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Discussion in 'Poultry' started by s2k9k, Mar 19, 2012.
About how much of the sauce mixture do you inject into a wing? These look tasty!
My injector holds 2oz and I can do 3-4 whole wings per full injector.
Dude you need to be more careful, good thing you wear glasses!
I've done it before too, I ruined a good white shirt with a nice red stripe all the way across it!
Okay, this may be a newbie question, but do you do that with a water pan or direct smoke/heat? Also, does your mixture create "hot" hot wings?
I put a dry pan lined with foil under them to catch drippings so it doesn't make a big mess of my smoker. Water isn't necessary since I want the skin to get crispy and I think the humidity would hinder that.
That all depends on your idea of hot! The beauty of this is that you can use any sauce you want! Whatever tastes good to you! You can make them mild or use some Ghost Pepper sauce, I've seen people using a lemon pepper sauce, whatever flavors you like. The big thing is getting the flavors inside instead of tossing them in sauce after cooking and having a big messy wing all over your fingers and face!
I assumed that about the water pan, but wanted to verify before trying.
Okay, what's Ghost Pepper Sauce??
Ghost Pepper (Bhut Jolokia) is one of the hottest peppers there is, around 1,000,000 on the Scoville scale:
You can buy sauces made with it.
hey man excuse my french but that looks Kick Ass! love some wings brother i could eat them every single day and i mean it! good stuff right here now preciate the post and pics i put nothing else BUT Tony Chacharee Cajun seasoning on all chicken a must for all those that may read this. hint hint!
Well, since you gave me the name "Bhut Jolokia", I am familiar with it and now know what Ghost Pepper is........HOTTTTTT!!!
I prepared these as I do my fried buffalo wings using Louisiana Hot Sauce I injected them using a 2:1 ratio but instead using better, I went with the post option of using Creole Butter. Once Iinjected them, I lightlyl brushed them with the same sauce and then sprinkled them with Tony Chachere's. Smoked 30 wings using two racks, OMG! These were inCREDible! I over-loaded them a but with the Tony's but the Heineke's help with that. Tonight however, I warmed the remaining wings and took all the skin and bones out and make Quesadillas. BEST damn Quesadilla's EVER!! You gotta try these!
Found this thread and immediately got excited! Just put my first test on the smoker for the wife and I. Then plan to do a big batch for the men's meeting at church in a couple weeks. They love hot stuffThumbs Up
Thanks so much for this recipe, looking forward to them just before the LSU vs MS State game at 7:00pm! Right now Texas A&M is leading Alabama at the half. AWESOME!!!!! :sausage:
They are out of the smoker and they are fabulous to say the very least. Wife loves them too. So looks like this is a keeper for our household and a go for the church's men's meeting. I know they are going go very fast when they get a taste! Thank you again for sharing that recipe!
what temp. thanks
Looks great. I also never thought about injecting the sauce. If I try this, I will have to tamper with temperature being my smoker only goes to 275 degrees. Thats what meat thermometers are for. Thanks!
Just crank that MES all the way and if the skin doesn't get crispy enough then throw them on a hot grill for a few minutes or put them under the broiler in your oven for a few.
Nice idea, i also do not like over-sauced Bufallo wings. Thank u for sharing this unique idea to inject the sauce inside the chicken by this way the chickens will never be over sauced.
Wanted to thank you for the injection tip. I used it on my first attempt on Sunday. I'll be posting my pics soon with a nice shout out to you for the idea.
Best wings I have ever had and have had alot around the fire station. Fixing to cook a smoker full on Christmas Eve. Thanks for sharing the recipe. Merry Christmas from Athens, GA. Go Dawg's !