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I brine wings prior to smoking. Right before they're finished in the smoker, get a nice hot fire going on the grill and prepare your sauce. I've found it easiest and fastest to put the sauce in a coffee mug or similar and just dip the wings while you transfer. This is because they'll finish pretty fast and you don't want to take too much time with a brush. The glaze should set and the skin crisps up.

If you like a little color like I do, use a sugary component in the sauce to get a little char. My secret ingredient that no one will ever guess is pomegranate molasses.

Nope. Like everything bagel everything? This stuff is pretty good although it's neither a sauce nor a recipe.

2 cups Frank's

1 stick butter

4 habanero peppers

2 jalapeño peppers

1/4 cup vinegar



Cut the stems off the peppers and throw away.  Chop the peppers up a bit and throw in a small frying pan with the vinegar and about an 1/4 stick of butter.  Include the seeds.  Cook on medium heat till the peppers are soft.  Dump the whole mixture in a magic bullet and blend till it's pureed.  


Mix the pepper mixture with the Frank's in a small pot. 


Heat up quickly till it almost boils.  Reduce heat to simmer.  Stir every once in a while. Do this for about a half hour or until you can tell the sauce thickens up a bit. 


Take off the heat and add the rest of the butter in small pieces.  There should be enough heat in the liquid to melt the butter.  


I also add a little of this to the sauce to add another layer of flavor. Johnny's Garlic Spread and Seasoning, 18 Ounce https://www.amazon.com/dp/B01N1475LK/ref=cm_sw_r_cp_apa_i_uMt4AbNGW2BQE


I also added Bleu cheese crumbles to the wings when I mixed them up in the saucing bowl.  Pretty tasty. 


Great heat without being obnoxious

Sauce recipe was adapted from here.

Recipe:

• 1 package of Bell & Evans air chilled chicken wings (12 wings around $6). Coated in cornstarch.
  
• Fry Daddy with enough fresh oil to fry in.
  
  Sauce:
  
  
• 2 tbsp butter
  
• 1/4 cup gochujang (link for the unfamiliar, costs about half as much at your local Asian market)
  
• 1 tbsp soy sauce
  
• 1 tbsp minced garlic
  
• 1 tsp minced ginger (I went heavy with it and used 1 tbsp and it wasn't overly gingerly)
  
• 2 tbsp honey
  
• 2 tbsp rice wine or water
  
• 1 tbsp rice vinegar
  
• 1/2 tsp toasted sesame oil
  
• 1/2 tsp red chili pepper flake
  
  Bring to a boil and cook for five minutes over a reduced heat.
  
  Cook the sauce first. I used a ginger grater and a garlic press so if you do it differently, your mileage may vary.
  
  Cook half the wings in a Fry Daddy or other vessel with 375F hot oil for 6 minutes. Remove to a wire rack. Wait 3 minutes for the oil to heat back up and cook the remaining half dozen. Repeat. Each batch of wings should have spent 12 minutes in hot oil. Once finished, toss with sauce.

Pork Barrel Bbq