For the first football season in Covid times, Kevin and I made a new tradition of having a porchgate every Saturday during football season. We would set up a TV and the fire stick on the porch, bring the grill out front, crack a few beers and enjoy college football on the porch. Neighbors stop by to say hi and we even give out sample of what we are smoking or grilling on the PK Grill.
We were so happy to have LSU football back in person this year, but their performance has guaranteed that we have gone to our one and only game in Baton Rouge this year. Back to the porchgate! The Florida game a few weeks ago was early and we decided to make some wings to snack on. As luck would have it, that very week I was sent some rubs and sauces to try from Serious Foodie with some very exotic flavors. I thought it would be perfect to one of the rubs on some smoked wings.
I was sent three rub flavors and I decided to make the Chinese BBQ one. I also decided to make a dipping sauce with some things I had laying around the house. What a perfect appetizer!
Serious Foodie has some great flavor combos and I cannot wait to try the sauce now. This rub was exotic and salty enough to really shine through. Smoking wings is my favorite way to have them now. I think I will check out more flavors from them and use them on all kinds of meat! You can find other serious foodies on Facebook: https://www.facebook.com/theseriousfoodie or Instagram: https://www.instagram.com/serious_foodie/ or even Twitter: https://twitter.com/serious_foodie if you are so inclined.
Have you ever heard of this company? Do you like exotic flavors? How do you like your wings? Let me know! Full recipe after the montage.
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| Look how exotic! |
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| After trying all three, we decided we liked the Chinese the best. |
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| I love the sesame seeds in there! |
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| Mix 'em on up! |
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| Ready for a nap in the smoker. |
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| You could use mayo here, but why would you want to do that? |
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| This would be really good with chips too! |
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| Getting that sear at the end. |
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| Pin it, if you like! |
Pat wings dry.
Place wings in a container, add and mix rub and olive oil over chicken.
Let wings rest for at least an hour.
Heat the smoker or grill to a temperature between 225-250 F.
Place wings over indirect heat.
Add wood for the smoke to coals.
Smoke for 2 to 2 1/2 hours, maintaining a constant smoke for at least 1 1/2 hours, the chicken should have an internal temperature of 160.
Place directly over coals to crisp, approximately 5 minutes each side.
Remove from heat and let rest for approximately 10 minutes.
Serve with dipping sauce.
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