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Swamp Venum Wings Question

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Kempy
Kempy Posts: 188
in EggHead Forum

I was traveling for work this week and found myself in a city that has a Dissy Pig dealer.  After hearing so many great things about their products on this forum, I stopped by the dealer and grabbed some.  (Swamp Venum, Dizzy Dust, Cow Lick, and Ragin' River). 

I'm planning on making some wings for a Superbowl party.  Here is what I intend to do, I want to mix some Swamp Venum with corn starch at about 2 parts rub with one part corn starch, put on wings basted with EVOO.  Refrigerated over night.  Cooked indirect on the BGE.  Then finished off with a sauce made with Franks, vinegar and butter and put back on the grill to cook in the sauce a little bit.

So, here is my question, how much Swamp Venum should I use for about 7.5 pounds of wings (with the tips which I plan on cutting off)?  I've never used this rub before and don't want to make them so hot that people will be turned off by them.

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  • Richard Fl
    Richard Fl Posts: 8,297
    edited February 2013
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    I usually keep the tips for stock and dry the rest in the frig overnight.  When ready to cook add the seasoning and go forward.  350-375F 45-60 minutes depending on how cooked you like them.  Direct or indirect your choice.
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  • six_egg
    six_egg Posts: 1,110
    edited February 2013
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    IMO I do not think swamp venom is that hot. I do love the flavor of it thought. I used it on my wings like a pepper or salt shaker. I evoo then shake on so it completely covers the wings all sides. If you want them hot you will have to add something hot you like. Maybe red pepper flakes. I do hot wing challenges so I love really hot wings but family not so much. My eight year loves swamp venom.

    XLBGE, LBGE 

    Fernandina Beach, FL

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  • Kempy
    Kempy Posts: 188
    edited February 2013
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    @holepuncher thanks for the link.  That is a great starting point.  I think I'm going to try a variation of that recipe.

     

    @six_egg thanks for the info.  I've never tried it and I'm looking forward to it.

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