Dr Pepper BBQ Wings

This recipe is by Phil Yeomans, Lainston House & Season Cookery School and was kindly supplied by BBQ Magazine, the quarterly print magazine for everyone – beginners, enthusiasts and pit masters.
Check out their details below the recipe

Dr Pepper BBQ Wings

  • Cuisine
    • American
  • Course
    • Appetizer
  • Cooking Method

Ingredients

  • 24 chicken wings
  • Sprigs of coriander

DRY RUB FOR WINGS

  • 1 tbsp sumac
  • 1 tsp pepper
  • 1 tsp thyme
  • ½ tsp chilli
  • ½ tsp garlic powder
  • 1 tsp salt
  • Mix all rub ingredients in bowl.

DR PEPPER SAUCE

  • 128g ketchup
  • 3 tbsp tomato paste
  • 340ml Dr Pepper
  • 64g cider vinegar
  • 43g Worcestershire sauce
  • 64g brown sugar
  • 2 tsp chilli powder
  • 1 tsp pepper
  • 1 tsp salt
  • Mix all ingredients together in a bowl. Check seasoning.

BLUE CHEESE DRESSING

  • 240g Greek yoghurt
  • 70g blue cheese
  • 2 tbsp coriander
  • Salt & pepper (to taste)
  • Place all items in a blender and blitz. Adjust seasoning accordingly.
  • 1 tsp salt

PICKLED CELERY

  • Peel the celery and slice on the angle
  • 100ml sugar
  • 100ml water
  • 100ml cider vinegar
  • Boil all together, add the celery and allow to cool.

Method

1

Place the chicken wings in a tray, sprinkle with the dry rub. I normally leave them overnight in the fridge.

2

Set the BBQ up indirect to smoke. Heat the BBQ to 125°C using the vents accordingly.

3

Place a chunk of cherry wood on the charcoal; place the wings on the grill, smoke for an hour.

4

Remove your wings from your grill

5

Open up the vents and preheat the BBQ to 250°C. Place the grill back on the BBQ and cook the wings until crispy and above 75°C.

6

Once the wings have crisped and are at temperature, glaze with Dr Pepper BBQ sauce.

7

Leave for 5 minutes for the sauce to set and move to your desired plate.

8

Garnish with blue cheese dressing, pickled celery and chopped coriander.

BBQ is a magazine devoted to fire, food & outdoor living – a quarterly print publication for the global barbecue community. You’ll find us in butchers, farm shops and garden centres. We celebrate the best live fire restaurants, pubs and hotels and we’ll be there at festivals and events.

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Liam’s Large and Luscious Chicken Club Sandwich

More from our ‘BBQ Kids’. This time its Liam’s turn to show his skills with a lovely BBQ Chicken Club Sandwich.
We hope that Liam and his brother Ben keep BBQ-ing and continue to show us their skills.

Liam’s Large and Luscious Chicken Club Sandwich

  • Yield3 Large Servings

Ingredients

  • 3 Large Chicken Breasts
  • 9 Rashers Streaky Bacon
  • 1 Large Tomato, sliced
  • 1 Large Avocado, smashed with a pinch of salt and pepper
  • 9 Slices Bread (we used a tiger bloomer)
  • 3 Slices Cheese (we used Gouda)
  • 3 Eggs
  • Mayonnaise
  • Your favourite rub(s)

Method

1

Butterfly the chicken breasts and coat with a drizzle of oil and your favourite BBQ rubs – we used a mix of Angus & Oink’s Garlic Butter and Peri Peri rubs. Leave to marinate for a little while, or even overnight.

2

Light your BBQ, and when it’s ready for grilling, get your chicken and bacon on to cook. Once the chicken is cooked (74°C / 165°F) and the bacon is crispy, remove them and keep warm.

3

Get your bread onto the grill to toast – watch it carefully though, it can burn quickly!

4

Once your toast is done, it’s time fry your eggs to your liking and then…
Assemble! Stack your ingredients in the following order, starting at the bottom:
Toast Slice #1 (buttered if you prefer), Smashed avocado, Sliced tomato, Grilled chicken, A squirt of mayonnaise, Toast Slice #2, Cheese slice, Crispy bacon, Fried egg, Toast slice #3

5

Skewer your sandwich to keep it all together, slice into halves/quarters, serve and enjoy – preferably with plenty of napkins! 😁

The Smokey Carter – Greek Gyros Shawarma

Another recipe for one of our regular supporters, The Smokey Carter.

Everyone dreams of that gyros/gyro or gyros plate they had on holiday whilst in Greece. I know I do! With The Smokey Carter’s  handmade BBQ rubs, made right here in the UK, it’s super easy to recreate that authentic taste at home. You don’t necessarily need a rotisserie attachment or BBQ for that matter. You could simply place the meat on skewers and cook over hot coals, turning regularly.

The Smokey Carter – Greek Gyros Shawarma

  • Cuisine
    • Mediterranean
  • Course
  • Cooking Method
    • In -Direct

Ingredients

For the Gyro Meat;

  • 1kg boneless, skinless chicken thigh
  • 20g Greek Gyros BBQ Rub
  • 1 tbsp olive oil
  • Juice of half a lemon

For Building your Gyros

  • A few Greek Gyros BBQ Rub seasoned chips
  • Greek style pita bread
  • Tzatziki
  • Tomatoes
  • Sliced onion

Method

1

Cut the chicken thigh fillets in half. You will then end up with lots of chicken pieces approx 10-12cm in diameter. Perfect for skewering on the rotisserie.

2

Add the chicken into a grip seal bag (or bowl) and add in the olive oil, lemon juice, Greek Gyros BBQ Rub. Massage the seasoning around the chicken to make sure it is all coated nicely. Leave to marinate for a couple of hours or even overnight in the fridge. If you don’t have time, don’t worry, you can use it straight away.

3

Skewer the chicken and build up the layers of chicken on the rotisserie skewer.

4

Get the coals nice and hot and get the Kamado Joe upto around 180c-200c. Place the meat into the rotisserie attachment, flick on the rotisserie, put the lid down and let the Kamado Joe do it’s magic. Check on it every now and then. You can squeeze some fresh lemon juice over the meat as it cooks.

5

It should take around 50 minutes to an hour (depending on the thickness of the chicken) or until the internal chicken temperature reaches 75°C.

6

Slide the meat off the skewer onto a chopping board and slice the chicken. Alternatively, slice it straight from the skewer. Remember the outside crispy bits are the chefs privilege!

7

Serve in a warm bread with tzatziki, seasoned fries, onion, tomato or whatever you want!

For more information on The Smokey Carters BBQ Rubs and Sauces why not visit thir website.

https://thesmokeycarter.com/

Angus & Oink Thai Style Wings

Here’s a great Chicken Wings recipe from one of long term supporters Angus and Oink.
Perfect for Wing Wednesday

Angus & Oink Thai Style Wings

  • Cuisine
    • Asian
  • Course
    • Appetizer
  • Cooking Method
    • In -Direct

Ingredients

  • Chicken Wings (see method)
  • Sesame oil
  • A & O Thai Rub
  • A & O Thai Ger Style Sweet Chilli & Garlic Sauce
  • Chopped Peanuts
  • Finely Diced Chilis
  • Crushed Prawn Crackers
  • Coriander Leaf
  • Lime Wedges

Method

1

We used full wings here, but you can break them down into flats + drums.

2

Coat the wings lightly in a drizzle of sesame oil + then apply the Thai Rub. An easy way to do this is to place the wings into a zip lock bag, add the oil & tumble around, then add the Thai rub at approx 5% to meat weight (500g wings needs 25g of seasoning).

3

Tumble again in the bag until the seasoning has evenly coated the wings. Allow to marinade for 1 hour, or even overnight.

4

Set up a BBQ with lump wood charcoal. We tend to use a @Weber Grills kettle and A&O’s Octane fuel accelerator in the middle. This gets the BBQ to around 500-600°F which is ideal for crispy wing skin! Add a chunk or two of cherry or fruit wood to get some smoke and added colour!

5

Check the wings after about 30mins + look for a good even colour. Any dark wings are sitting in a hot spot. You can spray them with apple juice or a marinade spray of your choice (try adding lime juice, apple juice and even soy or fish sauce!)

6

Probe the wings with a Thermapen Thermometer + when they are around 70°C internal you can apply a glaze. We used the Angus & Oink Thai Ger Style Sweet Chilli & Garlic Sauce applied with a silicon basting brush. Allow another 5-10 mins of cook time + the wings should have an internal temp of > 75°C 🔥

7

Place on a serving tray + add chopped peanuts, finely diced chillies, crushed prawn crackers, a flurry of coriander leaf and a few wedges of lime

Pick up Angus and Oinks  range of rubs & sauces at

https://angusandoink.com/

Buttermilk Wings

Buttermilk Wings

  • Prep Time30 min
  • Cook Time40 min
  • Total Time1 hr 10 min
  • Yield2-3 Servings
  • Cuisine
    • American
  • Cooking Method

Ingredients

  • 1kg wings
  • 100 gms of Tropics Foods Texas BBQ chicken fry mix
  • (OR 30g BBQ Rub ,10g baking powder ,10g self raising flour )
  • 1/2 pint buttermilk with a generous shake of hot sauce
  • Favourite BBQ sauce, we used Red Dog Texas Chipolte which has a nice kick.

Method

1

Soak the wings overnight in the buttermilk overnight, if you can’t get buttermilk you can use 250ml milk with 1tsb of lemon juice. (I like to separate the wings at the joint, but you can leave them whole if desired. )

2

After marinating take them out of the milk, drain but don’t pat dry.

3

Toss your wings in the chicken fry mix. Put them on a rack on a plate and leave in the fridge to dry for 30 mins.

4

Set up your bbq for indirect cooking and heat to around 350°F or 180°C.

5

Cook for 40 mins..

6

Check internal temp is 165°F or 74°C

7

Remove from bbq, and toss in a sauce of choice. Serve with blue cheese sauce and celery

Recipe from Chillin N Grillin NI.

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Smoked Chicken with Alabama White Sauce

Smoked Chicken with Alabama White Sauce

  • Prep Time30 min
  • Cook Time1 hr
  • Total Time1 hr 30 min
  • Yield4 Servings

Ingredients

  • Spatchcock chicken
  • Rub of choice (we used Angus and Oink Big Phat Greek as its nice and herby and works well with chicken)
  • For the Sauce
  • 200gms mayonnaise
  • 50ml Apple juice
  • 50 ml Cider vinegar
  • 50ml fresh lemon juice
  • 1tbs creamed horse radish
  • 1tbs garlic powder
  • 1tsp onion powder
  • 1tsp English mustard powder
  • 1tsp freshly cracked black pepper
  • 1tsp finely grated lemon zest
  • 1/2tsp cayenne
  • 1/2tsp salt
  • 2tbs finely chopped flat leaf parsley

Method

Method

1

 Make the alabama white sauce around 1-2 hours before cooking the chicken. Combine all ingredients apart from the parsley in a bowl and whisk until well mixed.

2

Stir through the parsley and set aside

3

Spatchcock the chicken, rub with olive oil and coat with rub. Leave to sit in the fridge for at least an hour.

4

Set the BBQ up for indirect with the deflector plates in (if required). Bring temp up to around 180°C

5

Put the chicken on to cook and add some pellets to the feeder or a small piece of smoking wood to the coals. This will give a nice mellow smoke and a good colour on the chicken.

6

Cook the chicken until it gets an internal temperature of 74°C, this will take around an hour.

7

Serve portions of chicken on top of the hominy

8

Serve portions of chicken on top of the hominy

This recipe was made popular the Big Bob Gibson restaurant in America. Head Pit Boss Chris Lilly came up with this unusual sauce.
After tasting it at the Big Grill in Dublin with hominy grits we just knew we had to give it a go.
It was also the perfect chance to try out the smoke pellet feeder on the Monolith

The hominy is dried corn and in America it is also known as grits, it was served in a cheese, leek and bacon sauce. Chris Lilly put jalapenos in his cheese sauce in Dublin

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Chicken Fried Rice

This is an excellent dish for using up left overs and bits from the freezer. This was cooked on a Monolith Ceramic with the Wok holder and Wok but can easily be cooked on a bbq in a skillet.

Chicken Fried Rice

  • Prep Time15 min
  • Cook Time10 min
  • Total Time25 min
  • Yield4 Servings

Ingredients

  • 1 cup of rice, cooked with 2 cups of water and 1tsp chicken stock powder (allow to cool)
  • 1 rotisseried chicken breast, roughly chopped
  • 1 slice of thick cut ham, roughly chopped
  • 100gms peas or edame beans
  • 100gms prawns
  • 2 spring onions (or scallions as we call them in Ireland), chopped
  • 2 eggs lightly beaten
  • 3 tsb oil for frying, I use peanut as it copes with the high heat

For the sauce

  • 2tsp fish sauce
  • 2tbs dark soy sauce
  • 2tbs light soy sauce
  • 2tsp shaoxing wine
  • 1 tsp sugar
  • 1tsb sesame oil
  • 1 tsp oyster sauce

Method

1

Combine the sauce ingredients

2

Light the bbq for direct cooking  and when hot,  heat pan and the oil for a few minutes

3

Add the chopped chicken and ham and stir fry for a couple of minutes

4

Add the peas, prawns and the whites of the spring onion, stir fry for a couple of mins

5

Add the cooked (and cooled) rice, again stir fry for a couple of mins

6

Move the ingredients to the side of the pan and add the beaten eggs in the middle, lightly scramble, amalgamate with the other ingredients.

7

Add the sauce and green bits of the spring onion, reserve a few for garnish, stir fry for a final couple of minutes.

8

Tip into a serving dish and garnish with the remaining spring onion.

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Chicken Doner Kebab with Flatbreads

Chicken Doner Kebab with Flatbreads

  • Prep Time15 min
  • Cook Time1 hr 45 min
  • Total Time2 hr
  • Yield6 Servings
  • Cooking Method
    • Rotisserie or Indirect

Ingredients

For the doner kebab

  • 1.8 kg boneless, skinless chicken thighs
  • 3 tbsp tomato puree
  • 4 garlic cloves, minced
  • Zest and juice of 2 lemons
  • 2 tsp onion granules
  • 2 tsp ground cumin
  • 1/2 tsp ground allspice
  • 1 tbsp fresh thyme, finely chopped
  • 3 tsp salt
  • 2 tsp black pepper
  • 8 tbsp olive oil – Don’t be alarmed by this amount, the majority will be left behind after marinading

For the flatbreads

  • Makes 12
  • 500g Strong white bread flour
  • 2 tsp salt
  • 2 tsp sugar
  • 7g sachet of fast action yeast
  • 3 tbsp olive oil
  • 300 ml warm water

Method

1

Set up your BBQ either with a rotisserie attachment, as I’ve used, or for indirect cooking at 190-200˚C/370-390˚F

2

Place the chicken in a large bowl and, in a separate bowl, mix the rest of the ingredients together really well.  Don’t worry about the amount of oil.  Its purely there for marinating purposes and won’t all end up in the finished dish.

3

Pour the marinade over the chicken thighs and mix everything together thoroughly.  You want every bit of chicken smothered in the paste.  I like to get my hands in there but I recommend wearing a pair of disposable gloves if you do.

4

Leave to marinade for at least a couple of hours, overnight is best.

5

If you have a rotisserie I find that attaching one fork, holding the bar vertically and threading the chicken on from the top works best, so far as having a nicely balanced doner goes.  When all the chicken has been threaded on, slide on the second fork and make sure both are tightened up snugly against the chicken.  I also like to use a bit of ‘scaffolding’, and I take some metal skewers and insert them on each side too.  This stops any stray pieces flopping about while it’s on the rotisserie and keeps it nice and neat.

6

If you’re not using a rotisserie, you’ll need 6 large metal skewers. Take 3 of the skewers and lay them side by side. Thread your chicken onto the skewers so that you have one central skewer and one either side. When all the meat is threaded on, insert the remaining skewers from the opposite end, securing everything together.

7

Now place the chicken on the rotisserie and cook, lid on the BBQ, until the internal temperature reaches 165˚f/74˚C.  It took about 1 hour 45 minutes for this particular cook, however cooking times will vary depending on the size of your chicken thighs.  I usually check it after 1 hour, and every 15 minutes after that.  If you feel it’s browning quicker than you’d like, just wrap a piece of foil loosely around the meat.  You want your chicken cooked all the way through but no over cooked and dry.

8

If using the indirect cooking method on your grill, set the meat on the cool side of the grill and place the lid on.  Turn the doner over every 20 minutes until you achieve the correct internal temperature.  You can finish it off over the coals to get some nice crispy bits.

9

We serve it sliced straight off the spit into homemade flatbreads stuffed with salad and our favourite sauces.  If you fancy making your own flatbreads, the recipe can be found below.

For the flatbreads

10

Place all the ingredients in a large bowl and mix to form a dough.  The dough should be soft but not too sticky.  Kneed well for 10 minutes (I use a stand mixer because I’m lazy).  Place the dough in a bowl and cover with cling film or a tea towel and leave to sit somewhere reasonably warm, like your kitchen, until it has doubled in size.

11

Knock the air out of the dough and tip out onto a lightly floured work surface.  Give it a quick knead and divide into 12, shaping into balls.  Place these onto a floured tray or plate and cover until you need them.

12

I cook my flatbreads over direct heat on the BBQ, but a hot griddle or non-stick frying pan will work too.  Roll each ball of dough out nice and thinly on a floured surface.  Place it directly onto the cooking grate or into the pan and wait until you see bubbles start to appear.

13

Check the colour of the underside and, when nicely browned, flip it over and give the other side a few seconds to colour.  Repeat with the remaining dough and you’re done!  These can be made in advance and kept in a warm oven covered in foil.  I get my daughter to help with making the flat breads.  She’s a bit of an expert now lol.

Try them brushed with a flavoured butter, straight off the grill.  Delicious!

Recipe from Kelly Bramill

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Chicken Doner Kebab

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Flatbreads

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Brined Chicken Lollipops

Brined Chicken Lollipops

  • Cook Time40 min
  • Yield4 Servings

Ingredients

For the Brine

  • 1 Litre Water
  • 100gms Salt
  • 75gms sugar
  • 2 garlic cloves smashed
  • 1 onion sliced
  • 1 lemon sliced
  • 1 sprig rosemary
  • 1 sprig thyme

For the Chicken

  • 1 packet of chicken drumsticks
  • 1 cup of your favourite bbq sauce, you can of course make your own
  • 30gms of rub

Method

Preparing the Brine for the Chicken

1

Prepare the brine by bringing all the ingredients to the boil and allow to cool

2

Cut the bottom of the drumstick to help it sit upright. Trim round the bone of the drumstick just above the meaty bit (see pic) Remove pin bone and tendons.

3

Place the drumsticks in the brine and leave overnight

4

Remove the drumsticks from the brine and leave to dry for 30 mins uncovered on a plate in the fridge.

5

While the drumsticks are drying prepare your bbq for indirect cooking, you are looking for a temperature of around 250-275f/122-135c

6

Sprinkle with your chosen rub and place the drumsticks on the bbq. They will take around 40 mins but check the internal temperature of them to make sure they are done. (165f or 74c)

7

 Put your sauce in a cup and dip each drumstick in then place back on the bbq to allow the glaze to set.

Brining may be new to many of you but it really takes chicken drumsticks to the next level

Recipe from Chillin N Grillin NI.
Check us out on Facebook: Chillin N Grillin NI or Twitter @grillin_ni

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Brined Chicken Lollipops

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Butter Chicken

Butter Chicken

  • Prep Time20 min
  • Cook Time30 min
  • Total Time50 min
  • Yield6 Servings

Ingredients

For the marinade

  • 1tsp ground cumin
  • 1tsp coriander
  • ½ tsp ground black pepper
  • 1tsp fenugreek leaves
  • 1tsp ground turmeric
  • 1tsp paprika
  • 1tsp chilli powder
  • 1tsp flaked sea salt
  • 2tsp garlic and ginger paste
  • 1tsp tomato puree
  • 4 tbsp natural yoghurt
  • 6 chicken breasts

For the Butter Sauce

  • 125 gms ghee (or 100gms butter and 2tbsp oil)
  • 2 onions chopped
  • 3tsbp garlic and ginger paste
  • 1tsp ground turmeric
  • 4 ripe tomatoes
  • 3tbsp tomato puree
  • 1 tbsp caster sugar
  • 1tsp flaked sea salt
  • 100ml double cream
  • Handful fresh coriander

Method

1

Combine all the dry ingredients for the marinade to form a spice mix, take three table spoons of the spice mix and add to the yoghurt tomato puree and garlic and ginger paste Reserve the rest of the spice mix for the sauce.

2

Cut each chicken breast into 6 and add to marinade. Put in fridge over night or at least 4 hours.

3

To make the butter sauce, heat the ghee and add onions, and garlic and ginger paste, cook gently until the onions are softened, we do this in a dutch oven on the bbq but it can be done on the cooker, increase the heat and stir in the rest of the spice mix you prepared for the marinade and the turmeric. Cook for 3 mins stirring regularly.

4

Stir in the tomatoes, tomato puree, sugar and salt and cook for 5 mins stirring constantly until the tomatoes have softened. Add 200mls of cold water and bring to a gentle simmer.

5

Preheat your bbq, put the chicken on the skewers and grill until they are ready, internal temp of 165f or 74c and ideally they should have a light char.

6

Blitz your sauce with a stick blender and add the cream simmer for a couple more minutes. Take you chicken and slide it off the skewer in to the sauce.

7

Serve sprinkled with chopped coriander and serve with rice and naan breads

Recipe from Chillin n' Grillin

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Butter Chicken

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