I received a special care package from my buddy Darian at Kosmos Q on the Saturday before the super bowl. I already had some chicken wings in the refer for the big game, so I decided to crack open the chicken soak and give it a whirl. Early Sunday afternoon, I mixed it up just like it says on the package (No heat required!), cut up my wings, and plopped them in the briny goodness for a two hour soak while I enjoyed a pregame cocktail.
After the soak, I rinsed them off really good and patted them dry with a paper towel. I tossed them in my usual go to rub, Smokin’ Guns Hot, and added a healthy dose of Big Poppa Smokers Cuckoo Racha spicy chili dust to up the heat and flavor. I went outside, put them on the middle rack of my Gateway Drum running at 300-325 degrees, grabbed another cocktail and contemplated sauce.
I’ve got my go to wing sauce, but I was looking for something a little bit different. Fortunately, fellow can cooker Kent Boatright, the pitmaster of Uncle BCs competition BBQ team, had recently sent me a killer wing sauce recipe. It is a sweet, hot mixture of butter, honey, and siracha; with those ingredients, how can you go wrong?
I mixed up the following ingredients in a large bowl and set them aside:
- 5 Tablespoons of melted butter
- 1 Tablespoon of soy sauce
- 1/2 cup of honey
- 1/4 cup sriracha hot sauce
- Juice of one lime
After 30 minutes of cooking, I gave my wings a flip, slapped the lid back on and left them alone. After another 30 minutes had passed, I popped the lid back off for a look. My wings had a nice golden brown color and were bubbling just a bit under the skin. Perfect. I transferred them from the grate to my waiting bowl of sauce and gave them a nice toss.
They were fantastic. The soak, the sauce, and the drum all came together to make one of the best wings I have ever tasted! They were the hit of my Super Bowl spread. Give them a shot. It is too easy not to!