Ok, I love this product and make wings with it at least twice a month. Cooked in the oven alone, they are awesome enough, but I had to of course try them in the smoker and see how they came out. I cut up a pack of wings and soaked them in the sauce for 8 hours to make sure they really got soaked and retained the flavor. Normally you would bake them in a cookie sheet with the sauce to bake it in, but I didn't want to do that in the smoker.
After soaking, I put them on a rack covered in tin foil and seasoned them further with Sylvia's Hot Spice Sizzlin' Seasoning , then stuck them in my MES for 2 hours at 250 degrees until they hit 180 degrees. I used a small handful, more like a pinch, of hickory chips to smoke with. They came out nice and juicy, with a crisp skin, great touch of smoke and a melding of flavor from the spice and marinade. I think next time I will try mesquite, the hickory was ok, but they needed a bit more oomph in the flavor.
Anyways, if you see this sauce in your local grocery store (Krogers around here in Michigan), give it a try. It works well on chicken breasts too!
After soaking, I put them on a rack covered in tin foil and seasoned them further with Sylvia's Hot Spice Sizzlin' Seasoning , then stuck them in my MES for 2 hours at 250 degrees until they hit 180 degrees. I used a small handful, more like a pinch, of hickory chips to smoke with. They came out nice and juicy, with a crisp skin, great touch of smoke and a melding of flavor from the spice and marinade. I think next time I will try mesquite, the hickory was ok, but they needed a bit more oomph in the flavor.
Anyways, if you see this sauce in your local grocery store (Krogers around here in Michigan), give it a try. It works well on chicken breasts too!
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