Well, I got the final Hot Whang in the other day and I started cooking wings at 8 AM with it
Cooked indirect on the Weber, nice high temp smoke with grape vine.
Sprayed with vinegar/water thru the cook and then just about finished I sprayed again and gave another light dusting with the Hot Whang and panned and covered them for 10 mins.. The rub moistened up nice giving me an almost sauce-like coating…just what I wanted :{)
Yep…good stuff, and a nice slow heat…
Should be in production VERY soon! Thanks for lookin' and being patient
Man, I haven't tried the hot whang yet, but I'm definitely on board with the idea. I'll be sending you an order for some as soon as it's available.
Also, be on the lookout for a can of Aerokroil to hit your door step this week.
LOL... well, that poor sucker has been in ALOT of smoke over the years and keeps working...been rained on, partially melted... it's like an pld pair of jeans yaknow?
Ahhh cool... I'll have need of it soon I think... electric clutch went south on my air conditioning compressor in the van. Ugh. Thank you!
So is this hot whang, mh hot or have you added a bit of sweet and adifferent flavour profile entirely ?
Also curious as to why you sprayed the chicken with vinegar ?
It's a lighting thing I think... last was inside.
It's the MH with kicked up heat, and some powdered vinegar (Standard flavor profile for Buffalo style wings), a touch more sweet and a couple other tweaks to make it develop into almost a sauce.
so why spray with vinegar as well ?
I've tried the original buffalo wing sauce (both brands lol) Not overly impressed with either, Find them both kinda thin on flavour - but a heated up MH with a bit of acidity would be interesting
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Last edited by curious aardvark; 06-16-2012 at 10:36 AM.
so why spray with vinegar as well ?
I've tried the original buffalo wing sauce (both brands lol) Not overly impressed with either, Find them both kinda thin on flavour - but a heated up MH with a bit of acidity would be interesting
Because I cannot seem to get the "Whang" (Acidity) to hang in thru the cook. I really might just end up eliminating the powdered V, because it's pretty ineffectual. AND it's expensive. So, the process will need to account for that... hence the spray.
Because I cannot seem to get the "Whang" (Acidity) to hang in thru the cook. I really might just end up eliminating the powdered V, because it's pretty ineffectual. AND it's expensive. So, the process will need to account for that... hence the spray.
I did not lay it on heavy the first go round so I will on the second, but have to try the vinegar spray as well.
Hot Whang V6 is the keeper
on reload and good pics 
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