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


  • 24 chicken wings
  • Sprigs of coriander


  • 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.


  • 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.


  • 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


  • 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.



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


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


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


Remove your wings from your grill


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.


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


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


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

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