BBQ wings suggestions

any idea who made them ? was it just a random tailgate spot

quote:

---

Brine for 12 hours in cup of sugar/salt per gallon of water. Add a few habeneros in the beginning and fresh garlic the last few hours.

Pull them, rinse.

Mix a batch of rub (chili powder, brown sugar, cayenne, garlic, paprika, onion powder, Moroccan seasonings, Creole seasoning)

Cook them at about 300 degrees over pecan wood.

Drop six or seven habeneros in a spray bottle with hot water and maple syrup. Spray them periodically throughout cooking.

Thry should come out shiny, tender, sweet, and holy moth of god spicy.

---

Jesus Christ, that's dedication to wings right there.

Spicy Apricot Wings

1 jar apricot preserves (18 oz)
1/4 cup worchestershire sauce
1/4 cup dark brown sugar
1/4 cup soy sauce
2T Dijon mustard
1t ground ginger
1T hot sauce
1T garlic powder
3T Cajun seasoning

Mix all ingredients in a blender until smooth. Marinate wings in half of the mixture. Put wings on the smoker and baste with reserved marinade toward the end of the cooking process.

Here are pics from the last time I cooked some:

I posted a thread with a bacon wrapped wing recipe on Friday, I believe.

Thank you guys for the comments. I am probably going to get whole chicken wings rather than do the hot wing route.

Grill them.

Over med. flame, for about 5 minutes on each side, maybe a little longer.

I grilled some on this little portable grill we take to games and they turned out great.

Put them on, (Just take them out, thawed, pat them dry with paper towels, and put them on. I don't add anything right here) close the lid and leave it for about 5 min. Turn them over. Close the lid, ~5 more min. No peeking! You'll reduce the temp. if you do. (If you start to get an insane amount of smoke after you turn them, open for second to bring the heat down. You'll be getting flare ups and if you leave the lid closed, it'll burn the heck out of the outside of the wings. But open it just for a sec. AGAIN, this is just is you get a ton of smoke where you're saying to yourself, "geez that's a lot of smoke" otherwise just let them cook for another 5 min)


After that, just look at the wings. Make sure they don't look dried out, usually starts at the ends (they look dried out). If they still look pretty plump, just move them around, so they don't stick to the grill.

It doesn't take very long. Maybe a couple more minutes, close to 15 min total cooking time but not quite 15. Done.

Let them cool then toss in your fav. bbq sauce. I don't like a ton of sauce, the wings are awesome by themselves but I do use a few drops of sauce.

I toss them in a ziploc bag so when you're done you can just pitch it. I like to add the sauce after they're done because if you add it way before they're done, the sugar in the sauce will burn and the outside will get all burnt and the inside won't be done.

The heat is the key. Not too hot and not too cool. Right around med is where you want it.

I cooked these on the same grill and they taste as good as they look. I tossed them in some hot sauce with some butter in it, that's why they have a red tint to them but they are so freaking good.