I finally got a chance to try the award-winning Suck Creek’s Original Hot Wing Sauce. I was (of course) going to try it on a batch of wings, but dinner plans for the weekend called for something a little more substantial. So I matched the sauce with chicken thighs and my version of the corn pudding from The Grand Central Baking Book via Caroline Russock at Serious Eats.
Suck Creek Thighs
8 chicken thighs, bone-in, skin-on
1-2 tablespoon of your favorite barbecue rub (I used John Henry’s Texas Chicken Tickler)
1/2 cup Suck Creek’s Original Hot Wing Sauce
About 2 hours before cooking, dust the thighs with the rub, lay them out in a single layer on a sheet pan, and let them sit uncovered in the fridge. This step not only to seasons the thighs but also dries the skin out a bit to keep it crispy.
Set the grill up for an indirect cook over medium-high (400°F) heat. On the Big Green Egg I used the plate setter to diffuse the heat and added a raised grid to get the thighs crispier still by moving them up into the the hotter part of the dome.
Put the thighs on the grill skin side down, close the lid, and let them cook for 30 minutes. Flip them and let them go another 20 minutes.
Check for doneness – when the juices run clear and the internal temperature in the largest thigh hits 160°F , brush the thighs on both sides with the wing sauce. Let them cook 10 minutes more and brush them again. Let them cook 5 more minutes, brush one last time, remove them to a warm plate, and let sit 10 minutes before serving.
1 cup all-purpose flour (I used Pamela’s Ultimate Baking and Pancake Mix to make it gluten-free.)
2/3 cup (3 ounces) cornmeal
2 tablespoons finely chopped dried chives
1 tablespoon granulated sugar
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon of your favorite barbecue rub (Dizzy Pig’s Dizzy Dust this time)
1 teaspoon crushed red pepper flakes
1/2 teaspoon baking soda
1 (15.25 ounce) can corn, drained
2 cups (16 fluid ounces) whole milk
2 tablespoons butter or bacon grease, melted
2 eggs, beaten
3 ounces Cheddar cheese, grated (about 3/4 cup)
1 tablespoon cider vinegar
1/2 cup heavy cream
Preheated the oven to 350°F and greased a 2 1/2 quart casserole. The original recipes calls for a 8×8 cake pan, but the casserole gives it a more pudding-like consistency.
The drys – combine the flour, cornmeal, chives, sugar, salt, baking powder, rub, pepper flakes, and baking soda into a large bowl and mix well.
The wets – melt the butter (or bacon grease, which I used) in a medium bowl. Add the corn, milk, eggs, cheese, and vinegar and beat until smooth.
Pour the wet ingredients into the dry ingredients and mix until smooth. Pour the batter into the casserole, then (I love this part!) pour the cream right into the center without stirring.
Bake at 350°F for 50 minutes (I put the casserole in the oven right before I put the thighs on the grill). It’s done when it still quivers slightly in the middle when shaken. Let it stand for 15 minutes before serving.
Suck Creek makes some serious wing sauce – great flavor with plenty of heat. Thick and not too vinegary, with lots of herbaliciousness going on. The heat is right up front, but it’s not overwhelming and it doesn’t build or linger. I was afraid it would be a little too much on the thighs without some kind of creamy dip to cool it down, but it really perked up the chicken without covering it up. This is one of the best wing sauces I have ever tried.