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| The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#1
04-28-2012, 07:00 PM
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Hurt em Hatten's Almost World Famous Wings
Marinade:
Combine all of the ingredients in a bowl. After your wings are cut put them in a container that can be sealed and pour the marinade on top. It's best to let the wings marinate for several hours, turning the bowl to coat all the wings. The Woody's Sauce is a "secret" - basically a BBQ concentrate that can be cooked with. (makes killer hamburgers but don't tell anybody) Get your smoker or pit going and put the wings on - make sure your fire is low and slow if on a pit!! While your wings are going, get the sauce ready… Sauce:
Let the sauce cook down to marry the flavors. The peach preserves will melt in, mellowing the heat. I cook the wings until they are almost done, then take them off the pit/smoker and cover em' with the sauce. Finish them in the oven for 10 mins or so at 350. Take em out and serve em with your favorite dip, which is homemade ranch at our house. Then watch the bones fly. This recipe makes for a nice combination of spice and sweetness, which IMO makes em turn out just right. Hope you enjoy! Last edited by mikedatiger; 04-28-2012 at 07:11 PM. 
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#3
04-28-2012, 07:07 PM
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Dale's is an unbelievable liquid marinade…
http://www.dalesseasoning.com/
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#7
04-28-2012, 09:04 PM
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Gonna have to try this out on the smoker one day this week and give a few samples to some customers.
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#10
04-30-2012, 09:55 AM
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Quote:
Watch out on that dales, it's pretty strong if you marinade in it over an hour or so.
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#11
04-30-2012, 09:58 AM
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that looks great, thanks for posting. Yea you are right on with that Dales! stuff is goood
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#13
04-30-2012, 10:15 AM
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If you notice in the recipe I have no measurements for either the marinade or the sauce as it is all done by taste/feel. Dales is very strong as mentioned and I probably use about a 1/4 cup or so to mix in the marinade. With the marinade you just want to make sure you have enough to coat the wings thoroughly.
If you don't want to use Dales you can always use Worchestire sauce or Teryaki, or whatever you want. The key to this style is the smoke - you get smoke flavor, wing flavor (hot/bbq) as well as sweetness at the end. Last edited by mikedatiger; 04-30-2012 at 10:34 AM.
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#14
05-01-2012, 06:14 AM
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I want to mention in no way am I knocking Dales, my only observation is that it makes your food salty if you leave your meat in the marinade to long.
I have a spray bottle with half Dales and half water that I baste my BBQ with while cooking. I also knock down the little flare ups I sometimes get with it.
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#15
05-01-2012, 06:54 AM
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Gonna have to try this!
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#16
05-03-2012, 07:27 AM
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Thanks for the recipe, gave it a shot last night. I probably should have used a little more Woodie's than I did and I only let them sit in the marinade for about 45 minutes (it was getting late when i started), but it was good stuff. Thanks again.
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#19
06-26-2012, 01:13 PM
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That's what i'm thinking!!
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#20
06-26-2012, 06:43 PM
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Quote:
"On a mission from GOD"  !!!Where can you find Woody's and Dales' in Lake Chuck ??? Everything else is on hand, cept' for the winglets... Hydro
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