Oi guys, I’ve nailed the secret to the perfect wedges — and no, it’s not some chefy trick, it’s dead simple. All you need is our BBQ rub Dust of the Gods, a hit of our Korean Hot Sauce, a quick spray of oil, and a little pinch of salt. That’s it.
Now, here’s where it gets dangerous… pair those crispy, golden wedges with fried chicken. Lucky for you, we’ve got our very own fried chicken mix too. And yes, it’s all gluten free. But don’t go thinking that’s just for the GF crew — if you’re not gluten free, you’re still gonna bloody inhale it. Honestly, your partner will be hooked, your granny will want seconds, and even the fussy ones at the table will shut up and eat.
The best bit? They’re stupidly easy to make. No faffing around, no mucking up — just proper flavour that’ll make you look like a kitchen legend without breaking a sweat.
Ingredients:
- DUST OF THE GODS - American BBQ Rub
- Korean Hot Sauce
- Potatoes, cut into wedges with skin on
- Spray oil
- Salt
Method:
1. Grab your spuds. If they’re a bit grubby, give them a wash and pat them dry.
2. Slice them into chunky wedges — skin stays on, that’s where the flavour lives.
3. Get a big pan, chuck the wedges in with cold water and a good hit of salt. Bring to the boil.
4. Drain them off and let them steam dry (this bit makes them extra crispy).
5. Line a baking tray with parchment. Spread your wedges out, spray with oil, dust generously with BBQ rub, and add a cheeky sprinkle of salt. Mix it all up so every wedge is coated.
6. Preheat your oven to 200°C. Once it’s hot, slide the tray in.
7. Roast until golden, crunchy and begging to be eaten.
8. Serve straight up with a drizzle (or flood) of Korean Hot Sauce.