Evening Friends!
Mrs. Red made a special request for some smoked wings for dinner tonight. The direct-heat setup on the Hasty Bake made fast, easy work of some tasty wings!
So here's the setup on the HB. About a half-basket lump charcoal...set up for 2 zone cooking.
Here are tonight's victims. It's what was left in the bag from my last wing cook - 11 party wings. This is after they spent several hours uncovered in the fridge, to dry the skin out a bit. Seems to help make the finished wings a bit crispier.
I dusted them with some new chicken rub I'm trying.
Here's that rub. And I'll say that it's pretty good!
After the coals got nice and hot (maybe 15-20 minutes) I lowered the fire basket...not quite all the way down, but pretty low.
In went the wings! The cooker was running steady in the 325-350 range. Just before getting them on the grill, I threw a single, fist-size chunk of hickory on the coals. I'll let 'em roll directly over the fire for about 20 minutes, them give 'em a single flip and do the same thing on the other side.
After 20 minutes on each side over the fire, I moved them over to the cool zone to finish coming up to temp - which barely took another 15-20 minutes.
Then it was time to glaze them. I think I mentioned in another wings thread that I like spicy buffalo sauce...but Mrs. Red is not a fan. She likes more of a sweet heat...so I whipped up some sweet chili glaze/mop.
My recipe is:
In a small saucepan, combine:
1 cup G Hughes Sugar Free Sweet Chili Dipping Sauce
1/2 stick Melted Butter
2 Tbs Honey
1 Tbs BBQ rub
About a half-dozen shakes of Original Tabasco Sauce
Heat through on med/low until well combined.
I moved the wings back over the coals, then mopped both sides with sauce.
Just long enough for the glaze to set (maybe 10 minutes) and they're done!
My plate. With a serving of tots.
Even though these are a bit sweet for my taste, they're very good! Mrs. Red was a happy woman...and that's the most important thing!
Thanks for looking, Friends!
Red
Mrs. Red made a special request for some smoked wings for dinner tonight. The direct-heat setup on the Hasty Bake made fast, easy work of some tasty wings!
So here's the setup on the HB. About a half-basket lump charcoal...set up for 2 zone cooking.
Here are tonight's victims. It's what was left in the bag from my last wing cook - 11 party wings. This is after they spent several hours uncovered in the fridge, to dry the skin out a bit. Seems to help make the finished wings a bit crispier.
I dusted them with some new chicken rub I'm trying.
Here's that rub. And I'll say that it's pretty good!
After the coals got nice and hot (maybe 15-20 minutes) I lowered the fire basket...not quite all the way down, but pretty low.
In went the wings! The cooker was running steady in the 325-350 range. Just before getting them on the grill, I threw a single, fist-size chunk of hickory on the coals. I'll let 'em roll directly over the fire for about 20 minutes, them give 'em a single flip and do the same thing on the other side.
After 20 minutes on each side over the fire, I moved them over to the cool zone to finish coming up to temp - which barely took another 15-20 minutes.
Then it was time to glaze them. I think I mentioned in another wings thread that I like spicy buffalo sauce...but Mrs. Red is not a fan. She likes more of a sweet heat...so I whipped up some sweet chili glaze/mop.
My recipe is:
In a small saucepan, combine:
1 cup G Hughes Sugar Free Sweet Chili Dipping Sauce
1/2 stick Melted Butter
2 Tbs Honey
1 Tbs BBQ rub
About a half-dozen shakes of Original Tabasco Sauce
Heat through on med/low until well combined.
I moved the wings back over the coals, then mopped both sides with sauce.
Just long enough for the glaze to set (maybe 10 minutes) and they're done!
My plate. With a serving of tots.
Even though these are a bit sweet for my taste, they're very good! Mrs. Red was a happy woman...and that's the most important thing!
Thanks for looking, Friends!
Red
