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Ingredients
- 2 pounds chicken wings (or more)
- 2 tablespoons Lawry's seasoned salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
Method
- Mix dry rub ingredients and season wings well refrigerate for 24 hours, uncovered.
- Store leftover rub in a sealed and labeled container, AP BBQ Rub.
- Set up your grill for Indirect Heat with a drip pan in the middle.
- Add water to the drip pan.
- Place wings on the grill over the drip pan and cook at 350F for 30 to 40 minutes.
- When the juices run clear and you have an internal temperature of 170F the wings they are done.
- Remove the grill and cool about 5 minutes before serving.
