Slow-smoked wings get seared for crispy skin, then tossed in a tang-forward Mississippi white BBQ sauce—juicy, smoky, and done right.

• 1 family pack whole chicken wings (about 12–14 whole wings)
• Spicy ranch seasoning (generous coating)
• Killer Hogs AP Seasoning (generous coating)
• Killer Hogs Mississippi White Sauce (or your favorite white BBQ sauce)

Instructions

1. Season the Wings
   1. Trim and separate wings if desired, or leave them whole.
   2. Season all sides generously with spicy ranch seasoning and AP seasoning. Let them sit while you fire up the grill.
2. Set Up the Grill
   1. Prepare a 2-zone fire on your grill (one side hot, one side cool).
   2. Target grill temperature: 375–400°F.
   3. Pellet grill works too — just hold temps steady in that same range.
3. Smoke the Wings
   1. Place seasoned wings on the cool side of the grill.
   2. Close the lid and cook about 30 minutes.
   3. Flip the wings and cook another 15–20 minutes, until they reach 180–185°F internal.
4. Crisp Over the Hot Zone
   1. Working in batches, move wings directly over the hot side of the grill.
   2. Sear for 2–3 minutes per side until skin is golden and lightly charred.
   3. Use the cool side as a holding zone if wings start cooking too fast.
   4. Final target internal temp: 195°F — this ensures fat is rendered and the meat pulls clean from the bone.
5. Sauce & Serve
   1. Remove wings from the grill and toss in Killer Hogs Mississippi White Sauce (or your favorite tangy white BBQ sauce).
   2. Serve hot and enjoy with extra sauce on the side.