Wonder Bird Chicken Seasoning
Blended with poultry in mind, this Herby, Spicy, Garlicky Sweet seasoning compliments chicken beautifully. It’s like nothing you’ve ever experienced, but an experience for which you’ve always longed.
Our Favorite On:
Sensitivities:
So many Dizzy Pig seasonings are good on poultry, but we got thinking … what if we made one just for chicken and the like? Something that made this most delicious of birds extra-delicious? The holy grail of chicken seasonings, you might say?
As we usually do when questions like this arise, we got to work. Owner Chris Capell is a chicken fanatic, after all, so not much motivation was needed. It’s his favorite thing to cook, and Dizzy Pig’s competition team won 2nd place in chicken at the Jack Daniels World BBQ Championships. That’s at least in part to fantastic blends like Wonder Bird, which is a mouthwatering mix of citrus, garlic, maple, herbs and spices.
With hints of lemon and orange peel, peppercorns and pure maple sugar, it’s like nothing else you’ve ever experienced … but is simultaneously the experience for which you’ve always longed. Grilled chicken (not to mention pork, veggies and seafood of any kind) has never looked so good!
Flavor:
- Tangy and Bright
- Citrussy, even a little fruity
- Garlicky
- Mildly peppery
- Chicken
- Turkey
- Pork
- Pork
- Seafood
- Vegetables
For your convenience, here is our nutritional panel, as it appears on our 8 oz. shaker.
Ingredients:
- Spices
- Demerara sugar
- Salt
- Garlic
- Onion
- Maple sugar
- Orange peel
- Lemon peel
Our wholesome seasonings are:
All natural
Gluten-free
NO wheat gluten
NO MSG
NO peanuts or tree nuts
Allergens
Wonder Bird™ contains none of the top ten listed allergens. Contains chiles, celery seed, onion and garlic (which some folks have sensitivities to.)
1 reviews for Wonder Bird Chicken Seasoning
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Recipes Made with Wonder Bird Chicken Seasoning
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By far my favorite pork rub
Ryan Terrigan –
If I’ve said it once I’ve said it a million times!!!! WonderBird is by far my favorite pork rub!!! Gives a great color and texture to your bark.
Today I cooked a 9lb pork butt on the Kamado Joe Classic. This was a hybrid cook, meaning we slow smoked it at 225 until the crust was set (about 5hrs) then wrapped and cranked up the heat to 350 to power it home. The bark was nice and the flavor was spot on.