Oakridge BBQ Habanero Death Wings

kcmike · 09-22-2011, 09:36 AM

Ok... I was going to wait to post this until next week, but since Guerry begged me

, (click here to read Guerry's groveling) I've decided to go ahead and post this today...

As some of you know, we did a pre-production release of our new Limited Edition Habanero Death Dust® rub here on the BBQ Brethren last week (click here for thread). It won't officially hit our website until October 1st, but since pre-orders have begun shipping out, I figured it probably was a good idea to go ahead and show folks one way they could use this new rub.

Oakridge BBQ Habanero Death Wings!

I decided to use our "Easy Chicken" method for these wings, with one minor modification in the prep process...

First, you start out with about 2 dozen chicken wings. Throw them into a gallon-sized zip lock bag and add ¼ Cup olive oil and ¼ Cup Habanero Death Dust® rub. Zip the bag closed and massage the wings around until they are all evenly coated with the rub/oil mixture. Place this into your fridge for one hour.

After an hour, dump the wings onto a half sheet pan and spread them out evenly. Then, wearing latex gloves, cover each wing with more Death Dust®, flip them over and then repeat on the opposite side.

Prepare your smoker using lump charcoal and hickory (or whatever wood you like) and get it running right around 225º-235º. Load the rack with the wings and cook for one hour.

After one hour, they should look like this...

But, they're not done just yet...

Now, with the wings still setting on the grate, ramp your smoker up to around 550º. To do this quickly, I opened up my side door and used my Stihl leaf blower on an idle, and aimed it right at the pile of lit lump in the bottom. In about 30 seconds, my lid temp gauge had wrapped all the way around over to 100º, which should have put my pit temp somewhere in the neighborhood of 550-600º.

Shut the big side door and trim the bottom vents down and let her ride for about 5 minutes. Lift the lid to check on the wing's progress. Mine were just right after about 7-10 minutes. During this time the WSM slowly cooled to around 350º and hung there for the last couple minutes before I pulled the wings. Here's what they looked like right before I pulled them...

And the finished close-ups... No sauce was added to these wings, it's just the rub you see on the wings...

Final thoughts... These were, without a doubt, the best damn hot wings I've ever had. Smoky, tender, pull off the bone, but still very juicy. The high-heat finish gave them totally bite-through skin with a little crispness to it. The heat level was just perfect, they gave me hiccups after about three wings, but they were so damn good I just couldn't stop eating them. After about 12, the heat buildup in my mouth was about all I could take, but I still wanted more!!!

deguerre · 09-22-2011, 09:42 AM

Groveling seems to have worked.

Farkin' fantastic!

CharredPiggies · 09-22-2011, 09:51 AM

mouth watering

che22879 · 09-22-2011, 10:03 AM

Nice!

colonel00 · 09-22-2011, 10:15 AM

Looks fantastic. I cannot wait to give the dust a try.

cowgirl · 09-22-2011, 10:18 AM

They look tasty from here too!!

deepsouth · 09-22-2011, 10:23 AM

great looking wings.

FamilyManBBQ · 09-22-2011, 10:34 AM

Lookin' good Mike!! Can't wait to give them a try...after the Death Dust arrives!!

May even have to give the leaf blower technique a try!

Great pics!

bigsapper · 09-22-2011, 10:36 AM

Awesome!

shares · 09-22-2011, 11:52 AM

This is why I love wings - there's so many ways to do them, and they're all so darn good

Timmy Mac · 09-22-2011, 12:11 PM

Those look awesome,can't wait to get some of that death dust

PatioDaddio · 09-22-2011, 12:37 PM

They look outstanding, Mike. Nice pics!

John

ALLENY · 09-22-2011, 12:38 PM

They look awesome. Can i order some death dust?

tamadrummer · 09-22-2011, 12:39 PM

They look beautiful Mike but man I don't think I could take the heat from the habby! Just too much burn for me girly-man taste buds.

More power to the folks that have what it takes to make it thorough a dozen of those bad boys.

WWBBQ · 09-22-2011, 12:44 PM

Looks great I'll have to make some when my dust arrives.

09-22-2011, 09:36 AM	#1
kcmike is one Smokin' Farker Join Date: 02-09-11 Location: Kearney, MO Downloads: 0 Uploads: 0	Oakridge BBQ Habanero Death Wings Ok... I was going to wait to post this until next week, but since Guerry begged me , (click here to read Guerry's groveling) I've decided to go ahead and post this today... As some of you know, we did a pre-production release of our new Limited Edition Habanero Death Dust® rub here on the BBQ Brethren last week (click here for thread). It won't officially hit our website until October 1st, but since pre-orders have begun shipping out, I figured it probably was a good idea to go ahead and show folks one way they could use this new rub. Oakridge BBQ Habanero Death Wings! I decided to use our "Easy Chicken" method for these wings, with one minor modification in the prep process... First, you start out with about 2 dozen chicken wings. Throw them into a gallon-sized zip lock bag and add ¼ Cup olive oil and ¼ Cup Habanero Death Dust® rub. Zip the bag closed and massage the wings around until they are all evenly coated with the rub/oil mixture. Place this into your fridge for one hour. After an hour, dump the wings onto a half sheet pan and spread them out evenly. Then, wearing latex gloves, cover each wing with more Death Dust®, flip them over and then repeat on the opposite side. Prepare your smoker using lump charcoal and hickory (or whatever wood you like) and get it running right around 225º-235º. Load the rack with the wings and cook for one hour. After one hour, they should look like this... But, they're not done just yet... Now, with the wings still setting on the grate, ramp your smoker up to around 550º. To do this quickly, I opened up my side door and used my Stihl leaf blower on an idle, and aimed it right at the pile of lit lump in the bottom. In about 30 seconds, my lid temp gauge had wrapped all the way around over to 100º, which should have put my pit temp somewhere in the neighborhood of 550-600º. Shut the big side door and trim the bottom vents down and let her ride for about 5 minutes. Lift the lid to check on the wing's progress. Mine were just right after about 7-10 minutes. During this time the WSM slowly cooled to around 350º and hung there for the last couple minutes before I pulled the wings. Here's what they looked like right before I pulled them... And the finished close-ups... No sauce was added to these wings, it's just the rub you see on the wings... Final thoughts... These were, without a doubt, the best damn hot wings I've ever had. Smoky, tender, pull off the bone, but still very juicy. The high-heat finish gave them totally bite-through skin with a little crispness to it. The heat level was just perfect, they gave me hiccups after about three wings, but they were so damn good I just couldn't stop eating them. After about 12, the heat buildup in my mouth was about all I could take, but I still wanted more!!! __________________ Mike Trump Owner & CEO, Oakridge BBQ LLC ~ Visit Oakridge BBQ ~ Lang 84D 22½" WSM Oaklahoma Joe 20x40 22½" Weber Kettle Last edited by kcmike; 09-22-2011 at 11:16 AM..

09-22-2011, 09:42 AM	#2
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Groveling seems to have worked. Farkin' fantastic! __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

09-22-2011, 10:03 AM	#4
che22879 is one Smokin' Farker Join Date: 07-09-10 Location: Los Angeles Ca Downloads: 0 Uploads: 0	Nice! __________________ Masterbuilt XL Smokehouse, Master Forge Smoker, Trusty old 55 gallon drum charcoal grill.

09-22-2011, 10:15 AM	#5
colonel00 Babbling Farker Join Date: 06-03-10 Location: Shawnee, KS Downloads: 0 Uploads: 0	Looks fantastic. I cannot wait to give the dust a try. __________________ Brad Proud owner of the PentaZero WWWWFBBQADD 0 out of 1 members found this post helpful UDS/WSM/Weber Cart for sale Here. Please someone give it a good home. Willing to entertain offers

09-22-2011, 10:18 AM	#6
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	They look tasty from here too!! __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

09-22-2011, 09:51 AM	#3
CharredPiggies Got Wood. Join Date: 09-18-11 Location: Georgetown, TX Downloads: 0 Uploads: 0	mouth watering

09-22-2011, 10:23 AM	#7
deepsouth Quintessential Chatty Farker Join Date: 04-21-10 Location: Biloxi, MS Downloads: 0 Uploads: 0	great looking wings. __________________ Large BGE, Small BGE, Mini BGE, Weber 22.5 OTG, yellow thermapen

09-22-2011, 10:34 AM	#8
FamilyManBBQ is One Chatty Farker Join Date: 06-30-09 Location: Bothell, WA Downloads: 0 Uploads: 0	Lookin' good Mike!! Can't wait to give them a try...after the Death Dust arrives!! May even have to give the leaf blower technique a try! Great pics! __________________ Weber(Go Anywhere, Smokey Joe, "Smoker Joe", 22.5" Kettles, Gasser, Q100, Q200, (2)22.5" WSM, (1)18.5" WSM), UDS (Weber lid mod), Rib-O-Lator. BLACK thermapen Everything I cook is judged by SIX!! Daddy and Me BBQ Competition Cooking Team

09-22-2011, 10:36 AM	#9
bigsapper Full Fledged Farker Join Date: 06-09-11 Location: Plano, TX Downloads: 0 Uploads: 0	Awesome! __________________ El Quattro Cacti Chili & BBQ Team Large BGE

09-22-2011, 11:52 AM	#10
shares On the road to being a farker Join Date: 07-18-08 Location: San Jose, Ca Downloads: 0 Uploads: 0	This is why I love wings - there's so many ways to do them, and they're all so darn good __________________ www.TooAshamedToName.com Competition BBQ

09-22-2011, 12:11 PM	#11
Timmy Mac On the road to being a farker Join Date: 04-29-11 Location: Youngstown,Ohio Downloads: 0 Uploads: 0	Those look awesome,can't wait to get some of that death dust

09-22-2011, 12:37 PM	#12
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	They look outstanding, Mike. Nice pics! John

09-22-2011, 12:38 PM	#13
ALLENY Full Fledged Farker Join Date: 06-20-11 Location: woodland hills, california Downloads: 0 Uploads: 0	They look awesome. Can i order some death dust?

09-22-2011, 12:39 PM	#14
tamadrummer is one Smokin' Farker Join Date: 07-12-11 Location: Zephyrhills, FL Downloads: 0 Uploads: 0	They look beautiful Mike but man I don't think I could take the heat from the habby! Just too much burn for me girly-man taste buds. More power to the folks that have what it takes to make it thorough a dozen of those bad boys.

09-22-2011, 12:44 PM	#15
WWBBQ Got Wood. Join Date: 07-11-11 Location: DeRidder, Louisiana Downloads: 0 Uploads: 0	Looks great I'll have to make some when my dust arrives. __________________ Scott Displaced: Western Pennsylvanian Weber Smokey Mountains WSM (2-22.5") WiFi Stoker (The Stoker Black Box) Thermapen, Splash-Proof, Black Gasser Danby kegerator with 1/2 barrel

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