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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-22-2008, 10:04 PM   #1
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Default Needed a D*mn good wing recipe

Here is the deal ... my brother and I were Pub hopping in Omaha, NE earlier this summer. While at this cool hole in the wall we decided to order some wings to go with the micro brew we were drinking. Expecting the usual, the platter arrived and we were more than pleasantly surprised, hot off the grill basically dry wings with a great spicy buffalo wing flavor.... wow, d*mn they were good.

We've both been playing with recipes to see if we can find something similar, we've come close but nothing dead on.

I'd appreciate any recipes/techniques that you can contribute to help us with our quest

Thx
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Unread 07-22-2008, 10:20 PM   #2
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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
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Unread 07-22-2008, 10:28 PM   #3
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I'll be eagerly watching this thread.
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Unread 07-22-2008, 11:35 PM   #4
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this should keep ya busy!

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

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Unread 07-23-2008, 05:07 PM   #5
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Name the hole in the wall in Omaha,....I'll go try and put my 2 cents in.
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Unread 07-23-2008, 05:15 PM   #6
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Yelonutz

That's an impressive list of chicken recipes. Thanks for the heads up on that site.
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Unread 07-23-2008, 05:41 PM   #7
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Quote:
Originally Posted by Bride of Roo(BQ'n) View Post
Name the hole in the wall in Omaha,....I'll go try and put my 2 cents in.
I'll have my brother pull it off his gps 'cause I don't remember. When I get it I'll post it
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Unread 07-23-2008, 05:43 PM   #8
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Quote:
Originally Posted by yelonutz View Post
this should keep ya busy!

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

NUTZ
Dude! Thanks, I'm thinkin if I try everyone of those I'll be dead before I get through page 2
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Unread 07-23-2008, 07:52 PM   #9
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I definitely bookmarked that page!

Thanks for the lead . . .
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Unread 07-23-2008, 08:25 PM   #10
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John Henry's "Apple Jerk Chicken Rub"...makes killer wings! Still diggin' the avatar bro!
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Unread 07-23-2008, 09:10 PM   #11
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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.
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Unread 07-23-2008, 11:04 PM   #12
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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.
Attached Images
File Type: jpg Memorial Day BBQ 010.jpg (74.0 KB, 553 views)
File Type: jpg Memorial Day BBQ 017.jpg (59.2 KB, 552 views)
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Unread 07-24-2008, 07:41 AM   #13
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bonehead...have you ever fried that recipe (instead of smoking/grilling)? if so, how'd they turn out?
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Unread 07-24-2008, 08:07 AM   #14
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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.
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Unread 07-24-2008, 08:55 AM   #15
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A very simple sauce recipe, from Good Eats, is 1 cup of butter (not margerine) and 1/2 cup of hot sauce.
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