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Vargr’s “Oh <BLEEP> dem’s HOT!†Smoked & Grilled BBQ Chicken Wings
Note: These are Bar-B-Q flavor wings, not the traditional “Buffalo†flavor wings. However, thanks to Pappy’s sauce, they’re at least as hot as the “traditional†Buffalo wings (and hotter than most).
Pappy’s sauce has a lot of wonderful BBQ flavor, with a good up-front “kick†from Kentucky Bourbon, and a very fiery finish. Be prepared with LOTS of “cooling fluid†for these; this BBQ sauce is some of the hottest I've tasted, but the flavor surrounding the heat is delicious! In addition, the spice coating and smoker start to the prep ought to add a wonderful flavor to the meat beneath the sauce.
It should be possible to flex this recipe in many ways, using a “cooler†sauce for the chili-adverse, or going for a more traditional “Buffalo†flavor with a vinegar/honey/hot-sauce bath, or going completely “off the reservation†with exotic flavors like Asian sesame, teriyaki, lemon pepper, or others.
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Ingredients:
2 pounds chicken wings, separated at the joints, tips discarded
Hot Hungarian Paprika
Garlic Powder (or granulated garlic)
Salt
Pepper
½ stick butter
~¼ Cup Pappy’s “So Hot You’ll Go Blind†BBQ Sauce
Wood for smoking
Preparation:
Sprinkle both sides of the separated wings with garlic, paprika, salt and pepper.
Start the wings in a smoker stoked with strong, robust smoke wood (mesquite, oak, hickory, etc). Smoke for approximately 20-30 minutes, until a good smoke color darkens the skin (the wings should NOT be close to done at this point).
Melt the butter in a grill-proof metal bowl or sauce pan. Add Pappy’s sauce, and whisk together thoroughly. Lightly oil the clean grill grates, and set the pan/bowl of sauce to one side. Fire up the grill, and allow the sauce to begin to simmer.
Transfer the smoked, partially cooked wings to the bowl on the grill. Allow wings to simmer in the sauce about 3-5 minutes, then, using tongs, transfer the wings to the prepared grill.
Grill for about 6 - 8 minutes, then return wings to sauce and allow to simmer for another 1-2 minutes.
Repeat grilling and sauce simmering cycles until the meat is tender enough to begin pulling from the bones (20-40 minutes, depending on grill temp).
On the last cycle, either remove directly from the grill to a plate for a “dry†wing, or return to the bowl of sauce for “wet and sloppy†wings.
If doing the “dry†wings, serve the remaining sauce on the side to dip with when enjoying the wings.
<---Edit - Aftermath--->
In order to 'spare some tastebuds', I cut the Pappy's hot BBQ sauce with a bit of generic (store brand) "KC style" BBQ sauce. The wings had a wonderful, zesty, sweet BBQ flavor that wasn't at all hot ... at the start.
However, Pappy's sauce has some significant, lingering heat. It's the kind of sauce that burns so good, you want to take another bite to cool it off, which burns more later, engendering another bite ... repeat repeat repeat.
I've definitely had hotter wings, but these certainly aren't 'mild' either. Quite tasty, and a good kick, and worth having again.
Last edited on Sun Jul 3rd, 2011 12:46 am by
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