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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Herb Infused Turkey Wings

Fresh herbs, a splash of citrus and Kingsford® Charcoal with Hickory bring great flavor to these tasty, crispy wings.

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Cooking for 6 people



  • 3 oranges, juiced
  • 8 leaves culantro (generally found at international food stores; if unavailable, substitute for equal parts cilantro) finely chopped
  • 8 leaves cilantro finely chopped
  • 1 inch ginger peeled and grated
  • 6 cloves garlic peeled and grated
  • 1 small onion finely chopped
  • 0.5 tsp. salt
  • 0.5 tsp. pepper

1 Food Prep

First, mix all the marinade ingredients together, except the juice from the oranges.

Then, cut 3 slits across the outer edge of each wing, scoring the skin so the seasonings can reach the meat. Then, place the wings in a large mixing bowl.

Next, squeeze the juice from the oranges directly over the turkey wings in the bowl, and allow them to sit in the juice. Then, sprinkle the rest of the marinade ingredients over the turkey wings, and toss the wings in the marinade until evenly coated.

Finally, refrigerate the wings and allow to marinate for at least 30 minutes.

2 Grill Prep

Fuel: We recommend Kingsford® Charcoal with Hickory for its savory and smoky wood flavor.

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 cooler side of the grate, and cook until they reach an internal temperature of at least 165°F on a digital meat thermometer, about 40 minutes. 

  • Before removing the wings from the grill, place them directly over the coals for 3–5 minutes to allow the skin to get crispy, flipping them for even crisping.

  • Serve warm and enjoy.

Credit: Recipe created by Dr. Howard Conyers on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.

1 Reviews
Rated 5 out of 5 by from rustic Such a great recipe. Our local butcher at Kroger graciously helped us with a special order.
Date published: 2021-07-21
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