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Started By
Message
Smoked chicken wins
Posted on 9/4/14 at 5:13 pm
Posted on 9/4/14 at 5:13 pm
Wanting to smoke some chicken wings this weekend and finish it off with a nice sauce. Does anyone have a good recipe? TIA
5
Posted on 9/4/14 at 5:16 pm to TigerSaint1
Smoke'em
Flash fry to crisp the skin
Bath in your sauce
Wins
Flash fry to crisp the skin
Bath in your sauce
Wins
Posted on 9/4/14 at 5:23 pm to BRgetthenet
I think he meant for the sauce 
Posted on 9/4/14 at 5:23 pm to BRgetthenet
I don't fry mine after and they come out just fine. I serve them with the sauce on the side, use a rub on them while smoking
Posted on 9/4/14 at 5:24 pm to TigerSaint1
I did this last night on my kettle grill. I portion the wings, place them into a bowl and drizzle peanut oil over them, then sprinkle with Slap ya Mama to taste and toss. Those go skin side down over direct heat, making sure it doesn't flare up. After the skin gets some good direct heat, I'll flip them all over, and after a minute rotate the grate so that they're all over indirect heat add some soaked wood chips and cover.
I've heard people say that hickory overpowers chicken. I happen to prefer it.
If I add any sauce at all it's only on the underside in order to preserve the crispy skin. My go to store bought is Sweet Baby Ray's Sweet and Spicy.
I've heard people say that hickory overpowers chicken. I happen to prefer it.
If I add any sauce at all it's only on the underside in order to preserve the crispy skin. My go to store bought is Sweet Baby Ray's Sweet and Spicy.
This post was edited on 9/4/14 at 5:26 pm
Posted on 9/4/14 at 6:16 pm to Degas
quote:
Smoke'em Flash fry to crisp the skin Bath in your sauce Wins
Tried some like this recently. This is how I will do wings from now on. I used $1 Louisiana buffalo hot wing sauce on half and some caribbean jerk from BWW on the other half.
Posted on 9/4/14 at 6:24 pm to tlsu15
Yea looking for a good sauce
Posted on 9/4/14 at 6:46 pm to TigerSaint1
Minced Garlic
Butter
Hot sauce ( louisiana, crystal, etc.)
Worshestershire
Cook in small pan. Thicken with cornstarch if desired.
Butter
Hot sauce ( louisiana, crystal, etc.)
Worshestershire
Cook in small pan. Thicken with cornstarch if desired.
This post was edited on 9/4/14 at 6:47 pm
Posted on 9/4/14 at 6:47 pm to LakeViewLSU
I like that for buffalo wings but not smoked BBQ wings.
Posted on 9/4/14 at 6:48 pm to TigerSaint1
Oh.
Then BBQ sauce.
eta: Im not a big fan of bbq sauce so i can't help you.
Then BBQ sauce.
eta: Im not a big fan of bbq sauce so i can't help you.
This post was edited on 9/4/14 at 6:50 pm
Posted on 9/4/14 at 7:03 pm to LakeViewLSU
I brine the wings for about an hour, rinse, dry with paper towels, and season with a little Tony's. Then smoke/roast on the kettle indirect with cherry wood. I use two fire bricks to separate the coals from the wings.
Michael Symon has a good sauce. His ingredients list:
* 3/4 cup Sriracha chile sauce
* 1 1/2 sticks (12 tablespoons) unsalted butter, melted
* 1/2 cup chopped cilantro
* Finely grated zest and juice of 3 limes
It's damned good and spicy. I usually skip the butter, and it's still great.
You can toss the wings in it, but I prefer to dip them so the skin stays crisp.
Michael Symon has a good sauce. His ingredients list:
* 3/4 cup Sriracha chile sauce
* 1 1/2 sticks (12 tablespoons) unsalted butter, melted
* 1/2 cup chopped cilantro
* Finely grated zest and juice of 3 limes
It's damned good and spicy. I usually skip the butter, and it's still great.
You can toss the wings in it, but I prefer to dip them so the skin stays crisp.
Posted on 9/4/14 at 11:05 pm to TigerSaint1
A good easy sauce is Tiger Sauce and Tobasco Pepper Jelly. 10oz's of each. Put it all in a small pot and heat it up slowly to melt the jelly. When the wings are almost done, dip them in the sauce and put back on the pit for a couple of minutes to set the sauce.
They make a hot and mild pepper jelly. I like the hot and always use it but if the kids are eating wings too, I'll use the mild jelly.
They make a hot and mild pepper jelly. I like the hot and always use it but if the kids are eating wings too, I'll use the mild jelly.
Posted on 9/4/14 at 11:11 pm to BRgetthenet
quote:
Smoke'em Flash fry to crisp the skin Bath in your sauce Wins
Winner everytime. My favorite way to do buffalo wings
Posted on 9/5/14 at 7:22 am to TigerSaint1
I like to season them with slap ya momma, smoke them over apple and pecan, toss them in Captain Rodney's Boucan, then toss em back on the pit for another 20 minutes or so. They come out sweet, spicy, and smokey... the trifecta!
Posted on 9/5/14 at 8:13 am to Caplewood
quote:
Smoke'em Flash fry to crisp the skin Bath in your sauce Wins
Last time I did this I tossed them in some Yuengling buffalo sauce that I picked up at the Winn Dixie. I was surprised how good the sauce was
Posted on 9/5/14 at 8:15 am to malvin
throw some boneless thighs in there...good stuff
Posted on 9/5/14 at 9:59 am to mpar98
I always brine wings for 24 hours before either putting them on the Egg or frying......just keeps them plumper and more moist IMO......I vary the ingredients of the brine depending on what I'm in the mood for.
Posted on 9/5/14 at 10:05 am to TigerSaint1
I've been wanting to try this. Seems like you could do a ton of those for a big group and they'd come out great.
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