Originally posted by Dave Russell:
Please let us know though if you've come up with a way to make your wings hot without taking away from the recipe. OK? Thanks again!
Originally posted by T Dougherty:
You could certainly do that, but then you will not get the same base flavors that the SM and Old Bay provide. Not like that's a bad thing, just different. And like you said, it's more about the technique than the exact flavor profile. I happen to really like it as is, that's probably why I have been doing it that way for so many years...lol
Originally posted by Rita Y:
Tim, I am very anxious to try your method. It makes good sense sense to me. I've put it on next week's menu plan. With our family of 3 adults plus 2 little guys, a week's "perfectly planned" menus seem to change daily. It will be nice to have something already on the grill with little attention required so that I'll have time to cook the sides in the last minute. "Dougherty's Wings" sounds like a Classic in the making if it isn't already one.
Originally posted by dean:
These wings were such a hit with the wife and I, so I am doing them again tomorrow. I am prob. deviating from the recipe to much but I am going to turn up the heat on them just a little! I might marinade the wings or I might just sprinkle some Tony Chicacaris (wrong spelling for sure) on them before grilling them. I also have pork country style ribs marinading in walkers wood jerk overnight!
Originally posted by Don Cash:
We made these last night and they were great! A new favorite for sure! Great recipe and technique.