- Aug 27, 2008
- 5,170
- 409
I felt inclined to share tonight's experiment with everyone, as it worked out so well, you just may want to find out for yourselves how good it really is. It just wouldn't be fair not to play nice and share such a great success with all my friends here at SMF...
WILD WING BRINE, DRY RUB & RED PEPPER SAUCE BUTTER GLAZE
Note: this recipe utilizes a high temp cooking process, so electric and SFB Horizontals will not be well-suited to this process without modifying the cooking times/temps. Also note that alternating dry/wet/dry smoke chamber humidities are used for optimum results.
The following is for 32-36 wings (8lbs) with tips removed (7.5lbs trimmed):
WILD WING BRINE:
1 Tbls Cracked Black Pepper Corn
1 Tbls freshly powdered dried Jalepeno
1/2 Tbls minced dried Garlic
1 tsp Cumin
3/4 Cup Morton's Tender Quick cure
2 Qt water in saucepan to mix with dry and simmer
1.5-2.0 Lbs (approx 4 cups) cubed ice to chill concentrated brine solution after simmering
1 Qt cold water to add for additional chilling and dilution of concentrated solution
Bring solution to boil and reduce heat to simmer for 5-6 minutes. Remove from heat and pour over
ice in 4-5 qt bowl. Stir until ice is melted, add additional water and pour over chicken pieces in
non-reactive container. Gently stir brining chicken pieces every 5-10 minutes, keep chilled well
with additional ice as needed.
Leave in Brine for 60-90 minutes before applying dry rub. Apply rub to wet meat for best adhesion without
the use of an additive by placing skin-side down on a tray/platter, apply rub and then turn over onto smoker grate and apply rub to the skin side.
Note: this not a curing solution, as the concentration of TQ is far below the recommended amounts
for brine/curing of meats.
WILD WING DRY RUB:
1/2 Tbls freshly powdered Black Pepper Corn
1/2 Tbls minced dried Garlic, freshly powdered
1 tsp freshly powdered Onion
2 Tbls Kosher Salt
1 tsp Sweet Basil leaves, ground
1 tsp Oregano, ground
1 Tbls Ancho Chili, freshly powdered (sub w/reg chili powder if desired)
2 tsp Cayenne Pepper powder
2 tsp Red Pepper Flakes (crushed red pepper)
1/8 tsp ground Cinnamon
RED PEPPER SAUCE BUTTER GLAZE:
4oz (1 stick) unsalted Butter
4 Tbls Louisiana Hot Sauce, Tabasco Red Pepper Sauce, Franks Original Red Pepper Sauce, or your favorite
While wings are cold smoking (1st stage), in a large metal bowl, melt butter in oven (or smoker),
then stir in hot sauce. Keep sauce bowl warm while adding wings and tossing to apply glaze coating.
Cold smoke with dry water pan for 20-30 minutes @ 120*, then hot smoke with water in pan
@ 235-250* for 20-25 minutes. This step will begin cooking the meat and the high humidity
will aid in breaking down the rub for crust formation during the dry hot smoking stage.
Remove water from pan and replace dry pan into smoker (in vertical smokers, the water pan is
neccessary for heat baffling). Continue cooking (no smoke) dry for another 20-25 minutes @ 235-250*.
If cold smoking is not easily attainable with your smoker, hot smoke with water in pan
@ 235-250* for 40-50 minutes.
Remove wings from smoker grate and toss into bowl of melted butter and hot sauce mixture.
Note: for some extra kick, season the butter/hot sauce with additional dry rub blend.
Return to smoker grate and dry cook (no water in pan or smoke wood) @ 340-350* for 60-75 minutes until
meat shrinkage/pull-back indicates that the meat is completely cooked and a firm glaze has formed on the skin.
Serve straight up, or with your favorite dipping sauce. I recommend no dipping sauce to achieve the true flavors
and Wild Wing experience.
Wild Wing Brine:
Mild Brine:
Just out of the Wild Brine onto a tray skin side down for the first dry rub application:
1st rub application:
Skin side rubbed:
This is the mild brined for our less adventerous eaters in the house, with my Red Bell Pepper Rub:
2 racks @ near full capacity plus a partial rack, about to take a cold cherry smoke ride in my Smoke Vault 24...
top rack is the mild brined with RBP...mid and lowest racks are the Wild Wings...the lowest has a double-dose of spices:
Prepping for the butter glaze...the mild brined RBP will go into straight butter, then comes the hot sauce/butter blend for the wild wings:
1 hour in, after 25 minutes cold smoke with cherry @ 120-130* and transitioning into the hot smoke for 35 minutes:
Mild brined RBP, ready for a butter glaze after 1 hour smoking:
Dripping wet with butter:
Wild Wings ready for the Hot Sauce Butter Glaze treatment:
Frank's Red Pepper Sauce & Butter glazed for a hot ride to the finish:
Yep, that's my finish target chamber temp, and it's 22* now, and we've been under a heavy blanket of fog all day today:
2 hours in:
2.25 hours, about to come out and play with my senses:
The Wild Wings...double-dosed with seasoned hot sauce butter glaze on the right:
Hot sauce butter glazed:
Mild brined with RBP rub:
Double seasoned hot butter glazed on the left, hot butter glazed @ center and mild brined RBP on the right:
The double seasoned Wild Wings have a great kick of flavor...not overpowering heat, though. The single-seasoned and glazed Wild Wings are just a step below with plenty of tantilizing flavor to go around, and the mild brined with RBP are a darn tasty treat as well. Can't say that I wouldn't try any of 'em again, 'cause I'd be lyin'!!! LOL!!!!!!!!!!
Hope you enjoyed the drool-view and reading as much as I enjoyed brining, rubbing, smoking, glazing, smoking and eating...wheeeeeeew! HA-HA-HA!!!
Eric
WILD WING BRINE, DRY RUB & RED PEPPER SAUCE BUTTER GLAZE
Note: this recipe utilizes a high temp cooking process, so electric and SFB Horizontals will not be well-suited to this process without modifying the cooking times/temps. Also note that alternating dry/wet/dry smoke chamber humidities are used for optimum results.
The following is for 32-36 wings (8lbs) with tips removed (7.5lbs trimmed):
WILD WING BRINE:
1 Tbls Cracked Black Pepper Corn
1 Tbls freshly powdered dried Jalepeno
1/2 Tbls minced dried Garlic
1 tsp Cumin
3/4 Cup Morton's Tender Quick cure
2 Qt water in saucepan to mix with dry and simmer
1.5-2.0 Lbs (approx 4 cups) cubed ice to chill concentrated brine solution after simmering
1 Qt cold water to add for additional chilling and dilution of concentrated solution
Bring solution to boil and reduce heat to simmer for 5-6 minutes. Remove from heat and pour over
ice in 4-5 qt bowl. Stir until ice is melted, add additional water and pour over chicken pieces in
non-reactive container. Gently stir brining chicken pieces every 5-10 minutes, keep chilled well
with additional ice as needed.
Leave in Brine for 60-90 minutes before applying dry rub. Apply rub to wet meat for best adhesion without
the use of an additive by placing skin-side down on a tray/platter, apply rub and then turn over onto smoker grate and apply rub to the skin side.
Note: this not a curing solution, as the concentration of TQ is far below the recommended amounts
for brine/curing of meats.
WILD WING DRY RUB:
1/2 Tbls freshly powdered Black Pepper Corn
1/2 Tbls minced dried Garlic, freshly powdered
1 tsp freshly powdered Onion
2 Tbls Kosher Salt
1 tsp Sweet Basil leaves, ground
1 tsp Oregano, ground
1 Tbls Ancho Chili, freshly powdered (sub w/reg chili powder if desired)
2 tsp Cayenne Pepper powder
2 tsp Red Pepper Flakes (crushed red pepper)
1/8 tsp ground Cinnamon
RED PEPPER SAUCE BUTTER GLAZE:
4oz (1 stick) unsalted Butter
4 Tbls Louisiana Hot Sauce, Tabasco Red Pepper Sauce, Franks Original Red Pepper Sauce, or your favorite
While wings are cold smoking (1st stage), in a large metal bowl, melt butter in oven (or smoker),
then stir in hot sauce. Keep sauce bowl warm while adding wings and tossing to apply glaze coating.
Cold smoke with dry water pan for 20-30 minutes @ 120*, then hot smoke with water in pan
@ 235-250* for 20-25 minutes. This step will begin cooking the meat and the high humidity
will aid in breaking down the rub for crust formation during the dry hot smoking stage.
Remove water from pan and replace dry pan into smoker (in vertical smokers, the water pan is
neccessary for heat baffling). Continue cooking (no smoke) dry for another 20-25 minutes @ 235-250*.
If cold smoking is not easily attainable with your smoker, hot smoke with water in pan
@ 235-250* for 40-50 minutes.
Remove wings from smoker grate and toss into bowl of melted butter and hot sauce mixture.
Note: for some extra kick, season the butter/hot sauce with additional dry rub blend.
Return to smoker grate and dry cook (no water in pan or smoke wood) @ 340-350* for 60-75 minutes until
meat shrinkage/pull-back indicates that the meat is completely cooked and a firm glaze has formed on the skin.
Serve straight up, or with your favorite dipping sauce. I recommend no dipping sauce to achieve the true flavors
and Wild Wing experience.
Wild Wing Brine:
Mild Brine:
Just out of the Wild Brine onto a tray skin side down for the first dry rub application:
1st rub application:
Skin side rubbed:
This is the mild brined for our less adventerous eaters in the house, with my Red Bell Pepper Rub:
2 racks @ near full capacity plus a partial rack, about to take a cold cherry smoke ride in my Smoke Vault 24...
top rack is the mild brined with RBP...mid and lowest racks are the Wild Wings...the lowest has a double-dose of spices:
Prepping for the butter glaze...the mild brined RBP will go into straight butter, then comes the hot sauce/butter blend for the wild wings:
1 hour in, after 25 minutes cold smoke with cherry @ 120-130* and transitioning into the hot smoke for 35 minutes:
Mild brined RBP, ready for a butter glaze after 1 hour smoking:
Dripping wet with butter:
Wild Wings ready for the Hot Sauce Butter Glaze treatment:
Frank's Red Pepper Sauce & Butter glazed for a hot ride to the finish:
Yep, that's my finish target chamber temp, and it's 22* now, and we've been under a heavy blanket of fog all day today:
2 hours in:
2.25 hours, about to come out and play with my senses:
The Wild Wings...double-dosed with seasoned hot sauce butter glaze on the right:
Hot sauce butter glazed:
Mild brined with RBP rub:
Double seasoned hot butter glazed on the left, hot butter glazed @ center and mild brined RBP on the right:
The double seasoned Wild Wings have a great kick of flavor...not overpowering heat, though. The single-seasoned and glazed Wild Wings are just a step below with plenty of tantilizing flavor to go around, and the mild brined with RBP are a darn tasty treat as well. Can't say that I wouldn't try any of 'em again, 'cause I'd be lyin'!!! LOL!!!!!!!!!!
Hope you enjoyed the drool-view and reading as much as I enjoyed brining, rubbing, smoking, glazing, smoking and eating...wheeeeeeew! HA-HA-HA!!!
Eric
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