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Discussion in 'Poultry' started by chisoxjim, Mar 28, 2010.
One question, before I start the sauce? How fine should I cut the peppers & garlic?
I pulse mine in the food processor, minced.
Damn I love wings. Been making them for years. I think I am going to give the Korean sauce a try. I usually just season them up throw them on the smoker and let them go. Nice job !!
my wife is a big fan of wings, so I am always making them, I originally did this version for a deep fried version, and thought it would work. Now its one of my favorites.
one question....what the heck is Shark brand Sriracha ????
Will do. Thanks!
It's a type of hot sauce from Thailand.
Thanks.....I have never heard of it
You can get Sriracha at walmart in the Asian food section. I'm not sure of the brand but it's in a clear squeeze bottle with a green top. I love that stuff!!
shark sriracha is a brand of sriracha actually made in Thailand - no additives, only peppers, salt,water, garlic,sugar and vinegar,
the more common/avaialable "Rooster" Sriracha @ Walmart, etc. is made in California(lots of additives - potassium sorbate, sodium bisulfite, xantham gum). even with all the additives/preservatives I have a bottle in the fridge.
Damn! I just made the sauce!!!!!!! Holy Crap, that is tasty
I'm gonna try this on ribs!
how did the wings turn out for you?
I never used it on home made wings. That night my wife brought some wings home from the store. They were plain so I threw some sauce on them, and they were good.
Last night I tried the sauce on some true baby backs, and it worked
I've got some wings in the smoker right now, and will be throwing some sauce on them in a few hrs.
I'll keep you updated.
the ribs sound darn good, maybe Ill try that myself.
What rub did you use? Salt n Pepper, or seasoning salt / something else?
my own recipe basic bbq rub I use on pork and chicken. cant give that recipe out though.
Gonna whip some of these up this afternoon, be my first ever thunderstorm smoke!
What wood are ya'll using? Only 90 minutes, perhaps mesquite would be good. Or maybe a mix of hickory and apple.....Hmmm......
My mouth is watering already!
Yup! they were good
Any how, here's a pic of the wings on the Char-griller;
How long and what temp did you smoke the wings at. I want to do some but haven't had the chance yet.
I'm gonna give the wings at least 2 hrs on the smoker, then will crisp them up over direct heat.
As for rub, I use my own blend.