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Instructions to make: Sledge's Sweet and Spicy Rib Rub This dry rub can be used on pork or beef ribs, chicken, chicken wings, beef, pork, steaks, etc! Ingredients: 1 1/2 cups brown sugar (firmly packed in measuring cup) 1/4 cup white sugar 1/3 cup paprika 1 tablespoon ground black pepper 1 1/2 teaspoons garlic powder 1/4 cup + a little over.. half seasoned salt, half bucks seasoning 2 1/2 teaspoons chili powder 2 teaspoon cayenne pepper Instructions: 1) Mix all the ingredients together. If you don't have a food processor to mix it with, then use your hands and really work the mix in a larger bowl to break apart the brown sugar so everything is equally mixed in. 2) This recipe will yield a good sized batch of rub that should last you all summer! Just remember to separate the amount of rub you plan on using ahead of working with raw meats or other foods so you don't cross-contaminate your main batch! So when you are ready to start cooking, set a small bowl of your rub aside and store the rest of your rub in an airtight container. Or do what I do and put your rub mix in a freezer bag and store it out of the way on a refrigerator door shelf. It does not need to be refrigerated, but it will stay fresh longer in the fridge! But keep in mind, regardless of how you store the rub mix, the brown sugar in this rub will cause the rub mix to re-clump after it has sat for a few days/weeks. This is normal, just simply break the clumps apart and its ready to be used again!

Instructions to make: Sledge's Grilled Sweet and Spicy Chicken Wings Ingredients: - Chicken Wings - Sledge's Sweet and Spicy Rib Rub Stuff you will need: - A good knife - Aluminum foil - Ziploc gallon storage or freezer bag - Grill - Tongs Instructions: 1) Prepare your chicken wings! I consider one batch of wings to be about 2 or 2 1/2 pounds. This package is enough for two batches of wings. 2) If you have never cut chicken wings before, start by grabbing the tip and stretching out the wing.. the muscle structure of the wing will stay stretched out while you hold it allowing for an easy cut. 3) If you do not have a sharp knife that will easily cut through bone, then grab the wing and snap the drumette away from the wingette in the opposite direction you were cutting, like in this pic.. the bone will pop out of the cartilage thus separating the two pieces. 4) Now just cut the skin/meat that is still connecting the two pieces. 5) Now cut the wing tip off and discard it. 6) Cut the rest of your batch of wings the same way and place all the pieces on a paper towel covered plate. 7) Get a small bowl of Sledge's Sweet and Spicy Rib Rub ready and get a gallon size ziploc bag for shaking your wings in. Now use paper towels and dry each wing individually and place them in the ziploc bag in rows. Drying the wings can take a while, so go ahead and start your grill and get it heated up and cleaned. 8) Sprinkle one side of the wings with the rub so they are coated, flip the bag over and coat the other side too. 9) Close the bag with a bit of air in it, and shake that bag to make sure the wings are fully coated. 10) You will want to cook your wings on the grill with indirect heat. Line up your wings on the grill on one side, then set the burners on your grill to high, except for the burner your wings are sitting on, turn that one off. 11) After letting them cook for about 20 minutes, you will want to flip them over and let them cook another 20 minutes. 12) Use a meat thermometer if you unsure if the wings are done or not. Chicken is done at 170 degrees. Depending on your grill and the temperature it is maintaining, you may have to cook them longer or shorter. Once they are done, put them on an aluminum foil lined plate and then cover them with another layer of aluminum foil and let the wings sit for a good 5-10 minutes. This way the wings will rest and retain their moisture. And here they are done! Additional tips: 1) You can cook them faster by cooking them over direct heat, but you will have to flip them very often and the more you flip them, more of the seasoning will be burned off onto the grill surface. That is why I cook them slower to retain the most flavor. 2) You can get the wings crispier by turning the burner underneath them on in the last 5-10 minutes of cooking. Just keep flipping them. But because this rub has sugar in it, the wings will want to burn quickly! So keep an eye on them and if they start charring up, lower the heat or take them off the grill!