or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Smoked and Sauced (Wings)
New Posts  All Forums:Forum Nav:

Smoked and Sauced (Wings)

post #1 of 8
Thread Starter 

Smoked and Sauced is my favorite way to make wings. These were rubbed, smoked for about 90 minutes and then finished in the broiler to crisp up a bit before being sauced. 

 

Wings 3 ways: Garlic Parmesan, BBQ, Buffalo

 

post #2 of 8
Tasty looking wings!!icon14.gif
post #3 of 8
Tasty pille of wings!
post #4 of 8

Beautiful plate!  Love those wings! B

post #5 of 8

What rub do you use? 

post #6 of 8

WOO HOO!!!

 

Awesome looking wings!

 

Al

post #7 of 8

Tasty looking wings!!!

post #8 of 8
Thread Starter 

Rub that I used is one that I use as pretty much my standard Bird Rub:

 

1/2 cup brown sugar

1/2 cup raw sugar

1/2 cup smoked paprika

6 tblsp kosher salt

2 tblsp black pepper

2 tblsp chili powder

2 tblsp garlic powder or even better 2 tblsp minced garlic

2 tblsp onion powder

2 tblsp dried Frank's Hot Sauce

 

To dry the hot sauce I put a cookie sheet in the oven with a bunch of Frank's Hot Sauce on it. I bake it until it is completely dried up. I then use a metal spatula to scrape up the remains. I then mix a couple tablespoons of that dried hot sauce into the rub. Alternatively, you could use cayenne pepper or just a bit more chili powder, but I prefer the vinegary taste of Franks.

 

I rub the wings liberally, cook until around IT 165, sauce them liberally, stick them in the broiler for 10 minutes to crisp them up, add more sauce and serve.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Smoked and Sauced (Wings)