Head Country


Head Country

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Smoked Sweet & Sticky BBQ Wings

Are you Team Drums or Team Flats? We know it's bad manners to discuss matters of religion at the dinner table, but just like whether wings are best smoked or fried, you get a pass to duke this one out when it's time for wings. This recipe brings a BBQ flair to the original Anchor Buffalo Wing style. Some advice: have plenty of wet naps handy.

BBQ Basics


3-5 lbs chicken wings (drums and/or flats)
Canola or grapeseed oil
Head Country Sweet & Spicy Championship Seasoning
1 c. Head Country Sweet & Sticky BBQ Sauce
1 c. Frank’s Original Buffalo Wing Sauce
Hardwood: Oak or hickory

Cooking Instructions

Pat wings dry with paper towels. Spread the wings out on a large cookie sheet and air dry in the refrigerator for 4-6 hours, or overnight if you have the time.

When ready to cook, preheat a grill or smoker to 325 degrees F. While the grill is heating, coat the wings in canola oil (or grapeseed or avocado) and then sprinkle with a medium to heavy coat of Head Country Championship Seasoning, Sweet & Spicy blend. Flip wings and repeat with a coating of oil and seasoning.

Smoke the wings on a preheated grill or smoker for 30 minutes. Preferably use a pigtail to flip the wings and smoke for another 30 minutes.

During the last 30 minutes of cooking, combine the BBQ sauce and Frank’s Original Wing Sauce in a bowl. Heat the mixture to medium hot. Remove the warm sauce to a large metal bowl.

Take the wings off the grill and dump into the metal bowl, tossing to cover in sauce.

To set the sauce, add wings back to the grill for 5 minutes. Or, wings can be served immediately.