Wing rub question

rickv14623 · 08-24-2015, 03:00 PM

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

Bludawg · 08-24-2015, 03:56 PM

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.

USMC · 08-24-2015, 04:09 PM

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.

MS2SB · 08-24-2015, 04:24 PM

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.

IamMadMan · 08-24-2015, 04:58 PM

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.....

mwmac · 08-24-2015, 05:14 PM

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

rickv14623 · 08-24-2015, 07:07 PM

Quote:

Originally Posted by MS2SB

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.

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

08-24-2015, 03:00 PM	#1
rickv14623 Full Fledged Farker Join Date: 07-26-13 Location: Rochester, NY	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 __________________ Boogity Boogity BBQ Pit Crew Chief, CBJ, CTC, '03 Kettle w/ Smoke EZ, Jumbo Joe

08-24-2015, 03:56 PM	#2
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	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'm a Proxy Vegetarian> Cows eat grass & I eat cows.

08-24-2015, 04:09 PM	#3
USMC is one Smokin' Farker Join Date: 06-30-13 Location: Benndale, MS	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. __________________ How does my butt taste? ... 22 WSM, 22 OTG, 18 Silver, WGA, GMG DB

08-24-2015, 04:24 PM	#4
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA	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. __________________ Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space

08-24-2015, 05:14 PM	#6
mwmac is one Smokin' Farker Join Date: 10-13-08 Location: boise, id	Another vote for HDD. Just stocked up with a 2 lb order. Simple and delicious! __________________ 22" WSM, 18" WSM, 26" Weber, Weber Performer, MBH's, WGA

08-24-2015, 04:58 PM	#5
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	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.....