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Old 11-11-2009, 12:50 PM   #1
Got Wood.
Join Date: 11-23-08
Location: Macomb Twp, Michigan
Default Smoked chicken wings and hot sauce?

I have a question for those of you guys that smoke your wings. Do you guys leave them sauce them after you cook them? I am talking about tossing them in hot sauce after they cook. And if you do sauce them, do the different tastes contrast each other and take away from either the chicken or the sauce?
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Old 11-11-2009, 12:56 PM   #2
Papa Legba
Got Wood.
Join Date: 06-05-09
Location: Austin, TX

I put a spicy rub on at least an hour before they go on the grill indirect. Then, about five minutes before I pull them off I baste with a commercial wing sauce. I don't add any wood for wings as they take too much smoke - quality lump does the trick for me.
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Old 11-11-2009, 01:02 PM   #3
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Join Date: 08-22-09
Location: Littleton, CO

I rub them the night before and then start the smoke. Then, after an hour, I dip them in the sauce and smoke for another 15 minutes. One more dip in the sauce, flip and 15 minutes on the smoke. That said, I do them an hour and a half total at 350 indirect.
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Old 11-11-2009, 01:23 PM   #4
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Join Date: 11-26-08
Location: Ormond Beach, Florida

I toss my smoked wings in Franks wing sauce AFTER they are done smoking, I also rub them up before smoking, wonderful flavor. Reminds me, I feel the need
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Old 11-11-2009, 01:26 PM   #5
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Join Date: 04-02-09
Location: Indianapolis, IN

I too rub them before smoking them with apple wood, then using the recipe from the bottle, toss them in Frank's hot sauce.
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Old 11-11-2009, 01:37 PM   #6
somebody shut me the fark up.
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Join Date: 09-23-07
Location: North Side of Chicago Illinois

I send them up to my daughter at school by the ton... OK, actually 10 pounds at a time....

I buy them frozen at Sam's, dump them into a cooler, add a large bottle of hot sauce, and shake... Next day I get the Lang fired up (using lump and cherry) and up to temp... Another shake of the cooler and put them on the cooker until they are done.

I then put them on a 1/2 sheet pan with parchment paper and put them into the freezer. After that it's just a matter of cryo-sucking them and to UPS for shipping....
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Old 11-11-2009, 01:39 PM   #7
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Join Date: 07-14-09
Location: Indy

I recommend Franks as well. The amount of time I have for preparation and what's on hand determines what else goes on them. If you like Frank's as much as I do it's on sale if you have a Kroger nearby.

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Old 11-11-2009, 01:52 PM   #8
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Join Date: 06-19-09
Location: Buffalo, NY

Buffalo Pit Wings
Cook wings naked till they stop squealing.
Mix about equal parts Franks Original Red Hot and butter.
Add a dash of celery salt, splash of worsh.
Put wings and sauce in a bucket. Cover. Shake.
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Old 11-11-2009, 01:57 PM   #9
early mornin' smokin'
is One Chatty Farker
Join Date: 10-06-08
Location: wading river, ny

im with nice guy....well kinda
yardbird them up
smoke til cooked proper internal
toss in red hot, butter and dry italian dressing mix.
back on if u dont want them so wet
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Old 11-11-2009, 03:47 PM   #10
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Join Date: 06-02-08
Location: Knoxville, TN

It hardly matters.Don't sweat it.

I've done them all sorts of ways and they always turn out good.

My favorite method is to marinade or brine them overnight before smoking and then finish them in a cast iron skillet for a minute or two to crisp up the skins before tossing them in some sauce.
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Old 11-11-2009, 03:50 PM   #11
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Join Date: 10-07-09
Location: Lake View, NY

I sauce after they're smoked, then toss on the grill to char em up a bit.
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Old 11-11-2009, 06:13 PM   #12
Buster Dog BBQ
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Join Date: 07-20-08
Location: Clive, IA

I did these with a coat of Jamaican Firewalk, no wood, just Royal Oak for about 2 hours at 350 dome on my egg. Until they got to 165. I then poured sauce in bowl and added the wings in and coated them with some Anchor Bar mild sauce. Back to the smoker for about 10 min. Not bad, sauce wasnt hot enough for me. My preferred method is to smoke them then drop in the fryer to crisp up.

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Old 11-11-2009, 07:45 PM   #13
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Join Date: 02-21-09
Location: Knoxville, TN

I do mine what we call 30-20-10 Wings.

Fire roasted on the Egg for 30 minutes at 350f. Flip and go another 20 minutes. Toss in sauce and back on for 10 more minutes, just so the sauce crisps back up a bit.
Knoxville, TN
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Old 11-11-2009, 08:53 PM   #14
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Join Date: 09-01-08
Location: Huntsville,Alabama

1 part wing sauce and 1/2 part melted butter ALWAYS does the trick for me :)

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