As of October 18, 2013, Pie and Beer has moved!

Click here to go to the new address, or stay here to read posts from the archives.






Friday, May 25, 2007

Slick Pig Wings

I was just reminded that way back when I'd promised more details about Mr. Chalmers's version of the smoked chicken wings he had at the Slick Pig in Murfreesboro, Tennessee. He was told how to do this by the pit master himself a few years ago.

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.]
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.
That's it.

4 comments:

Deborah said...

deserpately eager to try that one out now that I've dusted off the grill this season.

Anonymous said...

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**

Will Boyd said...

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.

carol said...

What temp and how long ?