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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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Old 04-13-2015, 12:37 AM   #16
spedly
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I really like just pure Frank's. Sometimes I like adding some vindaloo curry powder and heating it up to get the spices to "melt." Adds a nice touch.
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Old 04-13-2015, 11:59 AM   #17
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I guess I am just not that much of a sauce fan. Marinate the wing in olive oil and HDD, smoke, and sear. Great without the mess.
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Old 04-13-2015, 12:03 PM   #18
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Wings......wings.


Man, you've just kicked up a craving that's going to end in my having to cook some wings today or tomorrow.


I like a quality wing rub and this is my second pound bag of Mad Hunky wing rub. It is great on wings and chicken and I love layering on a second type of rub over this, too.


I like Mad Hunky first and then something sweet over it. Perfecto !!!!!











Once they are good and crispy I'll brush on a good sauce....it ranges in type....usually a quality hickory sauce that I cut a bit with apple juice.









Sometimes I'll go an entirely different route and bread them in some House-Autry Hot breading and grill them.....grilled-fried wings are killer !!!!!!















Try injecting the split breasts with pickle juice and Frank's Red Hot before dredging through the House-Autry Hot breading.











Wings are one of our favorite grilling foods !!!!
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Old 04-13-2015, 12:07 PM   #19
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CRYSTAL hot sauce (# 1 in New Orleans, need I say more) and butta!
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Old 04-13-2015, 12:11 PM   #20
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i stumbled upon the flavor combo of honey and cumin a while back and it is AWESOME on wings. add cayenne to get to the heat level you want. mmmmmm
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Old 04-13-2015, 01:09 PM   #21
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I make mine using Franks red hot, melted butter and a heaping tablespoon of chili garlic paste(found with Asian foods at the supermarket). It makes a killer spicy and flavorful sauce without being too over the top heat wise.
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Old 04-13-2015, 01:24 PM   #22
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Franks, Butter, Garlic, Chili Powder, Old Bay and a little Lemon Zest. Dry rub them and let them soak in some of the dry ingredients as well, builds up a nice crunchy exterior.
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Old 04-13-2015, 02:08 PM   #23
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What do you guys use for rubs? I've been making my own:

1 Tbsp garlic powder
1 Tbsp fresh ground pepper
1 Tbsp Inca fire salts (it's a seasoning I buy with sea salt, smoked paprika, chiles, lime peel, garlic, onion, allspice, cumin, black pepper)
2 tsp cayenne

I always use sugar maple wood with my wings. Love the flavour.

I'd love to read what other Brethren put in their hot wing rubs!
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Old 04-13-2015, 02:17 PM   #24
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I use Franks hot sauce or Franks wing sauce and no matter which I use I add some garlic powder (preferred) or garlic salt along with some margarine. Everyone seems to like it..

Have thought about adding some cumin too, but haven't yet.
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Old 04-13-2015, 02:29 PM   #25
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Not a big fan of Buffalo-style sauce. So, I've leaned towards BBQ---usually a Spicy version. Last couple cooks I've used the Johhny Trigg-favorite...Tiger Sauce.

Costly, but oh so good.

SS

Last edited by siMON STERn; 04-13-2015 at 02:34 PM.. Reason: spelling error
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Old 04-13-2015, 04:50 PM   #26
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Quote:
Originally Posted by Wampus View Post
Personally, I always just season my wings with salt, pepper & garlic powder then smoke them over high heat (325-350) and then toss them in sauce.

I make it easy and get the store bought wing sauce. We like the spicy garlic, sweet chili and any BBQ sauce that I have.

I do a 10-12min steam and cool first, then ^^^^^ this method. We prefer Carribean Jerk and Teriyaki. A light dusting of HDD under the Jerk sauce is Awesome!!
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Old 04-13-2015, 04:53 PM   #27
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A bit of Blues Hogg.
A bit of Sriracha
A liberal dose of Habanero Death Dust.

I am toying with the idea of using Mike's Crucible on my next batch.
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Old 04-13-2015, 05:00 PM   #28
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I sprinkle with some cayenne. Then I make a glaze 1/3 sriracha,1/3 brown sugar, and 1/3 honey. I use the glaze at the end until it sets.
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Old 04-13-2015, 07:35 PM   #29
Teleking
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1 part franks
1 part tobasco
1 part Texas petes
Butter
Garlic powder
Brown sugar or maple syrup
Blend and add flour to thicken

If not in a hurry start with a brick roux to add depth of flavor
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Old 04-13-2015, 07:39 PM   #30
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I use Franks origin red hot, Franks buffalo wing sauce and then I add sriracha sauce and proceed to melt your mouth away. Or another go to sauce is plain Kraft bbq sauce and Sriracha. Thats always a crowd pleaser.
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