Backyard smokehouse · est. 2018
Wing Joint began as a rusted offset smoker and a folding table at the farmers market. Six years later we're still doing it the slow way — brined overnight, smoked low, glazed hot — and we've written down every single recipe so you can steal our secrets.
Our story
Our founder, Ray, spent one whole summer ruining wings so you don't have to. Too much smoke. Not enough salt. Skin like a wet Band-Aid. Then, somewhere around batch forty, it clicked — a dry brine, a cold rest, and oak instead of hickory. The market stall sold out in two hours.
Today Wing Joint is still small on purpose. We cook every weekend, write up what works, and publish recipes that assume you're cooking on a normal grill in a normal backyard. Fancy equipment is optional. Patience is not.
The menu
Every recipe below has fed at least a few hundred hungry strangers at the market. If it survived that crowd, it'll survive your in-laws.
The Original
Cayenne-butter glaze whipped while the wings rest, tossed to order. Sharp, glossy, and exactly as messy as it should be.
Crowd Favorite
Flames first, glaze second — honey and garlic burn fast, so we paint it on in the final minutes over dying coals.
Low & Slow
Three hours at 225°F over oak, finished naked to keep the bark crisp. Served with our cult-favorite white barbecue sauce.
Sweet Heat
Soy, ginger and brown sugar reduced until it clings like varnish. Dangerous next to a cold drink — you've been warned.
The craft
No Kamado, no problem. Every method is written for a basic kettle or gas grill you already own.
Wind, rain or August heat — our timings include adjustments so a cold day doesn't wreck dinner.
New recipes face the market crowd before publication. If the pan comes back empty, it's a keeper.
Each recipe ships with the raw notes — temperatures, mistakes, fixes — so you learn the why, not just the how.
The regulars
"I've queued at their stall every Sunday for two years, and their dry-rub method converted my old propane grill into a proper smoker. The cook logs alone are worth the bookmark."
"Made the honey garlic wings for my husband's birthday and he ate fourteen of them. Fourteen. The weather-adjusted timings saved me when a storm rolled in mid-cook — everything still turned out perfect."
"We hired Ray to develop a wing menu for our brewpub. Straight shooter, solid recipes, and his sesame lacquer outsells everything else on the snack board. Docked one star because he wouldn't give up the white sauce recipe in full."
Hit us up
We answer messages between smoker runs, so give us a day or two. If it's urgent, catch the stall on Sunday — the line starts early.