Pit notes
Don't crowd the grill. Cook the hot 'n' fast wings in batches and turn them every couple of minutes.
Render the fat. Low 'n' slow wings need about 90 minutes for the fat under the skin to render. Finish over a hotter grill to crisp the skin.
Done at 74°C. Wings are cooked at 74°C internal. Toss them in the warm sauce straight off the grill.
Que Club Recipe · Chicken · Wings
Hot 'n' Fast & Low 'n' Slow Wings
At The Que Club, we have a profound love for wings, and we believe there's no wrong way to enjoy them. Our Hot 'n Fast and Low 'n Slow wings recipe serves as a delightful guideline for your wing adventure. Whether you're craving the fiery intensity of Hot 'n Fast, where these wings sizzle with quick heat, or you prefer the leisurely journey of Low 'n Slow, where they absorb smoky flavours over time, these wings have you covered. With their crispy skin and tender meat, these wings are like culinary canvases, ready to be painted with your favourite sauces and flavours.
Ingredients
Hot 'n' Fast
- 1 kg free range chicken wings - split
- Blues Hog “High Flyin’ Chicken” Rub
- Blues Hog “Wild” Wing Sauce
Low 'n' Slow
- 1 kg free range chicken wings - split
- Tuffy Stone “Sweet” Rub
- Meat Mitch “White” BBQ Sauce
How to cook it
Hot 'n' Fast. Set up your grill for direct cooking, aiming for about 175–190°C (350–375°F).
Season the wings generously with 'High Flyin' Chicken' rub on all sides.
For some extra flavour add a hickory wood chunk to your grill, start grilling the wings, turning them every couple of minutes. Don't overcrowd your grill, cook the wings in batches if needed. They'll take about 10-12 minutes to cook, they're done when they hit 74°C (165°F) internal.
While the wings are cooking pour a cup of 'Wild' wing sauce into a metal bowl and gently warm it on your grill. As the wings are done cooking, toss them in the warm sauce and enjoy!
Low 'n' Slow. Set up your grill for indirect cooking, aiming for 110–120°C (225–250°F).
Choose some fruit wood to add some sweet smoke flavour, and season with Tuffy Stone “Sweet”
Smoke the wings for about 90 mins or so, this will allow the fat under the skin to render and stop them being rubbery, or you can smoke for a shorter period and finish on a hotter grill to help crisp up the skin.
Drizzle a little 'White' sauce over the top just before serving or keep it to the side for dipping.
