Chicken is one of the easiest things to cook badly. It dries out fast, the skin goes soft or burns too early, and bland seasoning makes the whole thing forgettable. Get a few basics right though, and chicken becomes one of the most reliable and versatile things you can cook.

The Quick Answer: How to Cook Better Chicken

• Use thighs or wings for the easiest results
• Season ahead of time (at least 30 minutes)
• Pat the skin dry before cooking
• Cook steady, then finish hot
• Don’t overcrowd

Target temperature: Chicken is safe at 75°C, but thighs are often better taken slightly higher (80–85°C) for a more tender result.

Simple setup: Use SPG as your base, add Chipotle Cowboy or Cherry Force depending on the flavour you want, and finish with Asado Apricot Sauce if you're building wraps or bowls.

Best Chicken Cuts

Thighs

The best all-round option. Juicy, forgiving and ideal for almost any method.

Wings

Fast, crispy and perfect for bigger flavour.

Drumsticks

Great for feeding a crowd and easy to cook evenly.

Breast

Lean and quick, but needs more control to avoid drying out.

How to Get Crispy Chicken Skin

• Pat dry before seasoning
• Leave uncovered in the fridge if possible
• Cook with space between pieces
• Finish on higher heat

Crispy skin comes from a dry surface and proper heat.

Cooking Methods

BBQ

Best for flavour. Start indirect, finish over flame.

Oven

Most reliable and ideal for batch cooking.

Air Fryer

The fastest way to get crispy skin.

Pan

Best for quick meals and smaller cuts.

Flavour Guide: When to Use Each

If you want chicken that actually feels different meal to meal, this is where it happens. Each flavour has a clear role depending on what you're cooking, how you're serving it and how bold you want to go.

The easiest way to think about it is simple: pick your base, choose your direction, then decide if you want a finish.

Wingman Wing Rub — for wings and high-impact cooks

Built for wings first. This is your go-to when you want something that holds up to high heat and delivers a proper hit of flavour without needing extra sauce.

• Best for: wings, drumsticks, quick air fryer cooks
• Works well with: crispy skin, dips, loaded platters
• Use when: you want bold flavour with minimal effort

Shop Wingman Wing Rub

Asado Apricot Sauce — for finishing and layering flavour

This is where you add lift. Sweet, tangy and slightly smoky, it works best as a finishing move rather than something you cook with from the start.

• Best for: wraps, bowls, sliced chicken, BBQ finishes
• Works well with: grilled or roasted chicken
• Use when: your chicken needs moisture, shine or contrast

Shop Asado Apricot Sauce

Chipotle Cowboy — everyday chicken seasoning

This is your reliable all-rounder. It brings smoke, savoury depth and just enough warmth to make chicken feel properly seasoned without overthinking it.

• Best for: thighs, drumsticks, traybakes
• Works well with: oven cooks, BBQ, meal prep
• Use when: you want something easy that still delivers flavour

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Cherry Force — sweet heat and BBQ-style cooks

This is where things get a bit bolder. Sweet, slightly sticky and with a bit of kick, it’s ideal for BBQ-style chicken where you want colour, caramelisation and punch.

• Best for: BBQ thighs, wings, drumsticks
• Works well with: direct heat finishing and glazing
• Use when: you want a more indulgent BBQ flavour

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SPG (Salt, Pepper, Garlic) — the base layer

This is where everything starts. Clean, simple and reliable, SPG works on its own or as a foundation before layering other flavours.

• Best for: all cuts of chicken
• Works well with: layering under other rubs
• Use when: you want control and flexibility

Shop SPG

Quick Recipe Cards

Planning Tips

• Cook extra and use across multiple meals
• Season ahead of time where possible
• Use thighs for better reheating

FAQs

What is the best cut of chicken?

Chicken thighs are the most forgiving and easiest to cook well.

How do I get crispy skin?

Dry the skin, cook with space, and finish hot.

What seasoning should I use on chicken?

Use SPG as a base, then layer Chipotle Cowboy or Cherry Force depending on flavour. Use Wingman for wings and Asado to finish.

Is chicken better in the air fryer or oven?

The air fryer is faster and crispier. The oven is better for larger batches.

Final thought: Good chicken comes down to a few simple decisions. The right cut, proper seasoning, and finishing with heat.