Red, White & ’Que Wings feat. Heath Riles, Blues Hog & Kinder's
These Red,White & ’Que Wings are everything great backyard barbecue should be: smoky, crispy, sticky, and packed with bold American BBQ flavor. This recipe combines the competition-style seasoning of Heath Riles Competition BBQ Rub with the sweet, smoky richness of Blues Hog Champions’ Blend BBQ Sauce and the tangy Carolina-style bite of Kinder’s Gold BBQ Sauce to create wings that are layered, balanced, and built for cookouts.
These wings are first cooked low and slow over indirect heat to render the fat and develop smoky flavor before being finished over high heat for crispy skin and a tacky barbecue glaze. The combination of sweet, smoky, savory, and tangy flavor makes them perfect for game day spreads, patriotic cookouts, backyard parties, and summer grilling weekends.
This recipe is one of the bonus digital recipes featured in the America 250 Commemorative BBQ Bundle, our limited-edition patriotic grilling collection created to celebrate 250 years of American barbecue culture. Alongside competition-style ribs, pulled pork, brisket, smokehouse beans, grilled sides, and reverse-seared tri-tip, these wings help round out a true red, white, and BBQ experience.
If you’re looking for a crowd-pleasing wing recipe with championship-style flavor and crisp backyard BBQ texture, this recipe delivers exactly that.
These backyard wings bring together smoky barbecue depth, competition-style seasoning, and tangy flavor in one crowd-pleasing cook. Smoked low and slow, then finished over high heat for crispy skin, these wings deliver bold BBQ flavor that’s perfect for game day, cookouts, and patriotic grilling celebrations.
Preheat grill or smoker to 250°F using indirect heat. Hickory, apple, cherry, or pecan work especially well with wings.
Pat wings dry with paper towels. Toss with olive oil, then season evenly with Heath Riles Competition BBQ Rub.
Place wings on the grill or smoker over indirect heat and cook for 45–60 minutes, flipping halfway through the cook.
While the wings cook, combine Blues Hog Champions’ Blend BBQ Sauce and Kinder’s Gold BBQ Sauce in a small bowl and taste the combination to see if you enjoy the complementary sweet, smoky, and tangy flavor profile. If preferred, you can use either sauce individually instead of blending them together.
Once wings reach an internal temperature of 185°F and the skin begins to tighten, increase grill temperature to high heat (425–450°F).
Lightly sauce the wings and grill for 2–3 minutes per side until the sauce becomes tacky and the skin crisps slightly.
Remove wings from heat and let rest for 5 minutes before serving.
Garnish with chopped parsley or green onion if desired and serve with extra sauce on the side.
Recipe Note
Pro Tips: For the best wing texture, let the wings cook uncovered the entire time. Dry heat helps render the fat and creates crispier skin before the sauce goes on.
Chicken wings absorb smoke quickly, so lighter woods usually deliver the best flavor. Cherry and apple add a mild sweetness and beautiful color to the skin, while pecan provides a richer, nuttier smoke that still stays balanced. Hickory works well if you want a stronger barbecue profile, but use it lightly to avoid overpowering the wings. For the best balance, try blending a fruit wood with a small amount of hickory.
