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• 36 chicken wing pieces (wingettes and drummettes)

For the dry rub

• 1 1/2 tsp Lawry’s Season Salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 oregano

For the toss sauce

• 1/2 cup hot sauce
• 1/3 cup butter
• 1 Tbsp worchestershire sauce

 For the Dunk Sauce

• 3/4 cup ranch dressing
• 2 Tbsp diced roasted red pepper
• 2 Tbsp cilantro, finely minced

Instructions

1. Preheat a grill set up for indirect heat (or an oven) to 350f.  
2. Mix the “dunk sauce” together and refrigerate.  
3. Dry the wing pieces well* and season with the dry rub.  
4. Cook the wings for 30 minutes and then flip the wings.  Cook another 20 minutes.
5. Meanwhile, whisk together the “toss sauce” over medium heat.
6. Toss the wings in the toss sauce and grill another 5-10 minutes.  
7. Serve with the Dunk Sauce

Notes

• This helps get a crisp skin.

Grilling indirect makes wings nice and roasty toasty!

Tossing – No wings were harmed in this production 😉

Served with dipping sauce…..oh yeah!