Adam Perry Lang's recipe - Hot Wings (Serious Pron)

Mister Bob · 02-26-2011, 10:37 PM

Celebrity chef and author of Serious Barbecue, Adam Perry Lang came up with this awesome recipe. Layer upon layer of flavor bring these wings to a whole new level.
Here's how:

Break down the wings

Mix up the rub and give them a toss

Put them in a pan with some water and butter

Onto the cooker at 350 for 45 minutes

While they're cooking, make the sauce, scallions, chives, Frank's Hot Sauce and butter. That's an APL signature basting brush. He usually uses thyme, sage or rosemary (or a combination thereof), but I had extra chives so that's what I used.

Bring the wings back inside. Reserve one cup of the cooking liquid, grate in 2 garlic cloves and a jalapeno and use it to mop the wings when you grill them in the next step.

Now bring the wings back outside and grill them directly over hot coals to develop a light char, basting liberally with the garlic and jalapeno infused liquid.

Bring them back in and give them a toss in the sauce. Here's how they turned out. Hat's off to Mr. Perry, they really were delicious. Enjoy!

trucky9754 · 02-26-2011, 10:54 PM

Now those look good. Might have to give them a try tomorrow. Thanks for sharing

Nickos · 02-26-2011, 10:58 PM

wheres the recipe lol
those wings look anazing

Phrasty · 02-26-2011, 10:59 PM

Cheers!

TIMMAY · 02-26-2011, 11:07 PM

WOW! That looks very interesting and tasty! Have to bookmark this one...

keale · 02-26-2011, 11:59 PM

One of my favorites! wiNGS! i need to leave... I haven't had dinner yet, and I'm ruining my keyboard!

cgarrit · 02-27-2011, 12:13 AM

Did this recipe come from of of his books ? I've been thinking of buying serious bbq or bbq 25.

gtr · 02-27-2011, 12:23 AM

Looks fantastic! I've been making stuff out of Serious Barbecue and enjoying it a lot.

jawpaul · 02-27-2011, 12:29 AM

That looks amazing man. mmm

I've heard some of the recipes from the book are quite involved or feature many different (sometimes hard to find) ingredients. Is this accurate?

Hugo · 02-27-2011, 01:45 AM

OK, my to do list got a bit longer (again). Looks awesome!

smokeyw · 02-27-2011, 06:05 AM

That looks great!! APL is one of my favorite cooks. I have used his recipes a lot.

armor · 02-27-2011, 06:24 AM

Quote:

Originally Posted by Nickos

wheres the recipe lol
those wings look anazing

ditto....thanks!

Neil · 02-27-2011, 06:51 AM

Excellent tutorial Mr. Bob, thank you.

MountainCityOutlaw · 02-27-2011, 07:35 AM

How is the heat factor...I love heat but the family not so keen on it. They look amazing!!

Mister Bob · 02-27-2011, 07:37 AM

Quote:

Originally Posted by cgarrit

Did this recipe come from of of his books ? I've been thinking of buying serious bbq or bbq 25.

This recipe came from Serious Barbecue, an excellent book That I highly recommend. His recipe called for 25 whole wings, but I was cooking for two so I made adjustments. For a list of ingredients and the exact quantities I used, along with more specific directions, you can go here: http://thehogblog.com/?p=1062

02-26-2011, 10:37 PM	#1
Mister Bob Babbling Farker Join Date: 06-15-09 Location: Scituate, RI	Adam Perry Lang's recipe - Hot Wings (Serious Pron) Celebrity chef and author of Serious Barbecue, Adam Perry Lang came up with this awesome recipe. Layer upon layer of flavor bring these wings to a whole new level. Here's how: Break down the wings Mix up the rub and give them a toss Put them in a pan with some water and butter Onto the cooker at 350 for 45 minutes While they're cooking, make the sauce, scallions, chives, Frank's Hot Sauce and butter. That's an APL signature basting brush. He usually uses thyme, sage or rosemary (or a combination thereof), but I had extra chives so that's what I used. Bring the wings back inside. Reserve one cup of the cooking liquid, grate in 2 garlic cloves and a jalapeno and use it to mop the wings when you grill them in the next step. Now bring the wings back outside and grill them directly over hot coals to develop a light char, basting liberally with the garlic and jalapeno infused liquid. Bring them back in and give them a toss in the sauce. Here's how they turned out. Hat's off to Mr. Perry, they really were delicious. Enjoy! __________________ Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller
	1 members found this post helpful.

02-26-2011, 10:54 PM	#2
trucky9754 On the road to being a farker Join Date: 11-28-08 Location: Mendota, Illinois	Now those look good. Might have to give them a try tomorrow. Thanks for sharing __________________ [FONT=Comic Sans MS][B][SIZE=3][COLOR=black]Trucky9754[/COLOR] [/SIZE][/B][/FONT] [FONT=Verdana][COLOR=black]cooking on [/COLOR][/FONT] [FONT=Verdana][COLOR=black][B]Backyard Jambo Pit, [/B][/COLOR][/FONT][B]Gateway Drum Smoker[/B] [FONT=Verdana][COLOR=black][B]Fast Eddy FEC100, [/B][/COLOR][/FONT][B][COLOR=#00b050][FONT=Verdana]Large Big Green Egg, [/FONT][/COLOR][FONT=Verdana][COLOR=black]Weber Gasser[/COLOR][/FONT][/B] [B]ATC Quest 24" BBQ Trailer[/B] [B][FONT=Verdana][COLOR=black]2-Ultra-accurate Thermopen [COLOR=red]Red[/COLOR] & [COLOR=darkorange]Orange[/COLOR][/COLOR][/FONT][/B] [B][FONT=Verdana][COLOR=black]Official MOINKER since 2010[/COLOR][/FONT] [FONT=Verdana][COLOR=black]KCBS Member & [/COLOR][/FONT]Certified KCBS Judge[/B]

02-26-2011, 10:59 PM	#4
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica	Cheers! __________________ 1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599

02-26-2011, 11:59 PM	#6
keale Babbling Farker Join Date: 04-17-07 Location: Kauai, HI	One of my favorites! wiNGS! i need to leave... I haven't had dinner yet, and I'm ruining my keyboard! __________________ To Eternity and Beyond! HE>i BBQ Brethren 22.5" WSM (1,000,000 post mod.) Weber Performer (169.00/brand new mod.) Weber Handles from www.amlwoodart.com UDS 22.5" Weber kettle, (refuse collector mod.) 18" Weber kettle (almost new craigslist $20 mod) "crest of a breaking wave" thats my name...

02-27-2011, 12:13 AM	#7
cgarrit Knows what a fatty is. Join Date: 07-24-10 Location: Citrus Heights, CA	Did this recipe come from of of his books ? I've been thinking of buying serious bbq or bbq 25. __________________ 2 22.5 weber kettles, 1 Brinkman Smoke'N Pit Smoke King Deluxe, 1 Brinkman gas grill. UDS

02-26-2011, 10:58 PM	#3
Nickos Full Fledged Farker Join Date: 01-03-10 Location: Northren Minnesota	wheres the recipe lol those wings look anazing

02-26-2011, 11:07 PM	#5
TIMMAY is One Chatty Farker Join Date: 01-10-11 Location: Sugar Hill, GA	WOW! That looks very interesting and tasty! Have to bookmark this one...

02-27-2011, 12:23 AM	#8
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Looks fantastic! I've been making stuff out of Serious Barbecue and enjoying it a lot. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

02-27-2011, 12:29 AM	#9
jawpaul Full Fledged Farker Join Date: 08-21-10 Location: Backwoods of East TN	That looks amazing man. mmm I've heard some of the recipes from the book are quite involved or feature many different (sometimes hard to find) ingredients. Is this accurate? __________________ 22.5" WSM - 18.5" Weber OTS - Hillbilly Pride going NationWide - Coleman Roadtrip LXE

02-27-2011, 01:45 AM	#10
Hugo Full Fledged Farker Join Date: 02-15-11 Location: Ede, The Netherlands	OK, my to do list got a bit longer (again). Looks awesome! __________________ Hardeware: WGA / UDS (mini) / COS / Smokey Joe - Member of the Lowland Smokers

02-27-2011, 06:05 AM	#11
smokeyw is One Chatty Farker Join Date: 01-03-11 Location: Smithfield, North Carolina	That looks great!! APL is one of my favorite cooks. I have used his recipes a lot. __________________ Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion

02-27-2011, 06:51 AM	#13
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI	Excellent tutorial Mr. Bob, thank you. __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.

02-27-2011, 07:35 AM	#14
MountainCityOutlaw On the road to being a farker Join Date: 06-06-06 Location: Haslet, TX	How is the heat factor...I love heat but the family not so keen on it. They look amazing!! __________________ UDS, Weber 22.5, Charbroil gasser

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