Smoked Chicken Wings with Garlic Parm Punch

A Big River BBQ Crowd-Silencer

🔥 What You’ll Need:

For the Wings:

  • 1–2kg chicken wings (split, tips off)

  • A drizzle of olive oil or mustard (for binding)

  • A solid coat of Big River rub – try:

    • 🧂 Bushfire Blend – for a little fire under the feathers

    • 🧂 Outlaw’s Dust – smoky, savoury, all-business

  • Big River Lump Charcoal + a handful of apple or cherry wood chips

For the Garlic Parmesan Sauce:

  • 4 tbsp butter

  • 4 cloves garlic, minced

  • ½ cup freshly grated parmesan

  • 1 tbsp cream or mayo (optional, for richness)

  • A squeeze of lemon juice

  • Salt + cracked pepper to taste

  • Chopped parsley (if you’re feeling fancy)

🔥 The Method:

1. Get the fire roaring

Fire up your smoker with Big River Lump Charcoal and drop in some apple or cherry wood chips for that sweet-smoke kiss. Set her steady at around 120°C (250°F).

2. Wing prep

Pat those wings dry with paper towel (no one wants soggy skin). Rub ‘em with oil or mustard, then coat them generously in your rub of choice. No light sprinkles — make it stick.

3. Smoke time

Place the wings straight on the smoker racks, skin-side up. Let 'em smoke for 90 minutes, give or take, until the skin’s taking colour and the juices run clear.

4. Crisp ‘em up

Want extra crunch? Crank the heat to 200°C or throw them under the grill/air fryer for 5–10 mins to crisp that skin up. Trust me, worth it.

5. Make the garlic parm sauce

In a pan, melt butter over low heat. Add garlic — don’t burn it ya goose. Stir until golden, then toss in the parmesan, lemon, and cream/mayo. Mix until smooth-ish and sexy.

6. Toss it like a boss

Throw your smoked wings into a big steel bowl, pour over the garlic parmesan sauce, and toss until everything’s coated like a Sunday roast in gravy.

🍗 Serve With:

  • Ice-cold beer

  • Ranch or blue cheese on the side (if you're feeling American)

  • A second batch — because the first will disappear before the footy comes on

🛠 Big River Gear Used:

  • Big River Lump Charcoal

  • Big River Apple or Cherry Wood Chips

  • Big River Bushfire Blend Rub or Outlaw’s Dust

💬 Troy’s Tip:

“If no one's licking their fingers and reaching for seconds, ya did something wrong. Or they’re vegetarian.”

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