Recipes

Air Fryer Chicken Drumettes and Flats With One Seasoning

Chicken drumettes and flats, done right. One ingredient. One seasoning. Willboy's All Purpose Seasoning handles everything — no salt, no pepper, no guesswork. Just unbelievably delicious chicken your whole family will love.

Ingredients

• Cooking Oil or Olive Oil
• Willboy's All Purpose Seasoning

Instructions

1. Prep and Season
2. Dry the chicken: Pat the chicken dry with a paper towel.
3. Coat the chicken with cooking or olive oil so your seasoning will stick to it properly.
4. Marinate (optional): For a deeper flavor once seasoned place chicken in Refrigerator for thirty minutes or a few hours .
5. Baking Powder: For the crispiest skin, toss your chicken flats with 1 teaspoon of baking powder.
6. Season the flats and drumettes with the Willboy's All Purpose Seasoning.
7. Arrange: Place the flats in your air fryer basket in a single layer. Do not overcrowd the basket or allow the pieces to overlap. Leave small gaps between them so the hot air can circulate properly.
8. First Cook: Air fry at 400°F for 10 minutes.
9. Flip: Open the air fryer and carefully flip each flat over.
10. Second Cook: Cook for another 8 to 10 minutes until the skin is beautifully golden-brown and extra crispy.
11. Immediately transfer your cooked flats and drumettes to a bowl or dish and you are ready to serve.

"Fall-Off-the-Bone Smoked Baby Back Ribs Recipe"

Ingredients

• One rack of baby back ribs
• 4 tbsp Willboy's BBQ Dry Rub
• 1 cup Willboy's Original Barbecue Sauce (plus more for serving)
• 2 tbsp yellow mustard (binder)
• Oak chunks and hickory for smoking
• 1/4 cup apple cider vinegar (for spritzing)

Instructions

1. Prep the ribs — Remove the membrane from the back of each rack. Pat dry with paper towels.
2. Apply the binder — Coat both sides lightly with yellow mustard to help the rub adhere.
3. Season — Generously apply Willboy's Dry Rub to both sides. Let rest 30 minutes (or overnight in the fridge).
4. Fire up the smoker — Preheat to 225°F. Add apple wood or hickory chunks.
5. Smoke — Place ribs bone-side down. Smoke for 3 hours uncovered, spritzing with apple cider vinegar every 45 minutes.
6. Wrap — Wrap ribs tightly in foil with a splash of apple juice. Return to smoker for 2 hours.
7. Unwrap & glaze — Remove foil, brush with Willboy's Barbecue Sauce, and smoke uncovered for 30–45 more minutes until the glaze sets.
8. Rest & serve — Let rest 10 minutes, slice between the bones, and serve with extra sauce on the side.

BBQ Meatballs with Willboy's Sweet Honey Barbecue Sauce

Making delicious barbecue meatballs is quick and easy with "Willboy's Sweet Honey Barbecue Sauce." You can simply bake or heat your favorite frozen meatballs or make homemade meatballs according to the recipe listed below. Once cooked, pour in a generous amount of Willboy's Sweet Honey Barbecue Sauce, and stir until evenly coated. Heat on low for 20–30 minutes, allowing the sauce to caramelize and soak into every bite. No grape jelly or extra ingredients needed—just rich, sweet, smoky barbecue flavor that's perfect for parties, game days, potlucks, or family dinners.

Ingredients

• For Homemade Meatballs
• 2 lbs. of ground beef, turkey, or pork (or a combination)
• 1 cup of breadcrumbs
• 2 large eggs
• ¾ – 1 cup of milk
• 1/2 teaspoon of garlic powder
• 1 teaspoon of onion powder
• ½ cup of parmesan cheese, finely grate
• 1 teaspoon of salt
• 1/2 teaspoon of ground black pepper
• 1 1/2 tablespoon of Italian seasoning
• 2-16oz. bottles of Willboy's Sweet Honey Barbecue Sauce

Instructions

1. Preheat your oven to 400°F and line a large baking sheet with parchment paper or foil.
2. In a large bowl, combine the ground beef, breadcrumbs, parmesan cheese, milk, egg, onion, garlic, salt, Italian seasoning, and pepper.
3. Using your hands, mix everything together. Be careful not to overwork or squeeze the meat, which can make the meatballs tough.
4. Using a cookie scoop or your hands, form the mixture into evenly sized balls (about 1.5 inches wide, or about 2 tablespoons each).
5. Place them on the prepared baking sheet about 1 inch apart.
6. Bake for 15 to 20 minutes, or until the meatballs are browned and fully cooked through.
7. For store bought meatballs following the cooking instructions on the packaging.
8. Add two bottles of Willboy's Sweet Honey Barbecue Sauce to fully submerge each meatball.
9. Cook the meatballs for an additional 20-30 minutes for the sauce to caramelize of the meat.
10. Then serve.

Summer Cookout Smoked & Crispy Chicken Wings with Sweet Honey Glaze

Ingredients

• Chicken flats, wings, and drumettes (2–3 lbs)
• Willboy's BBQ Dry Rub (generous coat)
• Willboy's Sweet Honey BBQ Sauce (for glazing)
• Cooking oil or mustard (to help rub stick)

Instructions

1. Pat chicken completely dry — key for crispy skin.
2. Coat lightly with oil or mustard to help the rub adhere.
3. Generously apply Willboy's BBQ Dry Rub to all sides. Rest 30 min (or overnight for deeper flavor).
4. Preheat Pit Boss to 250°F.
5. Smoke at 250°F for 30 minutes until rub sets and smoke penetrates.
6. Crank to 400°F and cook 20 more minutes, flipping halfway, until skin is golden and crispy.
7. Last 5 minutes — brush generously with Willboy's Sweet Honey BBQ Sauce and let it caramelize.
8. Rest 5 minutes and serve with extra Sweet Honey Sauce on the side.
9. Pro Tips:
10. Dry the chicken thoroughly — moisture kills crispiness
11. Two-stage cook = smoke flavor + crunch
12. Apply Sweet Honey sauce in the last 5 min only to avoid burning

Willboy's Hot & Spicy BBQ Dipping Sauce

Ingredients

• 1 cup Willboy's Hot and Spicy Barbecue Sauce
• 2 tbsp butter (melted)
• 1 tsp garlic powder
• 1 tsp apple cider vinegar
• 1 tsp smoked paprika
• 1 tsp Worcestershire sauce
• Salt to taste

Instructions

1. Combine all ingredients in a small saucepan over medium-low heat.
2. Stir until butter is fully melted and everything is well blended.
3. Simmer for 3–5 minutes, stirring occasionally.
4. Remove from heat and let cool slightly before serving.
5. Serve warm alongside wings, fries, chicken tenders, or veggies.
6. Prep time: 5 min | Cook time: 5 min | Servings: 4–6