Abelman
Full Fledged Farker
I'm a new guy around here and did my cattle call. Thanks for the welcome. So, I figured I should post something up and get to contributing. I did this recipe for the first time last weekend and they will be done again many times over.
First off, have to start with the sauce:
One 14 or 18 oz bottle of Orange Marmalade
1/3 cup of honey
1/3 cup of brown sugar
1/3 cup Sriracha Sauce
bring it to a boil or just warm it up to a high heat works fine as well. The sauce:
Then I put a coat of a mild jalapeno rub on the wings. I smoked them indirect at 350 degrees with apple wood for 1 hour:
After that hour, dip the wings in the sauce and smoke another 15 minutes. Then, dip and flip for another 15 minutes and you're finished:
They are the best wings I have ever had. The sauce is the key. It's not as sweet as it sounds as well as having a heat that gets creeps up on you. After an hour and a half on the smoke, I was a little worried about rubbery skin. After all was said and done, it's not an issue.
As an FYI, I understand substituting peach, raspberry or apricot jelly is very good as well. I want to try the sauce on a spatch cocked bird as well.
First off, have to start with the sauce:
One 14 or 18 oz bottle of Orange Marmalade
1/3 cup of honey
1/3 cup of brown sugar
1/3 cup Sriracha Sauce
bring it to a boil or just warm it up to a high heat works fine as well. The sauce:
Then I put a coat of a mild jalapeno rub on the wings. I smoked them indirect at 350 degrees with apple wood for 1 hour:
After that hour, dip the wings in the sauce and smoke another 15 minutes. Then, dip and flip for another 15 minutes and you're finished:
They are the best wings I have ever had. The sauce is the key. It's not as sweet as it sounds as well as having a heat that gets creeps up on you. After an hour and a half on the smoke, I was a little worried about rubbery skin. After all was said and done, it's not an issue.
As an FYI, I understand substituting peach, raspberry or apricot jelly is very good as well. I want to try the sauce on a spatch cocked bird as well.
