Rub Ingredients
1/2 cup Turbinado Sugar
1/2 cup Kosher Salt
1/4 cup Fine Grind Black Pepper
1/4 cup Hungarian Paprika
1/4 cup Chili Powder
1/8 cup Garlic Granules
1/8 cup Onion Granules
1/8 cup Celery salt
1/8 cup Seasoning salt
1/8 cup MSG
1 teaspoon Dry mustard
1/4 teaspoon Cumin
1 pinch disodium inosinate5 and disodium guanylate5 (I+G)
Blend together
Marinade Ingredients
1 quart Distilled Water
1/4 cup Sugar
1/4 cup Kosher Salt
3 tablespoon Trisodium phosphate
2 tablespoon MSG or HVP
1 tablespoon Chipotle Powder
1 tablespoon Garlic Granules
1 teaspoon Onion Granules
1 pinch disodium inosinate5 and disodium guanylate5 (I+G)
Blend together and maintain temperature at or below 40°F
Glaze Ingredients
10.5 oz Cranberry/Habanero Jelly (other types of pepper jelly work)
10.5 oz Apple Juice
1 Tablespoon Pressed garlic
Blend together and bring to a simmer
Method
1. Remove wing tips and skin membrane between the 2nd and 3rd joint and separate wings into 2 bone and drummies.
2. Rinse
3. Vacuum tumble wing sections in marinade ingredients for 20 minutes. Remove to zip lock with marinade and refrigerate for at least 4 hours but no more than 12 hours.
4. Remove from marinade and rinse
5. Apply a good coat of cheap yellow mustard
6. Apply a generous coat of rub
7. Cook on grill with indirect method at 275°F to 300°F for approximately 1 hour
8. Place wings in glaze for good coat and return to grill to set glaze.
9. Serve and enjoy
Smoke’n Ice
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