The BBQ Blog chronicles our adventures in search of the perfect all-natural BBQ.

Tuesday, October 13, 2009

Wings are the New Breasts


Good old supply and demand in action. Makes me want some hot wings. Reminds me of the 'baby back ribs'.

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Monday, July 07, 2008

Fourth of July Menu: SmoFried Chicken Wings


After the fatty, it was on to SmoFried Chicken Wings. I am a big fan of hybrid cooking methods, and this one combines two of my favorite methods - smoking and deep frying. I have my own variation of how to do this, but you can find a great primer on smoked and deep fried wings on the TVWB.

First I salted and then smoked the wings - I only smoked them for about an hour and then fried them. I used to use a full dry rub them, but most of the rub would burn by the time it got to the fryer afterwards. I think the skin holds up better this way but you still get the tenderizing effect of slow cooking the meat and I add the dry rub to the sauce. Here are the wings about 45 minutes into the smoke:

SmoFried Wings

As I am smoking the wings I prepare my buffalo sauce. I added some dry rub, ground rainbow pepper corns, and Franks' Hot Sauce to a reduction of blood orange juice. I bring it to a boil, remove it from the heat and then add butter. I keep stirring and let the butter slowly emulsify until it forms a nice sauce.

Wing Sauce

I fried the wings in peanut oil at 350° for about 3 minutes or so.

Deep Fryer

When finished I pulled them out of the oil and let them air for about 30 seconds, then I toss them in the sauce. When finished this is what they looked like:

SmoFried Wings

These take more time than your regular wings, but the flavor is so good you should give it a shot. Since the oil was hot, I went on to cook up a SmoFried Turkey Breast as well.

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