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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-27-2022, 05:43 PM | #16 |
is One Chatty Farker
Join Date: 10-18-06
Location: Houston, TX
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I personally don’t like traditional Buffalo wing sauces on grilled or smoked wings. I just don’t like how the sauce flavor interacts with the char or smoked flavor. Too much going on. I prefer that on fried as the Buffalo sauce is the dominant flavor and doesn’t have to compete with the bitterness of char. A friend of my brother used to make a sweet and spicy bourbon sauce that was really tasty. I tossed some grilled wings today in an herbed garlic butter and they were awesome. Now garlic butter and the char of grilled wings is about perfect. Season the wings with a spicy rub then toss them in garlic butter when you take off the pit and you have something good
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______________________________________________ Rec Tec 590 Stampede, Primo Oval XL, Weber 26" Kettle with Gabby Grills Santa Maria attachment. Lonestargrillz 42" pellet grill on order. Last edited by chingador; 01-27-2022 at 05:50 PM.. |
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01-27-2022, 09:44 PM | #17 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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I grew up eating wings from Anchor bar.
Original Buffalo Sauce..... 1/2 cup Frank's® RedHot® sauce 1/4 cup melted butter or margarine Heat gently over low heat, toss hot wings into sauce and shake to coat well. ingredients like black pepper, white pepper, ground celery seed, garlic, Worcestershire sauce, or cayenne can be added for additional flavor/heat for your liking. There are so many commercial variations on the market with a multitude of flavor varieties. The sky is the, limit for choices. If you don't care for a commercial sauce; doctor them up to your liking. Like others have suggested simply add Habernaro Death Dust, Cayenne, Chipotle, or any other ground chili for flavor and heat as you like. Blues Hog make a Raspberry Chipotle BBQ Sauce that's great on wings. I dust with extra ground chipotle before serving. Don't be afraid to experiment to find what you like best. |
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01-27-2022, 09:52 PM | #18 |
is one Smokin' Farker
Join Date: 06-07-21
Location: Western, Mass
Name/Nickname : G-man
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Here is something a little different. Add agave syrup to cut the heat of the chipotles
https://www.bbq-brethren.com/forum/s....php?p=4544736 This was our most popular sauce on smoked wings.
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01-27-2022, 10:07 PM | #19 |
somebody shut me the fark up.
Join Date: 05-28-14
Location: Streamwood, IL
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I don't make these often enough, but when I do it's always in the oven. Might have to try it in the smoker one of these days. Ridiculously good! Although I don't cook them as long and I use parchment paper instead of foil.
Heroin Wings Yes they are that addictive!
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01-27-2022, 11:40 PM | #20 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 01-01-19
Location: MetroWest, MA
Name/Nickname : Kurt
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https://tvwbb.com/threads/chicken-wi...5/#post-980600
Cross-post here, so forgive me if not allowed. This is pretty much our go-to for traditional, easy, buffalo wings. Make the sauce a couple hours ahead of time to chill. I cut the tabasco and cayenne in half and it's just right. My 10 and 6 yr old boys will crush it, so not too spicy. Make sure you let the wings cool down a bit before you toss or it will break the sauce. Hope this helps! -Kurt |
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01-28-2022, 12:43 AM | #21 |
is Blowin Smoke!
Join Date: 06-18-12
Location: Down the Shore!!!
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I also use the original butter/franks hot sauce recipe but add a splash of Lea & Perrins Worcestershire sauce to taste.
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01-28-2022, 07:19 AM | #22 |
is one Smokin' Farker
Join Date: 05-08-14
Location: Pensacola, FL
Name/Nickname : Ken
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Try Frank's Wing sauce, its Franks with butter already in it. Another good sauce is Hooter's wing sauce.
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01-28-2022, 09:03 AM | #23 | |
is Blowin Smoke!
Join Date: 03-21-19
Location: Johnsonville, SC
Name/Nickname : Joedy
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Quote:
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01-28-2022, 09:39 AM | #24 |
Full Fledged Farker
Join Date: 08-04-17
Location: Mississippi
Name/Nickname : BullseyeMetalWerks
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I have been smoking and tossing them in kosmos buffalo hot wing dust.
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01-28-2022, 10:40 AM | #25 |
is one Smokin' Farker
Join Date: 10-15-13
Location: Central IL
Name/Nickname : Ed
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Joedy, I tend to agree that just tossing in a traditional buffalo after grilling is kind of meh...
What my son and I like is to make the traditional buffalo sauce (franks, butter, garlic, worch sauce), then add a touch of brown sugar to it to soften the sharp edges of the sauce. As the wings are grilling and getting near done, we dunk in the sauce and back on the grill. We do this 2-3 times. I really enjoy that.......
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01-28-2022, 11:11 AM | #26 | |
is One Chatty Farker
Join Date: 10-18-06
Location: Houston, TX
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Quote:
It is the same reason I don't add smoked meat to chili. Another sauce I love on smoked wings is Alabama white sauce. Toss them in it when you pull the wings off of the pit and it is really great. I mix a cup each of mayo and apple cider vinegar and add a couple tablespoons of course black pepper, a couple tbs lemon juice and whatever else I feel like. Generally I will add garlic powder, fresh or dried herbs (love tarragon in this), horseradish etc. Oh, yeah, some cayenne works here too. A bit messy though.
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______________________________________________ Rec Tec 590 Stampede, Primo Oval XL, Weber 26" Kettle with Gabby Grills Santa Maria attachment. Lonestargrillz 42" pellet grill on order. |
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01-28-2022, 11:12 AM | #27 |
is one Smokin' Farker
Join Date: 12-06-20
Location: Nampa, Idaho
Name/Nickname : Bill Bryant
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1 part Frank's original
1 part butter (cut into small pieces) Heat Frank's in a double boiler. Add cold butter one piece at a time, stirring, until you get a smooth emulsion. If you do this in a pan you risk getting the mixture too hot which will make the butter separate or "break" and produce a gritty or granular texture. Keep the temp low and you will get a smooth wing sauce. Add cayenne powder for more heat. This is about as authentic a Buffalo sauce as you can make. If the sauce "breaks" later, put it in a blender and it will usually smooth out again.
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01-28-2022, 04:38 PM | #28 | |
is one Smokin' Farker
Join Date: 07-18-08
Location: Mebane, North Carolina
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And although you can mix it with any bbq sauce, seriously, don't dismiss the Bullseye. There's something amazing that happens to it when it cooks down. The mix of the two is more than the sum.
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01-28-2022, 06:29 PM | #29 | |
is one Smokin' Farker
Join Date: 06-07-21
Location: Western, Mass
Name/Nickname : G-man
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Quote:
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01-29-2022, 08:47 AM | #30 |
is One Chatty Farker
Join Date: 07-17-15
Location: Cobourg, ontario
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Great thread as I'm looking forward to wings tonight and am out of habanero death dust. Gonna try some of the ideas here to mix it up.
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