Recipe By Billy Rowe
“Red, White, and Blue” wings
With July 4th coming up these Red, White, and Blue wings will be a big hit at any Independence Day BBQ!!
With any recipe I always like to give this disclaimer.
“This is the way I do it. You can ask 100 different people how they prepare their wings and you’ll get 100 different answers. That’s what makes BBQ so cool!”
I’ve seen a lot of people ask about getting their smoked wings crisp. There are several different methods to do this. This method is one that I’ve had pretty good luck with.
I always start out with dry wings.
Pat them down with a paper towel.
I use a simple dry brine of kosher salt on all sides of my wings and place them on a wire rack over another pan.
Place brined wings in the fridge overnight.
Apply your favorite rub on all sides of the wings
Set your smoker to 250-275 using your favorite wood (I’d recommend a fruit wood like cherry or apple with poultry)
Place wings in smoker and let them run for 45 mins to an hour flipping halfway through.
Enjoy with one of these Red, White, or Blue sauces or use your favorite sauces!
How to Prepare the Sauces:
Strawberry Sriracha sauce
1 ½ cups of strawberries
¼ cup of Sriracha pepper sauce
¼ cup brown sugar
Cut green tops off strawberries
Combine all ingredients in a blender and pulse until smooth
Run sauce through a strainer 2 or 3 times
Add sauce, brown sugar, or strawberries to adjust taste
Jar and throw in the fridge for 24 hours
Bama white sauce
1 cup mayonnaise
1 teaspoon prepared horseradish
1/4 cup apple cider vinegar
3 Tablespoons brown sugar
1 Tablespoon brown mustard
1 teaspoon lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1/4 teaspoon cayenne pepper
Red pepper flakes if you like heat!
Combine all ingredients and whisk until well combined
Jar it up and throw it in the fridge for 24 hours
Blueberry BBQ sauce
1 tbsp canola oil
1/2 large white onion chopped
5-6 cloves of garlic minced
1/2 C your fav bourbon
2 C Tomato sauce
1 Tbsp salt
1 Tbsp pepper
2 C blueberries
1 C brown sugar
Squirt of mustard
1 juice of lemon
1/2 tbsp chilli pepper
1 cap vanilla
Cook onion in oil over med heat until onions start to get translucent
Add garlic continue to stir
Add Tomato sauce
Add Worcester, bourbon, ACV, and lemon juice
Add Brown sugar, salt, pepper, chilli powder
Turn up heat and bring to boil stirring constantly
Reduce heat and let sauce cool down before pouring into a blender
Pulse blender until smooth
Pour sauce into sift back into pan 2 or three times then back on the oven
Bring to a low simmer and let it cook for 45 mins to an hour stirring every so often
Jar it up and sit in the fridge for 24 hours for all the flavors to get happy!
Billy Rowe is a great pitmaster and an active member of our Facebook community! You can see more of his content at his social media channels:
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