You may have noticed, I love wings. I also love Memphis Ribs. Why not make wings with the same great herb crust the ribs have? I had to try.
I started by melting putting 25 ml (1/4 cup) of butter 1/2 ml (1/8 teaspoon) Memphis rub and 25 ml (1/4 cup) of Frank’s Red Hot sauce in a saucepan. I lightly crushed a clove of garlic and put it in the saucepan with 1/2 ml (1/8 teaspoon) of Memphis Rub. I heated it to a boil and reduced the heat to simmer for 5 minutes.
I took the garlic out and injected the warm liquid under the skin of the chicken wing segments. I put any excess mixture over the wings and mixed. The butter will harden, don’t worry about it.
I sprinkled 10 ml (2 teaspoons) of Memphis Rub over both sides of the wings. You can either use a commercial rub or my recipe here:
I put the wings on a smoker preheated to 350 F. You could also put them on a rack over a tray in a 350 F oven. They can also be cooked by setting your charcoal or gas barbecue up for indirect heat and cooking the wings over indirect heat until cooked with crispy skin.
I cooked them for 25 minutes and flipped them. Then I cooked for 25 minutes more.
These were wonderful! There was a nice mild heat from the hot sauce and a crispy spicy skin. You must try these.
- 12 wing segments
- 25 ml (2 tablespoons) butter
- 25 ml (2 tablespoons) Frank's Red Hot Sauce
- 1/2 ml (1/8 teaspoon) Memphis Rub (commercial or recipe from this blog)
- 1 clove garlic, lightly crushed
- 10 ml (2 teaspoons) Memphis Rub (commercial or recipe from this blog)
- Put butter, hot sauce, 1/2 ml (1/8 teaspoon) Memphis Rub and garlic in a saucepan.
- Bring to a boil, reduce heat and simmer for 5 minutes.
- Remove the garlic and inject the warm liquid into the wings with a syringe injector.
- Pour any remaining butter mixture of the wings.
- Put the wings in a preheated 350 F smoker or on a rack over a tray in 350 F oven. You can also cook them over indirect heat in a barbecue.
- Cook for 25 minutes.
- Turn the wings and cook for 25 minutes more