Cook this: Rodney’s wings from Rodney Scott’s World of BBQ

‘What’s better than having a drink and wing?’

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Our cookbook of the week is Rodney Scott’s World of BBQ: Every Day Is a Good Day by Rodney Scott and Lolis Eric Elie. Over the next two days, we’ll feature another recipe from the book and an interview with one of the authors.


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To try another recipe from the book, check out: Pimento cheese.

“Much respect to all the people who prepare wings,” says pitmaster Rodney Scott. Searching for something different than a typical sports bar wing for the menu at Rodney Scott’s BBQ in Charleston, S.C., he developed this recipe after some trial and error.

The wings needed to spend enough time in their pits to impart a smokiness, but not too much that it would dry them out. Smoking them for 30 minutes, chilling for at least an hour and then giving them a quick fry before serving ended up being the winning combination of techniques.

“I’ve always wanted a wing that was enjoyable every time you picked it up. Because sometimes you go to places and the wings are great today, not so great the next day,” says Scott.


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“I wanted to put a little more bold flavour on the wing. And we found a recipe that worked for us and we were like, let’s go with it. (It’s something) I wanted to share because what’s better than having a drink and a wing?”

Rodney Scott's World of BBQ: Every Day Is a Good Day by Rodney Scott and Lolis Eric Elie
Rodney Scott’s World of BBQ: Every Day Is a Good Day by Rodney Scott and Lolis Eric Elie. Photo by Clarkson Potter


2 to 5 lb (0.9 to 2.3 kg) 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/455 g of wings; recipe follows)
2 cups (500 mL) canola or other vegetable oil, for frying

Step 1

Fire up your grill to between 225°F and 250°F (107°C and 121°C).

Step 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 colour, 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.


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Step 3

Add the oil to a cast-iron skillet to fill it about 2 inches (5 cm) deep and heat it to 375°F (191°C). 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.

Step 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.


1/2 cup Diamond Crystal kosher salt
1/4 cup Jesus’ Tears (a.k.a. MSG)
1/4 cup freshly ground black pepper
1/4 cup paprika
1/4 cup chili powder
1/4 cup packed light brown sugar
2 tbsp garlic powder
2 tbsp onion powder
1 tsp cayenne pepper

Step 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.

Makes: 2 cups

Recipes and image reprinted with permission from Rodney Scott’s World of BBQ: Every Day Is a Good Day by Rodney Scott and Lolis Eric Elie Copyright © 2021 by Rodney Scott’s BBQ, LLC, a South Carolina limited liability company. Photographs copyright © 2021 by Jerrelle Guy. Published by Clarkson Potter, an imprint of Penguin Random House.



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