Watch Duce make it
BBQ Like a Boss
The Flavor Starts Here
Cook it with Duce.
The Method
Chicken Wing Trio
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Prep the Wings
- Separate the wings into three bowls (2 lbs of wings per bowl).
- Season each bowl with 1 tbsp Duce’s Wild Boss Blend.
- Add the additional seasoning for each flavor:
- Jerk Wings: Add jerk seasoning and toss to coat.
- Chile Willy Wings: Add chili powder, cumin, and ghost chili powder; toss to coat.
- Honey BBQ Wings: Add Duce’s Wild Poultry Rub and toss to coat.
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Smoke the Wings
- Preheat smoker to 325°F.
- Arrange wings on smoker racks in separate sections by flavor (Jerk, Chile Willy, Honey BBQ).
- Smoke wings for approximately 1 hour, or until they reach an internal temperature of 175°F.
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Prepare the Sauces
- Mango Habanero Glaze:
- In a skillet, heat vegetable oil over medium heat.
- Sauté habanero peppers and onion until soft and aromatic (3–5 minutes).
- Transfer sautéed mixture to a blender. Add mango chunks, water, rice wine vinegar, sugar, and Duce's Wild Boss Blend. Blend until smooth.
- Stir in chopped cilantro. Set aside.
- Chile Willy Agave Sauce:
- Roast poblano peppers over an open flame or in the oven at 450°F until skin blisters. Peel and dice.
- In a blender, combine roasted poblano, agave syrup, Boss Blend, cumin, and smoked paprika. Blend until smooth. Set aside.
- 3. Honey Chipotle BBQ Sauce:
- In a saucepan over low heat, combine the bottle of Duce's Wild Competition Sauce, honey, and chipotle puree.
- Stir until fully blended and warmed. Set aside.
- Mango Habanero Glaze:
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Toss and Serve
- When the wings are finished smoking, transfer them back into their respective bowls.
- Toss each flavor of wings with its corresponding sauce:
- Jerk Wings: Toss with Mango Habanero Glaze.
- Chile Willy Wings: Toss with Chile Willy Agave Sauce.
- Honey BBQ Wings: Toss with Honey Chipotle BBQ Sauce.
- Arrange the wings on a platter, grouping each flavor together for serving.
The Cook in Pictures
Every angle.
Bring Competition Flavor Home
BBQ Like a Boss
Season it, smoke it, glaze it. Duce's Wild takes it from there.
