"I’ve travelled the planet in search of the best wings and I found a top 3 wing at a joint in Florida called Mullet’s Fish Camp. They do a crazy delicious sauce that blew my taste buds away. Merman sauce is the future." – DJ BBQ. Click here to discover the range of recipes DJ BBQ (@djbbq AKA Christian Stevenson) has created using Schwartz’s Season All Seasoning.
Ingredients
Procedure
- Toast 2 tbsp of Schwartz Blackened Cajun Seasoning or Schwartz Season All over the direct heat. Then take off heat and use that direct heat to make the Carolina Gold. Add all the Carolina Gold ingredients into a pot and simmer for 5 minutes. Now stir in the toasted spices and mix well. You can do this part of the recipe before hand so the sauce has time to cool. Or do it whilst the chicken wings are cooking. Works either way.
- The wings can easily be cooked in the oven or you can use the bullseye method on the grill.
- If cooking on the grill, use the indirect method with charcoal in the very centre of the grill. That way there is no direct heat around the circumference of the grill.
- Season your wings with Schwartz Season All then place them around the direct heat on the grill or straight into your oven. You want to be sitting at 165-180°c. Place the lid on the grill.
- Cook the wings till they hit an internal temperature of 70°c. Now move them over the direct heat and crisp up the skin. Turn frequently so they don’t burn. Once the skin is nice and crispy and you are over 74°c internal temp. Take them off to rest. I think wings can be slightly overcooked so if the internal goes to 80°c….that’s all good.
- Pour the Carolina Gold sauce into a bowl, chuck your wings in and slather away.
CHEF’s TIP
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This sauce works well on lots of other things – so be sure to make extra.
- Recipe type: Find Your Flavour
