Dr Pepper BBQ wings
Dr Pepper BBQ Wings from executive chef Phil Yeomans, Lainston House & Season Cookery School
Ingredients
24 chicken wings
Sprigs of coriander
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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.
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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.
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240g Greek yoghurt
70g blue cheese
2 tbsp coriander
Salt & pepper (to taste)
Place all items in a blender and blitz. Adjust seasoning accordingly.
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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.
