Wings

[Patrick Sullivan]

I did Orange Marmalade Sriracha Wings on the WSM for the Superbowl. With no disrespect to anyone on this forum, they were good, but a little too sugary for my taste. I like spicy.

I'd like to find a recipe that is a take off on Buffalo Wings. I like the technique of Larry's recipe. Smoke high heat for an hour, then apply sauce/glaze twice over the course of the next half hour.

Any ideas for me?

 

[Clark Deutscher]

A little sweet for me too! I like to do them Kevin Taylor's way (he used to post on this board). These are hot though!

Rub

Tablespoon Cayenne
Tablespoon White Pepper
Tablespoon Black Pepper
Tablespoon Cumin
Tablespoon Salt
Tablespoon Garlic Powder

Sauce

1 Cup Hot Sauce
1 Stick Butter
½ Tablespoon Cayenne
½ Tablespoon Garlic Powder

- Combine spices for dry rub and toss with wings
- Combine the sauce, butter, cayenne and garlic and heat on the stove


Clark

 

[Patrick Sullivan]

do you use the sauce during the cooking process, or just dunk the wings in the sauce after they are done?

 

[leif gabrielsen]

do the same process as the sriracha wings just use some franks red hot for the sauce. they worked out great for me.

Leif

 

[Clark Deutscher]

I smoke them until they are fairly crisp, dip them in the sauce and then put them back on the wsm for about 10 or 15 minutes. Pretty much identical to what Larry was doing, just a different rub and sauce. If I'm in a hurry I won't put them back on the smoker and just eat them wet. They aren't as good but still fine that way.

Clark

 

[Clark Deutscher]

I should also say that I take the water pan out for the smoke and flip them about half way. I keep them on the top rack. All vents wide open.

Clark

 

[Clint]

Cook the wings until crispy & then toss them in a thickened (not too thick, but close) hot sauce (your favorite hot sauce, bbq, terriyaki, etc + butter & corn starch).

No need to build layers of sauce that way, just cook the wings until done then toss them in the sauce.

JMHO

 

[j biesinger]

I like to use a basic bbq rub to start, cook on the top grate minus the water pan, and finish them with a mix of bbq sauce and franks.

One added step that I've played with that comes in handy when making them for a party, and that I've ripped off from comp chicken cooking, is to smoke the wings and then toss them in a aluminum pan filled with your sauce. Smoke them when you have time, toss them in the pan on the top grate and do what you need to do for however long you need. When you're ready to serve them, pull them out of the sauce and finish them direct.

I did this for a batch of yakitori wings that were a part of a multi-course meal. I didn't really have a choice due to the number of dishes we were grilling, so rather than burning the wings they hung out in the hot tub. The results were very tender, yet crispy wings with flavor that went to the bone.