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Discussion in 'Poultry' started by dert, Oct 27, 2013.
Going to smoke tonight and fry tomorrow.
Made some sauce last night:
From the web...
Buffalo Wild Wings Spicy Garlic Sauce Recipe Clone
1 Cup Franks cayenne pepper sauce
1/3 Cup canola oil
1 Teaspoon granulated sugar
1 Teaspoon garlic powder
½ teaspoon course ground black pepper
½ teaspoon cayenne pepper
½ teaspoon Worcestershire sauce
1 egg yolk
2 Teaspoons water
2 Teaspoons cornstarch
Mix together first 7 ingredients in a small sauce pan. Heat until boiling, reduce heat and simmer until desired consistency. Approximately 10 minutes.
Whisk egg yolk, water and cornstarch in a bowl large enough to hold all of the sauce
Slowly pouring the hot sauce into the cornstarch mixture. Pour very slowly at first to temper the ingredients so the egg doesn’t cook.
I am a huge fan of the original and this was really really close:
1.5 hours in...apple and cherry
After 2 hours:
More to come tommrow...
Had to have one...
Very good, need to crisp them up win some hot oil!
Tasty looking wings. Next time inject them with your sauce, then smoke them! Injecting them takes the flavor to a whole other level.
Looks good. I may have to try it myself. What was your time and temp?
Ooops, I just went back and saw it. Never mind.
I try to document everything on here for my future reference...let me know if you have other questions, though.
Good use of the old natural gas grill:
Fried for maybe five minutes...
Spun around in a Tupperware with the sauce above...
Do use any cure before smoking, and I take it they are brown on the grill.
No nothing, right out of the pack on smoker...
looks great i plan to do some smoked fried wings this weekend.
awesome.....wing sauce looks real good, thx for posting recipe.....love wings, even at 2 bucks a pound now..ouch.....Willie
Great looking wings and I love the Qview!
Hiyas Dert, sorry I missed this..... But I bet you didn't miss me with all those fine looking wings!
Thats a box fulla smiles! You made me hungry!
Nice looking wings Dert!
Thanks for sharing.