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Chicken Wings

Ingredients 

• 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 

Method

• 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 

Video

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