Buck's Smoked Dry Rub Wings

:  Get ready to be asked for seconds – and thirds!



  • 4 Cups Water
  • 1/4 Cup Bald Buck Seasoning
  • 1/4 Cup Brown Sugar
  • 4 Cloves Garlic, Crushed
  • 1 tsp Dried Thyme
  • 1 tbsp Red Pepper Flakes
  • 2 lbs Chicken Wings, Flats and Drumettes Separated


  • 1/4 Cup Brown Sugar
  • 1/2 tsp Granulated Onion
  • 1/4 tsp Smoked Paprika
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Bald Buck Seasoning
  • 1/4 tsp Ancho or Chipotle Chile Powder


  • Prepare Brine: In a large bowl, whisk together water, Bald Buck Seasoning, brown sugar, garlic, thyme, and red pepper flakes until sugar and Bald Buck Seasoning dissolve. Submerge chicken wings in the brine, cover, and refrigerate for 24 hours.
  • Prepare Wings: Remove wings from brine, rinse off, and pat dry.
  • Preheat Grill: Set the temperature to 180℉ and preheat with the lid closed for 15 minutes. Use Super Smoke if available.
  • Make Rub: In a small bowl, mix brown sugar, granulated onion, ancho chile powder, paprika, garlic powder, and Bald Buck Seasoning.
  • Season Wings: Coat wings all over with the rub.
  • Smoke Wings: Place wings directly on the grill grates. Close the lid and smoke for 60-90 minutes.
  • Increase Heat: Remove wings from the grill. Increase grill temperature to 450°F and preheat for 15 minutes.
  • Finish Wings: Place wings back on the grill. Cook until golden brown and slightly crispy, about 3-5 minutes per side.
  • Serve: Remove wings from the grill and serve immediately.
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