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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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04-13-2015, 12:37 AM | #16 |
Full Fledged Farker
Join Date: 04-27-13
Location: Regina, Canada
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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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Pitmaker Safe, Kamado Joe Classic, Weber Performer, Napoleon PrestigePro 665 |
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04-13-2015, 11:59 AM | #17 |
somebody shut me the fark up.
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
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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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There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. |
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04-13-2015, 12:03 PM | #18 |
is One Chatty Farker
Join Date: 01-08-13
Location: Georgia
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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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Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines) :bounce: |
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04-13-2015, 12:07 PM | #19 |
BANNED PERMANENTLY
Join Date: 11-18-14
Location: Dayton, Ohio
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CRYSTAL hot sauce (# 1 in New Orleans, need I say more) and butta!
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04-13-2015, 12:11 PM | #20 |
is one Smokin' Farker
Join Date: 05-07-14
Location: Nashville
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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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too many cookers. don't judge me, you're a junkie too. |
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04-13-2015, 01:09 PM | #21 |
is One Chatty Farker
Join Date: 08-15-12
Location: Irish Hills, MI
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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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Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD. |
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04-13-2015, 01:24 PM | #22 |
Found some matches.
Join Date: 03-31-15
Location: Philadelphia PA
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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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04-13-2015, 02:08 PM | #23 |
Full Fledged Farker
Join Date: 04-27-13
Location: Regina, Canada
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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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Pitmaker Safe, Kamado Joe Classic, Weber Performer, Napoleon PrestigePro 665 |
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04-13-2015, 02:17 PM | #24 |
is one Smokin' Farker
Join Date: 02-11-08
Location: Texas
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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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PitBull Lyfe Tyme 20 Old Country Trailer Pit W/Upright Smokey Mountain-Webber Kettle Kamado-Campfire-Rocket Stove I take nothing for granted. I now only have good days and great days. |
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04-13-2015, 02:29 PM | #25 |
Knows what a fatty is.
Join Date: 06-24-14
Location: Jerseyville
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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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04-13-2015, 04:50 PM | #26 | |
On the road to being a farker
Join Date: 05-09-14
Location: Harvest, AL
Name/Nickname : Stan
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Quote:
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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[I]"Never Leave Your Wingman"[/I] Yoder YS640 Comp Cart, Traeger Exec 125, BGE L |
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04-13-2015, 04:53 PM | #27 |
is one Smokin' Farker
Join Date: 06-21-11
Location: Liberty Lake, WA
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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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18.5 WSM Oklahoma Joe's Longhorn Smokey Joe Platinum [SIZE=2][COLOR=Blue][B]Blue[/B][/COLOR][/SIZE] Weber Performer [COLOR=Blue][B]Blue[/B][/COLOR] Thermapen (Fastest in the West!) [SIZE="2"][B][COLOR="Magenta"]拉猪肉[/COLOR][/B][/SIZE] [B][COLOR="Red"][SIZE="3"]509 BBQ Crew[/SIZE][/COLOR][/B] |
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04-13-2015, 05:00 PM | #28 |
somebody shut me the fark up.
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
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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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Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now. |
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04-13-2015, 07:35 PM | #29 |
is One Chatty Farker
Join Date: 11-10-08
Location: Maine
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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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04-13-2015, 07:39 PM | #30 |
Knows what a fatty is.
Join Date: 01-07-13
Location: Sacramento,CA
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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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