Mac's BBQ ProQ, Руководство по установке и эксплуатации

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Hot (or Not) Wings
This is a recipe for sweet, sticky and (if you like it) spicy chicken wings, done in a
Tex-Mex style. If you prefer mild wings, leave out the chilli and Tabasco.
Ingredients
Step 1 Place the wings in a large bowl and marinade them in the olive oil, lime
juice, tequila, chilli flakes, salt and pepper. Cover the bowl with clingfilm and put
in the fridge until you’re ready to cook the wings; allow one hour minimum to let
the flavours soak in. Reserve the large bowl with leftover marinade for later use.
Use this time to get your smoker running at 225°F - 250°F/ 105°C - 120°C - be sure
to include your waterpan 3/4 full.
Step 2
Place wings on the grill rack in the smoker for 45 mins, adding your chips/
chunks at the beginning and 1/2 an hour in. Whilst the wings are hot smoking, add
the Tabasco, chopped chillies, honey, demerara sugar, cola and ketchup to the
bowl containing the leftover marinade. Mix this well and put it in a saucepan over
low heat to simmer; the top should only just bubble/ froth.
Step 3 After 45 mins, take the wings out the smoker and put them back into the
bowl. Pour about ¼ of the sauce from the saucepan onto the wings and give them
a shake to cover them evenly, before placing them back in the smoker for a further
15 mins. Put the saucepan back on to simmer, stirring occasionally.
Step 4
Take out the waterpan and grill the wings over the coals. Keep spooning
the remaining sauce in the bowl over the wings and turn them every 5 to 10 mins
with the lid off the smoker. This will glaze the wings and gives them their sticky,
slightly charred skin. Grill the wings in this way until they look like you like them,
checking that the internal temperature is at least 165°F/ 73°C. Take the saucepan
off the heat and pour the sauce into a bowl or bowls to use as a dipping sauce for
your wings!
• 12 - 14 Chicken Wings
• 2 tbs Olive oil
• 1 Limes juice
• 2 Shots of Tequila
• 1 tsp chilli flakes or to taste
• 1 tsp each of sea salt and pepper • ½ tsp Habañero Tabasco
• 2 finely chopped chillies
• 4 tbs honey
• 2 tbs demerara sugar
• 1 cup of cola
• ½ a cup of ketchup