[MES40] Smoked Chicken Wings w/Bourbon Sauce [Q-VIEW Lite]

So I had this all wrote up a lengthly post early this morning (around 1:30am) when I finished all this up and just as I was about to hit submit, my browser crashed and I lost the entire post. Needles to say I was angry with that, so here I am back with hopefully something about the same as what I wrote before.

As the title states I got hungry in the middle of the night for a snack, but the only thing I could seem to want was chicken wings, so off I went to the kitchen to make up some.

This is Q-View lite as hey we have all made chicken wings before, so I only have pictures of the finished product and nothing of prep work. I was going to take pictures of the sauce making process I did, however I did not take pictures was because I did not think it would turn out all that great, but boy was I wrong.

With that being said, here is the sauce recipe I used, which is a lightly modified version of one I found somewhere online, then later found someone posting the same one or something similar here.

Sauce Prep: Basted the wings with this sauce every 30 minutes then flipped the wings after 1 hour of cooking then continued.

• 2 TBS unsalted butter (just barely at room temp, so it still is solid but soft enough to cut but firm enough to maintain its solid cube form)
• 1/2 Small yellow onion (minced)
• 3 Cloves garlic (minced)
• 2.5 ~ 3 oz of Bourbon (I used Four Roses: Single Barrel, if you have not tried it before I HIGHLY recommend you buy a bottle, what are you waiting for DO IT NOW!)
• 1/2 Cup dark brown sugar (lightly packed)
• 1/2 Cup honey
• 8 oz of your favorite BBQ sauce
• 3 oz of your favorite wing sauce (turned out I used Franks Sweet BBQ wing sauce as it was all I had)

Directions:

In a saucepan saute butter, onion, and garlic until the onions are opaque and the butter is almost cooked off, lower heat to around medium and add your bourbon while the pan is still hot then slowly incorporate brown sugar, honey, bbq sauce, and wing sauce stirring each ingredient completely before adding the next, let this simmer until it reaches the consistency that you desire (keeping in mind it will thicken a little after it cools) and set aside.

Wing Prep:

As with a lot of people here I used Jeff's rub liberally to season the drumlets with, mixing in a large bowl so that all the pieces and parts were coated evenly, I did add a little garlic powder to this as I like me some garlic flavor, so that is optional.

Smoker Prep:

As it was late, I wanted these guys to be done faster so I could eat, I cranked the MES40 up to 275° and set the timer for 3 hours, giving it 30 minutes to get up to temp and stabilize, also loaded up the AMNS with a little over a row and a half on each end of cherry wood and hickory wood 

The Smoke:

Since these were drumlets I only cooked them for around 2 hours 30 minutes and as mentioned in the sauce prep the wings were sauced them every 30 minutes to allow the sauce to glaze during cooking, then I flipped the wings after they were on for around 1 hour, sauced again and continued with saucing every 30 minutes until done.

Verdict:

While the sauce did not turn out like I had original sought out for it to be, I have to say it ended up making the best tasting batch of wings I have made thus far, and I have done quite a large amount of chicken wing batches, so guess this was a mistake in disguise. 

Glad I made around 35~40 wings as they are going to make for a tasty meal later in the day eh right now, just posting about these has me hungry for them.

So with all that out of the way, and I am sure I missed re-posting crap that I had originally wrote up, here is the pictures I did manage to take, enjoy as I know I did!