10.3.3 Wings------------------- [Can someone give me a recipe for smoked chicken wings?] Don Havranek-- Don's Brined Hot Wings
Don's Poultry Brine
To make brine: Dissolve the sugar and salt in the cold water. Add spices to the vinegar, bring to a boil and let cool. Add extract and Liquid Smoke to the brine. For chicken wings: Cut up chicken wings and discard tips or use for stock. Rinse pieces in cold water. Brine wing pieces for 4 hours in above brine solution. Remove wing pieces from brine and rinse in cold water. Pat dry on paper towels. Make up sauce and add dressing and bleu cheese. Let sauce cool and pour over wing pieces. Mix well and allow wing pieces to marinate in a covered glass dish for 5-6 hours in refrigerator. Heat marinade to simmering and hold for 30 minutes. Prepare smoker and put on wing pieces when grill rack is at 230F. Smoke for about 2 hours, basing with sauce every 30-45 minutes. Serve with bleu cheese dressing. Wow these are really good. Editor-- Don's brine recipe can also be used for brining breasts, quarters or whole chickens. ------------------- [I've heard about Bear's Buffalo wings but can't find the recipe. Can somebody help me here?] Bear— Bear's Buffalo wings
Cut the chicken wings up into the drumette, the middle section and the tip. Discard tips or make into stock. Deep fry the wings until the outside is chewy. You can flour the wings if ya want a lil' crust. Wings should be safely edible at this point. In a pot melt the butter add everything but the bleu cheese dressing. Bring mixture up to a good simmer add the dressing. Cook until cheese lumps dissolve to an even texture (you can still have small bb size or bigger lumps). The addition of more or less dressing will increase or decrease the heat of the wings to a point. If ya want it hotter add some habeneros, it's your life. You want to now sauce the wings. You can do this in a Tupperware bowl. Put in some wings and sauce and put on the lid and shake. You can do them by dipping them individually into the sauce with tongs. You can do them in a medium bag, or in a garbage can or garbage bag all at once. You get the idea--coat the wings with sauce. The smoker should be going. I also did this for years on the Brinkmann bullet (no water pan, grill on top of the charcoal pan at lowest height). Put in the wings at 200 to 300F and smoke with mesquite wood until sauce it totally adhered to the wings. You can touch them without getting a sauce-covered finger. Serve with Bleu cheese dressing (Marie's is the best I've had) for dipping. I don't bother cutting up no damn celery.
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