Trashed Wings

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Big Man Dan

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I'm looking for an OTC rub suggestion for smoking some trashed wings. Ideally it would have "some" heat but not be too hot (or my wife won't eat them). All recommendations are welcomed!

Thanks,
Big Man Dan
 
What are “trashed wings”?

Two of my favorite rubs for wings are Holy Voodoo (Meat Church) and Cajun (Bearded Butchers).

They both have limited retail shelf space though (BB is far more limited than MC).
 
What is the spice level of the Holy Voodoo? I love hot stuff but, as I said, the wife is not a fan.
 
Big Man Dan said:
What is the spice level of the Holy Voodoo? I love hot stuff but, as I said, the wife is not a fan.
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I personally don't think it's very spicy. To me they have a little heat and some good flavor. My wife likes it FWIW. I would say something like a traditional buffalo sauce is much hotter on the spice/heat scale, even though it's not apples to apples since you're comparing a dry rub vs. a sauce.
 
I am not a big wings fan, Like your wife, I am not into a lot of heat, but a little is nice.

To satisfy your taste buds along with those of your wife, you might want to take a two step approach. Smoke the wings with seasoning that is fairly mild and then add some spicier seasoning to the wings you plan eat or pick two sauces with different heat levels for use at the table.

For example, Frank's Hot sauce, which allegedly was the one used on the first Buffalo wings is relatively mild at 450 SHU (Scoville Heat Units). Texas Pete is slightly hotter at 700 SHU. Siracha sauce will fall somewhere around 2000 SHU. Tabasco sauce is little hotter at 3500 SHU. Cholula, which is often found in Mexican restaurants, is also around that same level. That is about as hot as I can tolerate, but only in small quantities.

Of course, for those with cast iron stomachs, there are sauces made from Habaneros, Ghost Peppers, Trinadad Scorpion peppers, and Carolina Reapers. Some of those can go well over 1 million SHU. No thanks!
 
Whiskey Bent makes a rub called The Bird that is pretty good on wings. They also have a spicier version called Blazin Bird that I prefer.

Cabela's/Bass Pro also has a "beer can chicken" rub that I've used on wings a few times. I usually put a sauce over it. Mixes good with either a BBQ or a Buffalo.
 
Murphy's Law said:
What are “trashed wings”?

Two of my favorite rubs for wings are Holy Voodoo (Meat Church) and Cajun (Bearded Butchers).

They both have limited retail shelf space though (BB is far more limited than MC).
Click to expand...
I was under the impression that MC rubs could last 2 years or so.
 
I think he’s referring to the likelihood of finding them on a shelf near you. Their distribution is limited as they are “small batch” offerings unlike most of the big store junk with shelf stabilizer crap in them.
 
Most spices will easily last a couple of years. Dried herbs, however, start losing flavor quickly due to volatile essential oils and will only have a fraction of their original aroma and taste a year later. Since most rubs contain salt, pepper, garlic, and other spices, they should last a while as long as they are kept in a cool, dark place.
 
RayClem said:
I am not a big wings fan, Like your wife, I am not into a lot of heat, but a little is nice.

To satisfy your taste buds along with those of your wife, you might want to take a two step approach. Smoke the wings with seasoning that is fairly mild and then add some spicier seasoning to the wings you plan eat or pick two sauces with different heat levels for use at the table.

For example, Frank's Hot sauce, which allegedly was the one used on the first Buffalo wings is relatively mild at 450 SHU (Scoville Heat Units). Texas Pete is slightly hotter at 700 SHU. Siracha sauce will fall somewhere around 2000 SHU. Tabasco sauce is little hotter at 3500 SHU. Cholula, which is often found in Mexican restaurants, is also around that same level. That is about as hot as I can tolerate, but only in small quantities.

Of course, for those with cast iron stomachs, there are sauces made from Habaneros, Ghost Peppers, Trinadad Scorpion peppers, and Carolina Reapers. Some of those can go well over 1 million SHU. No thanks!
Click to expand...

Carolina Reapers' sauce get me sweating really quick. I am one of those that love everything hot/spicy (Mexican). But man I learn that the way hotter peppers that exist in my native land.
 
miguelb said:
Carolina Reapers' sauce get me sweating really quick. I am one of those that love everything hot/spicy (Mexican). But man I learn that the way hotter peppers that exist in my native land.
Click to expand...
Big Man Dan said:
I'm looking for an OTC rub suggestion for smoking some trashed wings. Ideally it would have "some" heat but not be too hot (or my wife won't eat them). All recommendations are welcomed!

Thanks,
Big Man Dan
Click to expand...
Dust them with Tony Cacherie’s Cajun seasoning prior to cooking and finish with any wing sauce of your liking. Easy with the Tony’s as it is a little salty
 
You can go with a bunch of different big names in the BBQ world and you'll find tons of great options. My personal favorite is buying Buffalo Wild Wings' buffalo dry rub (can buy them at their restaurants) and using it on my Traeger wings. It has some heat, and if you want to keep it mild for the wife, just use less. If you want it hotter, add some extra to yours. Its also best to put it on after the cook and toss it around in a collinder.
 
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