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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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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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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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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Let's get grilling

Instructions

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 Pat chicken wings dry and season liberally with BBQ dry rub. Place the wings on the cool side of the grill, cover the grill, and allow them to smoke for approximately 75 minutes until browned and have reached an internal temperature of 160°F. Place a medium saucepan on the hot side of the grill and add approximately 4 inches of oil. Once the oil begins to shimmer, fry the wings in batches of four for 3–4 minutes until crisp. If the oil begins to smoke and/or the wings are getting too dark simply move the oil to the cool side of the grill. Remove the wings from the oil and set them on paper towels to drain. Plate and sprinkle additional BBQ dry rub over the wings before serving.
Cooking for 12 people

Ingredients


Ingredients

  • chicken wings
    12
  • your favorite BBQ dry rub seasoning
    0.25 cup
  • canola or vegetable oil (for frying)

Credit: Clint Cantwell

For safe meat preparation, reference the USDA website.


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