UWFSAE
New member
So, last post until the Cowboys destroy the Cards today ... I brined 10lbs. of drumettes and flats in a Brine for Smoked Hot Wings 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. 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 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.
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.
