When i dip, you dip, we dip


Chicken Wings:

  • 3-4 lb's whole chicken wings (tips removed, seen below)
  • Your choice of Finishing SAUS : BBQ, Buffalo, Teriyaki, etc.
  • Oil for deep frying.


  • 1/4 Cup Light Brown Sugar
  • 1 tsp Black Pepper
  • 1 tsp Paprika
  • 1 tsp ginger (I use the fresh grated tubes sold at grocery stores)
  • 1 tsp garlic (fresh grated)
  • 1/4 cup Lite Soy Sauce (can always add more salt, can never take it away)
  • 1/4 Cup Teriyaki
  • 3 tbsp Sriracha
  • 1 tsp salt


Start off by taking your wings and removing the wing tips (they don't provide much meat at all), and I like to cut the skin in between the drumette and the wingette to protect from having the skin taken off in one bite of the wing. Like so:

Next take the prepared wings and place them in a ziploc bag, or bowl to marinade. 

Pour in the Marinade ingredients over the wings and mix around, let sit for at least 4 hours to overnight.

Once you are ready to cook, turn the smoker/grill/oven on and set to 325. If you are using a grill be sure to cook indirectly, because you really want to cook these low and slow for the most tender meat and this process allows the smoke flavor to be infused.

Cook about 45-50 minutes and flip halfway through.

Once down place in a tray and cover for 4 hours to overnight in the refrigerator.

When ready to fry, pour the oil in the deep fryer (or just large pot if you don't have one), and bring the temperature up to 350.

Cook the wings for about 5 minutes and then place on a draining grate to allow the grease to drip off (if you don't have a draining grate just use a plate and paper towels).

Once dry, place in a bowl and pour over whatever sauce you would like, I used buffalo and a homemade White BBQ sauce (recipe to come later), toss to coat.

Doesn't get much better than that! Katie made some amazing twice baked potatoes to go along with the wings using turkey bacon, fat free cheese, fat free sour cream, and chives. We also smoked these.

Katie and I also made homemade rolls which we usually only make on holidays but when you're craving something why wait... They are incredible, so soft and buttery, I probably added a few pounds this weekend eating these.

The feast turned out great, the Preds not so much... Enjoy!


Nashville Predator's Wing Feast

I'm a self admitted Food Network junkie... If you come over to my house on Friday night before the bars, it doesn't matter what sports are on, you are going to be watching Diner's, Drive In's, and Dives. Guy Fieri lives the dream... Another show Katie and I watch frequently is Beat Bobby Flay. She asked me last week what I would cook if I ever had to compete against him, and I said chicken wings... (Fully knowing he would kick my ass into the next century.)

There are a few different ways to prepare chicken wings: fried, grilled, smoked, baked, and the list could go on and on. Personally, I almost always smoke mine, because when you have a Big Green Egg and a Traeger can you really prefer another method?

Now I think I make a pretty damn good smoked wing, but I want to introduce you all to the best of the best in my opinion... Martin's BBQ. They have several locations around Nashville and are known for smoking whole hogs and the redneck taco (cornbread pancake with pulled pork and coleslaw, yes it's fantastic), but if you go to Martins... please... listen to the Dip, and get the Damn Chicken Wings... 

Now I don't know this for a fact, but I've watched enough people cook to take a guess on how they make their wings: smoke the wings, then refrigerate over night to bring the meat back on the bone, flash fry the next day, and then apply the saus. 

The Nashville Predators were playing so we decided to make a feast...hence, the Predator's Chicken Wing Feast including Chicken Wings, Katie's Twice Baked Potatoes, and the most delicious "Lion House" homemade rolls.