Wing Sunday

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tucson bbq fan

Smoking Fanatic
Original poster
Jun 30, 2013
332
27
Tucson, Arizona
Well, I was browsing SMF on Sunday morning thinking about what to do for Sunday dinner.  I had nothing thawed or prepared.  I saw BDSkelly's post from a week or so back on wings and got inspired (Thanks BD!)  I decided to do a variation on the recipe he posted (a variation on an older one from Scarbelly).

I injected my wings with a honey-teriyaki mix (since my wife likes her wings sweet and not spicy.

I brushed them in EVOO and sprinkled some Tony Chachere's Creole seasoning on them.


Into the smoker set to 180F (Memphis Elite with a 50/50 mix of Hickory & Cherry pellets)


I planned on smoking the wings for about 3 hours, testing for doneness by feel.

While they were smoking, I made a wing glaze sauce. (actually, made two, one sweet for my wife and one hot for me)

The base sauce is:
  • 1/2 cup brown sugar
  • 3/4 cup cider vinegar
  • 1/4 cup Worcestershire sauce
  • 1 cup honey
  • 1/2 cup bourbon
  • 1/4 cup molasses
I split this into two sauce pans.

For the sweet sauce, I added the remaining honey-teriyaki marinade.  For the hot sauce, I added 2 cups Franks red hot wing sauce and 1/4 cup Chipolte Tabasco sauce.  I simmered both on a very low setting till they reduced and thickened up.

About 20 minutes before I was ready to pull the wings from the smoker, I preheated my oven to 425F.

I dunked half the wings into the hot sauce and half in the Teriyaki sauce and put them on pizza pans into the oven for 5 minutes to set the glaze.  Then I repeated the dunking and setting in the oven for a second layer to get a good thick layer of sauce on them.

Hot version below


Teriyaki version below.


Had a salad with these and enjoyed the meal.  Again, thanks to BDSkelly for the inspiration and the base recipe!
 
Yummm.....I would like a plate of the sweet ones please!

Kat 
biggrin.gif
 
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