- Fogo Super Premium Lump Charcoal
- 12 whole wings
- Head Country Championship Seasoning
- Head Country BBQ sauce
Remove wings from the package. Separate and discard the wing tip. Separate the flat and the drum. In a bowl add the flats, drums, and Head Country Championship Seasoning. Mix until coated. Place on a wire rack and refrigerate (up to 24 hours).
Set up your grill for two zone grilling (FOGO coals banked on one side). This will allow you to cook both indirectly (on the open side of the grill) and directly (over the FOGO coals).
Place chicken on the indirect side of the grill. With the lid closed, cook until they reach an internal temp of 155°F.
Move wings to a bowl add Head Country sauce and mix to coat. Place wings on the grill over direct heat. Rotating often, allowing the sauce to caramelize but not burn. Remove wings to the bowl with sauce, mix to coat again. Return to the grill over indirect heat and allow the sauce to set (2-3 minutes). The internal temperature should be 165°F
Remove from the grill and serve. Enjoy!
Recipe by: @pigsonbbq