Modern Pitmaster Posted May 2, 2014 Share Posted May 2, 2014 I want to surprise the pregnant wifey with one of her favorites... Hot drumsticks. I saw this at publix and grabbed some: http://www.texaspete.com/shop/buffalo-style-chicken-wing-sauce/ I'm thinking olive oil, salt and pepper, raised grid about 350 until crispy, just toss in some sauce and serve? Any hints/tips/secrets? I have some durkee's sauce - http://www.durkee.com/productsearch?type=key&key=famous+sauce&x=0&y=0 It's a sort of tangy mustard mayo thick sauce. I knew a guy who used to mix this with hot sauce for wings. Might try some of that. Quote Link to comment Share on other sites More sharing options...
rwalters Posted May 2, 2014 Share Posted May 2, 2014 350 indirect will not give you crispy skin. Cook them at 425. Trust me, I've learned the hard way Marty, Modern Pitmaster, JerryT and 2 others 5 Quote Link to comment Share on other sites More sharing options...
Modern Pitmaster Posted May 2, 2014 Author Share Posted May 2, 2014 I usually do about 350 direct (raised grid) which results in fairly crispy skin... I will try 400-425! Quote Link to comment Share on other sites More sharing options...
ske1eter Posted May 3, 2014 Share Posted May 3, 2014 Not done them yet but watched John's video and looks like the way to go. http://bit.ly/1i2Thzm Quote Link to comment Share on other sites More sharing options...
Marty Posted May 3, 2014 Share Posted May 3, 2014 Some how 400- 425 raised direct for any chicken part is magic and add a small chunk of Pecan. Quote Link to comment Share on other sites More sharing options...
Ben S Posted May 3, 2014 Share Posted May 3, 2014 I have modified bobby flays honey chipotle recipe. Now it really kicks ###. I cook 400 ish for 60-90 min. After a bath in the dipping sauce they skin is not that crispy, but the wing is as tender as pulled pork. Truly amazing. Quote Link to comment Share on other sites More sharing options...
JerryT Posted May 3, 2014 Share Posted May 3, 2014 350 indirect will not give you crispy skin. Cook them at 425. Trust me, I've learned the hard way I know I will be banned for this but I deep fry my wings Tar and feather for me. Rwalters way is how I do my wings when I do grill. mountain griller and appsspec 2 Quote Link to comment Share on other sites More sharing options...
Modern Pitmaster Posted May 4, 2014 Author Share Posted May 4, 2014 I did a wet rub with S+P, granulated garlic, and mexene chili powder. Let them soak for a few hours. Cooked them at 425 as recommended, and WOW. Basted with buffalo sauce right at the end. Made a 'dressing' with light sour cream, little bit of light mayo, and a handful of mexi shredded cheese. Microwaved the sauce for 20 seconds to melt cheese then let it cool off in the fridge. They turned out excellent! Not enough time for pics this go round. Quote Link to comment Share on other sites More sharing options...
JonF Posted May 8, 2014 Share Posted May 8, 2014 50/50 creole butter and red hot mixed and injected, then put on a regular smoker usually. Quote Link to comment Share on other sites More sharing options...
bigldevil20 Posted May 8, 2014 Share Posted May 8, 2014 This is how I do my hot wings. http://www.thekendrickhouse.com/buffalo-wings-on-the-akorn/ I have changed the seasoning to kosher salt, black pepper, cayenne pepper, garlic salt, and italian seasoning. Then I mix a little soy sauce, franks red hot, and butter to make the sauce. I marinade in half the sauce and baste (I turn them but not required with indirect cook) with the sauce. I toss the wings in the remaining sauce after they are finished. I have now upped my temperature to 375-400 range. It seems to give a better texture to the skin. Quote Link to comment Share on other sites More sharing options...
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