Visit my other site, For The Wing, for all things chicken-wing!
Whenever Anita and I are in the Gatlinburg, Tennessee, area we always make it a point to swing by a Pepper Palace store. They have several stores in the area, including a new one in Sevierville in an area called The Island. The store, as always, was busy, with people everywhere enjoying samples of the hot sauces and salsas, from the hot to the mild. Me, I headed straight to the wing sauces and in particular, Pepper Palace’s own line of Wing Master sauces, including this Smokehouse sauce.
As soon as we returned from our trip I threw a few seasoned wings onto my Weber Performer grill outfitted with the Vortex insert. When the wings were done I tossed them with the Smokehouse sauce and dug in. The smokehouse sauce has, as you might guess, a great smoky flavor. Not overwhelmingly smoky, but really good. It really amplifies the grilled flavor of the wings. The sauce has a bit of a chipotle and wing sauce kick, but again, not overwhelming. It’s a very enjoyable sauce. I definitely wish that I’d picked up a few more bottles!
Pepper Palace has a wide range of sauces, from the extremely hot to the nice and mellow. The smokehouse sauce is a tad spicy but definitely not hot. I seasoned the wings with my Fire-Eater rub, which definitely packs a bit of a punch.
You can order Pepper Palace’s sauces online but if it is well worth stopping in at one of their many stores.
Also check out my Pepper Palace’s Wing Master Garlic Parmesan, Mega Garlic, and Ranch sauces.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
Pepper Palace Wing Master Smokehouse Sauce
Ingredients
- 3-4 pounds chicken wings flats and drumettes
- 2 tablespoons vegetable oil
- 3-4 tablespoons Fire-Eater poultry rub
- 1 ½ cups Pepper Palace Wing Master Smokehouse sauce
Instructions
- Place wings in a large resealable baggie or container.
- Add the oil and rub, seal, and shake to coat.
- Refrigerate for 1-3 hours.
- When wings are done, transfer to a bowl and drizzle with the sauce. Toss to coat.
- Serve with Ranch dressing and lots of paper towels.
Nutrition
Nutritional values are approximate.