“Fried-not-fried” Wings by Smokin Sappers BBQ

Delicious Chicken Wings with a kick

Created by Smokin Sappers BBQ competition team


  • 2 kg Chicken Wings
  • 1/4 cup rice or corn flour
  • 1/3 cup plain flour
  • 1 tspn baking powder
  • 500ml buttermilk

Spices and Seasoning

  • 1/4 cup Pit Brothers BBQ – BBQ Peri Peri Rub
  • 1/4 cup Pit Brothers BBQ – Tasty Chicken Gravy
  1. Marinate the wings in the buttermilk for at least 3 hours.
  2. Preheat smoker to “Bloody Hot!” 300°C (or BBQ).
  3. Place dry ingredients in a ziplock bag (or two!) and shake to combine.
  4. Shake excess buttermilk off wings and place in ziplock bags with the dry ingredients. Shake to coat the wings liberally.
  5. Cook at “Bloody Hot” for approx 20 minutes until internal temp is at least 165°F or 75°C.
  6. Enjoy!