Sunday, February 22, 2015

Breaded and Smoked Scorching Hot Chicken Wings

This cook was done on my Green Mountain Davy Crockett pellet grill. This recipe is very hot so be sure to adjust the heat to suit your family or group. The recipe is for about 20-25 wing pieces.

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1/2 cup flour
1/2 cup cornmeal
2 tsp white pepper
2 tsp black pepper
4 tsp cayenne pepper
4 tsp garlic powder
4 tsp onion powder


1 egg
1/2 cup milk

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Place the wings into the egg wash and then into the breading mix and roll them around to get them coated well. 

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The breaded wings need to go into the fridge for about an hour to allow the breading to setup on the meat. 

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A good time to mix up the hot sauce.

1/3 stick butter
1 cup Louisiana hot sauce
1/8 cup Rooster
1/8 cup honey
2 TBL Tabasco
2 tsp cayenne pepper

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Sauce ready to go.

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Wings out of the fridge and ready to go on the cooker.

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I run the cooker at about 150 degrees so it produces heavy smoke for about the first 30-40 minutes and then raise the temp up to about 325 for the balance of the cook. The wings are sauced about 4 times during the cook as the breading will really hold a lot of the hot sauce. 

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Just out of the cooker.

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I picked the last of my hot peppers and placed them on the cooker. These will go great with my wings. I also heated up some Abt’s to go with my treat. 

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Makes a fine lunch. Especially if you like hot stuff!

Again, cut the heat down in this recipe to suit your taste. 

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