Chicken wing sauce

[sniltz]

 I was wanting to try something different for my smoked chicken wings for the Super Bowl and I thought why not ask y'all. 

The sauce I use now is,

1 large bottle of franks red hot sauce

1 1/2 sticks of butter

1/2 cup of my all purpose rub

It goes great on wings, but I always use it.  So I was wandering what kind of sauce do y'all use?  Sweet and Sour, Atomic, sweet soy.  I would love to here what y'all have. 

Thanks

 

[pops6927]

I use a honey BBQ salt-free rub on boneless/skinless breast tenders cut into strips and baked in the oven and a Balsamic lo-salt vinegar dip.

 

[forluvofsmoke]

I haven't smoked wings for a long time, but my last round was a doozer. This isn't a standard prep/finish for wings, so if you're looking for something a bit off-the-wall, this may be right up your alley. It's a hot and spicy brine.cure (you could forgo the brine/cure, if you like), hot rub and tossed into a melted butter/hot-sauce, then back into the smoker for a high-temp finish to crisp the skin. No dipping or finishing sauce was really needed with these, and they packed a whallop, so for hot wing lovers, they're a great change from the same old wings. If anything is desired for dipping, you may want something dairy-based to cool the inferno, like Ranch Dressing. Recipes, process and tons of pics to lead you down the road along the way.

Note: this process is best suited to propane smokers, as a high-temp finish is preferred, although an oven finish @ 375-400* or so would work out fine, just not quite the same as open grates in the smoker. Another option would be a hot char-grilled finish, which would be even better:

http://www.smokingmeatforums.com/t/...g-in-town-the-wild-wing-method-recipes-q-view

Enjoy!

Eric

 

[s2k9k]

Do you inject?

I smoke a lot of wings and I've tried a few sauces but I need to branch out some more. Some I have used...Franks/ good...Franks Hot Buffalo/ real good, little bit of heat...Texas Pete Firey Sweet/ not much fire, I wasn't crazy about it....Stubbs Chipotle Butter/ very good flavor but not much heat. I guess Franks Hot Buffalo is my go to but I am always looking for something new.

I usually mix 2:1 with Creole Butter and always inject, I love the sauce but don't like it all over my fingers, I want the flavor inside with the meat.

 

[aelder2]

I too smoke a lot of wings. I have two go to sauces that I use the most. The first would compare to a spicy garlic at BWW. The second is a caribbean jerk recipe I use. The spicy garlic I found online and tweaked it to my liking. The Caribbean jerk recipe I was almost certain I got off this website quite a while back but when I went to look for it to see whose it was, I couldn’t find it. Maybe I got it somewhere else. IDK. Either way, here are the recipes.

Spicy Garlic Wing Sauce

2/3 Cup Frank’s Cayenne Pepper Sauce
1/2 Cup Vegetable Oil
1 Teaspoon Granulated Sugar
1 Teaspoon Garlic Powder
1/2 Teaspoon Course Ground Black Pepper
1/2 Teaspoon Cayenne Pepper
1/2 Teaspoon Worcestershire Sauce

Original recipe calls for 2/3 cup of veg oil. I found this to be too much. 1/3 to 1/2 is plenty IMO. Also, I usually throw in more garlic power and sometimes some fresh garlic.

Caribbean Jerk

• Tablespoons margarine
• 2 Tablespoons minced onion (white and light green parts only)
• 1 Cup water
• 3/4 Cup ketchup
• 1/2 Cup plus 2 tablespoons dark brown sugar
• 1/4 Cup apple cider vinegar
• 2 Tablespoons white distilled vinegar
• 2 Tablespoons Frank’s cayenne pepper sauce
• 2 Teaspoons ground black pepper
• 2 Teaspoons Worcestershire sauce
• 2 Teaspoons lemon juice
• 1-1/2 Teaspoons cayenne pepper
• 1 Teaspoon dried parsley flakes
• 1 Teaspoon cornstarch
• 1/2 Teaspoon salt
• 1/2 Teaspoon garlic powder
• 1/2 Teaspoon dried thyme
• 1/4 Teaspoon onion powder
• 1/8 Teaspoon ground clove
• 1/8 Teaspoon ground nutmeg
• 1/8 Teaspoon ground allspice
• 1/8 Teaspoon rubbed sage
• Cornstarch to thicken if needed

Good luck. Enjoy

ae

 

[s2k9k]

Oh I forgot one...Tapatio/good heat and great flavor!

Eric, I just read you thread (first time i saw that) and first thought "that seems like a lot of work" then thought "injecting 30-40 wings IS a lot of work"! I might try your method sometime (well since I like your other methods so much)!

I loves me some wings and always looking to step it up!!!

 

[forluvofsmoke]

Oh I forgot one...Tapatio/good heat and great flavor!

Eric, I just read you thread (first time i saw that) and first thought "that seems like a lot of work" then thought "injecting 30-40 wings IS a lot of work"! I might try your method sometime (well since I like your other methods so much)!

I loves me some wings and always looking to step it up!!!

I got a good laugh out of that!

I just re-visted that thread after seeing your response...man, that was over 2 years ago, but I'd do it again in a heart-beat. Smoke chamber temps are a bit different than I remembered.  I'd probably tweek the temps, among other things, just a bit for an even better finished wing...always room to improve those first runs, ya know, and I'm always looking out for a better way to get killer eats. Those wings are actually a lot simpler than it seems, it was just a boat-load of wings to get smoked-up that day. Not difficult at all, and I like easy when the opportunity presents itself.

Hey, you know what else? That was one of my early wet to dry smoke chamber experiments...I didn't even realize it until I buzzed through the method for preparation and cooking. Who'd of thunk? Ha!!! I've probably used the wet/dry smoke chamber for a lot longer than I think. I guess I just started getting really serious about the limitations and benefits of it all last spring.

Let me know if you try it...I'd love to hear your feed-back!

Eric

 

[sniltz]

 S2K9K, I don't inject chicken wings.  I thought about it, but I ususally cook about 100 chicken wings for the SB party.  So that would be a lot of work.   Aleder2, That looks good. Also Forluvofsmoke, that looks good as well.  Thanks

 

[humdinger]

Man you guys are making me hungry for some wings. I injected some about two months ago. Dang good stuff there. Maybe I'll do some this weekend.