Viking Range vcqs001ss 用户指南
Notes:
23
Poultry
Spicy-Sweet-Stinky Wings
Honey adds sweetness and turns down the heat in the basting sauce for these smoky wings that
are “stinky” with garlic.
are “stinky” with garlic.
1 handful pecan or hickory chunks, optional
Water, optional
20 chicken wings, tips removed and cut in two at the joint, or 40 chicken drumettes
2 teaspoons seasoned salt
2 teaspoons cayenne
2 teaspoons freshly ground black pepper
2 teaspoons granulated garlic or garlic powder
2 teaspoons paprika
1 teaspoon granulated sugar
1 cup hot sauce (Texas Pete, Durkee’s, Crystal, or other medium hot)
2 tablespoons butter
1/4 cup brown sugar
2 teaspoons minced fresh garlic, 2 to 3 large cloves
Water, optional
20 chicken wings, tips removed and cut in two at the joint, or 40 chicken drumettes
2 teaspoons seasoned salt
2 teaspoons cayenne
2 teaspoons freshly ground black pepper
2 teaspoons granulated garlic or garlic powder
2 teaspoons paprika
1 teaspoon granulated sugar
1 cup hot sauce (Texas Pete, Durkee’s, Crystal, or other medium hot)
2 tablespoons butter
1/4 cup brown sugar
2 teaspoons minced fresh garlic, 2 to 3 large cloves
Place the wood chunks, if using, in a bowl, cover with water and set aside.
Place the chicken wings in a large bowl or on a baking sheet. Combine the seasoned salt,
cayenne, ground black pepper, garlic powder, paprika and sugar. Sprinkle over the chick-
en wings, coating on both sides. Massage seasonings into wings and let sit at room tem-
perature 15 to 20 minutes.
cayenne, ground black pepper, garlic powder, paprika and sugar. Sprinkle over the chick-
en wings, coating on both sides. Massage seasonings into wings and let sit at room tem-
perature 15 to 20 minutes.
Preheat C
4
to 200 to 220ºF
When C
4
is ready, open dome, sprinkle some of the wood chips over the hot coals, and
return the rack to the C
4
. Spread the seasoned wings over the rack, close the dome and
then close top damper completely and the bottom damper halfway. Smoke 1 hour, turn-
ing once.
ing once.
Combine the hot sauce, butter, brown sugar and minced garlic in a small saucepan over
medium heat. Simmer until the butter is melted. Set-aside until ready to use.
medium heat. Simmer until the butter is melted. Set-aside until ready to use.
Open dome after 1 hour of cooking and turn wings again. Close dome and cook 15 min-
utes, then open the dome and brush the wings with the sauce, turn the wings and brush
the other side with the sauce, close dome and cook 15 minutes more. Open the dome
and remove 1 wing from the C
utes, then open the dome and brush the wings with the sauce, turn the wings and brush
the other side with the sauce, close dome and cook 15 minutes more. Open the dome
and remove 1 wing from the C
4
to test for doneness. Pull the wing apart using two forks
to determine if the chicken is tender and cooked through. Cook for an additional 15 to
30 minutes if chicken is not fall-apart tender, brushing with the sauce and turning every
15 minutes. When chicken is done, place in a large bowl and toss with any remaining
sauce.
30 minutes if chicken is not fall-apart tender, brushing with the sauce and turning every
15 minutes. When chicken is done, place in a large bowl and toss with any remaining
sauce.
Makes 40 chicken wings
Document3 10/5/04 11:35 AM Page 23