Here's Mr. Chalmers's recipe, verbatim, and I hope he doesn't mind me posting it here:
Chicken wings [Cut the tips off and cut each wing into two parts—ed.]That's it.
5 parts cheap soy sauce
1 part molasses
A couple of dashes of Worcestershire sauce
Soak wings at least three hours [I think he usually tries to marinate them overnight—ed.]. Smoke wings at about 175° for 3–4 hours, until the meat slides easily off the bone. I use about 8 parts charcoal to 1 part hickory.
7 comments:
deserpately eager to try that one out now that I've dusted off the grill this season.
I lived in Murfreesboro for many years and love Slick Pig wings. I craved them while I was pregnant and could have eaten them for breakfast! Now I live an hour and a half south of the Boro and I am expecting again. You guessed it, craving the wings again! So my mom found this site for me! Super excited to try is out! Thank You for the wonderful info!
**Ashley**
Thanks for posting this. I gave it a shot about a week ago, and the flavor wasn't quite right. However, today I substituted teriyaki for the soy sauce, and it tasted dead-on like Slick Pig wings. I cooked in an Old Smokey electric smoker with hickory chips. They we're goooooooood. Since I moved to Seattle from Manchester, TN, I've missed those wings.
What temp and how long ?
Oh my. Stumbled across this page 8 years after the last comment, but thanks for posting this all those years ago. Pretty dang close to Slick Pig. About as close as I think one can get as a matter of fact. I followed the latest poster’s advice and swapped soy sauce for teriyaki. And I used frozen wings. My local grocer was out of fresh late last night, but recipe was fantastic. 4 hours at 180 in my Masterbilt electric smoker after an overnight marinade did the trick!
Steven V, that's fantastic! I'm so pleased to hear it.
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