Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Electric Smokers => Topic started by: UWFSAE on August 18, 2013, 02:50:59 PM
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I had some friends over for the debacle that was the Cowboys preseason game against the Cards and I decided to feed them since they were bringing the beer. I brined 10lbs. of drumettes and flats in a hot wing brine (water, butter, LOTS of hot sauce, brown sugar, ground thyme, kosher salt) for 16 hours in the refrigerator. Yesterday morning, I removed them, gave them a thorough rinse and applied a binding agent of Crystal Hot Sauce and molasses, and then applied a spicy rub (paprika, ancho chile powder, garlic powder, brown sugar, celery salt, cayenne, dry mustard). 2.25 hours at 250 over 2oz. of apple wood and 2 oz. of hickory and they were transferred to a large aluminum pan and covered in a "Sticky Heat" Hot Wing Sauce and put in a 300 degree oven for 15 minutes.
Everyone who tried them thought they tasted good but rated a "medium" on the heat scale ... until a few minutes later. Let's just say that this is a sneaky heat, one that sticks with you; apparently the molasses and brown sugar mask the hot sauce and cayenne for a little while.
Overall, this was a definite success. The texture of the chicken was spot on and the smoke component really helped give some depth of flavor to balance the heat. This is a keeper but next time I may try honey rather than molasses just to see if it also mutes the up-front heat.
"STICKY HEAT" HOT WING SAUCE
2 Cups Crystal Hot Sauce
1.5 Cups melted salted butter
2/3 Cup molasses
1/2 Cup dark brown sugar
1/2 Cup beer (Shiner Bock)
2 Tbsp worcestershire sauce
2 Tbsp garlic powder
2 Tbsp onion powder
1 Tbsp ancho chili powder
2 Tsp cayenne pepper
1 Tsp ground black pepper
1 Tsp white pepper
Brought to a simmer and reduced by 1/3 over medium heat. Refrigerated overnight and the wings were tossed in the sauce immediately after being pulled from the smoker. A brief run through a 375 oven to help set the sauce and they were ready for service.
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You are the "wing king"!
Thanks for another great recipe ;)
Here is one I make for you to try Wing King...
Thai Chili Glaze:
1 cup soy sauce
1 tablespoon of sweet butter(unsalted)
2 tablespoons of brown sugar
1 teaspoon of onion powder
1 teaspoon of garlic powder
1 tablespoon of Sriracha Chili Sauce(add more if you want it hot!)
Heat and simmer mixture untill it is reduced and thickened. Sprinkle wings with sesame seeds after applying glaze at end of cook.
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And here are two more I make...
Garlic Parmesan sauce:
1/4 stick butter
3 cloves crushed garlic
1/2 tsp onion powder
Just melt butter and mix ingredients
Three cheese parmesan(sprinkled on wings)
Mango Glaze:
1/4 stick sweet(unsalted) butter
1/4 teaspoon white pepper
12 oz of Kern's Mango Nectar
1 tbs of clover honey
2 tbs of sugar
Simmer until thickened
Crushed Butter Toffee sunflower seeds(sprinkled on wings)
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Very interesting. I'm going to try that in my PBC and a few in the SRG (concerned a bit by the sugar...)
Thanks for the recipe!
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Your Thai Chili glaze is something I've done (though I added some hoisin) but that mango one looks absolutely killer! A healthy does of habanero hot sauce added to it would create a really sneaky heat ... I've always liked mango/habanero salsa so the flavors would translate really well.
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@drholly: The sugar wasn't really pronounced; while the molasses flavor itself came through there wasn't an overt sweetness, just a balance to the cayenne flavor and the vinegar in the hot sauce. I think you could easily omit it but it would definitely perk up the sting from the heat. There wasn't any overcaramelization of the sugars during the cook; the apple wood gave the poultry a mahogany color but no burned flavor.
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Sounds great - this is a keeper!
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I'll take two dozen please with some bleu cheese and celery sticks
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Your Thai Chili glaze is something I've done (though I added some hoisin) but that mango one looks absolutely killer! A healthy does of habanero hot sauce added to it would create a really sneaky heat ... I've always liked mango/habanero salsa so the flavors would translate really well.
The Thai Chili is my favorite. I think you will really like the mango glaze also.
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Wow!
You two guys can come over my house anytime and make the wings. I'll supply the wings, the smokers, and the margaritas until you are falling down in the backyard.
Ed
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Hmmm ... New Braunfels isn't that far away ... ;D
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Good lookin wings. Love me some wings.
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Wow!
You two guys can come over my house anytime and make the wings. I'll supply the wings, the smokers, and the margaritas until you are falling down in the backyard.
Ed
i make wings. i like margaritas until i'm falling down. ;)
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I could hammer a couple of dozen (I'm being nice - I could eat a lot more than that) of those. ;)
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Thank you guys for the recipe .
love my wings .
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Wow!
You two guys can come over my house anytime and make the wings. I'll supply the wings, the smokers, and the margaritas until you are falling down in the backyard.
Ed
i make wings. i like margaritas until i'm falling down. ;)
All I can eat wings and margarites!! I'm in :P