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Posted on 10/17/24 at 2:43 pm to 24dive
1 bottle Head Country Original BBQ Sauce
1/4 cup tiger sauce
1/4 cup honey
2 tbsp white vinegar
1 tbsp rub of choice (usually what I used on the wings/normally Meat Church Honey Hog)
Be sure to heat it up to blend
1/4 cup tiger sauce
1/4 cup honey
2 tbsp white vinegar
1 tbsp rub of choice (usually what I used on the wings/normally Meat Church Honey Hog)
Be sure to heat it up to blend
Posted on 10/17/24 at 2:58 pm to WaterSplashesBack
quote:
A great smoked wing doesn't need sauce. sauce only masks the greatness or masks the weakness.
I've drifted this way as well. I like wings two ways:
1.) rubbed and smoked without sauce
2.) fried or smoked/fried and then sauced
I love both at different times.
Posted on 10/17/24 at 3:58 pm to 24dive
Brine them for a day before you smoke. I dont even sauce half of what I make when I brine them.
Posted on 10/17/24 at 8:41 pm to SammyTiger
Hot Honey Hog is also delicious.
Posted on 10/17/24 at 8:52 pm to Aight is Enough
y'all brining those wings before smoking?
Posted on 10/17/24 at 10:24 pm to 24dive
Smoke then toss in BWW Asian Zing and jerk seasoning. Thank me later.
Posted on 10/18/24 at 10:57 am to hoosieroux
quote:
Hot Honey Hog is also delicious.
I have a buddy who loves it
i just don’t like the flavor of jalapeños and I am pretty sure that’s what they add to make it hot.
i’d these things were 10 dollars i’d experiment with just adding a little cayenne which is my favored powered heat additive.
Posted on 10/18/24 at 11:09 pm to SammyTiger
Season overnight with salt and deez nuts seasoning from meat church. smoke at 250 for 1.5-2 hours. Let cool. Deep fry at 375 till crispy skin.
Coat in bww slicy garlic another set of wings with raspberry Chipotle
Coat in bww slicy garlic another set of wings with raspberry Chipotle
Posted on 10/31/24 at 2:05 am to DeBoersTheMan
y'all brining those wings before smoking?
Sorry for the late response. I’ve never brined anything as small as wings before.
Turkey breast, yes
Pork tenderloin, yes
Chicken quarters, yes
Chicken breast, yes
Pork chops, yes
Wings,no
Pork ribs, no
Pork shoulder/butt, no
Sorry for the late response. I’ve never brined anything as small as wings before.
Turkey breast, yes
Pork tenderloin, yes
Chicken quarters, yes
Chicken breast, yes
Pork chops, yes
Wings,no
Pork ribs, no
Pork shoulder/butt, no
Posted on 10/31/24 at 7:22 am to Aight is Enough
quote:
y'all brining those wings before smoking?
I never brine wings but I'm sure it wouldn't hurt. I feel like I'm cooking mine low enough to where they stay moist regardless.
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