Howdy my smoking Friends!
Mrs. Red and I have been jonesing for some Buffalo wings lately, so I decided to satisfy that hankering today. I was doing some honey-do's, and also trying to watch the football game, so I didn't want to spend a lot of time on these. This is a no-fuss method that is almost as good as my old favorite wing recipe (the old injected Scarbelly Wings recipe). Anyway, on with the qview:
This morning, mixed up the sauce I use most often on wings...1 part Frank's to 1 part Tony C's Creole Butter.
![IMG_0408[1].JPG](/media/img_0408-1-jpg.510976/full?d=1507243553)
A family pack of wings, cut up into Drummies and Wingettes...with the tips removed. Dusted both sides with Tony C's seasoning.
![IMG_0413[1].JPG](/media/img_0413-1-jpg.510977/full?d=1507243553)
Into a ziplock bag and coated with half of the marinade mixture...then into the fridge for a few hours while I get to those honey-dos.
![IMG_0416[1].JPG](/media/img_0416-1-jpg.510978/full?d=1507243553)
Into the Kettle! My setup: a full chimney of hot coal, divided into both weber coal baskets, with the baskets on opposite sides of the grill. This allows for an indirect zone in the center of the kettle. 1 chunk of peach wood for some sweet, mild smoke. Also getting to use my new wing basket for the first time.
![IMG_0418[1].JPG](/media/img_0418-1-jpg.510979/full?d=1507243553)
About 45 minutes in...the kettle is running steady at around 350*...just flipped the wings before taking this shot. They're coming along nicely!
![IMG_0422[1].JPG](/media/img_0422-1-jpg.510980/full?d=1507243553)
About 45 more minutes...Done! Just off the grill. Now they'll get tossed with the other half of my sauce mixture...
![IMG_0423[1].JPG](/media/img_0423-1-jpg.510981/full?d=1507243553)
Then plated...my first helping. Mrs. Red baked us a nice potato, with butter and sour cream, to go with the wings.
![IMG_0426[1].JPG](/media/img_0426-1-jpg.510982/full?d=1507243553)
One more closer look...
![IMG_0427[1].JPG](/media/img_0427-1-jpg.510983/full?d=1507243553)
These came out great! Crispy, sticky, spicy and tangy. Not quite as good IMO as my Scarbelly wings, but still very good...and they sure take less time and work.
Hope you enjoyed...thanks for looking in.
Red
Mrs. Red and I have been jonesing for some Buffalo wings lately, so I decided to satisfy that hankering today. I was doing some honey-do's, and also trying to watch the football game, so I didn't want to spend a lot of time on these. This is a no-fuss method that is almost as good as my old favorite wing recipe (the old injected Scarbelly Wings recipe). Anyway, on with the qview:
This morning, mixed up the sauce I use most often on wings...1 part Frank's to 1 part Tony C's Creole Butter.
A family pack of wings, cut up into Drummies and Wingettes...with the tips removed. Dusted both sides with Tony C's seasoning.
Into a ziplock bag and coated with half of the marinade mixture...then into the fridge for a few hours while I get to those honey-dos.
Into the Kettle! My setup: a full chimney of hot coal, divided into both weber coal baskets, with the baskets on opposite sides of the grill. This allows for an indirect zone in the center of the kettle. 1 chunk of peach wood for some sweet, mild smoke. Also getting to use my new wing basket for the first time.
About 45 minutes in...the kettle is running steady at around 350*...just flipped the wings before taking this shot. They're coming along nicely!
About 45 more minutes...Done! Just off the grill. Now they'll get tossed with the other half of my sauce mixture...
Then plated...my first helping. Mrs. Red baked us a nice potato, with butter and sour cream, to go with the wings.
One more closer look...
These came out great! Crispy, sticky, spicy and tangy. Not quite as good IMO as my Scarbelly wings, but still very good...and they sure take less time and work.
Hope you enjoyed...thanks for looking in.
Red
