CROIX VALLEY: Hickory BBQ Wing & BBQ Booster | Wing & BBQ Booster | 198g (7oz) shaker

Smoke Without the Smoker

Croix Valley's family has spent enough hours standing over actual smokers at world championship cook-offs to know what real hickory smoke tastes like — and that's exactly what they aimed to bottle into a shaker. This booster is for the nights when the smoker isn't fired up but the craving for that flavour still is.

The flavour

Front: dry, savoury hickory smoke, upfront and unmistakable. Middle: a light sweetness from brown sugar keeps it from tasting one-note. Finish: clean and smoky with a faint char note, no heat and no aftertaste that lingers past the next bite.

How to cook with it

• Coat wings in a light layer of oil, then shake the booster on before cooking so it doesn't just sit on the surface.
• Oven method: bake at 200°C for 35-40 minutes, then hit them with a second light dusting straight out of the oven.
• Grill method: apply before grilling and again halfway through cooking for a deeper, layered smoke flavour.
• Left-field use: stir a spoonful into sour cream for a smoky dip that outperforms most shop-bought ranch.

In the shaker

A rustic, medium-brown seasoning with a coarser texture than a fine rub, visibly speckled with darker smoked particles.

Ingredients & Dietary

Ingredients: Full ingredient statement to be confirmed from the physical label.

Dietary: Full ingredient statement not verified for this product — dietary claims to be confirmed from the physical label.

The Rub Smuggler's Verdict

No heat, no drama — this is wings that taste like they spent longer over the coals than they actually did. Rub it on before the smoker or grill goes on, not after, so the smoke has something to grab onto. Chasing a sweeter finish too? Glaze with Heavenly Hell Championship Candy BBQ Glaze in the last few minutes — campfire flavour smuggled straight into a shaker.

Questions answered

Does this booster have any heat?

No — it's a smoky, savoury hickory seasoning with no chilli heat, built for flavour rather than spice.

How do I get the smokiest result?

Apply it before cooking so it has time to bind to the surface, and consider a second light dusting straight after cooking for a stronger smoke hit.

Is it good on anything other than wings?

Yes — it's a solid all-rounder on pulled pork, burgers, and roast potatoes wherever you want a hickory-smoke flavour without firing up a smoker.