Well, I was browsing SMF on Sunday morning thinking about what to do for Sunday dinner. I had nothing thawed or prepared. I saw BDSkelly's post from a week or so back on wings and got inspired (Thanks BD!) I decided to do a variation on the recipe he posted (a variation on an older one from Scarbelly).
I injected my wings with a honey-teriyaki mix (since my wife likes her wings sweet and not spicy.
I brushed them in EVOO and sprinkled some Tony Chachere's Creole seasoning on them.
Into the smoker set to 180F (Memphis Elite with a 50/50 mix of Hickory & Cherry pellets)
I planned on smoking the wings for about 3 hours, testing for doneness by feel.
While they were smoking, I made a wing glaze sauce. (actually, made two, one sweet for my wife and one hot for me)
The base sauce is:
- 1/2 cup brown sugar
- 3/4 cup cider vinegar
- 1/4 cup Worcestershire sauce
- 1 cup honey
- 1/2 cup bourbon
- 1/4 cup molasses
I split this into two sauce pans.
For the sweet sauce, I added the remaining honey-teriyaki marinade. For the hot sauce, I added 2 cups Franks red hot wing sauce and 1/4 cup Chipolte Tabasco sauce. I simmered both on a very low setting till they reduced and thickened up.
About 20 minutes before I was ready to pull the wings from the smoker, I preheated my oven to 425F.
I dunked half the wings into the hot sauce and half in the Teriyaki sauce and put them on pizza pans into the oven for 5 minutes to set the glaze. Then I repeated the dunking and setting in the oven for a second layer to get a good thick layer of sauce on them.
Hot version below
Teriyaki version below.
Had a salad with these and enjoyed the meal. Again, thanks to BDSkelly for the inspiration and the base recipe!