Yesterday I stopped by my Smokette dealer and they had a Bradley demo going on.
I chatted with the chef and was suprised when he said he didn't put sauce on anything inside the unit because it made too much of a mess and was too difficult to clean up.
Also, it takes TEN HOURS to do ribs !! (WTF ??)
Once again, I knew I made the right decision with my beloved Smokette :-)
I sampled his wings and found that they were too dry.
I have never done wings with the Smokette because of the dire warnings of "rubbery skin" but I thought, hey - I'm sure I can do better if I set my mind to it.
A bit of research yielded MainleyDave's page with a couple of recipes;
http://www.lamaine.com/bbq/index.html
I followed his wing recipe to the letter and I gotto say, "Thanks Dave, they were absolutely perfect !"
250 deg for two hours and I stuck them under the broiler for a few minutes to finish them off.
The skin was perfectly edible but we all liked them best with the skin off.
The flavor was right through the meat which was moist and tender.
Wings were done to a "T"...
I used about 2 oz of maple.
I put Dave's jalepeno's in for the last hour and they turned out great too.
I highly recommend his recipe to anyone who is hesitant about trying wings in a Smokette.
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