What is your go to wing rub and sauce? - Page 3

deguerre · 02-01-2013, 10:35 AM

Our go to now is half n half extra virgin olive oil and Oakridge's Habanero Death Dust letting the wings marinate for three days (An accidental discovery but it works great) in the fridge. This allows excellent penetration of the HDD into the wings themselves. Then onto the kettle indirect 'til done. Really great for thighs too.

swamprb · 02-01-2013, 11:07 AM

Plowboy's Jerk! Needs no sauce!

Skidder · 02-01-2013, 11:15 AM

I make these for those that don't want or enjoy heat.
http://www.bbq-brethren.com/forum/sh...d.php?t=125996

Skidder · 02-01-2013, 11:16 AM

Any other time it's A.P.L. wings
http://thehogblog.com/?p=1062#more-1062

Swamp Donkeyz BBQ · 02-01-2013, 11:27 AM

Hint of Houston. Then melt a stick of butter and mix with a big bottle of Louisiana hot sauce. Simple and tastes great.

Westexbbq · 02-01-2013, 11:37 AM

I like to make a batch using Willie B's Bourbon rub and then finish with a Jim Beam glaze recipe I came across a while back; very tasty.

TheJackal · 02-01-2013, 03:37 PM

The best buffalo style sauce I've ever found is Sean's BooYah! Wing Sauce.

http://www.seansbooyah.com/stuff.html

The Creeper is awesome if you like it hot. But my hot and other people's hot is not the same, so when I'm cooking 'hot' for others, I need to use the Sorta Hot. If you are cooking for a diverse crowd, even the Sorta Hot will likely be too hot for them and go with the Not So Hot.

Garyclaw · 02-01-2013, 04:20 PM

Ya know, I just never thought of seasoning a day or two before cooking wings.

Gawd, I love this place! Thanks All!

Dirt Daddy · 02-01-2013, 04:34 PM

Good Thread...Franks for me

SuperQue · 02-01-2013, 04:41 PM

Marinate overnight in Italian dressing with added cayenne, cinnamon and paprika. Smoke or grill indirect then dress with Tabasco Red, Tabasco Green and Tabasco Caribbean Style Steak Sauce. Such a unique taste and blows my friends away every time. I made these in college for tailgates and years later I still have friends that want me to cook them for Bears games.

Big dawg · 02-01-2013, 07:12 PM

Wow these are good wing recipes. Awesome!

Akorn char grilled and Weber one touch gold 22.5

sandy1975 · 02-01-2013, 07:33 PM

Only slightly salt the wings prior to grilling. Putting other rubs and spices will cause them to burn a little. Cook at 350-400 and turn regularly. For sauce, I like buffalo wild wings spicy garlic so there are plently of recipes online for that or you can just buy a bottle of it at bw3. I make my own.

Big dawg · 02-02-2013, 09:31 PM

Has anyone tried John Henry's hot wing rub? Just picked some up today and I will be trying it out tomorrow.

Jrow

Hoss · 02-02-2013, 09:37 PM

I prefer chick leggs.Kiss em with smoke and let the flames lick em.My fave is Dizzy Pig Swamp Venom and glaze with Blues Hog TN RED.

Wings and red kettles are WAYYYYYYY OVERATED. ;-)

garzanium · 02-05-2013, 09:30 PM

Quote:

Originally Posted by Big dawg

Has anyone tried John Henry's hot wing rub? Just picked some up today and I will be trying it out tomorrow.

Jrow

whats the verdict? I picked up some John henry beef rub from bbq outfitters and am curious about the wing rub

02-01-2013, 10:35 AM	#31
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Our go to now is half n half extra virgin olive oil and Oakridge's Habanero Death Dust letting the wings marinate for three days (An accidental discovery but it works great) in the fridge. This allows excellent penetration of the HDD into the wings themselves. Then onto the kettle indirect 'til done. Really great for thighs too. __________________ Guerry [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

02-01-2013, 11:07 AM	#32
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA	Plowboy's Jerk! Needs no sauce! __________________ 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

02-01-2013, 11:27 AM	#35
Swamp Donkeyz BBQ is one Smokin' Farker Join Date: 07-25-12 Location: Huntsville, Tx	What is your go to wing rub and sauce? Hint of Houston. Then melt a stick of butter and mix with a big bottle of Louisiana hot sauce. Simple and tastes great.

02-01-2013, 11:37 AM	#36
Westexbbq somebody shut me the fark up. Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .	I like to make a batch using Willie B's Bourbon rub and then finish with a Jim Beam glaze recipe I came across a while back; very tasty. __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

02-01-2013, 03:37 PM	#37
TheJackal Full Fledged Farker Join Date: 09-14-09 Location: Flemington, NJ	The best buffalo style sauce I've ever found is Sean's BooYah! Wing Sauce. http://www.seansbooyah.com/stuff.html The Creeper is awesome if you like it hot. But my hot and other people's hot is not the same, so when I'm cooking 'hot' for others, I need to use the Sorta Hot. If you are cooking for a diverse crowd, even the Sorta Hot will likely be too hot for them and go with the Not So Hot. __________________ Greg, Smokopolis BBQ -- [URL="http://www.facebook.com/SmokopolisBBQ"]http://www.facebook.com/SmokopolisBBQ[/URL] Yoder YS640 BBQ Guru Onyx

02-01-2013, 11:15 AM	#33
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma.	I make these for those that don't want or enjoy heat. http://www.bbq-brethren.com/forum/sh...d.php?t=125996

02-01-2013, 11:16 AM	#34
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma.	Any other time it's A.P.L. wings http://thehogblog.com/?p=1062#more-1062

02-01-2013, 04:20 PM	#38
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO	Ya know, I just never thought of seasoning a day or two before cooking wings. Gawd, I love this place! Thanks All! __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo:

02-01-2013, 04:34 PM	#39
Dirt Daddy Knows what a fatty is. Join Date: 01-23-13 Location: Conroe, Texas	Good Thread...Franks for me

02-01-2013, 04:41 PM	#40
SuperQue Full Fledged Farker Join Date: 02-14-10 Location: Brookfield Name/Nickname : Stone Cold Grillers	Marinate overnight in Italian dressing with added cayenne, cinnamon and paprika. Smoke or grill indirect then dress with Tabasco Red, Tabasco Green and Tabasco Caribbean Style Steak Sauce. Such a unique taste and blows my friends away every time. I made these in college for tailgates and years later I still have friends that want me to cook them for Bears games. __________________ aka 312BBQ

02-01-2013, 07:12 PM	#41
Big dawg Knows what a fatty is. Join Date: 11-28-12 Location: Austin Texas	Wow these are good wing recipes. Awesome! Akorn char grilled and Weber one touch gold 22.5

02-01-2013, 07:33 PM	#42
sandy1975 Knows what a fatty is. Join Date: 04-29-12 Location: akron	Only slightly salt the wings prior to grilling. Putting other rubs and spices will cause them to burn a little. Cook at 350-400 and turn regularly. For sauce, I like buffalo wild wings spicy garlic so there are plently of recipes online for that or you can just buy a bottle of it at bw3. I make my own.

02-02-2013, 09:31 PM	#43
Big dawg Knows what a fatty is. Join Date: 11-28-12 Location: Austin Texas	Has anyone tried John Henry's hot wing rub? Just picked some up today and I will be trying it out tomorrow. Jrow

02-02-2013, 09:37 PM	#44
Hoss Quintessential Chatty Farker Join Date: 12-31-09 Location: Hernando,MS	I prefer chick leggs.Kiss em with smoke and let the flames lick em.My fave is Dizzy Pig Swamp Venom and glaze with Blues Hog TN RED. Wings and red kettles are WAYYYYYYY OVERATED. ;-)