Wing Survey

[grillnputt]

OK. I'm not gonna let a little rain stop me either today. (I'm just going to have to "wing it") Horrible I know.
I like to slow cook my wings for about 30-45 minutes (in the oven or the smoker) then blast them w/ high heat for about 30 seconds a side.
Here's the ?
Do you sauce them before you slow cook them, before you torch them, or leave them plain and dip when finished?
I just bought the original buffalo wing sauce from the Anchor bar in buffalo. Hot, hotter and suicide. Can't wait to try it. ps. wings to be followed by the "elbow room" steak.

 

[Kevin]

I marinate the wings in Texas Pete overnight before cooking, dust em with a savory seasoning right before grilling. I cook them like you said, 30 to 45 minutes offset and then a quick toast over the coals. We serve sauce on the side.

 

[thirdeye]

I leave any sauces (especially sugar based ones) until the end so I don't get "blackbird".

You know, most hot wing places fry their wings then add the hot sauce. But an interesting twist for hot grilling chicken is drying the skin then dusting it with seasoned cornstarch and on to a 350° grill. I do thighs this way all the time and they come out with a fried chicken crunch on the skin, only lighter. Makes a good anchor for sauces.

 

[Lazy Dawg]

I like to rub those little winged ones the night before. then 1 1/2 hours into the slow cook baste them. They crisp up nice. Ah.. the Elbow Room. Can you say Beau Monde. Tell the rain to go blow an get to cooking low and slow..

 

[grillnputt]

Ya know, it's almost impossible to find beau monde. I used to buy mine at a place called nice and spicy in New Hope Pa. Their website is gone, so I don't know how to reach them. I'm using what I have left. Any ideas where else to get it? Ron

 

[Kevin]

Most of the grocery stores around here carry Spice Islands Brand:
http://spiceadvice.com/brands/spice_islands/
If you can't find it localy you can order from them by phone or online.

 

[grillnputt]

I used to use spice islands, I was told they were bought out by McCormick. Our grocery stores don't carry it anymore. I'll use your link though, thanks.

 

[Kevin]

I used to use spice islands, I was told they were bought out by McCormick. Our grocery stores don't carry it anymore. I'll use your link though, thanks.

That's what I thought so I did a little research. It is Tone's Actualy.
http://spiceadvice.com/brands/index.html

 

[bbqjoe]

We take the wings and marinate them in olive oil seasoned with Rosemary, black pepper and a little salt for a few hours. Then into the smoker at 225* for about three hours. MMMMMMMMMMMMM
Maybe I'll post that today for porn.

 

[Lazy Dawg]

Try SpiceIslands.com heres the 800 # 1 800 247 5251 My wife picks it up for me in Town (Sayville)

 

[grillnputt]

Great. Where in Sayville? I pass there everyday.

 

[Lazy Dawg]

There is a store just west of Starbucks on the north side of Main street

 

[qman]

Try SpiceIslands.com heres the 800 # 1 800 247 5251 My wife picks it up for me in Town (Sayville)

Grillinputt, this looks like it solves your problem.
I have a knock-off recipe for Beau Monde that I can post if anyone else is having trouble finding it and wants to make their own. ?

 

[bbqjoe]

Pray Tell.. what is Beau monde?

 

[qman]

Pray Tell.. what is Beau monde?

Tis a seasoning mix-salt. Has lots of warm spices like cinnimon, cloves, allspice, nutmeg etc etc, plus salt, white and black pepper and celery seed.

 

[bbqjoe]

Tis a seasoning mix-salt. Has lots of warm spices like cinnimon, cloves, allspice, nutmeg etc etc, plus salt, white and black pepper and celery seed.

Thank you.

 

[The Woodman]

OK. I'm not gonna let a little rain stop me either today. (I'm just going to have to "wing it") Horrible I know.
I like to slow cook my wings for about 30-45 minutes (in the oven or the smoker) then blast them w/ high heat for about 30 seconds a side.
Here's the ?
Do you sauce them before you slow cook them, before you torch them, or leave them plain and dip when finished?
I just bought the original buffalo wing sauce from the Anchor bar in buffalo. Hot, hotter and suicide. Can't wait to try it. ps. wings to be followed by the "elbow room" steak.

Dude, I ate at the Anchor Friday night! 5 of us on a fishing trip up to Lake Ontario just outside the mouth of the Niagara ,had, : 50 hot wings, a large white pizza, 2 orders each of onion rings and fries, another 25 BBQ wings, 4 pitchers of Guiness (sp?) and assorted bottled beers! It was my second time there and I HIGHLY recommend it!The sauce is quite average, but the wings are HUGE.

We also took 8 King (Chinook) Salmon in the 15-25 lb range (I just ate some for dinner and it was EXCELLENT!!!) A Steely, 3 Lakers, and some Coho Salmon. IT was cold (about 38 degrees on the lake) windy (east at 15-20 mph) and the waves were rolling at 6 ft + at times. I made it about 6.5 hours before "chumming" once!:icon_smil I think it was the morning La Gloria Cubana Charlemagne on an empty stomach! I'll tell you, it was the most "beat" I have ever been coming off of the water! I think I netted about 30 lbs of fish!

 

[qman]

Woody, sorry to hear about your "chumming" but it sounds like overall you had an excellent adventure. Fishing, catching fish[not necessarily the same thing], going to the Anchor, and eating your catch. Wow.

 

[mm_0_mm]

marinate for a day or 2 in Franks red hot sauce, add rub, then smoke for about 3 hours...

 

[Wayne]

I would slow cook then plain and then sause them before I put them on the hot grill. The heat will make the hot stuff glaze the wings.