Wings: Sauce first, or smoke first?

scottm4300 · 06-20-2006, 02:17 PM

I'm cooking 300 wings Saturday for a party. When I did this before, I sauced the wings, then smoked them. But I'm finding a few threads that suggest smoking them naked, and then tossing them in the sauce after they are cooked. Half of these will be hot wings, the other half will be honey BBQ.

Any preference on the better way to do this amongst the Bretheren?

Thanks!

Scott

Ron_L · 06-20-2006, 02:31 PM

I've never cooked that many wings, but I season, cook, and then sauce. There's really no right way, but I like the way mine turn out.

Bigmista · 06-20-2006, 02:36 PM

I rarely do them, but when I do, sauce comes last.

BrooklynQ · 06-20-2006, 02:38 PM

Suace comes last for me too, but sauce should be glazed over the fire.

Unless you're doing buffalo wings. The fire tempers the heat

VitaminQ · 06-20-2006, 02:41 PM

I like to marinate in soy sauce and hot sauce, smoke, then sauce again after I pull them.

bbqjoe · 06-20-2006, 04:01 PM

season, smoke, finish on grill, sauce.

billm · 06-20-2006, 06:59 PM

i cut off the tips and discard them then split them (easier for guests to handle) then season ( i like dizzy pigs raging river on them) and grill em over charcoal and wood then toss them in a pan with little melted butter just to coat them a bit..i dont sauce..since i hate bbq sauce on chicken but will add hot suace to the butter on occasion

Arlin_MacRae · 06-20-2006, 08:15 PM

You might try watering down a bunch of sauce and mopping the wings when they're almost done, then saucing them after they're finished.

Wildcat · 06-20-2006, 10:36 PM

Sauce is always last for all my Q.

CarbonToe · 06-21-2006, 02:35 AM

Quote:

Originally Posted by Wildcat

Sauce is always last for all my Q.

Same Here.

I just chop the tips off, marinade them, and throw them on the grill.

Depending on the crowd I either sauce them before plating up or unsauced and with communal dipping pots!

TexasGuppie · 06-21-2006, 12:18 PM

I tried this last week:

Made my wing sauce and poured it into large bags I made with my FoodSaver vac. I then pierced the wings the best I could in as many places as I good and dumped them into the bags.

Using the FoodSaver vac, I sucked all of the air out of the bag (place a paper towel just inside the point where the bag will be sealed to keep from sucking liquid into the vac) and placed the end-product into the fridge overnight.

Smoked 'em the next day and the flavor seemed to go all the way through them. I re-sauced some of 'em right after the initial smoke and they were double-good!

Ken

scottm4300 · 06-21-2006, 01:24 PM

Ken, that sounds like an awesome idea, but I'm translating it to 40 pounds of wings and I'm picturing one big farker of a bag!! I'll hold off on that one until I'm doing something a little less volumonous.

In the meantime - thank you all for your feedback. This is the biggest cook I've ever done and I'm really looking forward to it, albeit with a bit of nervousness. I'll be sure to take pics and post over the weekend.

Scott

Arlin_MacRae · 06-21-2006, 01:50 PM

Hefty Mod

ciret · 06-21-2006, 02:06 PM

I brine my wings first, then rub and smoke in a grill wok. Spraying with an apple juice concoction. I've tried it up high in the BSKD and down low. I think I like the result low, crispier. I usualy have enough rub on 'em that they don't need sauce. Serve with some dipping sauce bbq or blue cheese. Mmmm, I'm gettin' hungry. I'll tell ya the left overs I've reheated in the deepo fryer and those are actually the best, smoky, crispy. Man now I'm really hungry.

Good luck with your big cook.

TexasGuppie · 06-21-2006, 05:20 PM

Quote:

Originally Posted by scottm4300

Ken, that sounds like an awesome idea, but I'm translating it to 40 pounds of wings and I'm picturing one big farker of a bag!! I'll hold off on that one until I'm doing something a little less volumonous.

In the meantime - thank you all for your feedback. This is the biggest cook I've ever done and I'm really looking forward to it, albeit with a bit of nervousness. I'll be sure to take pics and post over the weekend.

Scott

What was I thinkin'? 300 wings would require a lot of bags!

Ken (duh)

06-20-2006, 02:17 PM	#1
scottm4300 Full Fledged Farker Join Date: 03-01-05 Location: New Hampshire Downloads: 0 Uploads: 0	Wings: Sauce first, or smoke first? I'm cooking 300 wings Saturday for a party. When I did this before, I sauced the wings, then smoked them. But I'm finding a few threads that suggest smoking them naked, and then tossing them in the sauce after they are cooked. Half of these will be hot wings, the other half will be honey BBQ. Any preference on the better way to do this amongst the Bretheren? Thanks! Scott __________________ Brinkmann SKD Turkey/Fish Fryer Charbroil Gas Grill Campfire Pit Trashcan

06-20-2006, 02:31 PM	#2
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	I've never cooked that many wings, but I season, cook, and then sauce. There's really no right way, but I like the way mine turn out. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

06-20-2006, 02:36 PM	#3
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	I rarely do them, but when I do, sauce comes last. __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

06-20-2006, 02:41 PM	#5
VitaminQ is One Chatty Farker Join Date: 06-29-05 Location: Dallas, TX Downloads: 0 Uploads: 0	I like to marinate in soy sauce and hot sauce, smoke, then sauce again after I pull them. __________________ Shohn ECB w/mods Weber Smokey Joe 18" Weber Kettle 22" Weber clone kettle Curb-foundling char-broil gasser WSM: Assembled! First cook: 8/25/06 Fanatical devotion to the Q

06-20-2006, 08:15 PM	#8
Arlin_MacRae Moderator Join Date: 04-14-04 Location: Choctaw, OK Downloads: 1 Uploads: 0	You might try watering down a bunch of sauce and mopping the wings when they're almost done, then saucing them after they're finished. __________________ Arlin MacRae NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Black (Stealth) Thermapen Driver - you saw NOTHING Certified KCBS BBQ Judge Missin' KC...

06-20-2006, 02:38 PM	#4
BrooklynQ Banned Join Date: 07-18-04 Downloads: 0 Uploads: 0	Suace comes last for me too, but sauce should be glazed over the fire. Unless you're doing buffalo wings. The fire tempers the heat

06-20-2006, 04:01 PM	#6
bbqjoe Banned Join Date: 01-16-06 Location: Wikieup Arizona Downloads: 0 Uploads: 0	season, smoke, finish on grill, sauce.

06-20-2006, 06:59 PM	#7
billm is One Chatty Farker Join Date: 03-08-06 Location: Roselle Il Downloads: 0 Uploads: 0	i cut off the tips and discard them then split them (easier for guests to handle) then season ( i like dizzy pigs raging river on them) and grill em over charcoal and wood then toss them in a pan with little melted butter just to coat them a bit..i dont sauce..since i hate bbq sauce on chicken but will add hot suace to the butter on occasion

06-20-2006, 10:36 PM	#9
Wildcat Full Fledged Farker Join Date: 12-04-05 Location: Kentucky Downloads: 0 Uploads: 0	Sauce is always last for all my Q.

06-21-2006, 12:18 PM	#11
TexasGuppie Full Fledged Farker Join Date: 02-20-06 Location: Marana, AZ. Downloads: 0 Uploads: 0	I tried this last week: Made my wing sauce and poured it into large bags I made with my FoodSaver vac. I then pierced the wings the best I could in as many places as I good and dumped them into the bags. Using the FoodSaver vac, I sucked all of the air out of the bag (place a paper towel just inside the point where the bag will be sealed to keep from sucking liquid into the vac) and placed the end-product into the fridge overnight. Smoked 'em the next day and the flavor seemed to go all the way through them. I re-sauced some of 'em right after the initial smoke and they were double-good! Ken __________________ Lucky Dog BBQ Marana, AZ [FONT=Comic Sans MS]"You must go through the Valley to stand upon the mountain of God."[/FONT] [FONT=Comic Sans MS]In Memory of Scott "E" Cook[/FONT] [FONT=Comic Sans MS]3/29/1965-9/3/2006[/FONT]

06-21-2006, 01:24 PM	#12
scottm4300 Full Fledged Farker Join Date: 03-01-05 Location: New Hampshire Downloads: 0 Uploads: 0	Ken, that sounds like an awesome idea, but I'm translating it to 40 pounds of wings and I'm picturing one big farker of a bag!! I'll hold off on that one until I'm doing something a little less volumonous. In the meantime - thank you all for your feedback. This is the biggest cook I've ever done and I'm really looking forward to it, albeit with a bit of nervousness. I'll be sure to take pics and post over the weekend. Scott __________________ Brinkmann SKD Turkey/Fish Fryer Charbroil Gas Grill Campfire Pit Trashcan

06-21-2006, 01:50 PM	#13
Arlin_MacRae Moderator Join Date: 04-14-04 Location: Choctaw, OK Downloads: 1 Uploads: 0	Hefty Mod __________________ Arlin MacRae NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Black (Stealth) Thermapen Driver - you saw NOTHING Certified KCBS BBQ Judge Missin' KC...

06-21-2006, 02:06 PM	#14
ciret Full Fledged Farker Join Date: 05-02-04 Location: Racine, WI Downloads: 0 Uploads: 0	I brine my wings first, then rub and smoke in a grill wok. Spraying with an apple juice concoction. I've tried it up high in the BSKD and down low. I think I like the result low, crispier. I usualy have enough rub on 'em that they don't need sauce. Serve with some dipping sauce bbq or blue cheese. Mmmm, I'm gettin' hungry. I'll tell ya the left overs I've reheated in the deepo fryer and those are actually the best, smoky, crispy. Man now I'm really hungry. Good luck with your big cook. __________________ ==>Eric Modded Brinkmann Smoke King Deluxe, UDS, Brinkman gasser A health family, a healthy country, a healthy world -- all grow outward from a single superior person. Chia Jen/The Clan --I Ching

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