Mrs here. We followed the recipe for the Hooters wings using the wings that we smoked the other night.
For some reason, the batter did not stay on the wings when we fried them. This has not happened before, with the non-smoked wings.
Also, I really like a hot and spicy wing, but this was INFERNO level for me. They were even on the verge of being too hot for Scott!
Again, we followed the same recipe as always. I used up the cayenne pepper in the bottom of a spice jar - that would not have mattered would it?
Then I made the mistake of trying to put out the fire in my mouth by dousing it with a glass of wine. The heat only intensified. So I had to drink more wine. :)
Can anyone give me advice on why the breading might not have stuck? Could it be due to the wings having been smoked?
I liked these wings - they seemed more like the traditional Buffalo wings.
Thanks!
Breading might not have stuck because of the time in the smoker. You have to experiment with this because there is no set formula. Try a lower cab temp to prevent the wings from getting to a temp that the skin
fires off. You want them to catch the smoke without doing much cooking. My best wings ever are now being done in the Big Easy. No batter needed. No oil required. Smoke & Go! ;D
Smokin Soon, could you show some pics and how you made the wings in TBE. Here or the Big easy site will be fine. Thanks
seemore,
I cannot comment about the batter because when I make wings Im like them naked, no breading.
I do love hot stuff, I would not think using up the cayenne in the bottom of a jar woud be any spicier than from the top of the jar. I did not see your recipe so I do not know if maybe you used too much or there were other factors causing the extra heat.
If you burn your mouth with peppers, one of the worst things to do is drink watery liquids. The heat from a pepper comes from an oily substance called capistan, what happens when you mix oil and water? It just spreads it out and makes it worse. You need another fat to bind with the pepper to help asorb it. Try drinking a glass of milk or a spoonful of chip dip or sour cream, all seem to help. Unless you eat a Naga pepper then all bets are off. :D ;D
pens
I think maybe Smoking Soon could be on to something. Perhaps the oils being released from the chicken when smoking at hotter temps causes the flour not to bind with the chicken. As poultry soaks up smoke rather quickly, perhaps a 40 minute cold smoke (I'd take the chicken right out of the refer and put them in the Bradley using a cold smoke method) and then take out before the chicken has had an opportunity to start 'cooking". Then continue on with the rest of the Hooters thing. Perhaps, the smoke adhesion on the chicken is not allowing the flour and sauce mixture to work. I'd try a cold smoke session and if they still don't turn out, perhaps it has something on a molecular level that the smoke won't allow it to bind.
Otherwise, I'm not sure what else it could be.
Marc
Thanks guys for the suggestions. We will do a cold smoke next time.
In fact, Mr. just reminded me that he SUGGESTED doing a cold smoke, and that I ignored him............ :(
As for the heat? I am now thinking that I used the wrong measuring spoon when I dolloped out that cayenne, and we had twice as much cayenne for the amount we had....burn, baby, burn......
And I knew that drinking a liquid like wine would only increase the heat, but my mouth was on fire, the glass was there, and instinct overcame logic.............
Thanks again. We are looking forward to trying these wings again in the smoker. With or without breading, the smoke flavor is great!
QuoteIn fact, Mr. just reminded me that he SUGGESTED doing a cold smoke, and that I ignored him............
No say it isn't so..... the Mrs. ignoring the hubby?
Can't be, never heard of such a thing. ;) ;D ;D
And yes doubling up on the cayenne powder will light up your night! :D
Life isn't like a box of chocolates; it's like a spoonful of cayenne pepper. What you do today can burn your arse tomorrow :o
Mrs. Seemore...you just go with your miss measurement...(hell who hasn't done that)! Maybe you could have just floured the wings after the smoke (to absorb any fat rendered) then battered and fried? Ya know...I can avoid cold smoke at every turn (because I have to!!!) 75 here today (and I'm still crabbing!!!) :D :D :D
And...what is wrong with wives' ignoring their husband's advice? Seems rather normal.... ;D
Quote from: La Quinta on January 01, 2009, 08:38:31 PM
And...what is wrong with wives' ignoring their husband's advice? Seems rather normal.... ;D
But don't dare ignore it the other direction..... NOT!
;D ;D
Hmmmm, I always thought that marriage was a partnership of two committed individuals looking out for the best interests of their partner. I always believed that the two together were stronger than the one by him/her self. And as such, all decisions would be based upon much thought and would be agreeable to all parties concerned.
Where did I go wrong? ??? ??? ;D
Quote from: La Quinta on January 01, 2009, 08:38:31 PM
And...what is wrong with wives' ignoring their husband's advice? Seems rather normal.... ;D
very normal :D
That was beautiful Giggles.... ;D
Quote from: La Quinta on January 02, 2009, 06:07:54 PM
That was beautiful Giggles.... ;D
Thanks, Q-T! I got a million of them ;D
Quote from: Smoking Duck on January 02, 2009, 05:14:58 AM
marriage - a partnership of two COMMITTED individuals
There I fixed it up for ya Smoking Duck.
;D
My, how we got of the subject of wings. I might suggest to admin that we have a new topic. *Smoked Wings*
Quote from: seemore on December 31, 2008, 05:07:19 PM
Mrs here. We followed the recipe for the Hooters wings using the wings that we smoked the other night.
For some reason, the batter did not stay on the wings when we fried them. This has not happened before, with the non-smoked wings.
Now for back on topic.
I am going to do some wings tomorrow for Charger's Pre game. Plan to smoke then coat them in the Hooters Wing Sauce, and then fry them in the Big Easy.
I think I will leave the flour out of some of them and compare them to the flour version. Other Wing recipes I have do not call for flour, just hot sauce (frank's), butter and some add a few other seasonings as well.
Quote from: Gizmo on January 02, 2009, 09:23:36 PM
Quote from: Smoking Duck on January 02, 2009, 05:14:58 AM
marriage - a partnership of two COMMITTED individuals
There I fixed it up for ya Smoking Duck.
;D
Thanks, Giz! I knew I screwed up somewhere; always do ;D
Good luck to the Chargers......I'll actually be rooting for them.
Also, be interested in the results of your wings.
SD
Rainy/Misting out today but I should be able to continue this.
Well I did make a few varieties today.
Seasoned with salt, pepper, and a little granulated garlic. Smoked for 1 hour 40 minutes.
Coated some with wing sauce (hooters recipe and Iceman's Twisted Chicken), coated some with flour (as in the Hooter's recipe), left some plain.
Move them all to the Big Easy.
The ones coated in flour didn't really work out well. No problem with the coating sticking, but the Big Easy is not an oil fryer and therfore the flour does not react the same way as it would in a real oil fryer.
Seemore, when I pulled the wings out of the smoker, they were a little moist on the outside from the fat/oil that rose up and probably the change in temperature (200 box temp to about 60 outside temp) so the dusting of seasoned flour had no problem sticking. The hooters recipes I have call for the wings to be coated then refrigerated before frying. I think a cold smoke would allow you to do this if you want fry them with a coating. The other wings without the flour all turned out great.
Frank's sauce is excellent! Great for hot wings - in fact it is used in a lot of restaurants around here.
Let me know how the Big Easy cooks those wings. I am curious, since I don't own one, YET. ;)
seemore
Giz, does your recipe call for egg? did some wings today with hot sauce and egg, dipped in flour, smoke for 90 min an into the Big Easy. A few had some small spots of flour that did not kick off for some reason, but I just dabbed them with a damp paper towel to remove the excess. They were really good. Gone in 60 seconds! No pics. ;D
Quote from: Smokin Soon on January 03, 2009, 06:50:16 PM
Giz, does your recipe call for egg? did some wings today with hot sauce and egg, dipped in flour, smoke for 90 min an into the Big Easy. A few had some small spots of flour that did not kick off for some reason, but I just dabbed them with a damp paper towel to remove the excess. They were really good. Gone in 60 seconds! No pics. ;D
Not the Hooter's Recipe.
seemore,
I have used Frank's before and love it as well. I used the Crystal Louisiana just to follow the recipe with the exception of smoking and using the Big Easy. This is only the 2nd use on the big easy and if I am to be totally honest, I was a great gift but I would't spend my own money on it. My convection oven does just a well.
I did a comparison today along with the wings, I did 2 whole chickens. Smoked then one went into the oven at 375 and the other went into the big easy as soon as the wings were done.
The low heat (set temp at 320 but box only got to 200) did make the skin a bit rubbery as it was still notable even after the oven and big easy, but both did make the skin edible, just not as good as non or cold smoked.
Thanks, Giz!