Wings Of Fire

[ironhorse07]

My version of kenny's Wings of Fire from the book "Taming the Flame" by Elizabeth Karmel.

Recipe follows:

Wings rubbed down.

MES is busy

Onto the Traeger @ 300 deg

Make the sauce

Sauced

And foiled

15 minutes later

If you like HOT wings give this one a try.

Recipe:

For 4 to 5 pounds wings, rinsed and dried ( I had a little under 2.5 lbs)

Wing Rub:

2 tsp ground black pepper

2 tsp ground white pepper

2 tsp garlic powder

2 tsp onion powder

2 tsp ground oregano

2 tsp sweet spanish paprika

2 tsp dry mustard

2 tsp dried and ground sage

2 tsp dried and ground rosemary

Wing Sauce:

1/4 c Jalapeno hot sauce

1/4 c Loouisiana hot sauce

1/4 c Tabasco sauce

1/4 c barbeque sauce

1/8 c habenero hot sauce

2 Tbsp or to taste ghost pepper sauce

3 Tbsp Worcestershire sauce

3 Tbsp cayenne pepper

3 Tbsp liquid from a jar of jalapenos

3 Tbsp red pepper flakes

Make the rub: combine all the spices until they are evenly distributed. Sprinkle the wings generously on all sides with the rub. Let wings rest at least 30 minutes.

Mix together all the sauce ingredients.

Cook in 300 degree smoker until done (about an hour)

When thoroughly cooked, place wings in a disposable aluminum pan. Pour the sauce over the wings and stir thoroughly. Cover pan with foil and return to smoker for 15 minutes. Remove, stir and serve.

Thanks for lookin'

Doug

 

[scarbelly]

That is one tasty looking batch of wings 

 

[smokinhusker]

Those sure look good...but from the list of ingred, I'll be they are hot!

 

[alblancher]

Thanks for the Qview and the recipes!

 

[southernsausage]

very nice looking Wangs!

 

[thoseguys26]

Awesome! I love wings and I love experimenting with various sauces too! Is this pretty refined recipe? I have most of those sauces and I usually just "wing it" (pun intended) with my sauce and it always comes out great. Thanks!

 

[ironhorse07]

Awesome! I love wings and I love experimenting with various sauces too! Is this pretty refined recipe? I have most of those sauces and I usually just "wing it" (pun intended) with my sauce and it always comes out great. Thanks!

Yes this is a pretty refined recipe. I make these quite often. Every pepper has a different heat profile and affects your tongue differently so you can alter the amounts to get the profile you like best. This combination works good for me. The original recipe did not include the habenero sauce or ghost sauce, those are my additions to suit my tastes.

Doug