Directions

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1. Season & Brine – Pat chicken wings dry. Toss with Lane’s Nashville Hot Rub and baking soda. Place uncovered in the fridge overnight to dry brine.

2. Smoke – Set up your kettle BBQ for indirect heat with coals in the centre (vortex formation). Hold temp at 125°C. Place wings around the edges and cook until wings reach 73°C internal. Add more charcoal if needed.

3. Fry – Place a kettle-safe pan over the coals and fill with oil. Heat to 180–200°C. Carefully fry wings for 2–3 minutes until golden and crispy. Remove and rest briefly before serving.

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1. Season & Brine – Same prep as above: Lane’s Nashville Hot Rub + baking soda, dry brine overnight.

2. Grill – Set up kettle for two-zone cooking (direct & indirect). Grill wings directly over hot coals, turning often, until they hit 75°C internal. Finish on the cooler side if needed.

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1. Combine mayonnaise, sour cream, Lane’s Ranch Seasoning, parsley, dill, and lemon juice in a bowl. Mix well and chill until serving.