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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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Old 01-26-2014, 05:06 AM   #1
Knows what a fatty is.
Join Date: 10-18-13
Location: Lakeland
Default Superbowl wings

I am looking for input on wings.. Of course did my searching here and have both the option to grill on gas, or put in the smoker. Not sure what temp the SS2 is good up to, but I am guessing 350 ish.

Anyhow I want a "hot wing". Not looking for a bbq like smoke, but rather a good hot sauce like wing that isn't fried..

I always usually have a crap load of Franks RedHOT, and there was a sale on the buffalo sauce..

So looking for some input for the game..
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Old 01-26-2014, 05:59 AM   #2
is Blowin Smoke!

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Join Date: 08-23-13
Location: Slums of Warren Mi

Cook them at 350 deg till they are done, then sauce em before removing from grill/smoker. That won't work?
007 Stubby UDS wood burning grill. Horizontal drum offset smoker/grill.Vertical cabinet. Mini Wsm. WGA.
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Old 01-26-2014, 06:37 AM   #3
Take a breath!

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Join Date: 08-13-09
Location: Puyallup, WA
Raspberry PI Heatermeter homemade temp controller, 1 UDS, Double Pan Gravity Feed(Stumps clone). Heatermeter Customizer and the designer of the Heatermeter Adapter board
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Old 01-26-2014, 06:40 AM   #4
Big George's BBQ
somebody shut me the fark up.

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Join Date: 02-07-08
Location: Phoenixville, PA

Check PatioDaddio's blog I know a lot of people like his recipes myself incliuded
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
Weber Genesis Gasser
Mid Atlantic BBQ Association
Back Porch BBQ Competition BBQ Team
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When all else fails ask yourself WWGALD
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Old 01-26-2014, 07:16 AM   #5
Quintessential Chatty Farker

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Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave

You might want to try something like these, adjust the heat with more Oakridge BBQ Habenaro Death Dust, sriracha or some Franks'.

PS: thanks for the reminder, might do me another batch for the game, I love wings!
I'm Dave
Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.
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Old 01-27-2014, 11:51 AM   #6
is one Smokin' Farker

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Join Date: 02-09-11
Location: Kearney, MO

Here 'ya go. the post that started it all....

Mike Trump
President & CEO, Oakridge BBQ LLC

~ Visit Oakridge BBQ ~

Lang 84D
22˝" WSM
Oaklahoma Joe 20x40
26˝" Weber Kettle
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Old 01-27-2014, 12:02 PM   #7
is One Chatty Farker

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Join Date: 10-09-11
Location: Pelahatchie MS

I did the Oakridge wings and the hot sauced wings last year, and the Oakridge wings disappeared first. I also sauced a few of the Oakridge wings for me, and they were outstanding! But I like mine hot...
I LUV to smoke 'em...

Trailer mounted reverse flow stick burner
Weber Kettle #1 Black
Weber Kettle #2 Copper
Weber Kettle #3, Dads old cooker.
Small Sunbeam tailgater
Brinkman vertical smoker
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Old 01-27-2014, 12:22 PM   #8
Full Fledged Farker
Join Date: 08-22-09
Location: Littleton, CO

Give this a look see. You can always bump up the Sriracha if you want or add some powdered peppers.
Pepperhead, Large BGE, Masterbuilt 7 in 1, Charmglow Gasser
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Old 01-27-2014, 01:20 PM   #9
is one Smokin' Farker
Join Date: 02-09-11
Location: Audubon, PA

apl's all the way....
bone suckin hab. sauce with butter!
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Old 01-27-2014, 02:00 PM   #10
On the road to being a farker
Join Date: 08-12-13
Location: Centennial, CO

Need to brine the wings first:

3 cups of water
1 tablespoon of salt
1 tablespoon of sugar
1/4 cup of Franks

Brine for about 2 hours.

2 cups Frank's Red Hot
3/4 stick of unsalted butter
Half a beer
3 tablespoons brown sugar
1 jalepeno pepper grilled and de-skinned then pureed. Use a hotter pepper if that's your style.

Melt butter and add Frank's. When it is well mixed, stir in other ingredients and simmer for 5 minutes.

Throw wings on grill, low to medium heat. After about 25 minutes start to baste with sauce. It will carmelize quite nicely. When wings are done toss in sauce and serve immediately.
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Old 01-27-2014, 03:06 PM   #11
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Join Date: 01-16-07
Location: Southern MN

One of my favorites right now is taking a jar of Texas Pepper Jelly Pineapple Habenero and blending with a 1/2 cup of honey to thin it down. Yum

MJH From Backyard Bomber BBQ -- Junior
YS 640 Comp
22.5 Weber Kettle
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Old 01-28-2014, 06:45 AM   #12
Knows what a fatty is.
Join Date: 10-18-13
Location: Lakeland

just ordered the oakridge rub.. love their products gonna have to experiement I reccon.

Sounds like most think this is best cooked over the gas grill than the SS2?
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Old 01-28-2014, 04:19 PM   #13
Is lookin for wood to cook with.
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Join Date: 09-18-12
Location: Slidell, LA

I did teriyaki wings on my Weber last year for the SB. I will be doing them again this year. They are pretty awesome especially with home made sauce.


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Old 01-28-2014, 06:58 PM   #14
BBQ Obsessions
Found some matches.
Join Date: 07-26-13
Location: lewiston, ny

Try these took 4th within 2 or 3 points out of 1st in a comp last year near buffalo NY. Split your wings if not already done so. Cost with olive oil then you can add a dry rub that has a little kick on the back end. Cook in smoker near 2-2 1/2 hrs around 275-300. Then you can place in high heat or under a broiler to crisp them up. When down you can serve just as, mix franks hot sauce with butter and give them a shake in there or melt some pepper jelly and coat them. Either way all three are good. Personally I like just the dry rub. Good luck
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