Needed a D*mn good wing recipe

I split the wings ..cut the tips off and discard the tips... toss in a bit of oil then rub em down with Dizzy Pig Raging River Rub.
I grill em on a kettle with apple wood chunks..once done its into a foil pan with them and tossed lightly with a mix of melted butter and Pitbull Hot Sauce(ratio of butter to hot sauce to personal tastes.
I foil the pan tightly then throw the pan back on the gril for about 1/2 an hr.
Makes great appetizers

I'll be eagerly watching this thread.

this should keep ya busy!

http://www.justchickenrecipes.com/inxcwg.html

NUTZ

Name the hole in the wall in Omaha,....I'll go try and put my 2 cents in.

Yelonutz

That's an impressive list of chicken recipes. Thanks for the heads up on that site.

I definitely bookmarked that page!

Thanks for the lead . . .

John Henry's "Apple Jerk Chicken Rub"...makes killer wings! Still diggin' the avatar bro! :biggrin:

cut tips off and clean,dry, season with salt, white, black, red pepper. Soak in Sirracha chili sauce (little rooster on bottle), mild 8 hours, wild 12 hours, HOT 24 hours. Smoke until done 250, pecan my fav. Glaze at least once with sweet hot bbq sauce(Head Country hot my choice) Since heat is in the meat, each bite intensifies! Won many contests and sold lots of drinks with this one, enjoy, Steve.

I can't say what I do is original. It's been cobbled together from posts on this site, my own experience, and various other resources. That said, here's what I do:

1) prepare the breading: mix equal parts of Frying Magic & Corn Muffin Mix. If you're feeling spicy, add some favorite extra flavors. Dredge wings through to coat and place on a pan.

2) Heat the grill/smoker to low or low/medium low. While it's heating, fix the sauce. I use regular Franks's Hot Sauce & butter. I like flavor, but not a ton of heat so I start with 1 stick of butter to 1/3 cup of Franks. Sometimes I puree some fresh garlic in. Sometimes I put a dash or two of liquid smoke in (Sshh, don't tell anyone here. I might get banned). Adjust proportions to taste.

3) Put the wings on over low/medium low direct heat. Let them cook for 10 to 15 minutes until the coating starts to set up. Then baste with the sauce and then turn and baste again. After that turn and baste every 10 to 15 minutes until done. Serve with extra sauce on the side.

If you do this over direct heat you need to keep a close eye on them because the butter will cause flare ups. They should be done in about 30 to 45 minutes. If you do them indirect at 225 probably 1 1/2 to 2 hours. YMMV.

So far every time I have cooked these I have NEVER had any leftovers. I think it's the sauce. Here are some pics. The first is one tray after they've been prepped. The second is after they're done. I forgot to take a shot after I pulled them off so there was only a little left and they went away quick after that.

bonehead...have you ever fried that recipe (instead of smoking/grilling)? if so, how'd they turn out?

My favorite way is to smoke them with a mild wood til done, then flash fry them for about 60 sec. to crisp them up then serve with sauce on the side.:razz:

A very simple sauce recipe, from Good Eats, is 1 cup of butter (not margerine) and 1/2 cup of hot sauce.

I divide the wings up, throw the tips away, then deepfry for 5 minutes at 350. I drain very well, put in an aluminum foil pan, and cover with Nando's Peri Peri sauce (garlic or wild herb), then I smoke them until they're 165 degrees. I love them this way. Not much fat from frying, no batter/breading, and no extra butter needed.

JD McGee said:

John Henry's "Apple Jerk Chicken Rub"...makes killer wings! Still diggin' the avatar bro! :biggrin:

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yes..just tried a sample packet of it the other day..very good on chicken and has some nice subtle heat

fivelombardis said:

bonehead...have you ever fried that recipe (instead of smoking/grilling)? if so, how'd they turn out?

Click to expand...

Nah. I'd love to try it, but I have to stay away from too much fried food.