Smoked at 250 until 175, tossed in a mixture of half and half franks, and reaper evil, with some lemon zest, white vinegar, worcestershire, and garlic powder. I heated some beef tallow up in a cast iron on the grill until it was ripping hot and seared these until my liking for about 5 minutes. Shallow tallow fried. I tossed them again in the reaper mixture and devoured.
Delicious!
by Immediate-Account-82
19 Comments
My bunghole hurts just looking at this.
Make sure you leave a bag of ice next to the toilet. They look great!
Bleu for wings, ranch for veggie sticks is my pattern. However, tbh, I typically don’t dip wings. If they’re good they don’t need it and I’m a sucker for traditional buffalo sauce anyhow.
Blue unless it’s homemade buttermilk ranch (Wingstop recipe)
Oh my brother those look delicious.
Perfect color
Blue
Bleu, all day. Great looking wings.
WNY checking in.
There is only Bleu.
If you choose ranch we will militarize.
“It’s either bleu cheese with wings or go fuck ya motha.” — Joey Diaz
Neither…just go for it!
There is only blue cheese with wings.
MMMM!! You know how to make every step count!!!!
It’s a great process that delivers a great taste!.
Thanks for sharing man.
I love Torchbearer Garlic Reaper sauces. Their Headless Horseradish sauce is great on sandwiches and burgers. I’m more of a ranch guy myself, but sometimes I like bleu, if its a stronger variety.
Can you break down how you made these? Full process. Did you brine? Cook length etc. love comparing notes and these look gorgeous
No dip, all flats is how I roll.
Ranch
Bleu cheese is mold
Blue, only answer
Wow, they look awesome and very, very tasty. 🔥🔥