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Lunchtime Chicken Wing Taste Test - Oakridge v. Oakridge

HofstraJet
HofstraJet Posts: 1,173
edited March 2017 in EggHead Forum
So I decided to try two Oakridge rubs head to head as the last time I tried to taste test multiple rubs I had too many and couldn't keep track.

I kept it simple: Secret Weapon Pork & Chicken Rub (full wing tips) v. Habanero Death Dust (no wing tips)

I don't usually go for very spicy, so I split the wings 6 Secret Weapon/4 Death Dust.

Cooking them at 400 raised direct on top level of AR. 100% used RW lump.

Will report back after lunch.








Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com
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Comments

  • THEBuckeye
    THEBuckeye Posts: 4,232
    Ive found a little Death Dust goes a long way.

    Let us know! 
    New Albany, Ohio 

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  • Eggcelsior
    Eggcelsior Posts: 14,414
    I like hot, so I go heavy with the death dust. I have some crucible rub I still need to try. Longer cooking tempers it and adding sauce with sugar does as well.
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  • chuckytheegghead
    chuckytheegghead Posts: 1,201
    Can't go wrong with either of those choices. 
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  • lousubcap
    lousubcap Posts: 36,812
    I'm with @THEBuckeye regarding the habanero death dust and heat.  But if you like it hot then you will be justly rewarded.  Late lunch... ;)
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Focker
    Focker Posts: 8,364
    edited March 2017
    Looks good man, doing some Magic Box Black Ops trialing myself.


    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • HofstraJet
    HofstraJet Posts: 1,173
    Death Dust was pretty hot but tolerable. Liked the Secret Weapon. But I think I finally concluded that I like sauce on my wings. So now I need to make more wings and figure out the best combo. Lots of trial and error coming up (though can't imagine too much error as all will be good). Life's tough. LOL

    Two tips to myself for next time: cook at a slightly lower temp and about 15 minutes per side seems about right. 





    Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
    Twitter: @ Bags
    Blog: TheJetsFan.com
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  • bgebrent
    bgebrent Posts: 19,636
    Nice cook and share, thanks.
    Sandy Springs & Dawsonville Ga
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  • lousubcap
    lousubcap Posts: 36,812
    @HofstraJet - I will lightly (key word) dust wings the habanero death dust then of late I have defaulted to one of the two below sauce recipes (varying the amount of ingredients as I go):  FWIW-

    Sriracha wing sauce  (~2 lbs of wings)

       For the Sauce:

       •     5 tablespoons unsalted butter

       •     1/3 cup honey, plus more for drizzling

       •     1/4 cup Sriracha 

       •     1 tablespoon soy sauce

       •     2 teaspoons fresh lime juice

     Sweet hot mustard wings

     2 lbs chicken wings

    2 tablespoons Dijon or spicy brown mustard

    2 teaspoons el cheapo yellow mustard

    3 tablespoons honey

    2 teaspoons cider vinegar

    salt and pepper

    add hot pepper sauce to taste

    As you note-no bad wing recipes out there.

    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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