Tonights meal is simple, chicken wings and some pork andouille sausage, both were smoked up in my MES40 at around 260°~265° F, chicken wings for 2 ~ 2.5 hours and the sausage was removed earlier.
The primary focus of this thread will be the wings and the sauce, the sausage was just some pre-packaged pack of 4 pork andoullie sausages that I got from the store while getting the ingredients for the sauce, and since nothing is going to be done with them other than cooking and eating them, they are not really pictured much.
So without further delay, let us get on with things.
First the sauce, while I am not really a fan of "fruity" sauces, I was in the mood for raspberries for some reason and wanted to integrate them into a sauce to put on the wings thus a raspberry barbeque sauce was made for this project.
I must say the sauce alone came out PRETTY DAMN GOOD!
This sauce will be great compliment for a lot of different meats other than just chicken wings.
- [ Raspberry Barbeque Sauce ]-
- 10 ~ 12 oz frozen raspberries (thawed)
- 3 TBLS lemon juice
- 1/2 TSP salt
- 1 1/2 Cups granulated sugar
- 2 Cups ketchup
- 1/4 Cup brown sugar
- 1/4 Cup white vinegar
- 2 TBLS chili powder
- 2 TSP black pepper
- 1 TSP salt
- 1 TSP ground allspice
- 1/2 TSP ground ginger
- 1/4 TSP ground cloves
Combine all of part one ingredients into a blender or food processor and blend until smooth.
Over a medium size non-corrosive saucepan, pour your raspberry mixture into a mesh strainer and remove all of the seeds from your sauce, then discard seeds afterwards. (who wants seeds in their sauce?)
At this time we will stir in our granulated sugar mixture from part two, bring the sauce up to a medium/low simmer and stir until the sugar is fully dissolved.
Once the sugar is dissolved, you may incorporate the remaining ingredients from part two and stir until smooth, let simmer on low for around 20 minutes, stirring occasionally.
Remove from heat and let cool, I set a small portion of this aside and basted my wings twice before they were finished cooking, once at one hour left, then again with thirty minutes left.
Be sure not to get your saucepan too hot as you do not want to scorch the sauce!
-[ Wings ]-
As normal, liberally dusted the wings with Jeff's Rub and let rest in the fridge for about an hour.
Since I am making a fruit based sauce to go with these wings, I decided to go for a light flavor for the smoke.
Instead of what is becoming my staple hickory wood/cherry wood smoke, I opted this time to loaded up the AMNS with a row and half of apple wood and cherry wood on each side, then got the MES pre-heated to 265° F.
After the smoker got up to heat, I lit the AMNS at both ends, placed in the bottom of the MES and then placed the wings on the two middle racks, and my previously mentioned sausage on the top rack.
Also as mentioned I basted the wings with the raspberry barbeque sauce once with an hour to go, and again with thirty minutes to go turning the wings over after basting the top side, so the bottom could get some love too.
While these were not as good my Bourbon Wings I made a while ago (those are going to be hard to beat), they were still pretty good. If I make these again I am going to sauce them more heavily and also stick with my hickory / cherry mix for the wood, hey if it ain't broke don't fix it.
Hope you enjoyed my q-view, see you next time.
Edited by BoneEnterprise - 7/23/11 at 10:30pm