Feature Friday: Vindulge Blog and The Ultimate Buffalo Chicken Wings

May 15, 2015

feature fridayHey everybody! I’m super excited to introduce you all to this week’s Feature Friday!! In case you forgot, Feature Friday is where I tell you all about a new restaurant, ingredient, accessory, blog, etc. that has caught my eye. I love to cook, I love to eat, and I love to share everything I’ve learned with anybody who will listen. Pretty much if I think it is awesome, I want you to know about it! Some of these posts may be sponsored (this one isn’t), but I would never put my name behind any person or product if I didn’t think it was worth your time and attention.
Vindulge logo{Image Source| Vindulge Blog}

With all that aside, it’s time to introduce this week’s Feature Friday: Sean Martin and Mary Cressler. The genius pair behind Vindulge Blog and the up and coming Ember and Vine catering duo. Staking their claim in the Pacific North West as the consummate professionals on all things wine and BBQ, Sean and Mary are taking Oregon by storm. I first met these two during Traeger Grill’s Meat Madness Competition last March. I never wrote about the contest because this blog didn’t even exist until it was half way over, but it was such an awesome experience! I was able to get to know some amazing people in the world of BBQ and was able to get to know Sean and Mary during the course of the contest. I was booted out after making it to the Elite 8, but Sean and Mary made it all the way to the end and WON with their Smoked Beef Brisket Nachos (yum, right?!)Ultimate Smoked Buffalo Chicken Wings 1
Knowing they were filled with all sorts of BBQ knowledge, I asked them what recipes they loved the most that I could share with you all today. Sean sent me a list and immediately I knew I was cooking up their Ultimate Smoked Buffalo Chicken Wings. I read this post a few weeks ago and was totally intrigued by the simplicity of their recipe coupled with a few steps during the preparation that were completely new to me!  They dried their wings with paper towels then “dehydrated” them in the fridge for a few hours to produce a crispier skin. They didn’t season their wings, just simple Frank’s RedHot Buffalo sauce and a little butter. AND they cooked them low and slow (just how I like them) for the first half and finished at a higher heat for a rich smoky flavor and juicy texture.Ultimate Smoked Buffalo Chicken Wings 3

I gotta tell ya, I was impressed. I have cooked (and consumed) an embarrassing amount of chicken wings for a lady (for anybody, really). I blame it on writing about food for the last 2 years, but the truth is I just really like chicken wings. And these are really. good. wings. Now, I cook mine in my Traeger Pellet Grill using a combination of hickory and apple wood. Smoke is the magic ingredient in these wings. Remember how they are not seasoned? Smoke is flavor and it seasons these wings perfectly.Ultimate Smoked Buffalo Chicken Wings 2

Thanks for the recipe Mary and Sean. Congrats on the Meat Madness win and I look forward to many collaborations in our future!!

7 Fantastic Tailgate Recipes

Ultimate Buffalo Chicken Wings|Hey Grill Hey
Country Style Barbecue Ribs|Eat It & Say Yum
Barbecue Beef Sandwiches|Uncookie Cutter
Famous Baked Onion Dip|Goodie Godmother
Fried Pickles|Tastefully Frugal
Brunswick Stew|Uncookie Cutter
5 Epic Stuffed Hot Dogs|Hey Grill Hey

The Ultimate Buffalo Chicken Wings

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The Ultimate Smoked Buffalo Chicken Wings
Prep Time
5 mins
Cook Time
2 hrs
Total Time
5 hrs 5 mins
 
Course: Main Dish
Cuisine: Barbecue
Ingredients
  • 12-18 chicken wings drumettes and flats
  • 1 cup Frank's RedHot Sauce
  • 2 tbsp butter
Instructions
  1. This success of this recipe is ALL in the technique. Well, that, and the Frank’s. But seriously pay attention to the technique! Rinse wings in cold water and pat dry (this is a good habit to get into when cooking any kind of poultry).
  2. Place a drying rack over a cookie sheet and place wings on top.
  3. Place into a refrigerator, uncovered, for up to three hours to dehydrate. This is crucial to the end texture of the chicken. This process will prevent the wings steaming when you cook it, which creates a rubbery texture. We’re going for crispy here, trying to emulate the texture of fried wings. *Special note: The first, most important step, is cleaning, patting dry, and then dehydrating your wings in the fridge. If you don’t do this you run the risk of your wings steaming in the smoker, creating a rubbery skin. Who wants wings with rubbery skin?! I see very few recipes recommend this, and you know what? Those recipes result in rubbery skin. Gross.
  4. When ready to cook, preheat smoker to 225 degrees. Put wings on the smoker for one hour.
  5. Then increase heat to 325 and let wings cook another 30 minutes, then flip for remaining 30 minutes (flipping gives grill marks to each side). Conditions can change which can lead to more time. The key is to not pull the wings off until you get that crispy outside. You can tell by touch. *Special note: If, when they are fully cooked, you don’t see a nice char or crispy outside, feel free to adjust the temperature on your smoker. I like to jack up the heat for a few minutes to give them a burst of heat helping to create a crispy outside.
  6. Prep sauce just before the wings come off the smoker. Bring butter and sauce to simmer (not boil!!) and remove from heat. Place into a bowl. *Special Note: Watch the temperature you melt the butter at. Slowly simmer this and don’t melt at a high heat. We’ve made this mistake before. If you melt the butter at too high a heat, and then add the Frank’s, the result is oily and the Frank’s does not integrate with the sauce. Instead the hot sauce separates from the butter. It’s a sad oily mess, and the sauce doesn’t stick to the chicken. No bueno.
  7. Remove from smoker and toss immediately with sauce.
  8. Serve with your favorite dipping sauce.

5 thoughts on “Feature Friday: Vindulge Blog and The Ultimate Buffalo Chicken Wings

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