Rotated Hot Wings

I just can’t resist the urge to play around with my new toy for my Weber Kettle.  So today I tried one of my favorite recipes…grilled hot wings using the Rib-O-Lator.

I went with a whole wing, sprayed them with Canola Oil in a can and dusted with a seasoning from my wife’s Great Grandmother Maw Minnie….We call it simply… “Maw Minnie Seasoning”.

Maw Minnie used it on roasted chicken, so my wife said that it would be great on grilled chicken so I had to give it a try.  She wouldn’t give me the recipe, but I can tell you that it has a kick.  It contains mostly salt, but there’s a hefty dose of cayenne pepper plus garlic.

After I seasoned the wings, I fired up the kettle.  I lit about ¾ chimney of charcoal and topped it with a small chunk of cherry wood for some smoke.

As I was placing the wings on the tray, disaster struck…the tray must have been out of balance because it flipped over and dumped my wings on the lower grate.  After a quick recovery running in side, washing the wings off, and re-seasoning (not to mention a few choice words) I quickly learned that you have to counter balance these racks or you’re in trouble.  I grabbed the kitchen shears and snipped the wing tips off too just to make sure I had everything loaded right.

The wings rotated for about 40 minutes and I checked them for doneness.  I gave them another 10 minutes and then it was off to the sauce bowl.  I had a couple new sauces that I wanted to try this cook.  The first was Moore’s How Wing Sauce.  A good friend of mine gave me several bottles of Moore’s marinades/sauces to try.  My method for saucing hot wings is pretty simple.  I have a medium size plastic bowl with a snapping lid.  I place about 4 whole wings at a time and pour in about ¼ cup of the wing sauce.  Shake/Flip/Toss it around a few times and they’re perfectly coated every time.

The next sauce I tried was Mango Habanero form Buffalo Wild Wings.  Both of these sauces were straight from the bottle at room temperature per the directions.  I did give the bowl a quick wash to avoid mixing the flavors.

The results:

The Moore’s Hot Wing sauce was just like a typical wing sauce.  It had a little kick but nothing serious.  I liked the flavor it had when mixed with a grilled wing.  It coated the wing well and wasn’t too runny/thin.  Whenever there’s a time that I don’t feel like making a wing sauce, I could see myself using this sauce again.

The Mango Habanero was a different story.  It starts out pleasantly sweet which really works with a grilled wing, but just when you think you’re safe…Bam the heat lights yo’ ass up.  I’m not a chili head by any means, so this stuff was hot.  My nose was running, eyes were watering, and it even popped a few sweat beads out.

I could handle it as long as I had some blue cheese dressing and celery.  The burn lasted for a good 5-10 minutes after I finished eating them, so I don’t recommend this sauce for anyone heat tolerant.   I will definitely keep this stuff in my arsenal.  Who doesn’t need a good burn every once in a while just to remind you of what hot is.

Malcom Reed
Killer Hogs BBQ Cooking Team
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