|
Most have had buffalo wings but
have you had them injected? This
is an extremely easy to make
recipe.
Start out by rinsing the
chicken wings and pat drying
them with paper towels. Arrange
the chicken wings in three rows
on a cookie sheet so they are
easy to pick up and deal with.
Melt a cube of butter (=1/2
cup) in a bowl or cup in your
microwave or a pan on your
stove. Pour a 1/2 cup of Frank's
red hot sauce into the butter.
Add 1 Tsp brown sugar and stir
with a fork until the Buffalo
sauce is thoroughly mixed.
This will make enough for
injecting and dipping. Just
divide it up prior to injecting
as you shouldn't dip foods into
sauces that has had a injection
needle in it after injecting raw
poultry. Using a flavor injector insert
the needle into the end of the
wing and push it in to the
opposite end. Be careful not to
breach the skin. Slowly inject
the buffalo sauce until you feel
pressure pushing back. Slowly
inject as you slowly pull the
injection needle out. This
method allows for even
distribution of the flavor your
injecting. To much pressure and
the sauce will squirt at you as
you withdraw the needle. And in
the video you will see i never
can get this right the first
few. Hey, it's all fun and if
you make a mess as did I, you
can just take the pan to the
sink and shower of the wings.
Now that the wings are
injected with flavor, start
applying the Jack's Old South
dry rub. Season to taste. Make
sure you apply to both sides of
the wins.
Once seasoned place them on
the grate of your smoker, close
the lid and smoke @ 230 degrees.
That's right, low and slow until
the wings reach an internal
temperature of 180 degrees. Mist
the wings with apple juice every
hour or so to keep them from
drying out.
When the wings reach the
desired temperature, remove them
from the smoker and let them
cool. When they reach 150
degrees it's a good time to put
a pan of beans on the grill. I
like to add a couple tablespoons
of brown sugar, some pineapple
chunks and a couple strips
of bacon (chopped). The its on
to the grill to let the thin
blue smoke hit them for a while.
Stir the beans every a couple
times while they cook.
Serve and enjoy!
 |
