Old School Backyard BBQ Wings

Crispy spicy deliciousness!

Course Appetizer

Cuisine American

Keyword grilled wings

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 1229kcal

2 pounds chicken wings flats and drumettes separated, tips saved to make stock
3 teaspoons Your favorite wing seasoning or more, to taste. Salt and pepper are fine, too!
Kraft BBQ Sauce or your old-school favorite, to taste

Sprinkle the seasoning over the wings. Using your hands, toss the wings to coat.
Load up the charcoal chimney about 3/4ths of the way with charcoal and light. Once the charcoal is all lit and lightly covered in ash, dump the coals into the grill along one side. This will create two zones: a hot direct heat zone over the coals and a cooler indirect heat zone for the wings.
Add the charcoal grate and close the grill. Oven the top and bottoms vents all the way. Let the grill preheat for 5.
Place the wings on the indirect heat side of the grill. Close the lid and turn so that the vent is above the wings.
Cook until the wings are lightly browned and crispy, usually 45 minutes.
Brush the tops of the wings with BBQ sauce the last 10 minutes of cooking. Close the lid and cook another 5 minutes.
Flip the wings and brush with more sauce. Close the lid and cook another 5 minutes.
If desired, place the wings directly over the coals to get a little char on them for 1-2 minutes.
Serve hot.

Serve with your favorite dipping sauce on the side, if desired.