Sometimes you gotta Wing it.

Discussion in 'Grilling Chicken' started by fwismoker, Jun 17, 2014.

  1. fwismoker

    fwismoker Master of the Pit

    Injected with a jerk based bbq sauce, seasoned, and sauced baked on with fire at the end of the cook.



    Here's the process.


    Added a little water and simmered






     
    Last edited: Jun 17, 2014
  2. fwismoker

    fwismoker Master of the Pit


    Jamaican style aint too bad with blu cheese dressing. 
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking Wangs!
     
  4. barnold

    barnold Smoke Blower

    Looks great to me!  I love jerk seasoning!!!
     
  5. fwismoker

    fwismoker Master of the Pit

    Me too, i'm addicted..lol
    Thanks Case.   Got my new favorite way of doing wings....HANDS DOWN!       I figure i can easily fit 50 on...more if i push it and it's way easy to paint a sauce on while it's spinning. 
     
  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Great cook! I suspect there are no wings left?

    Disco
     
  7. fwismoker

    fwismoker Master of the Pit

    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. 
     
  8. barnold

    barnold Smoke Blower

    Plain wings with lots of Louisiana Wing Sauce!
     
    Last edited: Jun 19, 2014
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    If I may suggest sweet chili wings. I have never done them in a smoker but they will be my next wing effort.
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    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.
     
    Last edited: Jun 21, 2014
  11. fwismoker

    fwismoker Master of the Pit

    Thanks Case, we have a international grocery and oriental groceries, I'll see if i can find some of those ingredients. 
    Sounds great Disco!
     
  12. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Sure looks tasty Keith, nice job man ! I'd have no problem makin a bunch of them disappear ! :biggrin:
     

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