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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. |
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05-11-2011, 08:00 PM | #1 |
is one Smokin' Farker
Join Date: 07-03-07
Location: Chandler,OK
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Hot wings/bbq wings
Okay will be cooking next week for a friend of mine who's son is graduating from high school. We will be having ribs, pulled pork sliders, Smoked BBQ hot wings, bbq beans, creamy smooooothhhh mashed potatoes, side salad, full sheet cake, and drinks.
My question is the Graduate loves my ribs so thats why he is getting them, the dad loves wings, so I need a good bbq hot wing sauce to serve or cook them in. Any ideas? |
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05-11-2011, 08:22 PM | #2 |
Babbling Farker
Join Date: 11-26-08
Location: Ormond Beach, Florida
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Rub them with simply marvelous (any flavor) and smoke the for a couple of hours and then put them in a bowl with franks hot sauce and a little bit of honey, cover them and let them steam in the sauce for about 30 minutes, keep shaking the bowl to keep them mixed up
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Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!! |
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05-11-2011, 08:59 PM | #3 |
is one Smokin' Farker
Join Date: 07-28-10
Location: Centennial, Colorado
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What he said ^.
Franks hot sauce mixed with a bit of honey is how I like to roll with the chickie wangs. Sometimes a bit of Shricha hot sauce added to the mix will kick it up a notch. |
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05-11-2011, 09:00 PM | #4 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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David-
Try this-it goes great with your Honey Rub!! Sauce 1 - 18 oz Orange Marmalade 1/3 cup - honey 1/3 cup - brown sugar 1/3 cup - Sriracha Sauce Bring to a boil and remove from heat Baste sauce on wings or toss to coat!
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
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05-11-2011, 10:13 PM | #5 |
Babbling Farker
Join Date: 09-22-06
Location: Pleasant Valley NY
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I use either a spicy rub/sweet sauce or the opposite combo. cook the in the FEC until up to temp toss them in the sauce then throw them on a hot grill to finish them, carmelize up the sauce a little bit.
Did some the last night actually. I rubbed them with 1 tbsp Yardbird, 1 tsp chipotle powder then used some Blues Hog Honey Mustard... they were money
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Sean Keever "What sort of people are these charcoal masters? They behaved badly and were unconcerned with appearances. Their hair was long and unkempt and their clothes were wrinkled and old. They drank beer to and from the crab house and they made rude noises while we cooked." Tao of Charcoal |
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05-11-2011, 10:27 PM | #6 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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Those orange marmalade sriracha hot wings are always a big hit in our home. They leave a sticky mess on your grill so use lots of foil to line the bottom..:D
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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05-11-2011, 10:55 PM | #7 |
is One Chatty Farker
Join Date: 03-06-11
Location: Hillsdale,Mi.
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That recipe sounds good I have a graduation to do also and they asked for some wings I'll have to give this a try..........
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05-11-2011, 10:56 PM | #8 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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Franks is our preference here as well. We follow their butter portions and thin, just a little with chicken broth, add a couple dashes of worsty, and glaze on the grill the last 15 minutes. Oh, first marinate in Italian dressing for a couple of hours and then a nice coating of Plowboys before going on the grill at about 350 for an hour total. Good eats. Lot of good advise here and this is just our way.
Edit: actually, my bride and several other friends prefer just the plain Plowboys without the Franks sauce. I love the Franks hot sauce so we do about half and half.
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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05-11-2011, 11:00 PM | #9 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Sounds like some good suggestions already, I may even try a couple.
What I have been doing is placing the Wings into a large Ziplock and pour in the Franks Buffalo. Put it in the fridge and let is marinate for 8-12 hours.
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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05-12-2011, 11:15 AM | #10 |
is one Smokin' Farker
Join Date: 08-20-09
Location: Denton, Tx
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Here's our wing sauce (good for 10+lbs of wings)
1 stick melted butter 1 package Lipton onion soup mix 1/2 C ea Sriracha and Franks, add or subtract as needed for quantity or taste. I've never actually measured I just eyeball it. Cook however you like then toss wing in sauce and serve |
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05-12-2011, 11:28 AM | #11 |
Full Fledged Farker
Join Date: 01-03-10
Location: Northren Minnesota
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APL wings :yum:
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05-12-2011, 01:25 PM | #12 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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Dizzy Pig Shakin' the Tree or Lemon Pepper is also a good base for the Sriracha sauce!
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
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05-12-2011, 02:44 PM | #13 |
is one Smokin' Farker
Join Date: 03-02-10
Location: SE FL
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Hot sauce and butter. Franks is good, so is Crystal.
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05-12-2011, 04:25 PM | #14 |
Full Fledged Farker
Join Date: 05-08-09
Location: St. Louis
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The food editor of the local paper has asked me to do wings for an article he's writing on using soda in cooking. The recipe is for the oven, but I'm not the BakinFool and I don't own the domain name BakinFools.com.
1 large bottle Franks/Louisiana/Crystal hot sauce (whichever you prefer) 1 2 liter of orange soda Combine the two, and reduce to the consistency of syrup. In the mean time, brown the chicken wings in butter, baste with sauce and finish in a 400 degree oven. I'm thinking of smoking them indirect while basting with butter, then searing over the heat to crisp up the skin, slather with the sauce, move over to the other side of the grill to caramelize for 20-30 and serve. He's got some burger recipe with soda too, but I have no idea what that is yet. |
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05-12-2011, 04:36 PM | #15 |
is One Chatty Farker
Join Date: 02-09-11
Location: Kearney, MO
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If you want to try something different and enjoy an Asian flavor profile, here's a recipe I came up with a couple weeks ago for Asian glazed chicken wings. This uses our Secret Weapon rub as a flavor base on the wings before the glaze is applied, but you're welcome to use any good chicken rub you'd like in it's place.
For the wings, I first clipped the wing tips off with kitchen shears then lightly coated them in olive oil and liberally dusted them with our Secret Weapon rub on both sides. Next I let them rest in the fridge on a baking sheet while the rub setup and dissolved (about 30 minutes). Meanwhile, I fired up the WSM with lump and some oak and hickory for flavor. Then, I cooked them in them for 2 hours at an average temp of 250º. I brushed them with the HOT glaze at the 2-hour mark and let them continue to cook in the smoker for an additional 10 minutes. That's it. Here's the Asian glaze recipe... Oakridge BBQ Asian Glaze Recipe 1 cup Mae Ploy Thai Sweet Chili Sauce 1½ Tbsp Koon Chun Hoisin Sauce 1 Tbsp Oakridge BBQ Secret Weapon rub 1-2 tsp Three Crabs Brand Fish Sauce Mix all ingredients in small sauce pan and bring to a slow boil on the stove. Prepare this glaze during the last 15 minutes of cooking time for your chicken. Brush HOT glaze on chicken liberally and allow glaze to set while meat is still on the grill. This should take no more than 10 minutes. Resource links to the ingredients I used. I have no association with this website, they just happened to have all the same ingredients that I get from my local Asian market. Chili Sauce -> http://www.importfood.com/samp1001.html Hoisin Sauce -> http://importfood.com/sakc1501.html Fish Sauce -> http://importfood.com/satc2401.html Let me know how this turns out if you try it. They were very, very good. Mike
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Mike Trump Owner & Master Blender, Oakridge BBQ LLC [URL="https://www.oakridgebbq.com"][B][U][SIZE="3"]~ Visit Oakridge BBQ ~[/SIZE][/U][/B][/URL] Ole Hickory CTO 26½" Weber Kettle |
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