Wing rub question
 

Have seen several threads about this but.....
Some folks have mentioned using Old Bay as a chicken rub. How did that work out and what flavor profile of sauce (if any) worked well with it?

TIA

old bay is real good on chicken or anything for that matter. Sauce I like Heinz 57 steak sauce with butter,lemon and some cayenne with it.

I use Old Bay garlic and herb on my wings. I like buffalo wing sauce made with Frank's Red Hot, butter, and Lee and Perrins Worcestershire. Lots of different recipes for it on the web.

I do almost the exact same thing as USMC and have people asking for the recipe every time.

Wing Sauce
1/2C Franks
1/3C butter (This is the ratio on the back of the bottle)
2TBS ACV
3-4 cloves garlic minced
1-2 shallot minced or 1/4 yellow onion

Melt the butter then sweat the garlic and shallot or onion until soft but not yet brown. 5-10 minutes on low.
Add vinegar and Franks, cook for 10-15 more minutes on low.
At this point you can add a little molasses to sweeten it up and take some of the edge off if you want.

for rubs I use Oakridge Habernaro Death Dust on hot wings, and Oakridge Competition Chicken on the others.

I'll smoke till about half done and crisp on the grill or in the fryer to finish.


For sauces I use straight Franks without the butter or margarine for my hot wings (with HDD).

Crushed pineapple, garlic, and teriyaki sauce for pineapple/teriyaki wings.

So many more choices including BBQ Sauce.....

Another vote for HDD. Just stocked up with a 2 lb order. Simple and delicious!

Sounds interesting, about how many pounds of wings will that sauce?