B
BBQ Engineer
Guest
Hey Everyone,
I made some wings for the Superbowl that were really good…the first time I have made wings in the smoker. All of my guests (I had a big party) told me over and over that they were the best wings they had ever eaten. Unfortunately, I didn’t get to take a lot of pics of the process as I was running around like crazy getting ready for all of the guests. So, In honor of my Superbowl smoke, I decided to redo the wings and share with some people at my office and all of you.
Here is what I did…I got almost 7 lbs of wings to start with.
Cleaned them and cut them into pieces and rubbed with a nice spicy rub
Into the smoker…Apple wood smoke with a Cherry wood chaser on freshly cleaned grates.
I’m making two different types. One is Frank’s Red Hot…a favorite for Buffalo Wings. The next is a mixture of Tiger Sauce, Bayou Bourbon Glaze, and Orange Marmalade. I have just discovered Tiger Sauce…It has a nice kick, and a lot of potential in my book. A lot of people give me sauces and stuff to try because I cook for people a lot. I don’t know who gave me the Bourbon Glaze, but it didn’t rock my world, and I could duplicate it pretty quickly, but it goes really well mixed with the Tiger Sauce. I threw in some orange marmalade for a bit of brightness to the sauce…it turns out awesome. I put a whole bottle of Tiger Sauce and about a ½ cup of the bourbon glaze along with about 1/3 cup of orange marmalade into a pan and condensed until it was about the consistency of honey. I also added a teaspoon of crushed red pepper flakes. Yup, it turned out pretty spicy!
Wings are in the smoker
Wings are ready to be coated the first time.
I coat wings in a bowl and use a gloved hand to really turn them in the sauces. Once they are really coated, they are going back into the smoker.
Red Hot on the right and Tiger Sauce on the left.
Sauced once and back into the smoker. This time only Cherry wood and light at that. I wanted to set the sauce on the wings.
Out of the smoker and ready for the final sauce.
Here is one of each. The Tiger Sauce on the right…a really nice glaze. I ate these two and I will tell you that I had to go find a beer afterward. I actually had a bead of sweat start to form on my temple. They are perfect!
Here's to some nice spicy wings! >%<
I made some wings for the Superbowl that were really good…the first time I have made wings in the smoker. All of my guests (I had a big party) told me over and over that they were the best wings they had ever eaten. Unfortunately, I didn’t get to take a lot of pics of the process as I was running around like crazy getting ready for all of the guests. So, In honor of my Superbowl smoke, I decided to redo the wings and share with some people at my office and all of you.
Here is what I did…I got almost 7 lbs of wings to start with.
Cleaned them and cut them into pieces and rubbed with a nice spicy rub
Into the smoker…Apple wood smoke with a Cherry wood chaser on freshly cleaned grates.
I’m making two different types. One is Frank’s Red Hot…a favorite for Buffalo Wings. The next is a mixture of Tiger Sauce, Bayou Bourbon Glaze, and Orange Marmalade. I have just discovered Tiger Sauce…It has a nice kick, and a lot of potential in my book. A lot of people give me sauces and stuff to try because I cook for people a lot. I don’t know who gave me the Bourbon Glaze, but it didn’t rock my world, and I could duplicate it pretty quickly, but it goes really well mixed with the Tiger Sauce. I threw in some orange marmalade for a bit of brightness to the sauce…it turns out awesome. I put a whole bottle of Tiger Sauce and about a ½ cup of the bourbon glaze along with about 1/3 cup of orange marmalade into a pan and condensed until it was about the consistency of honey. I also added a teaspoon of crushed red pepper flakes. Yup, it turned out pretty spicy!
Wings are in the smoker
Wings are ready to be coated the first time.
I coat wings in a bowl and use a gloved hand to really turn them in the sauces. Once they are really coated, they are going back into the smoker.
Red Hot on the right and Tiger Sauce on the left.
Sauced once and back into the smoker. This time only Cherry wood and light at that. I wanted to set the sauce on the wings.
Out of the smoker and ready for the final sauce.
Here is one of each. The Tiger Sauce on the right…a really nice glaze. I ate these two and I will tell you that I had to go find a beer afterward. I actually had a bead of sweat start to form on my temple. They are perfect!
Here's to some nice spicy wings! >%<