These smoked garlic parmesan wings start with Willie Pete Chicken Seasoning. Pitmaster Paul's method uses the smoker first, followed by a grill finish for the skin, before the wings are tossed with parmesan garlic sauce.
Start the smoker at 250–275°F. The original cook moves the wings to the grill after they reach 165°F, then finishes them to 185°F for the preferred texture. Use a thermometer to follow both stages.
Have the sauce ingredients ready
The sauce list includes parmesan, melted butter, garlic, parsley, lemon, and seasonings. Measure those ingredients before the wings finish so you can toss them while hot. Fire Chief Hot Sauce is the listed optional addition for heat.
Willie Pete Chicken Seasoning goes on these wings before a smoker cook and a final grill finish. Toss the cooked wings with the parmesan garlic sauce ingredients listed below and follow the original video for the finish.
Make a warm cowboy butter sauce with garlic, fresh herbs, lemon, Dijon, Willie Pete, and Crispy's Mango Habanero for your next steak or wild game dinner.
Make a warm cowboy butter sauce with garlic, fresh herbs, lemon, Dijon, Willie Pete, and Crispy's Mango Habanero for your next steak or wild game dinner.
These smoked chuck roast burnt ends start with Ma Deuce seasoning and finish in a foil-covered braise with butter, maple syrup, and brown sugar. Serve as is or with Hellfire...
These smoked chuck roast burnt ends start with Ma Deuce seasoning and finish in a foil-covered braise with butter, maple syrup, and brown sugar. Serve as is or with Hellfire...
