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

Garlic Bread Meets Wing Night

Every barbecue family has a savoury, cheesy seasoning they reach for when heat isn't the point — for Croix Valley, this is it. Built in Hudson, Wisconsin by a family with nine World BBQ Championship titles between them, it leans hard into real parmesan and garlic character rather than chasing chilli, and it's just as at home on a side dish as it is on a wing.

The flavour

Front: sharp, roasted garlic hits first. Middle: savoury parmesan rounds it out with a genuine cheesy depth, not just a dusty aftertaste. Finish: clean and buttery-savoury, with no heat to speak of and no sweetness competing for attention.

How to cook with it

• Toss hot wings straight from the fryer or oven in the booster so it melts slightly into the skin instead of sitting on top.
• Oven method: bake at 200°C for 35-40 minutes, then shake generously the moment they come out while they're still hot.
• Grill method: grill wings until done, then toss immediately in a bowl with the booster for a garlic-parmesan crust.
• Left-field use: shake it over hot buttered popcorn or fresh chips for an instant garlic-parmesan upgrade.

In the shaker

A pale, textured seasoning blend with visible flecks of dried garlic and parmesan throughout, fine but not powdery.

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 here, just savoury cheat-code flavour — think garlic bread crossed with a proper wing joint. Toss it onto hot wings straight from the fryer or oven so it melts in rather than sitting on top like dust. For extra juiciness before the shake goes on, brine chicken first with Meat Church T-Bird's Chicken Injection. Shake first, ask questions later.

Questions answered

Does the Parmesan Garlic booster have any heat?

No — it's a savoury, cheesy garlic seasoning with no chilli heat at all, built for flavour rather than spice.

When's the best time to apply it — before or after cooking?

Both work, but for the best result toss it onto hot wings straight from the fryer or oven so it melts slightly into the skin rather than sitting on top.

Can I use it on things other than wings?

Yes — it's great on garlic bread, roast potatoes, popcorn, or pasta wherever a savoury parmesan-garlic hit would work.