Menu Icon Menu Print Icon Print Email Icon Email Reading List Icon Reading List Product Icon Product Fire Icon Fire Grill guide Icon Grill guide Beef Icon Beef Poultry Icon Poultry Chicken Icon Chicken Pork Icon Pork All Icon All Country Icon Country Seafood Icon Seafood Fruit and Veggies Icon Fruit and Veggies Vegetables Icon Vegetables Hamburger Icon Hamburger Spatula Icon Spatula Thermometer High Icon Thermometer High Thermometer Medium Icon Thermometer Medium Thermometer Low Icon Thermometer Low Tree Icon Tree Nose Icon Nose Picnic Table Icon Picnic Table Smoke Icon Smoke Table Clock Icon Clock Clock 10 Icon Clock 10 Clock 15 Icon Clock 15 Match Icon Match Grill Icon Grill Clean Grill Icon Clean Grill Arm Icon Arm Oven Icon Oven Charcoal Icon Charcoal Charcoalpile Icon Charcoalpile Charcoalpile 2 Icon Charcoalpile 2 Search Icon Search Right Arrow Icon Right Arrow Left Arrow Icon Left Arrow Down Arrow Icon Down Arrow Facebook Icon Facebook Twitter Icon Twitter Instagram Icon Instagram Pinterest Icon Pinterest Google Plus Icon Google Plus Youtube Icon Youtube Cloudy Weather Icon Cloudy Weather Sunny Weather Icon Sunny Weather Snow Weather Icon Snow Weather Rain Weather Icon Rain Weather Partly Cloudy Weather Icon Partly Cloudy Weather Charcoal on fire icon Charcoal on fire has moved to Kingsford Country. The all-new features how-tos, recipes, product info and news about the latest in BBQ. Slow down and BBQ with Kingsford. OK, got it
Skip to content

Grilled Inferno Wings

  • Yields: 12 Servings
  • Cook time: 25 minutes
  • Prep time: 10 minutes


  • 2 tbsp. McCormick Gourmet Sriracha seasoning (or similar sriracha powder)
  • 2 tbsp. brown sugar
  • 1 tbsp. paprika
  • ¾ tbsp. kosher salt
  • 12 chicken wings
  • 8 oz. KC Masterpiece® Original barbeuce sauce
  • 6 tbsp. habanero jelly (substitute ghost pepper jelly for a mind-blowing burn)


Prepare grill for indirect cooking, placing preheated Kingsford® briquets on one side of the bottom grill grate to create a hot and cool side. Add 2–3 chunks of your favorite smoking wood to the charcoal, replace the main cooking grate, and adjust bottom vents so that the grill temperature is approximately 400°F.

In a small bowl, combine the sriracha seasoning, brown sugar, paprika and salt and blend well. Pat chicken wings dry and season liberally with the dry rub mixture. Place the wings on the hot side of the grill and cook for approximately 5 minutes, turning frequently until browned and crisp. Move wings to the cool side of the grill, cover the grill, and allow them to continue cooking until they reach an internal temperature of 165°F.

As the wings finish cooking, place a small saucepan on the hot side of the grill and add the barbecue sauce and habanero jelly. Stir to combine and allow the sauce to warm through, approximately 3–4 minutes.

Remove wings from the grill and place in a large resealable bag along with the habanero barbecue sauce. Seal the bag and shake to coat the wings completely. Remove the wings from the bag and serve immediately.

  1. Credit: Clint Cantwell