Smoked Chicken Wings -3ways w-pics

Discussion in 'Poultry' started by chisoxjim, Mar 28, 2010.

  1. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks Rick, my wife loves chicken wings, gotta keep her happy so I can do ris as oftern as I like
     
  2. pandemonium

    pandemonium Master of the Pit

    do you have details to how you made the sauce? like do you heat it up or anything?
    Thanks
     
  3. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    other than the sesame seeds I toasted in a sautee pan the ingredients were straight from the fridge. Quick and easy. I use a Melindas XXXX habanero sauce, and Shark Sririacha.
     
  4. pandemonium

    pandemonium Master of the Pit

    Thanks i am gonna make them this weekend
     
  5. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    I might as well, got some of that sauce left in the fridge..[​IMG]
     
  6. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    not gonna start a new thread, but I have some wings on the bottom rack of the WSM right now. gonna do these 2-ways, some of the leftover Korean sauced, and some plain(for my daughter).

    Cut the wings into drummies & wings, tossed some of my rub on, and tossed them in the WSM, Ill let them go about 1.45 hours then finish them on the kettle then sauce.

    prepped:



    on the bottom rack:



    more pics shortly, i love these korean style wings. sweet n' hot
     
  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Those are some great looking wings you got there Jim...[​IMG]
     
  8. pandemonium

    pandemonium Master of the Pit

    just made the sauce, gonna smoke wings soon, i couldn't find those kind of peppers anywhere so i used jalapeno, i hope that doesn't change the flavor.
     
  9. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    serranos are just a tad hotter than jalapenos, you could just use extra jalapenos, I bet your will turn out good.
     
  10. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    finished wings, crisped on the kettle and sauced and tossed. nice..
     
  11. wingrider1

    wingrider1 Smoke Blower

    Nice,,,,thanks for the specs for the sauce. going to try them soon[​IMG]
     
  12. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    no problem, if you have any questions let me know. I just dont enjoy "buffalo style wings after using this korean variety. just so many levels of flavor and heat.
     
  13. ak1

    ak1 Master of the Pit OTBS Member

    I think I'll try a batch tomorrow. They look so tasty! Thanks a bunch for the sauce recipe[​IMG]
     
  14. ak1

    ak1 Master of the Pit OTBS Member

    Jim, How long does the sauce keep in the fridge?
     
  15. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    the only things in there to worry about are the garlic, peppers, and lemon juice. I would go about 2 weeks max and you should be ok.

    After 2 weeks the flavors were really good.
     
  16. I made a batch two weekends ago. I had some sauce left over and i thougt "this is way to good to throw away" so I kept it and made another batch last weekend. I think it was even better because all the flavors really got a chance to meld. One thing though, I would leave the sesame seeds out if you are making a batch to store and just add them when you sauce the wings.

    Props to you Jim for coming up with this. I don't think I'll ever eat wings out at a restaurant again.[​IMG]
     
  17. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks,

    good call on the sesame seeds, they do lose a little of that crunch.
     
  18. ak1

    ak1 Master of the Pit OTBS Member

    Thanks.

    I'm going to make a batch today.
     
  19. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    nice... Im jealous,

    I got a can of ravioli waiting for my lunch.. [​IMG]
     
  20. ak1

    ak1 Master of the Pit OTBS Member

    Throw some of your wing sauce on it. It'll taste better[​IMG]
     

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