Let's get grilling


1 Prepare grill for indirect cooking, placing preheated Kingsford® briquets on one side of the bottom grill grate to create a hot and cool side. Add 2–3 chunks of your favorite smoking wood to the charcoal, replace the main cooking grate, and adjust bottom vents so that the grill temperature is approximately 300°F.
2 Place the first nine ingredients in a small bowl and blend well. Pat chicken wings dry and season liberally with the Memphis dry rub. Place the wings on the cool side of the grill, cover the grill, and allow them to smoke for approximately 1½ –2 hours until browned and cooked through (165°F internal temperature).
3 Serve with celery and ranch dressing.
Cooking for 12 people



  • brown sugar
    ½ cup
  • smoked paprika
    ¼ cup
  • kosher salt
    2 tsbp.
  • dry mustard
    2 tsp.
  • garlic powder
    2 tsp.
  • onion powder
    2 tsp.
  • ground black pepper
    1 tsp.
  • dried thyme
    ½ tsp.
  • dried oregano
    ½ tsp.
  • chicken wings
  • Hidden Valley® Original Ranch® dressing
    ¼ cup
  • celery sticks
Credit: Clint Cantwell

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