1/2 pint Buttermilk
For the Coating
1/2 cup plain flour
1/2 tsp baking powder
3 tbsp Salt n Pepper rub (The Smokey Carter)
For the Glaze
3 tbsp Dark soy sauce
1 tsp Hot chilli powder
1/2 tsp Chilli flakes
1/2 tsp Garlic granules
- Portion your chicken wings into drums and flats then add then to a zip lock bag or bowl. Pour in the Buttermilk and place them in the fridge overnight to brine. The enzymes in the buttermilk will help to tenderise your wings.
- The following day, when you are ready to cook, remove the wings from the fridge and prepare the flour coating. Add the flour, baking powder and rub to a bowl or tray and mix. Take each wing from the buttermilk, shaking off the excess, and dip it into the flour mixture. The wings should have a fine coating of flour all over them. Place the coated wing in a tray. Repeat until all wings are coated.
- Fire up your BBQ for indirect cooking at a temperature of 200-250C. A high heat will help with a crispy coating. Rub your cooking grates with a little oil before placing the wings in the indirect area and closing the lid.
- After 10-15 minutes, spray or brush the wings with some oil then flip them over. Be gentle at this stage as the coating isn’t perfectly crispy yet and it is easy to strip it off the wing. If you lose a little bit, don’t worry – they will still taste great. After you have flipped the wings, spray the other side with oil and close the lid again.
- While the wings are finishing off, you can prepare the glaze that we will toss the wings in at the end. Add the soy sauce to a large bowl and mix in the chilli powder, chilli flakes and garlic granules.
- When the internal temperature of your wings reaches 82C, remove them from the grill and place them on a wire cooling rack for a few minutes to allow the coating to set.
- After a few minutes, place the chicken wings into the glaze mixture and toss them until they are all evenly coated. The residual heat from the wings will tack the glaze to the surface.
- Serve the wings up in a bowl and enjoy!