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.
