The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 05-05-2013, 03:32 PM   #16
ddweatherholtz
Full Fledged Farker
 
Join Date: 04-12-12
Location: Westminster, MD
Default

Quote:
Originally Posted by BBQinMI View Post
I do both. My wings are rubbed with a mix of homemade rub and oil. Then they go on with smoke(generally apple) at 250 for 1 to 1 1/2 hours.

While they are smoking I make my own hot sauce. Its a mixture of franks hot sauce, cider vinegar, bourbon, and my homemade rub. I bring it to a boil and then take it off the heat to simmer.

to finish the wings I brush the sauce on and crank the heat up to about 350. Brush one side with sauce let go for 5 minutes, then turn them brush the other side and let go another 5 minutes. The come out fantastic with good crispy skin.

They are also great with just the rub and no sauce


Ths is what I do. Takes a little longer but the low and slow with brined wings then cranked up at the end makes for some farking great wings!
__________________
[U]Doug-E-Q[/U]
OK Joe Longhorn
Weber "Sam Adams" Kettle
Weber Smokey Joe
Maverik ET732
ddweatherholtz is offline   Reply With Quote


Old 05-05-2013, 03:52 PM   #17
Smoothsmoke
Babbling Farker
 
Join Date: 01-20-10
Location: Monterey, CA
Default

I do mine indirect around 300F, then at the end up the heat to crisp em up.
__________________
Kamado Big Joe
[COLOR=Red]Kamado Classic Joe
Kamado Joe Jr. [/COLOR]
A bunch of Webers
Smoothsmoke is offline   Reply With Quote


Old 05-05-2013, 05:28 PM   #18
prodano
On the road to being a farker
 
Join Date: 08-25-07
Location: Oro Valley, AZ
Default

Definitely hot and fast. I do mine 375 indirect and finish them off with a reverse sear to char the skin. I also like to keep the two pieces together (minus the tip) and cut them into individual wings when they are finished, followed by saucing.
__________________
Kamado Joe Jr, WSM, Weber 22.5" OTG, Weber Spirit E-310, Weber Q120
prodano is offline   Reply With Quote


Old 05-05-2013, 06:10 PM   #19
NorthwestBBQ
somebody shut me the fark up.
 
Join Date: 06-28-09
Location: Lynnwood, WA
Default

Since the best wings in the world are fried then hot and fast is the only way to go.

Last edited by NorthwestBBQ; 05-05-2013 at 07:10 PM..
NorthwestBBQ is offline   Reply With Quote


Old 05-05-2013, 06:57 PM   #20
buccaneer
somebody shut me the fark up.
 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Australia, West Coast
Default

HnF all the way!
__________________
If you're saucing your brisket, I bet you're still putting lolly water in your spirits..
buccaneer is offline   Reply With Quote


Old 05-05-2013, 07:33 PM   #21
popeye
is one Smokin' Farker

 
popeye's Avatar
 
Join Date: 01-08-13
Location: michigan
Default

cook them then crisp them
popeye is offline   Reply With Quote


Old 05-05-2013, 07:37 PM   #22
ITBFQ
is One Chatty Farker

 
ITBFQ's Avatar
 
Join Date: 09-17-12
Location: Oswego, IL
Default

Like darn near everyone else has said here... hot and fast indirect - wood of your choice. Sauce them how you like them... and dig in! If there are leftovers, I guarantee your co-workers will be several shades of jealous when you heat them up for lunch!
__________________
- Matt

Hatfield and McCoy Barbecue - Co-Pitmaster
Illinois This Butt's for 'Que - Pitmaster

KCBS CBJ; 18.5" WSM; UDS; Thermapen Mk4; DigiQ DX2; IQ120; CharBroil Gasser (wind victim after 11 years); Maverick; OTS x2; etc.

We're (kinda) famous!
ITBFQ is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 03:14 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts