I think that is a half gallon of whiskey in the last photo, it is half gone...if I drank that much whiskey and tried to take pictures mine would be much worse!
I would love to try some jerk wings! Looks good from what I can see.
Looks like it didn't help my spelling either. but it was so much fun.
Sorry it took so long to to post but here are the recipes. I got the marinade from Raichlen's book BBQ USA.
Hot wings Marinade
4 lb bag of wings
1/2 cup hot sauce ( I use Franks)
1/2 cup fresh lemon juice
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
4 cloves minced garlic
2 teaspoons kosher salt
1 teaspoon coarse black pepper
mix all ingredients together in a large bowl. stir in the wing pieces, cover and place in refrigerator for 4 to 12 hours. (the longer the better)
when ready to smoke melt 1 stick of butter and 1 cup of hot sauce in a metal pan. bring to a low boil (I used a throw away cake pan maybe 8" square and placed it directly over the fire) once the sauce is at a low boil move it off the fire but keep it close enough that it simmers. place the wings on the smoker and let them cook about 15 minutes. Place the don-est wings into the pan close the lid and let them simmer. About every 10 minutes take the wings out of the sauce and put them back on the smoker and place new ones in the sauce. Add hot sauce to the pan as needed. We usually dip each wing 2 or 3 times.
For extra hot wings when you pull of the smoker pour some sauce directly over the wings
You know their done when your down to a half a bottle of whiskey. Just kidding
cook at 225 until done. your time will very depending on how fast your temps rebound after dipping.
Jerk wing recipe. Did not marinade these.
4 lb bag of wings
2 bottles. KC Masterpiece Caribbean jerk sauce
Pour sauce into pan,bring to a low boil (I used a throw away cake pan maybe 8" square and placed it directly over the fire) once the sauce is at a low boil move it off the fire but keep it close enough that it simmers. place the wings on the smoker and let them cook about 15 minutes. Place the don-est wings into the pan close the lid and let them simmer. About every 10 minutes take the wings out of the sauce and put them back on the smoker and place new ones in the sauce. Add sauce to the pan as needed. We usually dip each wing 2 or 3 times.