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quote: The only thing I don't think I have mastered is a good sauce for them. I don't much care for hot sauce and butter, I prefer something with a bit of sweetness, but still with some heat. Any suggestions?
Chris
You solution could be as simple as 2 parts of you favorite sweet bbq sauce to 1 part hot sauce. I have used this on many a wing with great success. You can vary the ratios to your taste. Cheers!
Weber 22 OTS, Unknown 20" Kamado, Weber 14 SJS, Weber Smokey Mountain (future)
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| Posts: 37 | Location: Denton, TX | Registered: April 17, 2009 | 
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This is exactly what I have been looking for. I have been trying variations of this, but have been making it more complicated than it needed to be, adding honey, fruit juce, etc. This is basic, and dead simple.
I tried this sause this weekend, and it turned out great, just the right amount of heat and sweet.
Chris
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quote: Originally posted by Chris Wagg:
This is exactly what I have been looking for. I have been trying variations of this, but have been making it more complicated than it needed to be, adding honey, fruit juce, etc. This is basic, and dead simple.
I tried this sause this weekend, and it turned out great, just the right amount of heat and sweet.
Chris
What kind of hot sauce did you use? A Franks' type or a Tabasco? |
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| Posts: 148 | Location: Ontario, Canada | Registered: April 15, 2009 |
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I used Frank's original. I like them hot, but my wife prefers them to be a bit milder, this was pretty close the the perfect balance for both of us. I wasn't wanting more flavour, and she wasn't screaming in pain.
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quote: Originally posted by Chris Wagg:
I used Frank's original. I like them hot, but my wife prefers them to be a bit milder, this was pretty close the the perfect balance for both of us. I wasn't wanting more flavour, and she wasn't screaming in pain.
Thanks, Chris, I'll have to try that. We had wings on the weekend and I made a honey-garlic sauce (a bit too sweet for out tastes) and the Franks/butter/lemon juice sauce. The second one was good, but I'm not adverse to having a bit of sweetness in my sauce. Thanks also to KenA for the original suggestion. |
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| Posts: 148 | Location: Ontario, Canada | Registered: April 15, 2009 |
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I followed Larry's directions until it was time to cook. I set up my WSM w/o the pan to cook direct over the coals. Tossed in some pecan chunks, put the wings on the top rack with the smoker running @ 350 or so. 15 minutes a side and they were done, breading was a perfect golden brown. I sauced them with a 6 to 1 ratio of Montgomery Inn BBQ/Sriracha sauce and a tablespoon of Frank's redhot sauce. The crust held the sauce well without getting soggy. Thanks Larry, it was worth the extra effort! Note: I was pleasantly surprised how well the Montgomery Inn/Sriracha/Frank's sauce worked, sweet/hot/tart.
The Demolition Man
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| Posts: 417 | Location: Houston, Texas | Registered: May 19, 2006 |
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I know most of my folks would not want to wait that long for wings. So i'm thinking , if you were to crank the heat or put them directly over the coals, that would aid in reducing the cook time ?
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quote: Originally posted by JimH:
I followed Larry's directions until it was time to cook. I set up my WSM w/o the pan to cook direct over the coals. Tossed in some pecan chunks, put the wings on the top rack with the smoker running @ 350 or so. 15 minutes a side and they were done, breading was a perfect golden brown. I sauced them with a 6 to 1 ratio of Montgomery Inn BBQ/Sriracha sauce and a tablespoon of Frank's redhot sauce. The crust held the sauce well without getting soggy.
Thanks Larry, it was worth the extra effort!
Note: I was pleasantly surprised how well the Montgomery Inn/Sriracha/Frank's sauce worked, sweet/hot/tart.
I like the idea of saucing!!! quote: Originally posted by simon j:
I know most of my folks would not want to wait that long for wings. So i'm thinking , if you were to crank the heat or put them directly over the coals, that would aid in reducing the cook time ?
You can certainly do them at higher temps as Jim did, but I would either do them on the WSM or indirect on the kettle. If you do them over high direct heat you will more than likely burn the breading. |
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ah... I see.. good to know..
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Also worth noting, they are definitely worth the wait.
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Larry - can you advise on making your crispy wings in a typical convention indoor oven ? thanks
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quote: Originally posted by simon j:
Larry - can you advise on making your crispy wings in a typical convention indoor oven ? thanks
I'd cook them at 325º in the oven for an hour-hour and a half or until done. You kinda want them to cook a little lower than you would normally cook chicken, because you wan the fat from the skin to slowly render and in turn fry the breading. |
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Larry - thanks again, you made my weekend !!!
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Well I made them Saturday and NOT with good results. I cooked for 2.5 houts at approx 275 and the skin turned out real extra crispy and the meat was dry. I think they were overcooked. I saw 'blood' oozing out so I though they weren't cooked enough - kept them on longer. I know they will be better but I think 2.5 hours was too long. Glad only my daughters boyfriend was over and not a large group. Redemption tonight - pork tenderloin. I WON'T screw that up! Yes, no, maybe so?
WSM - 18 & 22.5
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| Posts: 38 | Location: Plainfield, IL | Registered: April 09, 2007 |
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