Friday, May 3, 2013

Screaming Hot Rotisserie Wings/GMG

As a chili-head, I do love my hot wings and this is my method of cooking them on my GMG Daniel Boone pellet cooker. 

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The first step is to bread the wings and I do this so the wings will hold a maximum amount of hot sauce to the outside of each piece.

The liquid is a milk and egg wash. The breading is a mixture of flour, cornmeal, garlic powder, onion powder, black pepper, white pepper, and a generous amount of cayenne pepper. 

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After breading the pieces, they go into the fridge for about an hour. 

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Next step is to load them into my rotisserie basket. 

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I placed them on the cooker along with my Spam treat and brought the cooker up to 375 degrees for this short cook. 

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Was another cool morning at about 37 degrees and the GMG is just doing it’s thing.

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I applied my first round of hot sauce about 35 minutes into the cook and this sauce consists of the following:

About 8 oz Franks hot sauce
About 3 oz Rooster
About 3 oz clover honey
1/8 pound of butter
2 TBL Tabasco
2 tsp cayenne pepper

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After a couple more rounds of the brushed on sauce, they were ready to come off the grill.

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Looking good and ready to come out of the basket. 

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Results of the hot wing cook.

This method works great for me in that all the breading will just suck up all that sauce goodness and make for a great treat!

1 comment:

  1. Dave,
    Where did you get that basket. It's awesome.