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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Smoked & Seared Chimichurri Chicken Wings

The bright flavors of a chimichurri rub make these smoked and seared chicken wings special for any occasion. Drums or flats? We recommend both!

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Cooking for 6 people


  • 18–24 chicken wing drums and flats
  • 2–3 tbsp. olive oil

Dried Chimichurri Rub

  • 4 tbsp. dried parsley
  • 4 tbsp. dried cilantro
  • 1 tbsp. dried oregano
  • 1 tsp. granulated garlic
  • 1 tsp. dried onion flakes
  • 1 tsp. smoked paprika
  • 1 tsp. coarsely ground black pepper
  • 1 tsp. crushed red pepper
  • 1 lemon, zest
  • kosher salt, to taste


  • 1 lemon
  • 1 tbsp. olive oil
  • fresh herbs or micro greens
  • sauces of your choice

1 Food Prep

First, chop the fresh herbs or micro greens for the garnish, and set aside. 

In a small bowl, combine the dry ingredients for the Chimichurri Rub including the zest of 1 lemon.  

In a large bowl, toss the drums and flats with the olive oil and Chimichurri Rub, and refrigerate for 2 hours, up to overnight. Remove the chicken wings from the refrigerator 1 hour prior to grilling. 

2 Grill Prep

Fuel: We recommend Kingsford® Professional Charcoal Briquets for their high heat, low ash performance, and Kingsford® BBQ Smoking Chips (Hickory). Be sure to soak the chips in water for at least 30 minutes before spreading them onto your coals. 

Method: Two-Z°ne Method

Temp: 350–450°F (Medium Heat)

3 The Cook

  • When your grill is 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 chicken over indirect heat, away from the fire. Then close the lid, with the top vent above the chicken. Damper top and bottom vents until only ¼ open. 

  • Turn and rotate the wings intermittently until they reach an internal temperature of 145°F on a digital meat thermometer. 

  • To finish, move the chicken to the hotter side of the grill, directly over the coals. Sear the wings with the grill lid and bottom vents wide open for 3–4 mins per side. The wings are done when they reach an internal temperature of 165°F on a digital meat thermometer. For additional flavor and crispiness, cook until an internal temperature of 175°F is reached.   

  • Set aside for 5 minutes to rest. 

  • Cut the lemon into 8 wedges, and with a pastry brush and olive oil, spread a light coating of the oil over the lemon wedges. Grill each wedge for a couple minutes, watching carefully, until lightly charred. 

  • Plate family-style and garnish with the charred lemon and fresh herbs and/or micro greens. Serve with your favorite sauces. 

Recipe created by Chef David with Live Fire Republic on behalf of Kingsford® Charcoal. 

For safe meat preparation, reference the USDA website.

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