I'm new to the board and just purchased a BDS. Great forum and I've learned a lot already. I've had great luck with my first 3 BDS trials over the past 2 weeks, pulled pork, ribs and jalapeno poppers. I wanted to try hot wings this weekend in the BDS. Can anyone recommend a good recipe and/or the best method to recreate the wings you would find in a sports bar, fairly crispy with a mild-medium spice. I did a search on the board, but I'm looking for additional ideas and help. It's a very helpful forum. Thanks in advance.
First of all welcome to the form.
IMOA, I would smoke your wings for hr or so and finish another way.
IE: grill, oven to crispen them up
You will not be able to crispen chicken skin in a bradley very well
Welcome Husker!
Most bars deep fry the wings and then toss in buffalo sauce.
Smoked wings have a great flavor, but CRG's telling you right about the skin - it won't be crisp...
I like to finish mine on the grill.
If you don't have a deep fryer, lightly oil your wings and lightly dust them with cornstarch on both sides. Place in the Bradley which has been preheated to 225°F and apply 1:40 - 2:00 hours of smoke. Immediately remove from the smoker and place in preheated 350°F oven. Bake until the juices run clear. Depending on how many wings are in the oven this can take about an hour; but start watching them around the 45 minute mark. They are done when juices run clear after they have been pricked.
When fully baked, toss in Frank's Redhot original hot sauce while they are still hot. Or instead of straight hot sauce use this recipe. It very mild.
1/4 cup butter
1/4 cup Frank's Redhot original hot sauce
1 tablespoon white vinegar
Hi there Husker 13,
Just read your post, if you click on search at the top of the page, type in BBQ sauce and chicken wings, then type in minnowfisher in the members box, then click on search, it will take you to another page, scroll down to message no 5 and you will find a really good recipe, along with a blue cheese dip, which you just have tyo try.
JFG
Thanks everyone. I realize that it will be difficult to recreate the "fried" version of wings, but attempting to find a healthier version if possible. the smoker is amazing and I wasn't sure which method would work the best. Minnowfisher- the recipes look great. Thanks again for everyon'e responses. Love the forum!!!
Welcome to the fun Husker 13
Woo Hoo another Nebraskan.
I do wings with 1hr 20 min Apple, cabnet temp set at 250 F vent wide open after the smoke throw on a HOT grill just to crisp up the skin then mix some Louisiana wing sauce with butter 50/50 dump the sauce and wings in a bowl with a lid and toss, remove lid and let sit a couple min then dig in. Mmmmmmmmm Gooood.
Let us know how your wings turn out.
Hey have either of you Nebraska boys been to this resturant in Omaha, it's called "Dixiequicks". I saw it on Diners,Drive-ins and dives last night. From the looks of the food there I think I would eat there often. Infact Guy Feira said if you live within 300 miles of Omaha you should go there.
Dixie Quicks?
Never herd of it, just kidding, I have drove by but never stopped in to eat its down town and I dont get there very often.
Man they had some dishes there that would make you spend to much time trying to decide what to eat.
Looked that good ?
Might have to stop in and give it a review.
Well they made it on national tv and old Guy doesn't just walk in of the street. They have the place checked out throughly before he gets there.
Quote from: Quarlow on December 11, 2009, 12:47:12 PM
Well they made it on national tv and old Guy doesn't just walk in of the street. They have the place checked out throughly before he gets there.
I'm not to sure about all that. He did a show on a Mexican joint here also and you know his taste test thing he does, well I have ate there and it aint any better than some of the other Mexican joints I've been to.
Probably the taste is not everything they look at when filming things like that.
Tradition, atmosphere, etc. and after investing to film the place Guy ain't stupid and gonna say the food taste like crap. ;D
He did one in Austin when my daughter lived there and she told me she didn't like the food that she had but she's weird anyways.
When I attended the Guy Fieri Roadshow in Nashville, he was asked the question about Triple D and not liking the food. His response was " I'll never say I don't like the food but if it's something that maybe is not to my liking I'll say something like "That's interesting", so the key is listening to the degree that he likes something and his remarks, like the time he ate the pig's ear sandwich.
California boys ain't all that fond of pig's ear! :D :D
KyNola
I haven't been there either. Guy's had 3-4 other restaurants from Omaha on there as well. Too many good restaurants here I guess because I haven't been to any of them yet. Tried to stop by Amato's (featured on Diners as well) a few weeks ago, but it was an hour+ wait on a Sunday morning. The Italian sausage sandwhich looked amazing on the show. Had our kids with us, but we weren't able to wait.
Where are you from in Canada? My Omaha sales rep is from Canada and played hockey here for our Division 1 college team in the CCHA. He's originally from the Edmonton area. Major snow storm and frigid temps here this week. Feels like I'm in Canada with you this week:)
How does the DBS work in the frigid temps? My PID just arrived today. The 3 times that I've used the smoker, it was 40 degrees+ out. Single digit temps this week, but warming up tomorrow.
Thanks again for everyone's recipes and advice. Go Big Red to my fellow Husker poster!
I am from a suburb of Vancouver B.C. called Surrey. It's the place that everybody likes to make fun of. You know:
What do Surrey Girls use for protection during sex?
A bus shelter.
What do you call a Surrey girl with a dollar bill on top of her head?
All you can eat under a buck.
What is a Surrey girls motto?
First time regular price, after that, 5 bucks, 5 bucks, 5 bucks
What does a Surrey kid get for christmas?
A Delta kids bike.( Delta is another suburb right next to Surrey)
Quote from: Husker 13 on December 11, 2009, 02:24:30 PM
How does the DBS work in the frigid temps? My PID just arrived today. The 3 times that I've used the smoker, it was 40 degrees+ out. Single digit temps this week, but warming up tomorrow.
Thanks again for everyone's recipes and advice. Go Big Red to my fellow Husker poster!
I have used mine many times in the winter and it does hold its temp very well, it will take quite a bit longer to get back up to temp once you load it but once there its good to go. The main thing is to keep it out of the wind. I would put in in my shed and crack the door open to let the smoke out then close up shop and let it cook. Now I have an exhaust hood for it and dont have to open any doors, works great.
Goooooooo Biiiiiiiiiiiiiiig Reeeeeeeed