Although he’s built a reputation as the Steak Maestro, chef Chris Wade isn’t a one trick pony. He’s passionate about showcasing quality produce of all stripes — and these super crunchy, smoky and spicy chicken ribs using TABASCO® Chipotle Pepper Sauce fit the bill.

A popular sharing dish for footy finals season, the buttermilk chicken ribs are a favourite of Wade’s. With a medium level of heat, the TABASCO® Chipotle Pepper Sauce offer a rich, smokey flavour profile that’s perfectly reminiscent of American South.

“I love a kick of heat in my dishes and I wanted to create something reminiscent of great southern fried chicken,” explains Wade. “So I started with plump ribs — they are such a tasty part of the chicken — and then adding TABASCO® Chipotle Pepper Sauce to infuse a deep flavour. Combined with my special spiced semolina crust for extra crunch, once you have one, you’ll be hooked!”

Follow the steps below to make the recipe.

STKM Chicken Ribs with TABASCO® Chipotle Pepper Sauce


2kg Chicken Ribs with skin left on

1kg #steakmaestro spiced flour


For the marinade

200ml Smoked TABASCO® Chipotle Pepper Sauce

600ml Buttermilk

1 bunch Coriander roots (finely chopped)


For the sauce

450ml BBQ Sauce

3.5g Agar Agar

Chicken stock


For the Sweetcorn Salsa

1 Sweetcorn on the cob

5g Pickled Jalapeno

1 Red capsicum

2 Cloves of Garlic

1 Spanish Onion

¼ Bunch Coriander leaves

Sea Salt

Sherry Vinegar



To make the marinade, add the coriander roots, buttermilk, TABASCO® Chipotle Pepper Sauce in a large bowl and mix well.

Marinade the chicken ribs for 12 hours or overnight.

To make the sauce, mix the BBQ Sauce, chicken stock & agar agar in a pot and bring to the boil. Simmer for 3 to 4 minutes then place in flat tray to cool.

Once mixture has firmly set, blitz to thick gel consistency and place in a squeeze bottle.

Remove all marinade from ribs and coat in the spiced flour

Fry in oil for 3 to 4 minutes at 175’c

To make the sweet corn salsa, grill the sweet corn, red capsicum and Spanish onion

Once cooked, remove the sweetcorn from the cob, slice garlic, finely dice the red capsicum, jalapenos and Spanish onion. Mix all together & season with sea salt and sherry vinegar to taste

Add 1 tbsp of sweet corn salsa and place chicken ribs on top

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