May 30th, traditional Memorial Day and our son’s birthday; he is 41. I was hungry for some wings and Smokestack wings are his; and my favorite so I fixed them for his birthday meal.
I found the recipe at Saveur.com. Smokestack was a restaurant in Kansas City founded by the Fiorella family in 1957. I think it is now called Jack Stack’s BBQ.
For my sides I chose Suzie’s spinach salad and Zatarain’s yellow rice, two sides that everyone likes. I got the wings seasoned up and in the fridge for a few hours. I did 10 wings with the Smokestack seasoning and 6 with just some Lawry’s seasoning salt for the wife and grandson. Our daughter in law would just have the salad and rice.
I steamed some eggs to have with the salad and had some crumbled bacon to add. I made up the salad early, it is best if it sets a few hours before serving.
I got the wings on the smoker at 4:15, 225 deg. for one hour. I tossed 10 of the wings in the hot sauce and brushed some melted butter on the other 6 wings. I then went to 325 deg. for another half hour.
I had the rice cooked in the rice cooker and served all up at 5:45. We all enjoyed the meal. After supper our son opened his gift. He already had his regular gift but my wife had kind of a joke gift for him. It was a Moose in a tub statue; looked like the cartoon caricature Bullwinkle.
Our grandson had a baseball game at 7:15 so they all went to his game and had some Dairy Cream after the game. Ole grandpa was too tired to make the game; his team won their 4th straight game!
Ingredients for the wings
Wings seasoned
After one hour at 225 deg.
Spinach salad
All done
My plate and salad
Recipe:
Smokestack wings
1 tbsp. kosher salt
2¼ tsp. sweet or smoked paprika
1½ tsp. garlic powder
1½ tsp. onion powder
1½ tsp. dried thyme
1½ tsp. dried Oregano
¾ tsp. ground black pepper
¾ tsp. ground white pepper
½ tsp. dried sage
½ tsp. cayenne
2½ lb. chicken wings
1 stick butter, melted
½ cup mild hot sauce
¼cup Old Bay seasoning Juice of 1 lemon
1. In a bowl, whisk together salt, paprika, garlic and onion powders, thyme, oregano, both peppers, sage, and cayenne. Toss wings with spices in bowl; chill 4 hours.
2. Meanwhile, make the sauce: Whisk together butter, hot sauce, Old Bay, and lemon juice in a large bowl, and then pour half into another large bowl; set both aside.
3. Grill your favorite way adding sauce when you like, during the cook and at the end of the cook. If you don’t sauce at the end half the sauce is enough for 16 wings. I do not add sauce at the end. I like my wings more on the dry side.
I do mine on my pellet smoker, one hour at 225 deg. coat wings in the sauce and then back on at 300-325 deg. for another 30 minutes
Smokin Don
