Blues Hog Red Wings

Plowboy · 02-19-2008, 05:57 PM

I was asked today to provide a couple of recipes for a local BBQ newsletter coming out in March. While digging through my site, I was amazed that I have published 95 articles in my Cooking and Recipes category over the last 18 months that my site has been up.

Anyway, I found an old recipe that I thought you guys would find interesting. I wasn't doing as many pictures back then. I'm contributing this article, so I'll have to cook some wings soon to snap some pics.

Quote:

This weekend, we hosted a dinner for friends at a local BBQ contest. They love chicken wings, but don’t do an extreme amount of heat. I grabbed my favorite chicken rub and tried a little experiment. The result was rave reviews by my friends.

Ingredients
- Parted Chicken Wings
- Your Favorite Chicken Rub
- One Stick of Butter
- Blues Hog Tennessee Red Sauce

After seasoning the wings with the rub, place on the grill. In the smoker would be any better. As the wings are almost fully cooked, get your sauce bath ready. Using a half aluminum pan, melt the stick of butter. Once melted, add a your Blues Hog Tennessee Red sauce. Move the cooked wings to the bath and fully coat them. Move the bath to a cool part of the grill and they’ll stay hot until your guests are ready to eat.

Blues Hog Tennessee Red is a thin vinegar and tomato based sauce. Very tangy and interesting.

thirdeye · 02-19-2008, 06:14 PM

That's good to hear about. I got a bottle of Tennessee Red just last week.

FatDaddy · 02-20-2008, 12:51 AM

When i make hotwings at home i make up a big bag of tyson frozen wings. I smoke em till their almost done then coat half in franks/butter and the other half in BH red. i hadnt thought about adding the butter to the bbq sauce. ill have to try that this weekend maybe. How long will the BH stay good once the bottle is open. ive had this one a few months in the fridge now its about half gone.

PigBoy · 02-20-2008, 04:42 AM

In the refer it will keep a long time, I wouldn't worry about it at all. If it's the BH Tennesse Red, with all the vinegar in it, could almost go a year.

Kevin · 02-20-2008, 05:13 AM

Thanks for the recipe Todd. I love the Tennessee Red.

FatDaddy · 02-20-2008, 05:49 AM

Quote:

Originally Posted by PigBoy

In the refer it will keep a long time, I wouldn't worry about it at all. If it's the BH Tennesse Red, with all the vinegar in it, could almost go a year.

Good deal. forgot im goin out of town this weekend. so i think ill do hotwings for supper tonight .. mmmm mmmm.

watg? · 02-20-2008, 06:47 AM

I really like the TR, I like to add a splash or two to any BBQ sauce that I am blending.

billm · 02-20-2008, 07:32 AM

Quote:

Originally Posted by Plowboy

I was asked today to provide a couple of recipes for a local BBQ newsletter coming out in March. While digging through my site, I was amazed that I have published 95 articles in my Cooking and Recipes category over the last 18 months that my site has been up.

Anyway, I found an old recipe that I thought you guys would find interesting. I wasn't doing as many pictures back then. I'm contributing this article, so I'll have to cook some wings soon to snap some pics.

wow..ive been cooking wings like this for a couple years now! Never knew it was posted on here..i use a different sauce though

also if im in the mood for hotter wings ill substitute hot sauce for bbq sauce..

Divemaster · 02-20-2008, 08:26 AM

Sounds great!!! I'm going to have to try this!

jrb03 · 02-20-2008, 01:08 PM

We LOVE BH Tennesse Red. I make Pulled Pork and splash it with some Tennessee Red everytime. Family and Freinds go crazy for it. It is a totally different taste than people are used to here in Texas. I use this exact method when I make wings, excpet I use Franks hot sauce instead of TR. I will have to try it instead of Franks next time we make wings.

Plowboy · 02-20-2008, 03:00 PM

Quote:

Originally Posted by jrb03

We LOVE BH Tennesse Red. I make Pulled Pork and splash it with some Tennessee Red everytime. Family and Freinds go crazy for it. It is a totally different taste than people are used to here in Texas. I use this exact method when I make wings, excpet I use Franks hot sauce instead of TR. I will have to try it instead of Franks next time we make wings.

Exactly, substituting the Frank's with TR gives an interesting, tangy wing without the heat. Good alternative for the heat challenged.

Solidkick · 04-15-2008, 05:56 PM

This thread is no good without pics!

(actually, I was searching for a wing recipe)

Rookie'48 · 04-15-2008, 09:04 PM

Todd, that's pretty much how I do ribletts, also. I just add some brown sugar to the mix. Good eats.

BBQ Grail · 04-15-2008, 09:17 PM

Thanks Todd.

Solidkick · 05-03-2008, 11:26 AM

Teresa and I did this recipe for the People's Choice at the Fulton contest. This year it was decided not to judge the wings, just let the people pay their money and eat.
So....I didn't get judged by voting on the wings.....BUT.......I was the first person OUT of wings, and I had several repeat customers coming back saying these were the best wings they had tried.....

If you get a chance to try these wings with Tennessee Red, you really should....they are great!

Thanks Todd for posting! It's a winner in my book!

02-19-2008, 06:14 PM	#2
thirdeye Quintessential Chatty Farker Join Date: 01-14-06 Location: At home on the range in Wyoming Downloads: 2 Uploads: 0	That's good to hear about. I got a bottle of Tennessee Red just last week. __________________ ~thirdeye~ I Play With Fire and Smoke *KCBS - CBJ* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery

02-20-2008, 12:51 AM	#3
FatDaddy is One Chatty Farker Join Date: 04-04-06 Location: Wichita Falls, Tx Downloads: 0 Uploads: 0	When i make hotwings at home i make up a big bag of tyson frozen wings. I smoke em till their almost done then coat half in franks/butter and the other half in BH red. i hadnt thought about adding the butter to the bbq sauce. ill have to try that this weekend maybe. How long will the BH stay good once the bottle is open. ive had this one a few months in the fridge now its about half gone. __________________ HALF DIAMOND RANCH BBQ Home made 5' reverse flow smoker Lg BGE WSM 18.5 WSM 22.5 Weber Kettle 22 1/2" silver series Weber Copper Smokey Joe Gold 14.5" GPS trackable RED super fast thermopen http://www.facebook.com/jtempleton2

02-20-2008, 04:42 AM	#4
PigBoy Full Fledged Farker Join Date: 11-17-06 Location: Concordia, MO Downloads: 0 Uploads: 0	In the refer it will keep a long time, I wouldn't worry about it at all. If it's the BH Tennesse Red, with all the vinegar in it, could almost go a year. __________________ Randy Hinck; Concordia, MO Pork Pullin Plowboys www.plowboysbbq.com www.hinckfarms.com Traeger 200, Kingfisher Commercial, Bandera, Weber Kettle

02-20-2008, 05:13 AM	#5
Kevin Moderator Join Date: 02-06-05 Location: Southern Minnesota Downloads: 0 Uploads: 0	Thanks for the recipe Todd. I love the Tennessee Red. __________________ Kevin

02-20-2008, 06:47 AM	#7
watg? is One Chatty Farker Join Date: 09-04-07 Location: Street, MD Downloads: 0 Uploads: 0	I really like the TR, I like to add a splash or two to any BBQ sauce that I am blending. __________________ george who are those guys? BBQ Team www.watgbbq.com Startin the Fire-(a book) Everything you need to know about starting a competition BBQ team. (except the recipes) www.startinthefire.com "Let me have a diablo sandwich and a Dr. Pepper, make it fast, I'm in a ---damn hurry". Sheriff Buford T.Justice

02-20-2008, 08:26 AM	#9
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois Downloads: 0 Uploads: 0	Sounds great!!! I'm going to have to try this! __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

02-20-2008, 01:08 PM	#10
jrb03 Full Fledged Farker Join Date: 09-08-05 Location: TX Downloads: 0 Uploads: 0	We LOVE BH Tennesse Red. I make Pulled Pork and splash it with some Tennessee Red everytime. Family and Freinds go crazy for it. It is a totally different taste than people are used to here in Texas. I use this exact method when I make wings, excpet I use Franks hot sauce instead of TR. I will have to try it instead of Franks next time we make wings. __________________ Pitmaker Vault Pitmaker Grill-Meister Backwoods Party Backwoods Chubby Weber Performer WSM Weber Smokey Joe Gold Good Riddence Peppercookers Trailer Offset Chargriller Tailgate Grill

04-15-2008, 05:56 PM	#12
Solidkick somebody shut me the fark up. Join Date: 10-21-03 Location: Bandera Owner in Missouri Downloads: 0 Uploads: 0	This thread is no good without pics! (actually, I was searching for a wing recipe) __________________ Mr. Kick ------------------------------------------------ *Belly Brothers BBQ Team* "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!!

04-15-2008, 09:04 PM	#13
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa Downloads: 0 Uploads: 0	Todd, that's pretty much how I do ribletts, also. I just add some brown sugar to the mix. Good eats. __________________ Dave Compton KCBS MasterCBJ # 22569 KCBS BoD Judges' Advocate Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. The above post is only my opinion - mine & mine alone.

04-15-2008, 09:17 PM	#14
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	Thanks Todd. __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

05-03-2008, 11:26 AM	#15
Solidkick somebody shut me the fark up. Join Date: 10-21-03 Location: Bandera Owner in Missouri Downloads: 0 Uploads: 0	Teresa and I did this recipe for the People's Choice at the Fulton contest. This year it was decided not to judge the wings, just let the people pay their money and eat. So....I didn't get judged by voting on the wings.....BUT.......I was the first person OUT of wings, and I had several repeat customers coming back saying these were the best wings they had tried..... If you get a chance to try these wings with Tennessee Red, you really should....they are great! Thanks Todd for posting! It's a winner in my book! __________________ Mr. Kick ------------------------------------------------ *Belly Brothers BBQ Team* "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!!

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