A.P. & C.S.H. Wings

These wings are all about layers. We start with a savory foundation using Ranch & Rifle’s A.P. Seasoning, then follow up with a coating of C.S.H. (Chipotle Soy Honey) for a smoky, sweet kick. Grilled hot and fast over charcoal, the skin crisps up while the seasoning caramelizes into a crave-worthy finish.

Ingredients

• 2–3 lbs chicken wings (drums and flats)

• 2 tbsp Ranch & Rifle A.P. Seasoning

• 2 tbsp Ranch & Rifle C.S.H. Seasoning

• 1–2 tbsp neutral oil (avocado or canola)

• Charcoal for grilling

Equipment

• Weber Kettle Grill (or any charcoal grill)

• Charcoal chimney + fire starters

• Indirect heat setup (charcoal baskets or divide & conquer)

Instructions

1. Prep the Grill
   Light your charcoal and set up your grill for two-zone cooking (direct and indirect heat). Let the grill preheat to around 400°F.

2. Season the Wings
   Pat wings dry with paper towels and place them in a large bowl.

   • Drizzle lightly with oil.

   • Toss well with A.P. Seasoning until evenly coated.

   • Then, coat again with C.S.H. Seasoning, tossing until every wing is covered in that smoky-sweet goodness.

3. Grill Over Charcoal
   Place wings indirectly over the cooler side of the grill. Cover and cook for about 20–25 minutes, flipping once halfway through. This lets the fat render and the skin start to crisp.

4. Finish Over Direct Heat
   Move the wings over the hot coals for the last 3–5 minutes, turning frequently to get that perfect char and caramelization without burning the seasoning.

5. Rest and Serve
   Pull the wings once the internal temp hits AT LEAST 175°F (for crispy, bite-through skin). Let them rest a couple minutes before serving.

Optional Add-Ons

• Hit with a squeeze of fresh lime juice before serving.

• Serve with a cool ranch or blue cheese dip if you need a creamy counter to that C.S.H. heat.

Pro Tip: C.S.H. caramelizes beautifully but can burn quickly over high heat. Watch closely during that final sear!