Smoked Chicken Wings -3ways w-pics

[chisoxjim]

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

 

[pandemonium]

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

 

[chisoxjim]

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.

 

[pandemonium]

Thanks i am gonna make them this weekend

 

[chisoxjim]

I might as well, got some of that sauce left in the fridge..

 

[chisoxjim]

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

 

[beer-b-q]

Those are some great looking wings you got there Jim...

 

[pandemonium]

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.

 

[chisoxjim]

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

 

[chisoxjim]

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

 

[wingrider1]

Nice,,,,thanks for the specs for the sauce. going to try them soon

 

[chisoxjim]

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.

 

[ak1]

I think I'll try a batch tomorrow. They look so tasty! Thanks a bunch for the sauce recipe

 

[ak1]

Jim, How long does the sauce keep in the fridge?

 

[chisoxjim]

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.

 

[smoke 2 geaux]

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.

 

[chisoxjim]

thanks,

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

 

[ak1]

Thanks.

I'm going to make a batch today.

 

[chisoxjim]

nice... Im jealous,

I got a can of ravioli waiting for my lunch..

 

[ak1]

Throw some of your wing sauce on it. It'll taste better