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Smokin’ Hot Wings

February 5, 2010 4 comments

Man food. **Insert cave man growl** Corn dogs, ribs, meat loaf, and bratwurst are fine examples of masculine culinary expressions.  With the Super Bowl upon us, it behooves me to provide a recipe that will delight the masses of men meaning to munch on meat.  This ultimate sporting event stimulates a surge of testosterone that causes us to consume copious amounts of flight appendages.  I can eat me some hot wings.  There’s just something about that combination of buttery, tangy, and spicy.  But let’s add another element: smoke!  Does it get any more manly than that?

I like to grill-smoke my wings for 30-35 minutes.  I put them directly over a thin layer of lump charcoal with a chunk of smoldering hickory working it’s magic over to the side.  The initial blast of the charcoal will put a nice crust on the wings, but with the smoker closed, it will cool off enough to gently cook them without torching them.  Then they go into the fryer to crisp up.  It only takes 2-3 minutes to get them golden brown and delicious!  Toss in the following garlicky buffalo sauce and you’ve got a manly (and low carb) treat.

**This should be plenty for 20 or so wing pieces.
1/2 stick of butter
1-2 cloves of garlic (crushed)
1/4 cup of your favorite red pepper sauce (Red Rooster, Louisiana)
1 tsp Worcestershire Sauce
Salt and Black Pepper to taste

Melt the butter slowly with the garlic over medium low heat.  Remove garlic before it has a chance to brown.  Add the remaining ingredients and stir to combine.  Then let the chicken wings party with the sauce!

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