ShadowDriver
somebody shut me the fark up.
Happy Sunday, folks! As some of you saw, we just dodged one typhoon on Saturday... and the next one is lined-up to pay us a visit somewhere around mid-week.
What better time to break out some bird and watch some NFL Rewind!? (The timezone thing just kills our ability to watch live football unless we get up at 0200).
- I had to hit a couple of different local grocery stores, but I finally found some good local chicken. These wings are bigger than the frozen variety available in the commissary, and not nearly so fatty like we found in the UK.
- I threw the wings in a big Ziploc bag with some of our wings dry rub (mainly SPOG with Paprika and Cayenne for color and heat) with a few tosses to distribute that before a good 1-2 hours in the 'fridge.
- I fired up my gas smoker (I know... part of me really misses my old offset stick burner from England) with some hickory and let her ease on up towards 300-325F before introducing the wings to the sauna.
- A turn/flip at around 30 minutes with a little maneuvering of the bigger pieces lower towards the heat allowed the smoke to permeate the meat and yet some nice crunchy bits to form with the higher heat. Total time in the smoker was around 50-55 minutes.
- A quick toss in some of my own "Linda's American Buffalo Sauce" (I'm a big fan of Texas Pete Wing Sauce that's been "doctored" with some garlic powder, cumin, and Worcestershire Sauce) completes the flavor trifecta (rub, smoke, sauce).
Sorry that I don't have a plated picture. CINCHOUSE awoke from her nap when the hickory smoke wafted inside... and nearly took me out as I tried to toss 'em in the sauce.
Another batch of Wicken Yanks' Wings Over Okinawa in the books!
Thanks for looking, and have a great Sunday!
SD
What better time to break out some bird and watch some NFL Rewind!? (The timezone thing just kills our ability to watch live football unless we get up at 0200).
- I had to hit a couple of different local grocery stores, but I finally found some good local chicken. These wings are bigger than the frozen variety available in the commissary, and not nearly so fatty like we found in the UK.
- I threw the wings in a big Ziploc bag with some of our wings dry rub (mainly SPOG with Paprika and Cayenne for color and heat) with a few tosses to distribute that before a good 1-2 hours in the 'fridge.
- I fired up my gas smoker (I know... part of me really misses my old offset stick burner from England) with some hickory and let her ease on up towards 300-325F before introducing the wings to the sauna.
- A turn/flip at around 30 minutes with a little maneuvering of the bigger pieces lower towards the heat allowed the smoke to permeate the meat and yet some nice crunchy bits to form with the higher heat. Total time in the smoker was around 50-55 minutes.
- A quick toss in some of my own "Linda's American Buffalo Sauce" (I'm a big fan of Texas Pete Wing Sauce that's been "doctored" with some garlic powder, cumin, and Worcestershire Sauce) completes the flavor trifecta (rub, smoke, sauce).
Sorry that I don't have a plated picture. CINCHOUSE awoke from her nap when the hickory smoke wafted inside... and nearly took me out as I tried to toss 'em in the sauce.
Another batch of Wicken Yanks' Wings Over Okinawa in the books!
Thanks for looking, and have a great Sunday!
SD