Photo is a basket of chicken wings that were prepared with apple cider vinegar mop sauce and a blend of seasonings. The basket has wings, red checkered paper and is sitting on a wooden table.

Fall's in the air, which means it's time to fire up the grill and gather everybody around for a plate of wings. I've made chicken wings a hundred different ways over the years — smoked, deep-fried, cooked low and slow — but this cowboy cider mop has officially won me over. It's got that tangy, vinegar zing the Carolina folks swear by, but with a cowboy twist, and it finishes with a sticky, glossy glaze that's downright addictive.

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Why add a mop sauce?

Most folks skip the mop sauce on wings entirely, but basting with an apple cider mixture right at the end lets the sugars cook down and soak in, giving you that tingly, zesty bite balanced by a sweet, sticky finish.

Tip: Breaking down your wings makes the final product more crispy and flavorful.

How to break down chicken wings

Skip paying the butcher extra — breaking down a whole wing is easy. Find the knuckle, cut through it, and you've got your drummette and flat separated (the winglet can stay attached to the flat).

The Yard Bird Zinger Seasoning

Toss the wings in avocado oil first — it helps the seasoning stick — then season both sides generously with the yard bird zinger seasoning blend. Let them rest about 10 minutes before they hit the grill.

Place the chicken on the indirect side of the grill and then add a chunk of your favorite smoking wood -- I used hickory this time, but you might try cherry, mesquite, oak, or pecan.

Shut the lid and cook for about 10 minutes, flip over and continue to cook another 5 to 10 minutes. Drummettes go closer to the heat, wingettes a little farther away.

Smoke until the internal temp hits about 150–155°F, then it's time for the first mop.

The Cowboy Cider Mop Sauce

Mix apple cider vinegar, brown sugar, Worcestershire, salt, onion powder, smoked paprika, garlic powder, and coarse black pepper.

Warm it slightly on the grill, then baste the wings, flip them so the mopped side hits the heat, and baste again. Cook until they reach an internal temp of about 170°F.

The finishing touch

Right at the end, move the wings to the indirect side and give them a light sprinkling of rib rub for a touch of extra sweetness alongside the cider mop. Let them rest a minute on a wire rack before digging in.

There is a close up of a cooked chicken wing held by tongs over an open grill. In the background there are the rest of the wings.

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Chicken Wings with Cider Mop Sauce

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Ingredients

3 lbs. chicken wings
¼ cup avocado oil

Yardbird Seasoning

2 tablespoons Kent’s Mesquite Smoke seasoning or your favorite all-purpose blend
2 tablespoons light brown sugar
4 teaspoons smoked paprika
4 teaspoons ground mustard
4 teaspoons coarse ground black pepper
4 teaspoons onion powder
4 teaspoons garlic powder
1 teaspoon poultry seasoning
1 teaspoon ground celery seed

Cowboy Cider Mop

1 cup apple cider vinegar
½ cup water
2 tablespoons light brown sugar
1 tablespoon Worcestershire sauce
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons smoked paprika
2 teaspoons garlic powder
1 teaspoon black pepper
Kent’s Rib Rub (optional)

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Directions

Preheat the grill to 350 degrees F.

Cut the chicken wings at the joints to separate between the wing and the drum.

Pat the chicken dry with a paper towel and then toss in the avocado oil.

In a small bowl, combine the yard bird seasoning mixture. Season the chicken generously with the mixture and place on a wire rack for at about 10 minutes.

Place the chicken on the indirect side of the grill and then add a chunk of your favorite smoking wood and shut the lid and cook for about 10 minutes, flip over and continue to cook about another 5 to 10 minutes, or until the internal temperature is at 155 degrees F.

Meanwhile, in a small saucepan, combine the mop sauce ingredients. Place on the grill to warm slightly.

Mop the top side of the chicken with the sauce. Move the chicken over the direct heat side of the grill, mopped side down.

Cook for another 5 minutes mopping with cider mixture as you flip them.

Continue to cook until the internal temp is 170 degrees F. Mop one more time and move to the indirect heat side of the grill.

Sprinkle generously with Kent Rollins Rib Rub or your favorite BBQ seasoning (optional).

Remove from the grill and serve warm.