
whole chicken wings, cut into wings and drumettes
- 1 cup
Hidden Valley™ Original Ranch™ Condiment & Dressing
- 1 cup
Hidden Valley™ Blue Cheese Condiment & Dressing
1Food Prep
For the dry rub: In a small bowl, combine the turbinado sugar, salt, paprika, garlic, onion, black pepper, and chipotle. Apply the dry rub liberally to all sides of the chicken wings.
2Grill Prep
Fuel: We recommend Kingsford™ Original Charcoal Briquets.
Method: Indirect-Heat Grilling
Temp: 300°F (Low Heat)
3The Cook
Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side empty. Preheat the grill to 300°F.
Put the chicken wings over indirect heat, away from the coals, and close the grill lid. Cook until the skin browns and crisps, and the juices run clear, about 35 to 45 minutes.
Serve the chicken wings with ranch and blue cheese dressing on the side.
Recipe created by World Champion Pitmaster Chris Lilly on behalf of Kingsford™ Charcoal.
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