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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