These wings rocked! Hot with a garlic finish. I hope you give these wings a try! Hot sauce video is not complete yet. I will make sure it is the next video I post. The Mini WSM is the perfect cooker for this method. I was able to fit 2 dozen wings on one rack.
Fire up the Mini WSM and stabilize temp around 275. Add a couple small chunks of hickory to the coals. While temp is stabilizing mix the rub and apply lightly to the chicken wings.
Cook wings for 20 minutes on in-direct heat and then flip. Cook about 10 minutes and then shred Parmesan on top of wings. Wait 5 minutes and shred more Parmesan. Hit up both sides of the wings with 2 rainings or parm.
While waiting for the wings to cook assemble the sauce.
Set up the Mini WSM for direct cooking and cook wings an additional 2 minutes per side. Be careful though as they will burn quickly.
Toss the wings in the sauce and serve with blue cheese dip, celery and carrot sticks.
The Rub
1 T Light Brown Sugar
1 T Paprika
1 t Ancho chili powder
1/2 t Black Pepper
1/2 t Onion Powder
1/2 t Garlic Powder
1/2 t dried herbs
1/4 t Cayenne
Parmesan Cheese (I used Peccorino Romano)
The Sauce
1 Crushed Clove of Garlic
1 T Browned Melted Butter
2/3 C Hot Sauce (preferably homemade)
1 T Fermented Hot Chili Sauce
Sliced Carrots
Sliced Celery
Blue Cheese dip
Here is a similar hot sauce to the one I used on the wings - http://whitethunderbbq.blogspot.com/2014/10/fermented-hot-sauce.html
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