Dr Pepper BBQ wings

Ingredients

• 24 chicken wings
• Sprigs of coriander

DRY RUB FOR WINGS

• 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.

DR PEPPER SAUCE

• 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.

BLUE CHEESE DRESSING

• 240g Greek yoghurt
• 70g blue cheese
• 2 tbsp coriander
• Salt & pepper (to taste)

Place all items in a blender and blitz. Adjust seasoning accordingly.

PICKLED CELERY

• 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.

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