Red River Wings

 

What You’ll Need

  • 8 whole chicken wings or 16 split wings

  • 1 TBSP of olive oil

  • 1-2 TBSP of your favorite Red River Spice Co. flavor.

    • Red River Rub for a sweet bbq wing

    • Red Hot River Rub for a spicy bbq kick

    • Appalachian Jerk for a sweet and spicy tropical wing

    • Cajun Cave Dirt for a tangy creole wing with a kick

    • Smokey Mtn 5 Spice for a warm, slightly sweet asian flair

What to Do

  1. I prefer my wings to be split into the drum and the flat, but if you prefer a whole wing, more power to you. Place the wings in a large bowl with your oil and spice blend of your choosing. Mix until evenly coated.

  2. If you don’t want to use oil, you can rub the spices directly onto the chicken, just make sure you let it sit out at room temp for 10 minutes or more to let the spices set.

  3. Get your grill set up for direct and indirect cooking. Take the wings and set them over the very hot direct heat. You want to sear both sides, 3-4 minutes a side. Once the skin is browned with some nice grill marks, move them to indirect heat. Let them cook with the grill closed for another 10-15 minutes, depending on how crispy you want them.

  4. Remove from the grill and let rest under foil for 10-15 minutes. Get a bone-bag and let everybody rip into ‘em!