Decided to cook up some wings for the Arsenal-Chelsea match yesterday. I typically do this on charcoal, but decided to give it a shot on the Traeger.
Typical prep includes Lee and Pearins Worcestershire, garlic powder, pepper and Johnny’s Seasoning salt
Smoked on hickory/cherry blend for 30 minutes at 225 then pushed the heat up to 450 for another 30 to cook through, crisp up and get some char.
Once finished I toss in a blend of Head Country bbq sauce and a mix of Franks Red Hot for some vinegar flavor with heat and Marie Sharps Habanero hot sauce for added bite and unique flavor. Here’s the finished product.
Arsenal did not win the match, but wings were a winner!
Note to those that may want to try. I would recommend going with charcoal on these, while flavorful, crisp and moist the unique char flavor that Royal Oak gives off mixes well with the sauce and adds a more direct fire flavor.
Typical prep includes Lee and Pearins Worcestershire, garlic powder, pepper and Johnny’s Seasoning salt
Smoked on hickory/cherry blend for 30 minutes at 225 then pushed the heat up to 450 for another 30 to cook through, crisp up and get some char.
Once finished I toss in a blend of Head Country bbq sauce and a mix of Franks Red Hot for some vinegar flavor with heat and Marie Sharps Habanero hot sauce for added bite and unique flavor. Here’s the finished product.
Arsenal did not win the match, but wings were a winner!
Note to those that may want to try. I would recommend going with charcoal on these, while flavorful, crisp and moist the unique char flavor that Royal Oak gives off mixes well with the sauce and adds a more direct fire flavor.
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