Time to Do Some Hot Wings
- Thread starter rabbithutch
- Start date
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You can't go wrong with Scarbelly wings.
I have a few versions in and some others too.in the poultry section in this thread:
http://www.smokingmeatforums.com/t/191066/dirtsailors-mega-mother-of-all-cooking-links-index
I have a few versions in and some others too.in the poultry section in this thread:
http://www.smokingmeatforums.com/t/191066/dirtsailors-mega-mother-of-all-cooking-links-index
EVOO & Montreal chicken seasoning.
Smoke until almost done.
Then a couple of minutes on a hot grill top crisp up the skin.
Toss in a bowl with equal parts, Franks hot wing sauce, & melted butter.
Simple & delicious!
Smoke until almost done.
Then a couple of minutes on a hot grill top crisp up the skin.
Toss in a bowl with equal parts, Franks hot wing sauce, & melted butter.
Simple & delicious!
Thanks guys!!!
I took the easy way out. I cut up the whole wings and put them in a brine of kosher salt and garlic powder overnight. I tossed them in a mixing bowl with Tony Chachere's creole butter to coat them then put them on the grill and hit 'em with his Creole seasoning.
I turned them about an hour and half in and hit the other side with Tony's seasoning. The next pic was made as I started to take them up. My Thermopop read about 170 or a little more.
Most of the cook was done between 250 and 300 degrees but I opened up all the vents and got it up to about 400 or a little more to crisp them up a bit. The whole cook took about 4 hours from the time I laid the charcoal and lit starter coals to the time I took them up with about 3 hours and a bit of cooking time.
They were delicious with a little ranch dressing. Next time I'll be sure there's some blue cheese dressing in the house, too.
The Chachere's seasoning was perfect for the wings. It's a tad too salty for my taste, so I'll use less next time.
Again, thank Al and Case for the information.
I took the easy way out. I cut up the whole wings and put them in a brine of kosher salt and garlic powder overnight. I tossed them in a mixing bowl with Tony Chachere's creole butter to coat them then put them on the grill and hit 'em with his Creole seasoning.
I turned them about an hour and half in and hit the other side with Tony's seasoning. The next pic was made as I started to take them up. My Thermopop read about 170 or a little more.
Most of the cook was done between 250 and 300 degrees but I opened up all the vents and got it up to about 400 or a little more to crisp them up a bit. The whole cook took about 4 hours from the time I laid the charcoal and lit starter coals to the time I took them up with about 3 hours and a bit of cooking time.
They were delicious with a little ranch dressing. Next time I'll be sure there's some blue cheese dressing in the house, too.
The Chachere's seasoning was perfect for the wings. It's a tad too salty for my taste, so I'll use less next time.
Again, thank Al and Case for the information.
Last edited:
gearjammer
Master of the Pit
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