Smokin-It User Forum!
Recipes => Poultry => Topic started by: UWFSAE on August 17, 2013, 05:29:19 PM
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So, last post until the Cowboys destroy the Cards today ... I brined 10lbs. of drumettes and flats in a Brine for Smoked Hot Wings (http://smokinitforums.com/index.php?topic=902.0) for 16 hours in the refrigerator. This morning, I removed them, gave them a thorough rinse and applied a binding agent of Crystal Hot Sauce and molasses, and then a Rub for Smoked Hot Wings (http://smokinitforums.com/index.php?topic=903.0). 2.25 hours at 250 over 2oz. of apple wood and 2 oz. of hickory and they were transferred to a large aluminum pan and covered in a "Sticky Heat" Hot Wing Sauce (http://smokinitforums.com/index.php?topic=904.0) and put in a 300 degree oven for 15 minutes.
Everyone who tried them thought they tasted good but rated a "medium" on the heat scale ... until a few minutes later. Let's just say that this is a sneaky heat, one that sticks with you; apparently the molasses and brown sugar mask the hot sauce and cayenne for a little while.
Overall, this was a definite success. The texture of the chicken was spot on and the smoke component really helped give some depth of flavor to balance the heat. This is a keeper but next time I may try honey rather than molasses just to see if it also mutes the up-front heat.
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that looks really nice...
did you smoke them on the stainless grills or on a pan?
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At least the chicken was hot...too bad your Cowboys weren't. ;D
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@ Spresso: I always smoke on the grill racks ... even if I want to reserve any drippings I just put a pan underneath them. My thought is that using a foil pan with a small portion like a chicken wing flat or drum would block smoke penetration to 25-30% of the total surface area of the wing.
@ Divot: Sigh ... I just keep telling myself, "It's only preseason ...".