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MikeInTx's guaranteed killer smoked wings

post #1 of 6
Thread Starter 

I've been perfecting these little beauties over several smokes, and I think I'm there. I'm ready to unveil the recipe to an unsuspecting public!  :biggrin:

 

Here's what you need:

 

For the wings:

Frozen wings (Costco's wings are quite meaty and nice)

Tony Chachere's Original Creole seasoning

Cooking oil or spray

 

For the sauce:

2/3 cup hot pepper sauce (Frank's or similar) - but read note below

1/2 cup unsalted butter (MUST be unsalted - salted butter makes for a way too salty sauce)

1 1/2 tablespoons white vinegar

1/2 tablespoon worcestershire sauce

1/4 teaspoon cayenne (red) pepper

1 teaspoon minced garlic

salt (if you need it - see unsalted butter comment above). I used none.

 

Blue cheese dressing (I usually make my own, but Marie's or similar is OK). Ranch is for unwashed heathens. :rotflmao:

 

SAUCE NOTE: I used regular ol' Franks but substituted about 3 tablespoons of Sgt. Pepper's Tropical Tears Mango Habanero (http://www.tearsofjoysauces.com/product_info.php?products_id=217) for about 3 tablespoons of Frank's. The extra sweet and heat is the kicker, but if you have a preferred boutique hot sauce, rock on. *Guarantee does not apply if anything other than Frank's and Tropical Tears are used.  :icon_smile:

 

Fire up yer smoker: I use a WSM loaded up with Kingsford Blue and 3 equal, slightly smaller than fist sized lumps of oak, apple, and hickory. No water in the water pan, and I like to get 'er started at 250 degrees. 

 

Prep your wings: While the coals are getting up to speed, get your wings prepped. Leave them frozen and remove from the freezer only when you're ready to smoke. Lay your frozen wings out on a baking sheet and give them a light vegetable oil coating or a gentle misting with cooking spray. Once the wings are lubed up, sprinkle a nice dusting of Tony Chachere's Creole Seasoning on one side.

 

Smoke them wings: Once the smoker is up to 250, arrange your (oiled, seasoned, and still frozen) wings in a single layer directly on the grates. Set your timer for 1 hour. After 1 hour of smoking, put your beer down and go out and adjust your vents (or do what you gotta do) to bring temps up to 275-280. The higher temps for the last half of the smoke keep the skin from getting chewy. Set timer for 50 minutes.

 

Cook your sauce: Combine all of the wing sauce ingredients in a small saucepan and simmer for a few minutes until butter is melted and everything has been combined. Takes 15 minutes or so, so I kick this off during the last 15-20 minutes of the smoke.

 

Pull your wings and toss: Pull wings off the smoker and put them in a large bowl. Pour in an appropriate amout of sauce for the number of wings in the bowl and toss with tongs. I usually sauce-n-toss about 10 wings at a time. Serve immediately with blue cheese and carrot / celery sticks as needed. Bask in the praise and accolades of your friends and family.

 

Other notes: You may need to adjust cooking times and temps for wings purchased at somewhere other than Costco. I've tried this several times with inferior wings (grocery store frozen wings that were tiny and have no meat), and the results are disappointing every time. Gotta have meatier wings, otherwise the higher temps will just cook the life out of lesser wings. I just nailed this down tonight and sadly have no Q-View. Yes, I suck. Yes, I will update with proper pics next time I make these. I promise. :icon_lol:

 

 

Additions, suggestions, and improvements are welcome! Enjoy!

post #2 of 6
Sounds good ! Also ya may try injecting the wings sometime .... They are quite good that way too ! Oh yeah, if ya don't post pics next time... we will have to send this guy after ya police2.gif LOL.
post #3 of 6

th_nopicsye3.gifDoes sound delicious though, thanks for sharing..... Thumbs Up

post #4 of 6

Sounds good. Thanks for sharing. For those that can't find the Sgt. Peppers, a couple teaspoons Brown Sugar and 1 Whole " Intact " Habanero Chile added to the sauce will give the missing flavor profile. I say Intact because cooking a Hab this way adds the fruity, distinctive flavor without adding very much additional heat. Of course if you're a Chili Head then add the Hab anywhere from slit to halved or minced. BTW, Tony's is one of the Saltiest commercial seasonings on the market, 75% Salt by weight. You are far better off making it yourself. The following recipe is purported to be from Tony himself, in his first Cookbook and later what went into production for sale. Using a free flowing Salt like Morton's, start with 1/8 the amount, 3.25 Ounces and go from there until you are happy...JJ

 

*  Exported from  MasterCook  *
 
                      Tony Chachere’s Creole Seasoning
 
 Recipe By     : Tony Chachere
 Serving Size  : 1    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   26      ounces        salt
    1 1/2  ounces        black pepper -- ground
    2      ounces        red pepper -- ground
    1      ounce         garlic powder -- pure
    1      ounce         chili powder
    1      ounce         Monosodium glutamate -- (Accent)
 
 Mix well and use like salt.  When it’s salty enough, it’s seasoned to
 perfection.  For barbeque and fried foods:  Season food all over.  Cook as
 usual.
 
                    - - - - - - - - - - - - - - - - - -
 
 NOTES : Tony Chachere is from Opelousas, Louisiana - my hometown. This is the first recipe in his “Cajun Country Cookbook”.    
 In the cookbook, he says “THIS RECIPE IS WORTH THE PRICE OF THE BOOK”.  He’s right
 .
 Right after the cookbook came out, everyone was making this and storing it
 in those large plastic ice cream cartons.   Within a short while, he started
 marketing this himself.  Now you can find the green cans of this stuff all
 over the country.  Where I'm from, this is the only seasoning anyone uses.
 That sounds kind of strange, but try it and you'll see.  It’s been a
 standard around my house for over 20 years.
 

Plain Text Version of This Recipe for Printing or Saving

http://www.recipesource.com/side-dishes/spices/00/rec0095.html

post #5 of 6
Thread Starter 

JimmyJ, thanks for the tip re: Tony's, that's good to know. Gonna try it your way next time!

 

Beer.gif

post #6 of 6

Nice recipe , Mike .  I get some really good wings at Aldi Mkts. (you know the cheapo place.)

 

Love the  Recipe outline...

 

Have fun and  . . .

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