Dr Pepper BBQ Wings from executive chef Phil Yeomans, Lainston House & Season Cookery School

Ingredients

24 chicken wings

Sprigs of coriander

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.

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