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Spicy smokey chicken wings

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    Spicy smokey chicken wings

    Here is how we do wings. We pull the skin of the wings. Now that are half the calories and I have no idea why but it makes them better. Then we brine them for an hour or 2. Then smoked on Big Green Egg at 250 on indirect heat with a water pan and seasoned with Meat Church Honey Hog rub. Now they are juicy but not crispy, so I use the ole reverse sear. Crank up the heat and cook for 30-60 seconds in Lodge cast iron skillet to give it some black bits. Once done we sauce with our homemade honey, cayenne, Chipotle, ancho sauce, mustard, and red wine vinegar sauce. Kathy makes a blue cheese dipping sauce, to cool the wings down, they are HOT!!











    #2
    ImmersionFD, It look like you are ready for the Super Bowl! 👍👍🍻👍👍. Dan

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      #3
      This for Sunday Football food for sure and you can be assured this will be on the menu for Super Bowl.

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