Ever marinated chicken or wings with hot sauce?

SweetHeatBBQnSC · 02-19-2020, 09:52 AM

I have wanted to try this for sometime now and wondered if marinating chicken pieces or chicken wings in hot sauce would impart any type of flavor. So I figured maybe some of the brethren have already tried this, so just throwing this out for discussion. If you did what type of flavor did it give it or did it do absolutely nothing? Also, if you did what type of hot sauce did you use?

Gimmethecash · 02-19-2020, 09:58 AM

Chicken is cheap! Perform the experiment and report back...don’t forget to take lots of pics of the epic failure or amazing success!

ebijack · 02-19-2020, 09:58 AM

Absolutely. Rarely don't marinate in Franks. We prefer Franks. Even if frying, marinated in Franks.
Now if you let the wings/parts marinate for 6 hrs. You get a bit of heat.
Overnight, you get much more heat.
2 days and you really taste Franks with the heat.

hedonsmbot · 02-19-2020, 10:07 AM

I use Franks.

Even if the taste imparted is minimal its antiseptic properties will prolong fridge life.

SweetHeatBBQnSC · 02-19-2020, 10:30 AM

Quote:

Originally Posted by ebijack

Absolutely. Rarely don't marinate in Franks. We prefer Franks. Even if frying, marinated in Franks.
Now if you let the wings/parts marinate for 6 hrs. You get a bit of heat.
Overnight, you get much more heat.
2 days and you really taste Franks with the heat.

Quote:

Originally Posted by hedonsmbot

I use Franks.

Even if the taste imparted is minimal its antiseptic properties will prolong fridge life.

Do you think if it was marinated over a day or two and made some bbq wings you could still taste a little of the heat?

hedonsmbot · 02-19-2020, 11:04 AM

I'll still season the wings even after marinating them in Franks. I treat the raw, Frank's coated wings as though they were still naked. This makes it hard to tell how much of the heat is from the Franks.

If I use a sweet BBQ sauce on top there's just the slightest wisp of heat behind the sweet.

cholloway · 02-19-2020, 11:16 AM

Does the sauce penetrate to the meat or is it just the skin
that imparts the heat & flavor?
Frank's is one of my favorites also... actually says cayenne peppers in the ingredients.
Not just "red pepper".

mytmouz · 02-19-2020, 01:38 PM

I have, and went straight to the grill with nothing else. I think it was minimal difference. I regulmarinated with jalapeno or habanero brine for a couple of hours, then the hot sauce, and it was noticeable in a really good way.

My favorite was brine, then Oarridge BBQ Habenero Death Dust, then dip in hot sauce, then coat that with Oakridge BBQ Ghost Chile rub, then cook, when done, glazed with a Habenero BBQ sauce. Lots of heat, but more importantly, lots of flavor...

ebijack · 02-19-2020, 01:46 PM

Quote:

Originally Posted by SweetHeatBBQnSC

Do you think if it was marinated over a day or two and made some bbq wings you could still taste a little of the heat?

Yes, and it does penetrate the meat.

GrassRun · 02-19-2020, 01:58 PM

Another Frank’s marinater here. Never went past overnight. Apply your favorite rub, marinate, smoke, finish in deep fryer.

TxQGuy · 02-19-2020, 02:05 PM

Every time! I use a mix of Louisiana Hot Sauce and olive oil as a binder for my dry brine. Usually let them sit overnight. Good stuff!

boomer23 · 02-19-2020, 02:45 PM

We use Sriracha. It only takes a couple of hours and they are plenty warm.

JVM59 · 02-19-2020, 03:18 PM

I read a post here awhile back about marinating chicken in a mixture of buttermilk and hot sauce. Refrigerate overnight and on to the grill the following day.

ruger35 · 02-19-2020, 04:41 PM

Everytime I do wings they are in hot sauce overnight or at least a few hours. I have also done the buttermilk, hot sauce, and pickle juice combination for frying and doing Nashville Hot Chicken. Never had a complaint yet about the heat.

Lomey · 02-19-2020, 05:37 PM

I've marinated tenders in buttermilk and Franks overnight then coated in a cajun and garlic flour mix to fry. There's a nice heat, but not overpowering. My favorite way to do homemade chicken tenders.

02-19-2020, 09:52 AM	#1
SweetHeatBBQnSC is Blowin Smoke! Join Date: 03-21-19 Location: Johnsonville, SC Name/Nickname : Joedy	Ever marinated chicken or wings with hot sauce? I have wanted to try this for sometime now and wondered if marinating chicken pieces or chicken wings in hot sauce would impart any type of flavor. So I figured maybe some of the brethren have already tried this, so just throwing this out for discussion. If you did what type of flavor did it give it or did it do absolutely nothing? Also, if you did what type of hot sauce did you use? __________________ Isaiah 41:10-Chunky Dunks BBQ-Competition Team Propane Whole Hog Cooker Grill Master Gasser--(Deceased) Weber Kettle 22"(Hoyt) WSM 22.5"(Bertha) RecTeq 590(Fancy) Blackstone 17" griddle O.G. Barrel Charcoal Grill--(Chicken Graveyard) [COLOR="DarkOrange"][B]Clemson Orange Thermapen Mk4[/B][/COLOR]

02-19-2020, 09:58 AM	#2
Gimmethecash is one Smokin' Farker Join Date: 02-06-19 Location: Pasadena, CA Name/Nickname : Steven	Chicken is cheap! Perform the experiment and report back...don’t forget to take lots of pics of the epic failure or amazing success! __________________ AZ BBQ Grills Scottsdale Weber Performer Deluxe MGrills M1, C4, M16 Camp Chef FTG600 Cookshack Amerique 2 x Sous Vide Supreme Minipack MV31X

02-19-2020, 11:16 AM	#7
cholloway Babbling Farker Join Date: 05-10-11 Location: East of Atlanta, GA. Name/Nickname : Colin	Does the sauce penetrate to the meat or is it just the skin that imparts the heat & flavor? Frank's is one of my favorites also... actually says cayenne peppers in the ingredients. Not just "red pepper". __________________ Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser

02-19-2020, 01:38 PM	#8
mytmouz is One Chatty Farker Join Date: 10-09-11 Location: Pelahatchie MS	I have, and went straight to the grill with nothing else. I think it was minimal difference. I regulmarinated with jalapeno or habanero brine for a couple of hours, then the hot sauce, and it was noticeable in a really good way. My favorite was brine, then Oarridge BBQ Habenero Death Dust, then dip in hot sauce, then coat that with Oakridge BBQ Ghost Chile rub, then cook, when done, glazed with a Habenero BBQ sauce. Lots of heat, but more importantly, lots of flavor... __________________ I LUV to smoke 'em... Trailer mounted reverse flow stick burner. Rehomed Weber Kettle #1 Black. Rehomed Weber Kettle #2 Copper Weber Kettle #3, Dads old cooker. Rehomed Brinkman electric. Rehomed Weber Smokey Joe. Rehomed Small Sunbeam tailgater. Rehomed Brinkman vertical smoker. Rehomed Little Chief electric smoker. Rehomed And 2 UDS go to set ups... Rehomed

02-19-2020, 02:05 PM	#11
TxQGuy Full Fledged Farker Join Date: 02-01-19 Location: Texas Name/Nickname : Big C	Every time! I use a mix of Louisiana Hot Sauce and olive oil as a binder for my dry brine. Usually let them sit overnight. Good stuff! __________________ [B]3/8" Pipe Custom Offset Smoker - "Ol' Reliable" #22 Jumbo Old Smokey Charcoal Grill - "Long Tall Sally"[/B] Red Oak is still Oak :cool:

02-19-2020, 09:58 AM	#3
ebijack Babbling Farker Join Date: 08-23-13 Location: Detroit Mi Name/Nickname : tom	Absolutely. Rarely don't marinate in Franks. We prefer Franks. Even if frying, marinated in Franks. Now if you let the wings/parts marinate for 6 hrs. You get a bit of heat. Overnight, you get much more heat. 2 days and you really taste Franks with the heat.

02-19-2020, 10:07 AM	#4
hedonsmbot On the road to being a farker Join Date: 02-08-20 Location: Toronto Name/Nickname : Troy	I use Franks. Even if the taste imparted is minimal its antiseptic properties will prolong fridge life.

02-19-2020, 11:04 AM	#6
hedonsmbot On the road to being a farker Join Date: 02-08-20 Location: Toronto Name/Nickname : Troy	I'll still season the wings even after marinating them in Franks. I treat the raw, Frank's coated wings as though they were still naked. This makes it hard to tell how much of the heat is from the Franks. If I use a sweet BBQ sauce on top there's just the slightest wisp of heat behind the sweet.

02-19-2020, 01:58 PM	#10
GrassRun Full Fledged Farker Join Date: 09-15-17 Location: WV	Another Frank’s marinater here. Never went past overnight. Apply your favorite rub, marinate, smoke, finish in deep fryer.

02-19-2020, 02:45 PM	#12
boomer23 Got Wood. Join Date: 10-21-08 Location: Norman, OK	We use Sriracha. It only takes a couple of hours and they are plenty warm.

02-19-2020, 03:18 PM	#13
JVM59 Full Fledged Farker Join Date: 06-01-17 Location: St. Louis, Mo	I read a post here awhile back about marinating chicken in a mixture of buttermilk and hot sauce. Refrigerate overnight and on to the grill the following day.

02-19-2020, 04:41 PM	#14
ruger35 is one Smokin' Farker Join Date: 08-25-17 Location: Baton Rouge, LA Name/Nickname : Nope	Everytime I do wings they are in hot sauce overnight or at least a few hours. I have also done the buttermilk, hot sauce, and pickle juice combination for frying and doing Nashville Hot Chicken. Never had a complaint yet about the heat. __________________ Geaux Tigers! Insta @whoyalovebbq

02-19-2020, 05:37 PM	#15
Lomey is one Smokin' Farker Join Date: 02-22-17 Location: Merriam, KS Name/Nickname : Mike	I've marinated tenders in buttermilk and Franks overnight then coated in a cajun and garlic flour mix to fry. There's a nice heat, but not overpowering. My favorite way to do homemade chicken tenders.