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 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.