Sometimes you gotta Wing it.

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fwismoker

Master of the Pit
Original poster
Dec 31, 2012
4,279
1,033
North East Indiana
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Great cook! I suspect there are no wings left?

Disco
Ahhh!    Thanks for reminding me!    I have a bunch de thawed that i need to cook.    I was planning on doing some buffalo and maybe some teriyaki.... unless someone can think of another flavor besides teriyaki. 
 
 
Ahhh!    Thanks for reminding me!    I have a bunch de thawed that i need to cook.    I was planning on doing some buffalo and maybe some teriyaki.... unless someone can think of another flavor besides teriyaki. 
Plain wings with lots of Louisiana Wing Sauce!
 
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Ahhh!    Thanks for reminding me!    I have a bunch de thawed that i need to cook.    I was planning on doing some buffalo and maybe some teriyaki.... unless someone can think of another flavor besides teriyaki. 
If I may suggest sweet chili wings. I have never done them in a smoker but they will be my next wing effort.
 
Give this Vietnamese BBQ sauce a try. Traditionally it is used to marinate pork shoulder for Bahn Mi. I've used it on thighs and it is fantastic!

Thit Xa Xiu 5-Spice Barbecue

2 cloves garlic minced and mashed
1/2 ts five spice powder
1 ts sugar
2 ts toasted sesame oil
1.5 tbs soy sauce
2 tbs ketchup
2 tbs honey
3 tbs hoisin sauce

If you have the whole spices omit the five spice. cinnamon, cloves, fennel, star anise, and Szechwan peppercorns. Toast these in a skillet till charred then add to the sauce.

Simmer everything for a good 20 minutes.

Using this method you can strain easier for injecting and you get better flavors.
 
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Give this Vietnamese BBQ sauce a try. Traditionally it is used to marinate pork shoulder for Bahn Mi. I've used it on thighs and it is fantastic!

Thit Xa Xiu 5-Spice Barbecue

2 cloves garlic minced and mashed
1/2 ts five spice powder
1 ts sugar
2 ts toasted sesame oil
1.5 tbs soy sauce
2 tbs ketchup
2 tbs honey
3 tbs hoisin sauce

If you have the whole spices omit the five spice. cinnamon, cloves, fennel, star anise, and Szechwan peppercorns. Toast these in a skillet till charred then add to the sauce.

Simmer everything for a good 20 minutes.

Using this method you can strain easier for injecting and you get better flavors.
Thanks Case, we have a international grocery and oriental groceries, I'll see if i can find some of those ingredients. 
 
If I may suggest sweet chili wings. I have never done them in a smoker but they will be my next wing effort.
Sounds great Disco!
 
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