New Posts  All Forums:Forum Nav:

wing rub and sauce

post #1 of 10
Thread Starter 

anyone have a REALLY good rub .i usally just use some store bought rub and then use frnaks hot sauce.looking to make my own rub and a really good  sauce,i like things spicy.....I have jeffs rub and love it. its just not spicy enough...thanks a bunch for the help. cant wait to use the BGE this weekend.!

post #2 of 10
Try Jeff's Rub and Sauce recipes . Sold right here on SMF ! drool.gif
post #3 of 10
Thread Starter 

as I stated above I have jeffs. I like it just wanna try something different

post #4 of 10
Originally Posted by orng95bagdacord View Post

as I stated above I have jeffs. I like it just wanna try something different

Try using Turbinado I use a coffee grinder to make it a little finer, the brown sugar does over power some of the heat IMHO This is the only thing I changed making Jeffs rub


post #5 of 10
If you want spicy try habenero death dust mad honkey wings. When I get a little time here I'll post up volcano wings.
post #6 of 10

I think the sauce recipe in this thread sounds great!

Looking forward to trying it myself.


About half way down the thread is the recipe.

post #7 of 10
My favorite wing sauce is simple, delicious, and completely customizable to your taste.

1 part your favorite BBQ sauce
1 part your favorite hot sauce
1 part melted butter

I typically use Jeff's BBQ and Frank's red hot.
post #8 of 10

Give these a try. Distinctly Southwestern...JJ


Run for the Border Rub


One for the Chili Heads!


2T Kosher Salt

2T Ancho Chile Powder

1T Chipotle Powder

1T Gran Garlic

1T Gran Onion

1T Black Pepper

1T Cayenne

1tsp Oregano, Mexican is preferred

1tsp Gnd Cumin

1tsp Cocoa Powder

1/2tsp Cinnamon



2T Turbinado Sugar (Sugar in the Raw)


Makes 3/4 to 1Cup Rub.


This stuff is HOT and full flavored with touch of Smokiness. Feel free to adjust the heat to your taste by playing with the amount of Chipotle and Cayenne Powder. All the ingredients are available at the Grocery Store. This stuff will also Kick Butt as the seasoning in a batch of Chili, leave out the Sugar...JJ


Three Amigos Wing Sauce


1/2Stk Butter

1tsp Minced Garlic, 1-2 cloves

1/4C Agave Syrup or Honey

1/4C Jalapeno Tabasco sauce

2T Sriracha Sauce

2T Hotter Texas Pete or other Cayenne Hot sauce

1T Lime Juice 

1T Ketchup

1tsp Lime Zest, finely grated.

1/4tsp Salt


1oz Tequila (optional)


Melt Butter over medium heat and add Garlic. Saute until fragrant, about 1 minute.

Add remaining ingredients, bring to a simmer.

Remove from heat, cool 5 minutes and puree in a blender to emulsify.

Makes about 1 Cup.







post #9 of 10
post #10 of 10
Volcano chipotle wings


4 cups ketchup
3 cups pureed chipotle
1 1/4 cups apple cider vinegar
3/4 cup Worcestershire sauce
1/2 cup hot sauce, such as Frank's Original Hot Sauce
1/4 cup cayenne pepper
1/4 cup granulated garlic
1/4 cup Sriracha
1/3 cup red pepper flakes
3 tablespoons brown sugar
3 tablespoons hot sauce, such as Tabasco
3 tablespoons whole grain mustard
2 tablespoons salt
2 teaspoons liquid hickory smoke
40 pounds chicken wings
Blue cheese and celery sticks, for serving


For the volcano chipotle sauce: In a saucepot over medium heat, combine the ketchup, chipotle puree, vinegar, Worcestershire sauce, hot sauce, cayenne, granulated garlic, Sriracha, red pepper flakes, brown sugar, hot sauce, mustard, salt and liquid smoke for 15 minutes, stirring occasionally. Keep partially covered for some ventilation. For maximum heat, add more red pepper flakes. Turn the deep fryer to 375 degrees F.

For the chicken wings: No seasoning needed. Drop the wings, in batches, in the deep fryer or home fryer for 8 minutes. A good way to know when the wings are done is when they float on the top of the oil for 30 seconds. If you don't have a fryer at home, preheat your oven to 450 degrees F. Place the wings on a greased sheet tray and cook for 25 minutes. Flip your chicken at the halfway mark. Remove the wings from the fryer or oven and place in a bowl. Cover with your volcano chipotle sauce and toss. Best served with blue cheese and celery.

I usually don't make 40 pounds at a time. I do do these on the smoker.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Grilling Chicken