How To BBQ Right

It’s the time of year to start thinking about the Super Bowl. And for me, it’s just not the Super Bowl unless I’ve got BBQ, Beer and Hot Wings.

So this week, I wanted to talk about my version of Hot Wings on the smoker.

Here’s how I Smoke Hot Wings: 

I start with 4lbs of Chicken Wings.  You can use fresh whole wings or frozen wing sections, just allow time for them to thaw. Wash the wings in cool water and remove any pin feathers that may still be attached.  Place the wings in a large container or ziplock bag and pour in the marinade.

Marinade:

• 1 Bottle of Frank’s Red Hot Sauce 12oz
• 1 Bottle of Italian Dressing
• 2 Tablespoons Worcestershire Sauce
• 2 Tablespoons Soy Sauce
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Granulated Garlic

Place the container in the refrigerator for at least 4 hours. Now it’s time to fire up the smoker.

Bring it up to 250 degrees and throw on a few chunks of Cherry or Apple.  The fruit wood gives the wings a mild, sweet smoked flavor and will not over power the meat. 

Take the wings out of the marinade and allow any excess liquid to drip off. Then lay them in a large aluminum pan and shake on The BBQ Rub. on both sides.

Place them on the smoker and have a few cold beverages. It only takes about 1 ½ to 2 hours, and they’re ready.

While the wings are smoking mix up a finishing sauce.  Here’s one that I like to use:

Wing Sauce:

• 8 oz. Frank’s Red Hot Sauce
• ½ Stick of Butter or Margarine
• 1 Tablespoon of Honey
• ½ teaspoon Worcestershire Sauce
• ½ teaspoon Black Pepper
• ½ teaspoon Granulated Garlic
• ¼  teaspoon Cayenne Pepper

Mix these ingredients together in a small sauce pan over medium heat until it reaches a boil and then simmer on low for 5 minutes. 

Allow the mixture to cool for 10 minutes.  In a separate bowl make a slurry with 2 teaspoons of water and 2 teaspoons of corn starch.  Whisk in 1 egg yolk.  After the Sauce has cooled slowly whisk it into the egg mixture.  Be sure to go slow you don’t want to overcook the egg mixture.

Once the wings are done place a few at a time in a covered plastic bowl.  Spoon a few tablespoons of the sauce over the wings, place the lid on, and shake to coat the wings.  Repeat until all of the wings are covered.

Hot Wings are great prepared this way, but you can also do a few other things with them. 

1. Fire up a charcoal or gas grill just before the wings come off the smoker.
   
   After the wings have been on the smoker for 1 ½ hours, place them on the grill.  Don’t walk too far away because this step will go fast and they can easily burn.  The grill sears the skin on the outside and gives the wings a crispy texture.  Toss the wings in the finishing sauce and enjoy.
    
2. Also, for an even crispier skin, I like to take the smoked wings and flash fry them in a deep fryer at 350 degrees. 
   
   Drop them in the hot oil for 2-3 minutes.  This gives you the best of both worlds…..Crispy fried outer skin with a sweet smoky finish.  Toss them in the sauce and try to keep from eating them all!

Nothing goes better with Hot Wings than celery and Blue Cheese Dressing.  (except maybe a cold beer)  Instead of opening up a bottle try this version:

Blue Cheese Dipping Sauce:

• 4oz Crumbled Blue Cheese
• 1 cup Blue Plate Mayo
• 1 cup Sour Cream
• ½ teaspoon Salt
• ½ teaspoon Black Pepper
• ½ teaspoon Granulated Garlic

Mix the ingredients in a small bowl and refrigerate for an hour.  Serve with Hot Wings and Celery sticks.  This dip is better than any dressing you can buy at the store and is even great on grilled Burgers.  Give it a try.

Hey if you have any other good hot wing recipes post them on the HowToBBQRight Facebook Page.  I’m always looking for a new way of doing them.

Malcom Reed
Killer Hogs BBQ Team
HowtoBBQright.com