Cumin Chili Chicken Wings

If using Kingsford Original® Charcoal:

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 your chicken wings on the grate, directly over the coals and discard the remaining marinade. Cook your wings for 1-3 minutes, then flip your wings and cook for another 1-3 minutes.

At this stage, your chicken wings should be browning and developing color, so flip your wings earlier if they appear to burn.

Transfer your browned wings to the cooler side of the grate, then close the lid and let your chicken finish cooking until it reaches an internal temperature of 165ºF.

This should take approximately 15–20 minutes, depending on the size of your wings.

Remove your wings from the grill, allow them to rest for a few minutes and serve.

If using Kingsford™ Grillmaster's Pellets

Place the thermometer probe into the thickest part of your chicken wings, without touching any bones.

Place your chicken wings into the pellet grill, spacing them out to allow for maximum flavor absorption. Cook your wings until they reach an internal temperature of 175° F. This should take approximately 45–60 minutes.

If a deeper brown color is desired, you can turn the pellet grill up to 450° F for the last 10 minutes of the cook to encourage browning.

When your wings are ready, remove them from the grill and allow them to rest for a few minutes before serving.