I promised to post some additional details so here it goes.
These wings are crowd pleasers every time, Mr. Lilly has a good thing going with this recipe. I usually double the recipe as my four kids (who formerly didn't like wings) will clear the first couple if dozen. I follow the recipe except for the heat, I either half or quarter what is called for or sub out the cayenne for the favorite hot sauce du jour.
First off, all ingredients go into the Marinade Express. (Big Poppa was right, you will love this thing if you get one. This unit is a BBQ enabler. You can marinade for 20 mins and get a deeper penetration than a 3 day soak.
Sauce ingredients on one side, wings on the other.)
View attachment 1945
Pull the vacuum and then let tumble for 20 minutes. While the wings tumble, set the smoker (MAK 2 Star) to 450 F. No flame zone (flame zone covers on).
View attachment 1946View attachment 1947
Once the smoker is up to temp, put the wings on. View attachment 1948
Key tip on this: don't set it and forget it with this recipe at this temp. I keep the lid down for ~6 mins at a time, then turn and move the wings around based on how they look and finding the right hot or cool spots on the cooking area.
I got distracted and let these go for 10 minutes between the last turn an ended up with a couple of meteorites at the hot spots. So keep an eye on them. You may even want to try the top rack to avoid the immediate heat.
Here's the finished product from this batch. They didn't last long.
Sent from my iPhone using Tapatalk
These wings are crowd pleasers every time, Mr. Lilly has a good thing going with this recipe. I usually double the recipe as my four kids (who formerly didn't like wings) will clear the first couple if dozen. I follow the recipe except for the heat, I either half or quarter what is called for or sub out the cayenne for the favorite hot sauce du jour.
First off, all ingredients go into the Marinade Express. (Big Poppa was right, you will love this thing if you get one. This unit is a BBQ enabler. You can marinade for 20 mins and get a deeper penetration than a 3 day soak.
Sauce ingredients on one side, wings on the other.)
View attachment 1945
Pull the vacuum and then let tumble for 20 minutes. While the wings tumble, set the smoker (MAK 2 Star) to 450 F. No flame zone (flame zone covers on).
View attachment 1946View attachment 1947
Once the smoker is up to temp, put the wings on. View attachment 1948
Key tip on this: don't set it and forget it with this recipe at this temp. I keep the lid down for ~6 mins at a time, then turn and move the wings around based on how they look and finding the right hot or cool spots on the cooking area.
I got distracted and let these go for 10 minutes between the last turn an ended up with a couple of meteorites at the hot spots. So keep an eye on them. You may even want to try the top rack to avoid the immediate heat.
Here's the finished product from this batch. They didn't last long.
Sent from my iPhone using Tapatalk
