Inferno Dust Crispy Grilled Chicken Wings
Slow-Smoked Flavor. Fall-Off-The-Bone Tender.
Bring authentic barbecue flavor to your backyard with Ember & Iron Smoked Out. These baby back ribs are coated with a rich smoky seasoning blend, slow-cooked until tender, and finished with a perfectly caramelized barbecue glaze.
⏱ Recipe Info
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Rest Time: 5 minutes
- Total Time: 55–60 minutes
- Serves: 4
🛒Ingredients
- 2 kg (4–5 lbs) chicken wings, split into flats and drumettes
- 2 tbsp baking powder (aluminum-free)
- 3 tbsp Ember & Iron Inferno Dust
- 2 tbsp olive oil
- 1 tbsp melted butter (optional)
- Fresh parsley, chopped (for garnish)
🔥Cooking Instructions
1. Prepare the wings
Pat the chicken wings completely dry using paper towels. Removing excess moisture is the key to achieving crispy skin.
2. Season
Place the wings in a large bowl. Add the baking powder, Ember & Iron Inferno Dust, and olive oil. Toss until every wing is evenly coated.
3. Preheat the grill
Heat your grill for two-zone cooking:
- Indirect side: 175–190°C (350–375°F)
- Direct side: High heat for crisping
Clean and lightly oil the grates.
4. Cook over indirect heat
Arrange the wings on the indirect side of the grill. Close the lid and cook for 25–30 minutes, turning every 8–10 minutes.
5. Crisp over direct heat
Move the wings directly over the hot coals or burners. Grill for 2–3 minutes per side, watching carefully to prevent burning, until the skin becomes golden brown and crispy.
6. Finish
For extra richness, lightly brush the wings with melted butter immediately after removing them from the grill. Sprinkle with a small pinch of Inferno Dust for an extra burst of flavor.
7. Serve
Serve hot with your choice of dipping sauce.
💡Pro Tip
For even crispier wings, season them and refrigerate uncovered for 2–4 hours (or overnight). This dries the skin, helping it become beautifully crisp on the grill while locking in the bold flavor of Inferno Dust.