Chicken Wings

Chicken Wings


  • 20 chicken wings cut into flats and drums

  • Fat Daniel's Dixie Dust All Purpose Seasoning
  • Fat Daniel's BBQ Spice Rub

For the marinade

  • 300ml buttermilk
  • A generous pinch of salt
  • 1/2 tsp garlic puree
  • 1/2 tsp Tobasco sauce

For glazing the wings (optional)

  • BBQ sauce of choice 


  • Whisk the marinade ingredients together in a large bowl
  • Place the cut wings in the marinade and toss them to ensure each one is throughly coated
  • Cover and leave in the fridge overnight 
  • Remove from the buttermilk and wipe off ay excess
  • Sprinkle both sides of the wings with a generous covering of Dixie Dust and then BBQ Spice Rub
  • Set up your charcoal grill for indirect cooking at a medium heat
  • Place the wings on the indirect side of the grill and cook for 5-10 minutes each side, until theinternal temperature at the thickest point is 80C
  • Move them directly over the coals for the last few minutes cooking to crisp up the skins
  • If saucing all the wings, place about 3-4tbsp of sauce in a large bowl and while they are still hot, toss the wings in the sauce until they are all thoroughly coated 


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