If you're a fan of crispy, flavourful chicken wings, then you're in for a real treat. Chicken ribs are the new sensation in town, and they're here to delight your taste buds with a tantalising twist. We present to you a mouthwatering recipe that combines the goodness of buttermilk, the zing of hot sauce, and the incredible texture of chicken ribs. The best part? No frying is involved!
Mix 400ml of Buttermilk and the Lillie’s Q Hot Sauce together, and cover the Chicken Ribs. Leave in the fridge for at least 3 Hours, overnight is ideal.
Remove from fridge and sit on a rack for 5 minutes over drip tray to remove excess buttermilk.
Put the Dirty Doug “Beer Nuts” into a food processor and pulse until they’re the consistency of breadcrumbs. If you don’t have a food processor, use a heavy knife to chop them as fine as possible.
Set up your bbq for indirect cooking. You’re looking for 150c/300f.
Get 3 large mixing bowls:
All purpose flour and Kosmos’ Q “Dirty Bird”
Lightly whisked egg and the remaining buttermilk
Breadcrumbs and Dirty Doug’s “Beer Nuts”
Coat each chicken rib in flour, dip in egg wash, and then the breadcrumb mixture, pressing to coat well on each side. Place ribs onto tray or baking sheet.
Sprinkle some extra rub over 1 side of all ribs on tray.
Cook indirect at 150c/300f for approx 35 minutes, turning once. Make sure internal temp reaches 75c/165f.
Drizzle sauce over ribs and garnish to your desire.
Recipe Note
No beer nuts? Use corn flakes, corn chips, rice chips or any other crunchy snack you like.
