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.

www.thebbqmag.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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