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Very hot chicken wings

post #1 of 6
Thread Starter 
Okay guys I have not been here in awhile. I have really got some good tips here for smoking. The brisket, country ribs, and turkeys I have smoked with some of you folks help has been great! Okay I am gonna try to smoke a bunch of wings. I need help with alot of questions. I have Masterbuilt electric smoker. My wife and I love very hot food. Please tell me what temperature, sauce, technique, glaze, etc. Please give me some advice and help.
post #2 of 6
As far as the glazing or sauce, you might look at some of the threads posted here about the jalepeƱo jelly!

Speaking of - my neighbor did some wings the other night that were some of the VERY BEST I've ever had! Here is how it went:

1 - Smoke them at 225 with wood of your choice, for approx. 1.5 - 2 hours, depending on the size of the wings. You want the internal temp to hit at least 150. He used an all-purpose chicken rub.

2 - He put a deep cast iron skillet on the gas grill...with about 2 inches of oil in it. (awesome idea - doesn't stink up the house like oil)

3 - Once the oil was really hot, he fried the smoked wings for 5 minutes, removed and drained them.

4 - Here is the key: while the wings were frying and draining, he heated up this mixture in a sauce pan, using the side burner on his gasser (but could be done in the house too, of course) 1 part sweet baby ray's and 1 part some sort of chipoltle jelly. tossed to coat...

I couldn't eat them fast enough.

Of course, just add cayenne pepper to make it hotter. Wish I could tell you the exact brand of jelly, but I don't remember. I'll ask him tonignt at band practice PDT_Armataz_01_12.gif
post #3 of 6
Darn that sounds yummy. Bmann thank your neighbor for that recipe it sounds good and spicey too. Just the way I like them.
post #4 of 6
How hot do you want? We talking habanero extract? Jolokia pepper hot? I suggest ordering some Blairs, CaJohns or 357 sauces to spice up your wing sauce. My current favorite is CaJohns Z-Nothing Beyond which had 4 million Scoville habanero extract in it. It is fiery for certain, and you will want to only add a teaspoon if that to a few cups of regular hot sauce to toss them in.

Of course, I can't let a wing thread go by without mentioning Uncle Dougie's Chicago Style Chicken Wing Marinade which while not super hot, is super tasty and makes for good smoked wings if you soak them in it for a while before smoking. My thread on them is here and here. (2nd link has the Jolokia sauce I used.)
post #5 of 6
If you want a straight on hot not sweet or tangy sauce try using chipotles in adobo sauce. They come in small 7oz cans that are usually found near the canned jalapenos. There are generally about 1/2 dozen japs in the can. I don't know if they carry them at the normal grocery in your neck of the woods, but you will be able to find them at an ethnic Mexican grocery. These are smoked jalapenos and the adobo has an awesome spicy concentrated pepper sauce flavor. There are lots hotter peppers out there so I would try just pureeing the contents of the can first and then if you want it hotter add hotter peppers to the puree. If you want it sweeter add honey, more tangy add vinegar. Toss the wings in the sauce before cooking, after, or both. Keep playing with it and you'll get the flavor you are looking for.
post #6 of 6
Thread Starter 
Thanks guys. Habanero hot is kind of what I had in mind. I think I have a pretty good idea of what I am gonna do. Your answers helped alot. Have a good weekend!points.gif
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