Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 09-22-2011, 09:36 AM   #1
is One Chatty Farker

kcmike's Avatar
Join Date: 02-09-11
Location: Kearney, MO
Exclamation Oakridge BBQ Habanero Death Wings

Ok... I was going to wait to post this until next week, but since Guerry begged me , (click here to read Guerry's groveling) I've decided to go ahead and post this today...

As some of you know, we did a pre-production release of our new Limited Edition Habanero Death Dust® rub here on the BBQ Brethren last week (click here for thread). It won't officially hit our website until October 1st, but since pre-orders have begun shipping out, I figured it probably was a good idea to go ahead and show folks one way they could use this new rub.

Oakridge BBQ Habanero Death Wings!

I decided to use our "Easy Chicken" method for these wings, with one minor modification in the prep process...

First, you start out with about 2 dozen chicken wings. Throw them into a gallon-sized zip lock bag and add ¼ Cup olive oil and ¼ Cup Habanero Death Dust® rub. Zip the bag closed and massage the wings around until they are all evenly coated with the rub/oil mixture. Place this into your fridge for one hour.

After an hour, dump the wings onto a half sheet pan and spread them out evenly. Then, wearing latex gloves, cover each wing with more Death Dust®, flip them over and then repeat on the opposite side.

Prepare your smoker using lump charcoal and hickory (or whatever wood you like) and get it running right around 225º-235º. Load the rack with the wings and cook for one hour.

After one hour, they should look like this...

But, they're not done just yet...

Now, with the wings still setting on the grate, ramp your smoker up to around 550º. To do this quickly, I opened up my side door and used my Stihl leaf blower on an idle, and aimed it right at the pile of lit lump in the bottom. In about 30 seconds, my lid temp gauge had wrapped all the way around over to 100º, which should have put my pit temp somewhere in the neighborhood of 550-600º.

Shut the big side door and trim the bottom vents down and let her ride for about 5 minutes. Lift the lid to check on the wing's progress. Mine were just right after about 7-10 minutes. During this time the WSM slowly cooled to around 350º and hung there for the last couple minutes before I pulled the wings. Here's what they looked like right before I pulled them...

And the finished close-ups... No sauce was added to these wings, it's just the rub you see on the wings...

Final thoughts... These were, without a doubt, the best damn hot wings I've ever had. Smoky, tender, pull off the bone, but still very juicy. The high-heat finish gave them totally bite-through skin with a little crispness to it. The heat level was just perfect, they gave me hiccups after about three wings, but they were so damn good I just couldn't stop eating them. After about 12, the heat buildup in my mouth was about all I could take, but I still wanted more!!!
Mike Trump
President & CEO, Oakridge BBQ LLC

~ Visit Oakridge BBQ ~

Ole Hickory CTO
22½" WSM
26½" Weber Kettle

Last edited by kcmike; 09-22-2011 at 11:16 AM..
kcmike is offline   Reply With Quote

Old 09-22-2011, 09:42 AM   #2
somebody shut me the fark up.

Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL

Groveling seems to have worked. Farkin' fantastic!
[FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT]
[FONT=Book Antiqua][B]Avatar by Northwest BBQ
[/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog
deguerre is offline   Reply With Quote

Thanks from:--->
Old 09-22-2011, 09:51 AM   #3
Got Wood.
Join Date: 09-18-11
Location: Georgetown, TX

mouth watering
CharredPiggies is offline   Reply With Quote

Thanks from:--->
Old 09-22-2011, 10:03 AM   #4
is one Smokin' Farker
che22879's Avatar
Join Date: 07-09-10
Location: Los Angeles Ca

2 Masterbuilt XL Smokehouse Smokers, Master Forge Smoker, Charbroil gas grill.
che22879 is offline   Reply With Quote

Thanks from:--->
Old 09-22-2011, 10:15 AM   #5
Quintessential Chatty Farker

Join Date: 06-03-10
Location: Shawnee, KS

Looks fantastic. I cannot wait to give the dust a try.
[URL=""]Some of my photos on Instagram [/URL]
[SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo:
[B]0 out of 1 members found this post helpful[/B] :thumb:

“I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson
colonel00 is offline   Reply With Quote

Thanks from:--->
Old 09-22-2011, 10:18 AM   #6
somebody shut me the fark up.

cowgirl's Avatar
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie

They look tasty from here too!!
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
cowgirl is offline   Reply With Quote

Thanks from:--->
Old 09-22-2011, 10:23 AM   #7
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS

great looking wings.
deepsouth is offline   Reply With Quote

Thanks from:--->
Old 09-22-2011, 10:34 AM   #8
is One Chatty Farker
Join Date: 06-30-09
Location: Redmond, WA

Lookin' good Mike!! Can't wait to give them a try...after the Death Dust arrives!!

May even have to give the leaf blower technique a try!

Great pics!
[FONT=Arial Black][FONT=Arial][B]Humphrey's Pint[/B][/FONT][/FONT], [FONT=Arial Black][FONT=Arial]Weber(Go Anywhere, Smokey Joe, "Smoker Joe", 22.5" Kettles, Gasser, Q100, Q200, (2)22.5" WSM, (1)18.5" WSM (1) 14.5" WSM, UDS (Weber lid), Rib-O-Lator. [/FONT][/FONT][FONT=Arial Black][FONT=Arial][B][COLOR=black]BLACK[/COLOR][/B] thermapen...and a [B][COLOR=yellow]YELLOW[/COLOR][/B] one too!! [/FONT][/FONT]

[FONT=Arial Black][FONT=Arial][I][B]Everything I cook is judged by SIX!![/B][/I][/FONT][/FONT]

[I][FONT=Arial][B]Daddy and Me BBQ[/B] Competition Cooking Team[/FONT][/I]
FamilyManBBQ is offline   Reply With Quote

Thanks from:--->
Old 09-22-2011, 10:36 AM   #9
Take a breath!
Join Date: 06-09-11
Location: Plano, TX

El Quattro Cacti Chili & BBQ Team
Large BGE
bigsapper is offline   Reply With Quote

Thanks from:--->
Old 09-22-2011, 11:52 AM   #10
Take a breath!

shares's Avatar
Join Date: 07-18-08
Location: Cary, North Carolina

This is why I love wings - there's so many ways to do them, and they're all so darn good
__________________ - Finally! A competition BBQ schedule alarm app for mobile devices - Competition BBQ Team
shares is offline   Reply With Quote

Thanks from:--->
Old 09-22-2011, 12:11 PM   #11
Timmy Mac
Full Fledged Farker
Join Date: 04-29-11
Location: Youngstown,Ohio

Those look awesome,can't wait to get some of that death dust
Timmy Mac is offline   Reply With Quote

Thanks from:--->
Old 09-22-2011, 12:37 PM   #12
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho

They look outstanding, Mike. Nice pics!

PatioDaddio is offline   Reply With Quote

Thanks from:--->
Old 09-22-2011, 12:38 PM   #13
Full Fledged Farker
ALLENY's Avatar
Join Date: 06-20-11
Location: woodland hills, california

They look awesome. Can i order some death dust?
ALLENY is offline   Reply With Quote

Thanks from:--->
Old 09-22-2011, 12:39 PM   #14
is one Smokin' Farker
tamadrummer's Avatar
Join Date: 07-12-11
Location: Zephyrhills, FL

They look beautiful Mike but man I don't think I could take the heat from the habby! Just too much burn for me girly-man taste buds.

More power to the folks that have what it takes to make it thorough a dozen of those bad boys.
tamadrummer is offline   Reply With Quote

Thanks from:--->
Old 09-22-2011, 12:44 PM   #15
Got Wood.
Join Date: 07-11-11
Location: DeRidder, Louisiana

Looks great I'll have to make some when my dust arrives.

[COLOR=blue]Displaced: [I]Western Pennsylvanian[/I][/COLOR]
Weber Smokey Mountains WSM (2-22.5")
[U]WiFi Stoker[/U] ([I]The Stoker Black Box[/I])
Thermapen, Splash-Proof, Black
Danby kegerator with 1/2 barrel
WWBBQ is offline   Reply With Quote

Thanks from:--->

habanero death dust, hot wings, oakridge bbq, smoked, WSM

Similar Threads
Thread Thread Starter Forum Replies Last Post
Oakridge Habanero Death Dust/Simply Marvelous Season All Wings morgaj1 Q-talk 1 10-15-2011 08:35 PM
oakridge habanero death dust Smokin Ribs Q-talk 1 10-15-2011 08:32 PM
Habanero Death Wings Boshizzle Q-talk 20 10-14-2011 05:45 AM
Death Dust Wings on the UDS - Thanks Mike and Oakridge BBQ colonel00 Q-talk 3 09-26-2011 08:29 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 04:03 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts