The trick is to smoke the meat and not make the meat smoke
Date:July 05, 2015 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The brine used: beer, garlic salt sugar, red pepper flakes, Kosher salt and water.
All of the ingredients but the beer were brought to a boil and were then allowed to cool for 10 minutes before the beer was added.
The brine was refrigerated and allowed to cool for to 40 degrees. The brine was poured into a large freezer bag and the wings were added.
After the wings were in the brine for 3 hours, they were removed and air dried on a tray in the fridge. This helps crisp up the skin.
While the wings were air drying, I lit the Egg and made the Buffalo sauce. It used butter, Frank’s Hot Sauce and Worcestershire Sauce.
First the butter was melted…
…and then the Frank’s Hot Sauce and Worcestershire Sauce were added. The sauce was brought to a boil and then allowed to simmer while the wings were cooking.
I tried something different here. I laid down a big piece of foil and then a sheet pan and removed the hot grill grate and added the wings on the counter. This minimized heat loss.
Once the wings were on the grill grate I seasoned them with garlic-pepper and added some apple chips to the Egg.
The wings are back on the Egg where they will cook for 20 minutes at 375 degrees. I had minimal heat loss from adding the wings off the grill.
The wings have cooked for 20 minutes and are ready to turn.
Once again I removed the grate from the grill and got the lid closed quickly minimizing heat loss. The wings were nice and evenly cooked which I think is from their being up in the dome.
I turned the wings and seasoned the second side with the garlic-pepper. Then I returned them to the grill to cook for 15 minutes on the second side.
The wings are done except for tossing them with the Buffalo sauce and returning them to the grill for a few minutes to crisp up the skin a bit.
The wings are done and it is time to bring them in and eat.
The wings were served with some tater tots.
The wings were excellent. Not quite the best I’ve ever made, but close.
They were moist and had great flavor inside (beer brine) and out (Buffalo sauce).
They also had a crispy skin from cooking up in the dome and then being crisped up at the end with the Buffalo sauce.
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This was the first recipe I made from The Kamado Smoker & Grill Cookbook despite having owned.it for nearly a year now. This recipe imtrigued me more for the technique than the recipe. The recipe had you cook these wings raised direct. The wings were brined for a minimum of 2 hours, I ised a 4 hour marinade. Then the wings were removed from the brine and air dried in a wire rack set into a sheet pan and refrigerated for an hour. Meanwhile the Egg was set up for raised direct grilling at 375 degrees. The wings were seasoned with Garlic-Pepper seasoning and then were grilled for 15 minutes per side. The wings were removed and tossed with a Buffalo hot sauce, after which they were returned to the grill to crisp up the skin. These wings were excellent. Betwen the marinade and cooking them on the Egg, the wings were very moist. The raised direct cooking insured they were evenly cooked and had a somewhat crispy skin, The Buffalo based sauce gave them great flavor.
The Kamdo Smoker & Grill Cookbook: Beer-Brined Chicken - eBook