I have never done hot wings in my CS 50. Any tips on techniques, recipes, etc.
I have a few in some brine now (never done that on wings before) and plan to leave them a couple hours. Comments, ideas would be appreciated. cbear
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Here is a recipe on the cookshack site. haven't tried it but looks pretty good, and simple..
Cookshack Smoked Chicken Wings
Cookshack Smoked Chicken Wings
Much obliged, Don. I did not see that one.
The cookbook that came with my smokette had a wings recipe that we have used many times and always loved it. I don't have it with me but can get it if you want. Basically you make a sauce(quite spicy worked for us) marinate it overnight then smoke the wings for a couple of hours. The smoke and the sauce are in the wings real well, we just boiled the leftover sauce and used it for dipping.
Your welcome.. Glad I could help. Please let us know how you made/make out with whatever recipe you choose.. :-) Would like to try some wings myself soon...
Don, I was in a little twist. Am scheduled for hip replacement in a couple weeks and didn't feel like "rasseling" the CS out of the basement and cleaning it up afterward, so here's what I did on the wings:
I just had 16, so I cut the tips off and then cut the remainder in half--32 joints.
Brined them in a half gallon of water and a half cup of non-iodized salt for a couple hours. Rinsed them off and dried them. Put them in a ziplock bag with the following:
1/2 bottle (med size) Italian dressing
1 bottle Picapeppa sauce
2 TBS honey mustard
1/2 of a large bottle of a cheap Louisana hot sauce, which wasn't very hot at all and was past its prime. Needed to get rid of it.
3 TBS of a hot habanero sauce.
2 TBS of dry rub (my own, but I think the CS Spicey Chicken Rub would be great).
I kept tasting this sauce and tinkering with it and, although the straight habanero sauce
was very hot, the sauce wasn't too hot.
Marinated them overnight.
Spread them on a rack over a large cookie sheet with lips on it and baked them in the oven (convection bake) at 375 dgs. for 45 minutes. I took the remaining sauce, added a couple of TBS of honey and boiled it for a few minutes to kill any "baddies" it might contain from being with the chicken, and after the wings were in for 45 minutes I put them, a few at a time back into the sauce to coat them, then back on the rack and into the oven for another 15 minutes. They really turned out great and everyone liked them. They come out rather dark, but didn't taste burned or charred. Cooking time may be reduced, which I'll try next time. Good and tender and not messy to eat. The wings weren't hot when you first ate one, but the heat started to build, but weren't too hot for us.
I just had 16, so I cut the tips off and then cut the remainder in half--32 joints.
Brined them in a half gallon of water and a half cup of non-iodized salt for a couple hours. Rinsed them off and dried them. Put them in a ziplock bag with the following:
1/2 bottle (med size) Italian dressing
1 bottle Picapeppa sauce
2 TBS honey mustard
1/2 of a large bottle of a cheap Louisana hot sauce, which wasn't very hot at all and was past its prime. Needed to get rid of it.
3 TBS of a hot habanero sauce.
2 TBS of dry rub (my own, but I think the CS Spicey Chicken Rub would be great).
I kept tasting this sauce and tinkering with it and, although the straight habanero sauce
was very hot, the sauce wasn't too hot.
Marinated them overnight.
Spread them on a rack over a large cookie sheet with lips on it and baked them in the oven (convection bake) at 375 dgs. for 45 minutes. I took the remaining sauce, added a couple of TBS of honey and boiled it for a few minutes to kill any "baddies" it might contain from being with the chicken, and after the wings were in for 45 minutes I put them, a few at a time back into the sauce to coat them, then back on the rack and into the oven for another 15 minutes. They really turned out great and everyone liked them. They come out rather dark, but didn't taste burned or charred. Cooking time may be reduced, which I'll try next time. Good and tender and not messy to eat. The wings weren't hot when you first ate one, but the heat started to build, but weren't too hot for us.
Chicken wings are a favorite. One of the suggestions to "adapt" other wing recipes, for me, is to pre-smoke the wings. Give them a short smoke (like the CS recipe above suggests) cover them with sauce and you can finish in the CS or put them on the grill. It just depends. If you've got something with honey or other sugar in it, I like the crispyness from the grill. A straight hot sauce, just put them back in the smoker.
Smokin'
Smokin'
Thanks, Smokin! I am going to do some in the CS when I get fixed. When doing the complete cook in the CS, do the wings come out wet (moist) on the outside or are they dry (crispy) on the outside? I guess I prefer them moist in the middle, but dry on the outside so they aren't as messy to eat. With this in mind, should I plan to finish the CS cooked on the grill to dry the outside a little? Thanks
The wings we have done come out moist in the middle and dry on the outside, we put the sauce as a dipper on the side and go from there.
If you want to do these in house, Get some Franks
hot sauce and butter.
Per 2 lbs of wings
1/4 to 1/2 Franks Hot Sauce (every store carries)
1 stick of margerine not butter.
Put clean wings on a cookie sheet and bake in oven
for 1 hour turning half way. Temp needs to be 425
Add wings to the warm sauce with butter toss and eat. This recipe is also on the back of the Franks bottle.
hot sauce and butter.
Per 2 lbs of wings
1/4 to 1/2 Franks Hot Sauce (every store carries)
1 stick of margerine not butter.
Put clean wings on a cookie sheet and bake in oven
for 1 hour turning half way. Temp needs to be 425
Add wings to the warm sauce with butter toss and eat. This recipe is also on the back of the Franks bottle.
I realize I am reviving a post that is more than 4.5 years since the last reply, but,.... Has anyone tried smoking wings on an FEC and then frying them to crisp the skin? If so, do tell!