G'Day all,
Liking the idea of the Brethren Inspired Throwdown, I was going to do some hot wings and found a post from Moose a loooooong time ago:
The inspiring thing is smoking and then frying... So here we go:
I started with these culprits:
Marinated in the Vac Sealer for 24 hours:
Next Day, put them in my gasser smoker only to about 140F
Let them cool for a while before getting them into the air fryer. This thing makes a mess.
Tossed them in some wing dust.
Then some more wing dust
Looking hot and tasty and crispy!
Then took them over to the neighbors place who were having a big birthday party!
I'd also made some blue cheese sauce to go with it.
And supplied some other hot sauces which were (to be honest) totally unnecessary :becky:
I had a few. They were really bloody hot and smoky!
Last I looked, there were not many left:
Anyway, thanks for looking. These turned out amazing and I'll definitely be doing them like this again. Just don't overcook them in the smoker, so you can finish them off in the fryer without them being too dry.
Cheers!
Bill
Liking the idea of the Brethren Inspired Throwdown, I was going to do some hot wings and found a post from Moose a loooooong time ago:
The inspiring thing is smoking and then frying... So here we go:
I started with these culprits:
Marinated in the Vac Sealer for 24 hours:
Next Day, put them in my gasser smoker only to about 140F
Let them cool for a while before getting them into the air fryer. This thing makes a mess.
Tossed them in some wing dust.
Then some more wing dust
Looking hot and tasty and crispy!
Then took them over to the neighbors place who were having a big birthday party!
I'd also made some blue cheese sauce to go with it.
And supplied some other hot sauces which were (to be honest) totally unnecessary :becky:
I had a few. They were really bloody hot and smoky!
Last I looked, there were not many left:
Anyway, thanks for looking. These turned out amazing and I'll definitely be doing them like this again. Just don't overcook them in the smoker, so you can finish them off in the fryer without them being too dry.
Cheers!
Bill