Kingsford Hickory Grilled Chicken Wings Recipe
These Hickory Grilled Chicken Wings are coated in a spicy dry rub, grilled to perfection on the BBQ and coated with a layer of Smoked Hickory BBQ Sauce.
Servings: 6
Ingredients
3-Pepper Dry Rub
- 2 tsp salt
- 2 tsp brown sugar
- 2 tsp black pepper
- 1 tsp paprika
- ¼ tsp red pepper
- ¼ tsp white pepper
- 28 chicken wings both flats and drumettes
- 1 cup BBQ Sauce
Instructions
- Stir together the dry rub ingredients in a small bowl. Season the wings, using all of the rub for extra hot wings or half of the rub for spicy wings.
- Build a charcoal fire for indirect cooking using Kingsford® Charcoal by situating the coals on only one side of the grill, leaving the other side void. Preheat the grill to 450℉.
- Place the wings on the grill over indirect heat and close the lid. Cook for approximately 30 minutes or until brown and crispy. Coat wings liberally with BBQ Sauce and cook an additional 2 minutes, allowing the sauce to carmelize. Remove wings from the grill, and serve with extra sauce.
Notes
Recipe created by Pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q on behalf of Kingsford® Charcoal.
Nutrition
Calories: 587kcal | Carbohydrates: 21g | Protein: 42g | Fat: 36g | Saturated Fat: 10g | Cholesterol: 173mg | Sodium: 1429mg | Potassium: 477mg | Fiber: 1g | Sugar: 17g | Vitamin A: 601IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 3mg