Memphis Dry Wings
Memphis Dry Wings
Malcom Reed
Perfect dry wings cooked with butter and sauced with Killer Hogs The BBQ Sauce, Hot BBQ Sauce, and Hot Sauce.
Ingredients
- 4lbs chicken wings (flat & drummies)
- 1 stick melted butter
- 1/4 cup Killer Hogs The BBQ Rub
- 1/4 Killer Hogs Hot Rub
- 1 bottle Killer Hogs Hot Sauce
Directions
Prepare charcoal grill for Two-zone fire (hot side and cool side).
Pat wings dry with paper towel and air dry for 30 minutes on a raised rack.
Melt butter and brush on all sides of the wings. Sprinkle with a light coat of Killer Hogs Hot Rub.
Place wings on cool side of the grill & cook for 20 minutes.
Baste wings with hot sauce and season with The BBQ Rub, flip the wings then baste, and season the back side.
Continue cooking - basting, seasoning, and flipping every 15 minutes until internal temperature hits a minimum of 165 internal.
Serve with Ranch or Blue Cheese dressing for dipping.
