Let's Talk BBQ
Recipes => Recipes => Poultry => Topic started by: Smokin Don on July 14, 2013, 11:03:26 PM
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July 14 2013
I had bought a package of eight wings to try the new Saucy Sows sweet mustard sauce on. My wife was going to a retirement party for her minister so it was a good time to do the wings. She is not crazy about wings like I am. I also thought the glaze I made for the kimchi meatloaf would make a good wing sauce so I could try both sauces.
I cut the tips off and separated the mid-section from the drumies and brined for two hours then air dried for two hours in the fridge.
I had seen a different way to do the mid-sections at ladyandpup.com. She slit them between the two bones on the under-side and kind of spread them out. I found my kitchen shears did the best job as in the photo below.
My Korean style sauce was ¼ cup Mae Ploy sweet chili sauce (Nuoe cham ga). It is sweet with just a hint of heat. 1 Tbs. of mustard, 1 teaspoon of sesame oil and 1 teaspoon of garlic flakes. I used this sauce for the mid-sections. The drumies I dusted with Penzey’s Galena Street rub and the Saucy Sows wing sauce.
I put the wings in my Traeger for a half hour on smoke then went to 300 deg. for the rest of the cook. After 40 minutes at 300 I tossed the drumies in the Saucy Sows sauce then back on. After the temp came back up I sauced the mid-sections. I pulled them after another 30 minutes, a total of 70 minutes at 300 deg.
I had some of my corn casserole with the wings and blue cheese dressing for dip. The drumies were just right, the mustard sauce didn’t come through well. They probably needed sauced again at the end, but I don’t like messy wings! My Korean sauce was good but next time will add some Korean red pepper flakes for more heat. The skin was a little tough, being split like I did they probably need to be done on higher heat and faster.
The kids got home from S.C. just as I was eating, was glad they made it safe. They were too tired to stay and eat so I gave them the rest of the wings and some of the leftovers from the week end cooking.
Sauces and ingredients
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_7149442_zps8820ab84.jpg)
Drumies seasoned
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_7149443_zpsca68580e.jpg)
Splitting the mid-sections
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_7149445_zpsb1fcff33.jpg)
Ready to sauce
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_7149446_zps734b82a7.jpg)
Resting
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_7149448_zps52ead3c4.jpg)
My Plate
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_7149450_zps55090b20.jpg)
Smokin Don
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wow - just wow! Those are some wings. Thanks for the inspiration!
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Dang! Those look great Don!
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GREAT LOOKING WINGS! I like that idea splitting the mid sections... I gotta try that. Like the good Doctor said, Thanks for the inspiration, and if the sauce is good it will lead to some perspiration. :-*
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I'm not a big wing man but I would take a plate of those! nice :P
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Looking good Don!
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Oh ya!
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Nice.
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I'll take a plate please
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I love wings.. and those look good! Not sure on splitting them though... did it cause them to dry out when cooking?
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Wings look great. Did they dry out any since ya split them?
Mike
Sent from my iPhone 5 using Tapatalk
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Shoot I'll take either one both look great!
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Wings look great. Did they dry out any since ya split them?
Mike
Sent from my iPhone 5 using Tapatalk
Not too bad Mike but I think they need to be done hotter and quicker than I did them. For eating I liked the drumies better but for taste the split ones with the Korean sauce was the best, the. My son thought the sauce was great too. The lady I got the idea to split from did hers under a broiler. Don
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I'd take one plate, please.
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Wings look great Don! Nice color. Very nice plate...