Expand Your Wing-dom With Hoff Sauce
If one single use for Hoff Sauce existed, which we all know is farthest from the truth, it might just be for hot wings. Those delightful little nuggets of meat made to pick up with your hands, suck every saucy bit off the bone, and (maybe) share with friends. I have long been a fan of this fine delicacy and my favorite style of wing has to be one kissed with the magic that happens inside a smoke pit. If you'd rather not smoke your wings you're more than welcome to bake, fry, or grill them and you'll still be able to use Hoff Sauce to expand your wing-dom. Just prepare them as you like and toss with the wing sauce recipe below. I hope you enjoy!
Smoked Hoff Wings
Hoff Wing Sauce
2 Tbls melted butter
1/4 Cup Hoff Sauce ...or more if you want more heat and flavor
Whisk together and set aside for when you're ready to toss your finished wings in it. This makes enough sauce for 12 full wings or 24 flats and/or drumettes.
12 full wings (or 24 flats and/or drumettes)
Salt and Pepper
Apple wood or whatever favorite wood for smoking
Peanut or vegetable oil for deep frying
If your wings haven't been separated, remove the tips and discard and separate the flats from the drumettes. Salt and pepper wings liberally. Smoke at 225 degrees for at least one hour or until they have an internal temperature of 165 degrees. Remove from smoker, cover, and let rest until room temperature. You can fry them at this point to crisp up the skin or refrigerate for up to 24 hours before frying.
Pour peanut oil into a deep pot or deep fryer deep enough to cover your wings by at least an inch. Heat oil to 250 degrees and fry for 2 to 3 minutes in batches so you don't crowd the fryer. Remove from oil and let drain to continue to crisp. Toss in Hoff Wing sauce. Serve with your favorite wing veggies and dressings and don't forget to put the bottle of Hoff Sauce out if you want even MORE flavor on your wings.
Serves 1 to 6 people depending on how they roll