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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. |
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06-14-2013, 04:08 AM | #1 |
Is lookin for wood to cook with.
Join Date: 02-19-12
Location: Maysville, Ky
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First wings
Ok, been a while since I have posted, but thought first attempt at wings should be shared.
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Thanks from:---> |
06-14-2013, 04:22 AM | #2 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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nicely shared mate, they look good,
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
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06-14-2013, 09:33 AM | #3 |
Full Fledged Farker
Join Date: 02-24-11
Location: San Diego, CA
Name/Nickname : Chip
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BBQ baked Crunchy Chicken Wings
Love them herbed wings!
Try these: The breading is made from the ends of loaves of all kinds of breads, assorted crackers, potato & corn (snack) chips. Add some "spices" and grind to consistency of fine sand in cuisinart. The trick is to LIGHTLY coat, NOT liberally coat with the crumbs. Don't dredge in flour or moisten with anything. Just wash the wings, past dry, toss in bag (kinda like ShakeN-bake) crumbs and VIOLA! We here like to eat the crispy "tips". The wings stay on long enough to crunch all the way thru. Cooked at 350° for 1.5 hours (starts cold, ramped to temp in 20 minutes). Try it,
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Cooking on a Kamado, Weber Performer, Hibachi & MSR WhisperLite (my only gasser). Last edited by mtbchip; 08-26-2013 at 06:56 PM.. |
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06-14-2013, 03:07 PM | #4 |
is One Chatty Farker
Join Date: 08-09-12
Location: Bucks County, PA
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mmm that breading mixture looks awesome!!!
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06-14-2013, 03:11 PM | #5 |
is one Smokin' Farker
Join Date: 07-25-10
Location: York, PA
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Look great!
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Ted -18.5" WSM -22.5" WSM - Large BGE - Primo Oval XL - Kenmore Gasser -- RIP 5/31/12 |
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06-14-2013, 03:59 PM | #6 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Nice picture. How about sharing the details, too?
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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06-14-2013, 07:12 PM | #7 |
Is lookin for wood to cook with.
Join Date: 02-19-12
Location: Maysville, Ky
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Spur of the moment to pick up wings so had to use kickin chicken herb since did not have anything else. I ran 22.5 new wsm right at 250 for 2 hours, then to 325 for last thirty minutes. I cooked at local bbq competition/vending event and threw away a bunch of leg quarters because nobody wanted chicken. I'm cooking wings all weekend this year. With the amount of beer sold during event I may have to fill the Lang up with wings to keep up.
What chicken rub do most of you use? Wife got on me for cooking too many, but only had 5 left to take to work the next day. |
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06-14-2013, 08:37 PM | #8 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Ahhhh, wings! Gift of the Gods. Very nicely done.
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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06-15-2013, 12:10 AM | #9 |
Full Fledged Farker
Join Date: 02-15-10
Location: Wylie texas
Name/Nickname : Greg
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I like the plowboys jerk or the good ol yardbird.
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22.5 ots, 26.75 otg, uds, Big Joe in black, 30x84 deluxe Shirley fabrication(sold) Last edited by Novass; 06-15-2013 at 12:10 AM.. Reason: misspell |
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