Smoked Buffalo wings w Q VIEW!!!

[fwismoker]

smoked wings from the grill into the peanut oil.jp

• fwismoker
• Apr 8, 2013

After low and slow smoking i placed in my wok in some peanut oil for crisping. 

smoked wings from the peanut oil into my famous bu

• fwismoker
• Apr 8, 2013

finished smoked buffalo wings!.jpg

• fwismoker
• Apr 8, 2013

Emptied out the peanut oil and put in sauce w/smoked butter.    Served w/ cellery and blue cheese.

smoked wings out of the sauce ready for eating!.jp

• fwismoker
• Apr 8, 2013

Took out of the sauce and now ready to serve. 

 

[thoseguys26]

I usually just smoke mine for 20 min at 225° then drop them in 375° oil for 3-5 minutes. I don't like too much smoke but like them crisp and a hint of smoke. I've never tried just a little oil to crisp them up. Might have to try that.

What kind of sauce do you like? I usually make all my own sauces and rubs but I got a huge bottle of Schultz's from costco a couple years ago and I haven't looked back. Love the stuff, but I do add a little Franks to it to up the vin and a little chili garlic sauce for pepper heat.

spicyoriginal1.jpg

• thoseguys26
• Apr 9, 2013

 

[pgsmoker64]

Great looking wings!

Nice job,

Bill

 

[Bearcarver]

Real Nice Wings!!!

Bear

 

[dougmays]

Those look delicious! i've never see anyone on here put them in peanut oil after the smoke! i wanna try that

 

[fwismoker]

I usually just smoke mine for 20 min at 225° then drop them in 375° oil for 3-5 minutes. I don't like too much smoke but like them crisp and a hint of smoke. I've never tried just a little oil to crisp them up. Might have to try that.

What kind of sauce do you like? I usually make all my own sauces and rubs but I got a huge bottle of Schultz's from costco a couple years ago and I haven't looked back. Love the stuff, but I do add a little Franks to it to up the vin and a little chili garlic sauce for pepper heat.

spicyoriginal1.jpg

• thoseguys26
• Apr 9, 2013

Looks like a good sauce ..i checked out the ingredients.     I start w/ more of a base cayenne sauce vs a wing type of sauce because i want to add in those other ingredients like butter myself. When i smoke cheese i try to have some butter in there also.  I've tried Franks Red Hot and the more commercially available sauces but i like "Burmans" cayenne sauce.  It's a Aldi's sauce and it has really really good flavor.  I also like to add in some honey, maybe a little more vinegar, smoked butter and some garlic powder. 

The reason i cook mine longer is that i want more time in the smoke.   Personally i like mine w/ some more kick but guests sometimes don't but if i have my way a little dab of habanero sauce never hurts!

 

[seenred]

Those wings look real tasty!  Nice job...

 

[thoseguys26]

FWIsmoker,

How do you make up your sauce (if you don't mind sharing)? The way you described is exactly what I like.

 

[dirtsailor2003]

Good looking wings! I have cooked them in the wok over the campfire and the stovetec rocket stove before!

 

[Bearcarver]

The reason i cook mine longer is that i want more time in the smoke.   Personally i like mine w/ some more kick but guests sometimes don't but if i have my way a little dab of habanero sauce never hurts!

Yup---The more time in light smoke, the better!!

Bear

 

[foamheart]

First those are fine lookin wings!

We all know that no two pepper sauces are the same. One has more vinegar than another, one has more heat, one has different heat sources, and some have adders like garlic. I found in my travels its really a geographic thing, sort of like the different BBQ sauces.

Someone mentioned honey, it and maple syrup are your best secret ingredients. I like honey. Just remember that sweet removes heat. When I started wings I did the basics, butter, honey, my pepper sauce of choice, a pinch of salt. Everytime I see a new pepper sauce I buy it and try it. I found some others I liked, but the problem is make sure they are going to be renewable at your home base.

I have some Texas wings ordered for this weekend, I had never thought of injection and I have to try it!

The greatest thing about building your favorite wing sauce is getting to have it sooooo many times experimenting!

Those wings look good!

 

[dgilley]

First those are fine lookin wings!

We all know that no two pepper sauces are the same. One has more vinegar than another, one has more heat, one has different heat sources, and some have adders like garlic. I found in my travels its really a geographic thing, sort of like the different BBQ sauces.

Someone mentioned honey, it and maple syrup are your best secret ingredients. I like honey. Just remember that sweet removes heat. When I started wings I did the basics, butter, honey, my pepper sauce of choice, a pinch of salt. Everytime I see a new pepper sauce I buy it and try it. I found some others I liked, but the problem is make sure they are going to be renewable at your home base.

I have some Texas wings ordered for this weekend, I had never thought of injection and I have to try it!

The greatest thing about building your favorite wing sauce is getting to have it sooooo many times experimenting!

Those wings look good!

As for sauces being geographic I could not agree with you more.  Case in point - having lived in Michigan and Wisconsin all my life I moved to South Carolina five years ago.

I have found the typical SC BBQ sauce to be good but not one I would generally use.  Also, Alabama Dipping Sauce for wings is highly acclaimed down here and next to impossible to find beyond the tables and taste buds of the deep south.  The best part about it all is we have so many wonderful choices no matter where we live.  As for my favorite, lets just say you can't make it hot enough.  The best wing in Charleston, in my opinion, is found at a local establishment.  They make a wing (called Dog in Heat) that is a perfect match of heat and sweet.  If I ever get my paws on that recipe...

 

[fwismoker]

FWIsmoker,

How do you make up your sauce (if you don't mind sharing)? The way you described is exactly what I like.

Nothing very fancy but it tastes really good.  I like a good balance of sweet and heat.  Based on a 12 oz bottle of cayenne pepper sauce ( i use Burmans) which is a Aldi's brand, 2-3 TB spoon of honey, 1/2 stick of butter (smoked) 1-2 tablespoons of garlic powder and sometimes a splash of vinegar even though there is some in the sauce already. 

If i don't have any smoked butter on hand left over from when i smoke cheese i will just mix up the sauce throw in the 1/2 stick of butter and put it in a small foil pan and let it smoke up in the smoker while i'm doing my wings.  The fats in the butter really absorb the smoke quickly.    I always get rave reviews on my wings  and that's before i started smoking the wings, now they are out of this world good. I can't describe how good the sauce is when you smoke it!

 

[ravenclan]

Quote:.........stick of butter (smoked)

????????

 

[fwismoker]

Quote:.........stick of butter (smoked)

????????

Have you cold smoked any cheese?  Just do it the same way..... put some sticks of butter in the cold smoker at least as long as you would cheese and it soaks up the smoke. The fats in the butter soak it up like a sponge.    If i don't have any smoked and i want to some smoked butter in the wing sauce then i'll put the sauce w/ some unsmoked butter right in the smoker w/ the wings and it'll do the same thing.