[MES40] Smoked Chicken Wings w/Raspberry BBQ Sauce [Q-View]

Discussion in 'Poultry' started by boneenterprise, Jul 24, 2011.

  1. Hello Everyone,

    Tonights meal is simple, chicken wings and some pork andouille sausage, both were smoked up in my MES40 at around 260°~265° F, chicken wings for 2 ~ 2.5 hours and the sausage was removed earlier.

    The primary focus of this thread will be the wings and the sauce, the sausage was just some pre-packaged pack of 4 pork andoullie sausages that I got from the store while getting the ingredients for the sauce, and since nothing is going to be done with them other than cooking and eating them, they are not really pictured much.

    So without further delay, let us get on with things.

    First the sauce, while I am not really a fan of "fruity" sauces, I was in the mood for raspberries for some reason and wanted to integrate them into a sauce to put on the wings thus a raspberry barbeque sauce was made for this project.

    I must say the sauce alone came out PRETTY DAMN GOOD!

    This sauce will be great compliment for a lot of different meats other than just chicken wings.

    - [ Raspberry Barbeque Sauce ]-

    Part 1:
    • 10 ~ 12 oz frozen raspberries (thawed)
    • 3 TBLS lemon juice
    • 1/2 TSP salt
    Part 2:
    • 1 1/2 Cups granulated sugar
    • 2 Cups ketchup
    • 1/4 Cup brown sugar
    • 1/4 Cup white vinegar
    • 2 TBLS chili powder
    • 2 TSP black pepper
    • 1 TSP salt
    • 1 TSP ground allspice
    • 1/2 TSP ground ginger
    • 1/4 TSP ground cloves

    Combine all of part one ingredients into a blender or food processor and blend until smooth.

    Over a medium size non-corrosive saucepan, pour your raspberry mixture into a mesh strainer and remove all of the seeds from your sauce, then discard seeds afterwards. (who wants seeds in their sauce?)

    At this time we will stir in our granulated sugar mixture from part two, bring the sauce up to a medium/low simmer and stir until the sugar is fully dissolved.

    Once the sugar is dissolved, you may incorporate the remaining ingredients from part two and stir until smooth, let simmer on low for around 20 minutes, stirring occasionally.

    Remove from heat and let cool, I set a small portion of this aside and basted my wings twice before they were finished cooking, once at one hour left, then again with thirty minutes left.


    Be sure not to get your saucepan too hot as you do not want to scorch the sauce!






    -[ Wings ]-

    Wings Prep:

    As normal, liberally dusted the wings with Jeff's Rub and let rest in the fridge for about an hour.

    Smoker Prep:

    Since I am making a fruit based sauce to go with these wings, I decided to go for a light flavor for the smoke.

    Instead of what is becoming my staple hickory wood/cherry wood smoke, I opted this time to loaded up the AMNS with a row and half of apple wood and cherry wood on each side, then got the MES pre-heated to 265° F.

    The Smoke:

    After the smoker got up to heat, I lit the AMNS at both ends, placed in the bottom of the MES and then placed the wings on the two middle racks, and my previously mentioned sausage on the top rack.

    Also as mentioned I basted the wings with the raspberry barbeque sauce once with an hour to go, and again with thirty minutes to go turning the wings over after basting the top side, so the bottom could get some love too.




    The Verdict:

    While these were not as good my Bourbon Wings I made a while ago (those are going to be hard to beat), they were still pretty good. If I make these again I am going to sauce them more heavily and also stick with my hickory / cherry mix for the wood, hey if it ain't broke don't fix it.

    Hope you enjoyed my q-view, see you next time.
    Last edited: Jul 24, 2011
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Great looking Q-view!  Congrats on a nice result!
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    They look delicious!
  4. meateater

    meateater Smoking Guru SMF Premier Member

    Looks great and sounds good. [​IMG]
  5. These things tasted better the next day after the sauce and the wings set overnight in the fridge, will make again for sure.
  6. africanmeat

    africanmeat Master of the Pit OTBS Member

    they look yummy
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice Job Bone!!!

    Great step by step & illustrations!!!

    Looks real good from here !!!


  8. roller

    roller Smoking Guru SMF Premier Member

    Looks real good bet that sauce was good..nice job !
  9. Makes this forum a better place when people do, as it helps everyone from the new guys to the ones that have been around for  a while, would have had better plate presentation picutres, but damn if I wasn't hungry and did not care at the time. =P

    Now the question everyone asks themselves, wonder what I should make next?
    Last edited: Jul 25, 2011
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    It sure does !!!!


  11. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    All that work, and it's better the next day.....

    Awesome job!

  12. Got to let all those flavors mingle.

    Wonder what fruit based bbq sauce I should try next, thinking a mango habanero or something else, hrmm.
  13. Thanks for the recipe, gonna give it a shot on my next wing adventure. Great Qview BTW.
  14.  Quote:
    Wonderful, let me know how you like it.

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