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Bear s Buffalo Wings
Ingredients:
1 gallon Texas Pete or Crystal hot sauce
2 sticks butter
1/4 cup fresh ground pepper
1/2 jar Marie s Bleu Cheese dressing -- up to 3/4
salt to taste
40 pounds chicken wings
Instructions:
Cut the chicken wings up into the drumette, the middle section and
the tip. Discard tips or make into stock. Deep fry the wings until
the outside is chewy. You can flour the wings if ya want a lil' crust.
Wings should be safely edible at this point. In a pot melt the butter
add everything but the bleu cheese dressing. Bring mixture up to a
good simmer add the dressing. Cook until cheese lumps dissolve to
an even texture (you can still have small bb size or bigger lumps).
The addition of more or less dressing will increase or decrease the
heat of the wings to a point. If ya want it hotter add some habaneros,
it's your life. You want to now sauce the wings. You can do this in
a Tupperware bowl. Put in some wings and sauce and put on the lid
and shake. You can do them by dipping them individually into the sauce
with tongs. You can do them in a medium bag, or in a garbage can or
garbage bag all at once. You get the idea--coat the wings with sauce.
The smoker should be going. I also did this for years on the Brinkmann
bullet (no water pan, grill on top of the charcoal pan at lowest height).
Put in the wings at 200 to 300F and smoke with mesquite wood until
sauce it totally adhered to the wings. You can touch them without
getting a sauce-covered finger. Serve with Bleu cheese dressing (Marie's
is the best I've had) for dipping. I don't bother cutting up no damn
celery. |
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