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My wife said that her first bite of these Croix Valley Hickory Barbecue Dry Wings made her think of her favorite BBQ potato chips. There’s no mistaking the fantastic flavor of this seasoning. It’s really good and very well balanced. If you’re looking for the flavor of BBQ chicken (or really good BBQ chips!) you’re in luck. We both enjoyed the heck out of these wings.
Great BBQ Flavor
I keep my Croix Valley hickory barbecue dry wings simple. I cook them first, and usually without any seasoning on them. I’ll add a bit of salt if I’m cooking them on a deep fryer or grill. But, I don’t add anything else, specially not something that might burn (like seasonings that contain sugar).
Dry Wings Are A Favorite
After the wings are done, and while they’re still hot and a bit oily, I toss them in seasoning. That’s when the wings and the seasoning are going to come together the best. If you wait until the wings cool the seasoning won’t stick as well. Also, make sure you use a quality seasoning.
Also try Croix Valley garlic ginger teriyaki wings.
Check out my always-growing list of over 200 favorite store-bought wing sauces and seasonings!
Croix Valley Hickory Barbecue Dry Wings
Ingredients
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
- Croix Valley Hickory Barbecue seasoning
Instructions
- Toss wings in seasoning before serving.
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
