Скачать или смотреть Tyson Buffalo Chicken Wings, smoked on the Kamado Joe.

Great Buffalo Chicken Wings, PA Dutch recipe and good heat.

• Started with two 3 lb bags of Tyson frozen chicken wings.
• Seasoned with Cosmos Dirty Bird Hot dry rub.
• Set up the Big Joe for direct and indirect cooking, shooting for about 350 degrees. Deflector on one side in the low position and the rack in the top position for the indirect side. Set the rack to the lower position for the direct side.
• Put the wings on the grill on the indirect side for 15 minutes.
• Once they started to cook, I moved them to the direct side and started to baste them and every 3 or 4 minutes turned them and basted them. Moved some back to the indirect side as they started to darken up above the fire until they were all finished.
• Removed them and enjoyed a good medium heat wing.

Wing Sauce: 6 Tablespoons butter, 1 ¼ cup Franks Red Hot, Tabasco to taste, Worcestershire sauce to taste. We also added dried hot pepper for heat.

Melt the butter, add the rest of the ingredients and bring to a simmer. Put aside until basting the wings.

Summary: The wings had really good flavor, but because I seasoned them with Cosmos Dirty Bird Hot, they were a little salty. (Cosmos rub is great, but I think the wings were too small to handle that much salt, works better on a whole chicken) Next time, I will only use the sauce for basting them and not season before putting them on the grill.

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