1. Pat wings dry; season with rotisserie rub. 
2. Place wings on a wire rack set over a baking sheet; refrigerate for at least 30 min. (up to overnight). 
3. Preheat both sides of grill to medium-high heat; clean grill grates. 
4. Place wings on grill grates over direct heat; grill until dark grill marks form and chicken releases easily from the grates (about 4 min.).  
5. Flip wings; cook until dark grill marks form on opposite sides (4-5 min.), turning occasionally to brown all sides. 
6. Turn off one side of grill (or move coals to one side). Move all wings to the cooler side of the grill, as close to the heated side as possible but not directly over the flame (wings may touch slightly, but avoid overcrowding).
7. Place a foil pan over both the wings and the hotter side of the grill to create a gentle convective heat over the chicken. Cook wings, lid down, until they reach an internal temperature of 160° (15-20 min.), turning occasionally.
8. Remove wings from grill; tent loosely with foil and let rest for 5 min. 
9. Toss hot wings with sauce, if desired; garnish to taste.
10. Serve wings with sauce and/or dressing for dipping, if desired.

Find It!

• Find Kowalski's Signature Award-Winning Rotisserie Seasoning in the Meat Department. 
• Find Kowalski's Fresh Steakhouse Blue and Buttermilk Ranch Salad Dressings in the Produce Department. 
   

Tasty Tips:

• For an indoor cooking method, preheat oven to 425°. While oven preheats, place a grill pan on the stovetop over medium-high heat. Add wings to the pan; sear both sides (about 3 min. per side). Transfer wings to a parchment-lined baking sheet; bake in preheated oven until internal temperature reaches 165° (15-20 min.).
• Skip a step and buy our pre-seasoned wings from the Meat Department. They’re available in Award-Winning Rotisserie, Honey Killer Bee, Sweet BBQ, Dirty Bird and Lemon Pepper (selection and availability vary by market).