I really like good wings. I've never smoked any so I picked up a packaged of full wings from Giant. Turned out good, I prepared them 2 different ways and finished them 4 different ways.
After thawing, I cut the wings into drum sticks and wings and threw away the useless end of the wing.
Next I split the package into 2.
The first batch I coated in hot sauce and lightly coated in the rub
The second batch I coated in EVOO and lightly coated in the rub.
I let them marinade for 7 hours in zip lock bags.
I prepared my Big Green Egg for smoking at around 225, and covered my plate setter with foil to protect it from drippings.
I used a mix of hickory chunks and apple chunks with my lump coal.
I smoked the wings for 1 1/2 hours until they reached a temp of 165
Next I broiled all of the wings for a few minutes at 550 degrees, flipping after 2 mins on each side
Then I coated the EVOO batch with BBQ sauce and put them back under the broiler for a minute
Next I coated half of the hot wings with the buffalo sauce and put under the broiler
I left the other half of hot wings dry.
After tasting all of them, we decided that we liked the BBQ prepared wings the best. I took the remaining hot wings and tossed in my buffalo sauce to make them wet, as they needed more flavor.
The buffalo recipe:
1/4 cup hot sauce
half stick butter
1/2 tsp salt
1/4 tsp worcestershire sauce
Heat all ingrediants together over low heat and let cool in a bowl to toss wings
The BBQ sauce is bone licking sauce from here: http://bonesuckin.com/
If I would change anything next time it would be to keep the wings under the broiler for a longer period of time as the skin was a little crispy but not bite through, enjoy!
Marinade
Foil to protect platesetter
wings on
top vent setting for 225
lower vent setting for 225
need a beer of course
and another
after 1 hour
plated with corn bread beans and corn
After thawing, I cut the wings into drum sticks and wings and threw away the useless end of the wing.
Next I split the package into 2.
The first batch I coated in hot sauce and lightly coated in the rub
The second batch I coated in EVOO and lightly coated in the rub.
I let them marinade for 7 hours in zip lock bags.
I prepared my Big Green Egg for smoking at around 225, and covered my plate setter with foil to protect it from drippings.
I used a mix of hickory chunks and apple chunks with my lump coal.
I smoked the wings for 1 1/2 hours until they reached a temp of 165
Next I broiled all of the wings for a few minutes at 550 degrees, flipping after 2 mins on each side
Then I coated the EVOO batch with BBQ sauce and put them back under the broiler for a minute
Next I coated half of the hot wings with the buffalo sauce and put under the broiler
I left the other half of hot wings dry.
After tasting all of them, we decided that we liked the BBQ prepared wings the best. I took the remaining hot wings and tossed in my buffalo sauce to make them wet, as they needed more flavor.
The buffalo recipe:
1/4 cup hot sauce
half stick butter
1/2 tsp salt
1/4 tsp worcestershire sauce
Heat all ingrediants together over low heat and let cool in a bowl to toss wings
The BBQ sauce is bone licking sauce from here: http://bonesuckin.com/
If I would change anything next time it would be to keep the wings under the broiler for a longer period of time as the skin was a little crispy but not bite through, enjoy!
Marinade
Foil to protect platesetter
wings on
top vent setting for 225
lower vent setting for 225
need a beer of course
and another
after 1 hour
plated with corn bread beans and corn
