Directions

1. Mix the Kosmo’s Q Chicken Soak according to the manufacturer’s instructions. Place the wings and brine in a Briner Brining Bucket. Place in the refrigerator to brine for 1-2 hours.
2. While the wings brine, make the dipping sauce by combining all ingredients and whisking together. Store in the refrigerator.
3. Place a charcoal basket in your Napoleon Prestige P500RSIB. Fill the basket with lump charcoal then turn on the burners (high) under the basket until the coals burn white, then turn the burners off.
4. Remove wings from brine and pat dry with paper towels. Season with R Butts R Smokin’ Butt Kick’n Chicken. Grill until internal temperature reaches 165°F.
5. Transfer the wings to a bowl while still hot. Toss with House of Q Rock’n Red BBQ Sauce immediately.
6. Let's not forget the dipping sauce. It's the cherry on top! You may prefer blue cheese or ranch, but give this garlic parmesan a shot. It does not disappoint!