Are you Team Drums or Team Flats? We know it's bad manners to discuss matters of religion at the dinner table, but just like whether wings are best smoked or fried, you get a pass to duke this one out when it's time for wings. This recipe brings a BBQ flair to the original Anchor Buffalo Wing style. Some advice: have plenty of wet naps handy.
Together Doug Scheiding and his wife, Jennifer Talley, make up the Rogue Cookers Competition BBQ team. Doug and Jennifer cook exclusively on Traeger Pellet Grills. Head Country rubs and sauces have been a part of the Rogue Cookers arsenal since day one of their work as competitive cookers. Rogue Cookers won the Houston Rodeo World Championship (HLSR) in 2015, a 2nd and 4th Place in Brisket at the San Antonio Rodeo, and first place in Cook's Choice Category at the Jack Daniel's International Invitational, all using Head Country sauces, seasonings, and marinade. Doug is a Traeger BBQ Pro, a Head Country Brand Ambassador, and the Texas Embedded Correspondent to The BBQ Central Show.VISIT ROGUE BBQ COOKERS ON INSTAGRAM
Pat wings dry with paper towels. Spread the wings out on a large cookie sheet and air dry in the refrigerator for 4-6 hours, or overnight if you have the time.
When ready to cook, preheat a grill or smoker to 325 degrees F. While the grill is heating, coat the wings in canola oil (or grapeseed or avocado) and then sprinkle with a medium to heavy coat of Head Country Championship Seasoning, Sweet & Spicy blend. Flip wings and repeat with a coating of oil and seasoning.
Smoke the wings on a preheated grill or smoker for 30 minutes. Preferably use a pigtail to flip the wings and smoke for another 30 minutes.
During the last 30 minutes of cooking, combine the BBQ sauce and Frank’s Original Wing Sauce in a bowl. Heat the mixture to medium hot. Remove the warm sauce to a large metal bowl.
Take the wings off the grill and dump into the metal bowl, tossing to cover in sauce.
To set the sauce, add wings back to the grill for 5 minutes. Or, wings can be served immediately.
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