![]() ![]() Bring to a simmer and continue to cook on low until reduced and slightly thickened, about 20 minutes. For the hot honey sauce: Meanwhile, add the honey, barbecue sauce, Louisiana hot sauce, vinegar, jalapenos and serranos to a small pot over low heat.Use tongs to turn them over, then put them back in the oven and bake until golden brown and cooked through, an additional 20 minutes. Place them on the rack, making sure they are not touching. Pat the wings dry with kitchen paper, then sprinkle with the salt, pepper and smoked paprika on both sides.Line a sheet pan with foil, then place a metal rack on the pan. For the wings: Preheat the oven to 400 degrees F.Mix all of the ingredients together in a bowl and refrigerate for 1 hour before serving. You’ll want plenty of Blue Cheese Dressing or Ranch (Chelle’s favorite), and I always cut up some celery or carrots to keep the doctors happy! Hope you give this recipe a try at your next football gathering. For these I’m sticking with a traditional smoked wing the only thing I’m adding is a touch of Killer Hog’s Hot Rub right on the platter. When cooking for a crowd, it’s always a good idea to have some choices. “They’ll slide right off the bone in one bite”Īt this point the wings are done and ready to serve. Wings are pretty forgiving, and I’ve found that slightly over makes for a softer wing anyway. The Internal Temperature needs to hit 165 at least, but it won’t hurt to overshoot it a little bit. The ThermoPop will give you a quick reading even in a small piece of meat like a wing. If you’re not sure you can always stick them with a meat thermometer. They’ll need another 30 minutes to an hour to finish cooking. Go ahead and flip the wings over at this stage and hit them with a little extra rub so they cook even. I want to see a reddish- caramelized color. You can use any smoker or grill, just maintain your temp in the 275 range for the entire cook.Īfter the wings have smoked for 1 hour, it’s time to take a look at them. Throw a chunk of Cherry and Hickory wood on the hot coals and place the wings in the cooker. Once the pit is up and running at 275⁰, it’s ready for the wings. I’m running these wings on my Ole Hickory Ace MM Smoker. If you have a personal favorite go ahead and use it. Season each side with a light dose of Killer Hog’s AP Rub then a light dust of Killer Hog’s The BBQ Rub. If you don’t have a rack that’s ok too, just lay them on a platter or flat pan. Just take the wings out of the marinade, let the excess marinade drip off, and arrange them on the rack. The folks at Ole Hickory Pits sent me one of their new wing racks to try out it makes cooking a load of wings simple. ![]() Let the wings marinate for at least 3-4 hours but overnight won’t hurt. It helps if you have a layer of ice on bottom and a large pan on top just in case the bag leaks. Place the bag of wings in a cooler on ice. Squeeze as much air out as possible and toss the wings around so the marinade covers everything. Mix these ingredients and pour into the bag with the wings. In a large mixing bowl add 2 cups of your favorite Hot Sauce, 1 bottle of Zesty Italian Dressing, ½ cup Soy Sauce, and ½ cup Worcestershire Sauce. Once the wings have thawed, they go into a large zip top bag. ![]() I have thawed them in water in a pinch but it’s not recommended. They’ll need at least 24 hours to slow thaw in the fridge. They typically come in a bag containing the 1st and 2nd wing portions (drummy and flat). I’m using Party Wings for this recipe these are frozen wings you can find at any grocery store. We’re skipping the hot oil and firing up the smoker! This recipe is always a crowd pleaser and it’s easy to make a ton of these wings for game day. What Tailgate Party doesn’t need a huge tray of hot wings?
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