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

1 Sriracha Ranch Dipping Sauce directions:
Combine ingredients in a small bowl and blend well. Refrigerate until ready to use.
2 Prepare grill for two-zone cooking, placing preheated charcoal briquets on one side of the bottom grill grate to create a hot and a cool zone. Add 2–3 chunks of your favorite smoking wood to the charcoal and replace the top grate on the grill. Adjust bottom vents to bring the grill temperature to approximately 350°F.
3 Season drummettes liberally with BBQ dry rub seasoning and wrap each wing tightly with ½ slice of bacon. Place the bacon wrapped drummettes seam-side down on the cool half of the grill and cover the grill. Allow the drummettes to smoke for approximately 1 hour until the chicken has reached an internal temperature of 165° and the bacon is browned and crisp. Serve immediately with Sriracha ranch dipping sauce.
4 The hickory charcoal marries perfectly with the smoky bacon and chicken.
Cooking for 4 people


Main Ingredients

  • chicken drummettes
  • your favorite BBQ dry rub seasoning
  • bacon
    6 slices
  • Sriracha ranch dipping sauce (recipe follows)

Sriracha Ranch Dipping Sauce

  • Ranch dressing
    0.25 cup
  • Sriracha (more if you prefer a spicier sauce)
    0.5 tbsp.

Credit: Clint Cantwell, Editorial Director

For safe meat preparation, reference the USDA website.

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