So, I decided to cook for some friends today since my summer of leisure is soon coming to an end. Twenty-eight chicken wings were drizzled with honey and a serrano pepper sauce I picked up from a local farmers' market. I rubbed them thoroughly with this and used it as a binding agent for a liberal application of a new experimental spicy chicken rub that I'll post if it pans out.
They went in the Smokin-It #3 at 250 with 3.5 ounces of apple wood ... three hours and then they went under the broiler to crisp the skin a bit with a quick brush of a spicy glaze (melted butter, honey and Texas Pete's Pepper Sauce). The flavor was hot ... not "burn your tongue" spicy but enough to get your sinuses running. Flavor was quite good but I'd like to swap out the honey binding agent and the honey powder in the rub for molasses and dark brown sugar, respectively. I think that might provide greater depth of flavor and help better balance the heat.
Sorry for the blurry pics ... if the iPhone 5S resolution isn't what I expect it to be I'll probably be splurging on a good digital camera in addition to the new phone ...
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