Chicken Wings -- Updated List

Um if you plan on printing this out. Have 62 sheets of paper in your printer. I printed for the chefs.


Just a heads up

Hey, I didn't say it was a SHORT list.

Let me know if any of them are good.

Smokin'

I noticed one of the recipes mentioned use of a non/low vinegar based hot sauce.. Seems most of the usual Louisiana styles are mostly vinegar..

Recommendations?

bill,
try marie sharp's or any habanero sauce from belize. they are low vinegar and come in a number of different heat degrees.
hope it helps
jack

Jack.. thanks for the suggestion..(s)

quote:

Originally posted by prisonchef313:
[qb] bill,
try marie sharp's or any habanero sauce from belize. they are low vinegar and come in a number of different heat degrees.
hope it helps
jack [/qb]

Not really adding anything other than my honeymoon was in Belize.... we actually took a "tour" of their factory.....

I'm a very sick individual.

Awesome list, bro!

Thanks

Thanks, hope you enjoy.

Always fun compiling "lists" never know who's going to need a good wing recipe.

just smoked wings for 2 hours at 225%. Then finished them on the grill to slightly crisp them. They were only ok?
I wanted them to fall off the bone. Instead they were way to ....... resiliant?
used 4oz of wood, and they weren't really that smoky, Now I just seasoned my smoker for 4 hours and this was the first item I smoked. Could that be the reason??

quote:

Originally posted by smokin chef Jeff:
just smoked wings for 2 hours at 225%. Then finished them on the grill to slightly crisp them. They were only ok?
I wanted them to fall off the bone. Instead they were way to ....... resiliant?
used 4oz of wood, and they weren't really that smoky, Now I just seasoned my smoker for 4 hours and this was the first item I smoked. Could that be the reason??

Hi, how are ya?

I've been smoking chicken wings using pretty much the same method u described for several years now, except that I leave them in the smoker for 4 hours at 225. After 4 hours, they are almost always falling off the bone, especially after finishing them off on the grill. I usually finish them on the grill with some home-made hot wing sauce. Try them at 4 hours and see how it goes.

Cheers,

Micah

quote:

I wanted them to fall off the bone. Instead they were way to

Fall of the bone means they're basically overcooked. Just cook them longer. Micah does his four hours.

Thanks, I will try them at 225 and 4 hours.

Got 3 pounds wingettes marinating in fridge with 1/4 cup Texas Pete's hot sauce and 1/4 cup EVOO. Gonna smoke on 250* with a piece of muscadine vine for 4 hours on very bottom rack with seafood grill, take out, re-sauce, crisp up under broiler. I like to keep it simple.

Got to talking to the neighbor lady and left them in too long. They were still real good, just too done and not enough heat. I didnt sauce them with hot sauce before the broiler, instead used Sweet Baby Ray's. Good stuff. Next time I will marinate overnight, use hot sauce and then BBQ sauce before the broiler, only cook for 3 hours and 45 minutes on 250*.

Yes, the neighbor lady is worth it.

Anyone need wing ideas for the SB?

quote:

Originally posted by SmokinOkie:
Anyone need wing ideas for the SB?

THX!

I've got that link bookmarked, and it's come in very handy the past few years. :-)

Thanks again.