wings

Looking for chicken wing recipes.

I marniate mine in a mix of evoo, liquid smoke and w—shire swause for 12 to 24 hours! LOL!
Toss in a favorite dry rub and smoke the bajebbers out of em in the 185 to 200 degree smoker for say up to 3 hours or around 1 1/2 hours if the cabinet temps are 250 to 300.

^^^That sounds bomb!^^^

Here is my favorite wing recipe:

Honey Soy Wings

1 cup chopped scallions
1/2 cup hoisin sauce
2 tbs. sesame oil
3 tbs. honey
2 tbs. peeled and chopped fresh ginger
2 tbs. white vinegar
1 tbs. Dijon mustard
1/8 tsp. cayenne
4 cloves fresh garlic minced
20 whole wings

Make marinade and add wings. Cover and fridge for 24 hours

Pre heat oven to 375

Remove wings and throw away marinade

Bake for 15 minutes on cookie sheet, turning and another 15 minutes. Increase temp to 450 and cook another 15 minutes

Remake marinade and pour into sauce pan, bring to boil and thicken to desired thickness, pour into bowl for dipping sauce. Enjoy.

the sauce is to die for and will keep for awhile

I got 20ish pounds going in today. I’m thinking maybe 120 pieces? Does that sound right?

try this one

Ingredients
5 pounds chicken wings
1 cup honey
1/3 cup chili-garlic sauce. this can be found in the ethnic foods aisle
1/4 cup kosher salt
1/2 cup sweet soy sauce
3 tablespoons Sriracha sauce. this can be found in the ethnic foods aisle also.
2 tablespoons low-sodium soy sauce
1/4 cup minced fresh ginger
1/4 cup apple cider vinegar
Sea salt and freshly cracked black pepper
1 tablespoon minced green onions, for garnish
1 teaspoon sesame seeds, toasted, for garnish

Directions.

Cut the chicken wings apart at the joints and discard the tips. Combine 6 cups water, 1/4 cup of the honey, 1/4 cup of the chili-garlic sauce and the salt in a large glass bowl. Stir until the salt is dissolved. Add the wings and refrigerate for 30 minutes or up to 4 hours.

To make the basting and dipping sauce, combine the remaining chili-garlic sauce, remaining honey, sweet soy sauce, Sriracha, low-sodium soy sauce, ginger and vinegar in a small bowl and mix well. Set aside half of the sauce for serving in order to avoid contamination.

Preheat a grill to medium-high heat. Drain the wings and sprinkle them with sea salt and pepper. Grill the wings until golden, 15 to 20 minutes, turning as needed. When the wings reach the right color, continue cooking over indirect heat until they’re at the desired doneness, then baste them with the sauce, turning as needed until the wings are glossy and well coated. Garnish the wings with the green onions and sesame seeds and serve with the reserved dipping sauce.