Wings

Chicken wings live or die on the finish: a dry dust applied after cooking for a crisp, coat-your-fingers crunch, or a wet sauce or glaze tossed through or basted on for a sticky, glossy lacquer. Wings are one of the most forgiving cuts on the barbecue, small and fast-cooking, whether smoked low and slow, grilled hard and fast, or deep-fried and finished at the pass.

Start with John Henrys Hot Wing Rub, a straight dry-heat rub built for the job. Kosmos Q run a whole wing dust line for the finish, Nashville Hot Wing Dust and Lemon Pepper Wing Dust among five flavours, no sauce required. On the wet side, Elk Creek's Country Wing sauce, Four Saucemen's Buffalo Wing Sauce and Uncle Mungos' Scorpion Wing cover buffalo tang through to genuine superhot.

The two formats aren't interchangeable: a dust goes on dry after cooking for crunch that won't wash off, while a sauce or glaze is tossed through hot wings or basted on late in the cook for that glossy finish. Heat runs the full spread too - Four Saucemen's sauce sits at a genuine medium-hot, John Henrys' rub is a straight hot rub, and Uncle Mungos' Scorpion Wing is tagged very hot for anyone chasing a real burn.

A genuinely wide range of wing dusts, rubs, sauces and glazes sit across the shelf right now, from mild lemon pepper through to superhot. Dry or wet, wings are covered either way.

Explore more: our chicken and chicken salt collections.