All spiced up
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001802.jpg)
Deep fried and sauced
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001803.jpg)
And out of the smoker
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM001804.jpg)
C
Ya just had to post that didn't your WTS! ::)
I'm all about the "wings"! ;D
They look great! ;)
Mike
Man those look awesome. Thanks for sharing.
I could be wrong but I thought buffalo would have much larger wings. ???
Seriously, they look great. I love wings! :)
Just a curiosity question there WTS. Wouldn't you want to smoke them before you put them in the deep fryer? Just seems to me that the crisp outer skin would prevent the smoke flavor from soaking in.
Oh Thats right you use that Nasty mesquite stuff you don't want any good smoke flavor to get on your wings like Hickory!!!!! :P :P;D ;D
Bingo!!! ;D
C
Nice looking wings!
WTS...10.5 had a good question...why do you fry them first...any reason? They look delicious...let's just say (God help me...you used the wood of which we must not speak)!! ;D Wouldn't you want the flavor penetration of smoke into the meat? Then fry? Then dress with sauce? Just askin...
There is a theory about surface to mass ratio that has been floated around on the forum in the past. Cuts like ribs, steaks, wings, chicken parts etc. have a greater surface to mass ration, and because of the larger surface you get a lot of smoke flavor that adheres to the surfaces; so in these cases smoke penetration is not as important.
Quote from: Habanero Smoker on September 24, 2008, 03:03:03 AM
There is a theory about surface to mass ratio that has been floated around on the forum in the past. Cuts like ribs, steaks, wings, chicken parts etc. have a greater surface to mass ration, and because of the larger surface you get a lot of smoke flavor that adheres to the surfaces; so in these cases smoke penetration is not as important.
Yeah but Habs ain't them all RAW when they go into the smoker not precooked? What LQ and myself is pondering is wouldn't the wings take on more of a smoke flavor before deep frying than they would after frying? Or is WTS just smoking the sauce on the outside?
The stab about the mesy wood is well just part of the fun.
great looking wings wts
i myself dont like wings but yours made the mrs hungry.
nepas
With wings I've always done the deep fry first, and then into the smoker to set/glaze the sauce...nice and sticky! Maybe next time, smoke first then deep fry then sauce then smoke again! Mesy wood....lol! ;D
C
Here are some wings i did for the mrs last night ;D
Marinade is wing sauce with franks hot sauce added. Dryin some homegrown peppers too.
(http://i123.photobucket.com/albums/o290/stlthy1/buffwing.jpg)
nepas
Quote from: westexasmoker on September 24, 2008, 06:51:54 AM
With wings I've always done the deep fry first, and then into the smoker to set/glaze the sauce...nice and sticky! Maybe next time, smoke first then deep fry then sauce then smoke again! Mesy wood....lol! ;D
C
OK question answered smoking the sauce to set and glaze with Mesy wood. Let us know how it works next time smoking before deep frying WTS. Prolly taste even better with Hickory though!!!
Quote from: Tenpoint5 on September 24, 2008, 07:01:29 AM
Prolly taste even better with Hickory though!!!
Hickory.... ??? ??? ??? Whats that ??? ;D
C
I made these a couple months ago and they came out real tasty!
Coat the wings lightly with veg oil and sprinkle with Wild Willie's Rub from Smoke and Spice.
Smoke with your favorite wood. Smoke wings on the rack at 250 for an hour and a half. Smoke until starting to crisp. Then remove the wings and toss with the following sauce:
1/2 cup Franks hot sauce
2 Tbsp honey
2 Tbsp ketchup
1Tbsp rub
1 1/2 Tbsp cherry preserves
1/2 tsp ground chipotle pepper
1 tsp fresh black pepper
Put the coated wings in a pan, put back in the smoker for 20-30 minutes to get sauce good and sticky!
(http://hawaiiguava.com/communities/004/005/299/521/images/4509704604.jpg)
Quote from: westexasmoker on September 24, 2008, 07:06:54 AM
Quote from: Tenpoint5 on September 24, 2008, 07:01:29 AM
Prolly taste even better with Hickory though!!!
Hickory.... ??? ??? ??? Whats that ??? ;D
C
A step above Mesy wood!!! :P :P ;D ;D
That sounds awesome...love the cherry preserves in there...yumm. :)
SmokeDogg bet them are good on a cool Saturday morning in Iowa City. About an hour away.
Quote from: Tenpoint5 on September 24, 2008, 06:38:57 AM
Yeah but Habs ain't them all RAW when they go into the smoker not precooked? What LQ and myself is pondering is wouldn't the wings take on more of a smoke flavor before deep frying than they would after frying? Or is WTS just smoking the sauce on the outside?
The stab about the mesy wood is well just part of the fun.
The discussion was not all about raw foods. I believe the discussion began around cooked meat and adding smoke latter, especially ribs that may have be boiled first or baked in an oven.
Quote from: Habanero Smoker on September 24, 2008, 01:42:58 PM
Quote from: Tenpoint5 on September 24, 2008, 06:38:57 AM
Yeah but Habs ain't them all RAW when they go into the smoker not precooked? What LQ and myself is pondering is wouldn't the wings take on more of a smoke flavor before deep frying than they would after frying? Or is WTS just smoking the sauce on the outside?
The stab about the mesy wood is well just part of the fun.
The discussion was not all about raw foods. I believe the discussion began around cooked meat and adding smoke latter, especially ribs that may have be boiled first or baked in an oven.
Ok I must have missed that part of the discussion. Therefore I was lost No harm no foul I hope
Quote from: Tenpoint5 on September 24, 2008, 03:06:59 PM
Quote from: Habanero Smoker on September 24, 2008, 01:42:58 PM
Quote from: Tenpoint5 on September 24, 2008, 06:38:57 AM
Yeah but Habs ain't them all RAW when they go into the smoker not precooked? What LQ and myself is pondering is wouldn't the wings take on more of a smoke flavor before deep frying than they would after frying? Or is WTS just smoking the sauce on the outside?
The stab about the mesy wood is well just part of the fun.
The discussion was not all about raw foods. I believe the discussion began around cooked meat and adding smoke latter, especially ribs that may have be boiled first or baked in an oven.
Ok I must have missed that part of the discussion. Therefore I was lost No harm no foul I hope
You may have been a little late on arrival for that discussion. That took place about 3.5 years ago. :)
The actual point to my post was towards the end of the sentence; "....larger surface you get a lot of smoke flavor that adheres to the surfaces; so in these cases smoke penetration is not as important."
so in these cases smoke penetration is not as important.
[/quote]
You forgot to add "Especially when using Mesquite!!!!"
Well...let's not be silly...mesquite does have it's place in the house... ;D
See LQ, agrees ;D mesquite rules! Thats what ya mean't right! ;D
C
Uh...yeah...ummm...sure...ah..."not so much" ;D We have these big cans that we roll out to the street...these big trucks come and dump them after we put our "refuse" in them... :D :D :D :D
I thought I was close! ;D
C
Quote from: La Quinta on September 25, 2008, 07:07:45 PM
Uh...yeah...ummm...sure...ah..."not so much" ;D We have these big cans that we roll out to the street...these big trucks come and dump them after we put our "refuse" in them... :D :D :D :D
Temporary Mesquite storage units then?
Quote from: FLBentRider on September 26, 2008, 02:45:17 AM
Quote from: La Quinta on September 25, 2008, 07:07:45 PM
Uh...yeah...ummm...sure...ah..."not so much" ;D We have these big cans that we roll out to the street...these big trucks come and dump them after we put our "refuse" in them... :D :D :D :D
Temporary Mesquite storage units then?
Thats what it sounds like to me!!
Yeah...that's what I meant!! I put them out for temporary storage...yet they never come back...hmmmm...perhaps I should look into that? .......Ok I did... :D I'm ok with it!!!