I need the best BBQ wing recipe


 
T

TonyD

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I've been to Smokey Bones BBQ in Hilton Head, SC and had the best bbq wings. Does anyone have the recipe or something close?

Thanks
Tony

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I have smoked for 1.5-2 hours at 250. Then on to the grill (oil the grates) to crisp the skin.

Once your skin has crisped (not burned) toss in a bowl with your favourite sauce. Preheat the sauce so everything stays nice and hot.

My sauce is just a mix of butter, Franks Red hot, honey and a few spices. Make the sauce ahead and season as you like. DO NOT BOIL... you don't want to separate the fat in the butter.
 
Try this for a sauce:

http://www.foodnetwork.com/rec...gs-recipe/index.html

I have had it with traditional fried wings, and it is FANTASTIC.

I came up with a modified version I intend to test later this week, but I won't send you down that trail until I know it works
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I agree that wings should be eaten crispy, which begs the question; why bother using the WSM at all? Doesn't make sense to me. I just go with the OTS. Do you actually gain anything going from one to the other?
 
I have done mine on the WSM on high heat and they get pretty crispy after about an hour or so. For sauce, I've used the sauce on this link:

Wing Sauce

Pretty close to the traditional buffalo wing sauce.

Good luck.

Bob
 
I normally agree with the "crispy-wings" theory, however:

My Aunt made some wings that were simply:
-skinned
-put into a cakepan
-baked with a bit of Chinese 5-spice powder sprinkled over the top.
-baked at about 300 degrees until done.

I would bet that this could be improved with a bit of smoke on the WSM

Had 'em for an appetizer for the holidays. They disappeared awful quickly. Simple and tasty!
 
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