Rodney Scott's BBQ Wings

Rodney Scott's BBQ Wings

As the days get longer and the smell of charcoal starts drifting through the neighborhood, there’s no better time to dust off the grill and settle into backyard barbecue season. Summer cookouts have a way of bringing people together, whether it’s a casual weeknight dinner on the patio or a full weekend gathering with friends and family. And when it comes to inspiration for unforgettable barbecue, few cookbooks have earned a more permanent spot in our kitchens than Rodney Scott's World of BBQ.

Filled with smoky flavors, classic techniques, and the kind of recipes that make you want to spend all afternoon outside by the grill, this cookbook has become a true staple for summer cooking. Rodney Scott’s passion for barbecue shines through every page, offering recipes that feel both deeply rooted in tradition and easy to recreate at home. This week’s featured recipe is one of those dishes that perfectly captures the spirit of summer grilling season, simple, flavorful, and made for sharing.

 

 

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Rodney's Wings

Rodney Scott

Cuisine

American

Category

BBQ

As the days get longer and the smell of charcoal starts drifting through the neighborhood, there’s no better time to dust off the grill and settle into backyard barbecue season. Summer cookouts have a way of bringing people together, whether it’s ...

Ingredients

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    • ½ cup Diamond Crystal kosher salt

    • ¼ cup MSG

    • ¼ cup freshly ground black pepper

    • ¼ cup paprika

    • ¼ cup chili powder

    • ¼ cup packed light brown sugar

    • 2 tbsp garlic powder

    • 2 tbsp onion powder

    • 1 tsp cayenne pepper

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    • 2 to 5 pounds chicken wings, split into drumettes and flats (leave the wing tip attached to the flats if you choose)

    • 2 to 5 tbsp Rib Rub (1 tbsp per pound of wings)

    • 2 cups canola or other vegetable oil, for frying

    Directions

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      1. Mix all of the ingredients and place them in an airtight container. Cover and store in a cool dry place until ready to use.

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      1. Fire up your grill to between 225°F and 250°F.

      2. Pat the wings dry with paper towels and season them with half of the rib rub. Place the wings directly on the grill grate, spreading them out so they do not overlap. Close and cook the wings until the smoke and rub have rendered them a deep red color, almost maroon, about 30 minutes. Be careful not to overcook the wings or they’ll be dry after they are fried. Remove the wings from the grill, allow to cool completely, then refrigerate for at least 1 hour.

      3. Add the oil to a cast-iron skillet to fill it about 2 inches deep and heat it to 375°F. Working in batches to avoid overcrowding the pan, use tongs to transfer the wings to the oil. Fry the wings until they are golden brown on both sides, 2 to 3 minutes, flipping regularly, to ensure even cooking.

      4. Use a slotted spoon or frying spider to transfer the cooked wings from the skillet to a large bowl and toss them with a few sprinkles of the remaining rib rub. Repeat with the remaining wings and serve.
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