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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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11-05-2010, 02:10 PM | #1 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Recipe: Terodactyl Wings (pics)
Terodactyl Wings
Grilled and smoked chicken wings are certainly nothing new. However, turkey wings on the grill are new to me. I've cooked plenty of turkey legs, but never wings -- until now. If you like wings, you owe it you yourself to try these. Grilled and smoked chicken wings are certainly nothing new. However, turkey wings on the grill are new to me. I've cooked plenty of turkey legs, but never wings -- until now. If you like wings, you owe it you yourself to try these. These things are huge! The pan pictured here is a half sheet pan. That should give you some perspective. We're talking about nearly four feet of smoky and sticky poultry wingspan goodness! One wing is easily enough for a man-sized meal. Ingredients 2 packages Turkey wings or drumettes 1/3 cup Your favorite BBQ rub/seasoning (I used Dirty Bird from Kosmo's Q) 1 cup Your favorite BBQ sauce (of course, spicy is better) Method Using a cleaver, cut off the tip of each wing. Cut out the V-shaped web of skin from between the wing joints. Lay the wings on a sheet pan and season each liberally all-around. Cover and let marinate, refrigerated, at least two hours, or overnight. Start your fire and prepare for indirect cooking at medium-high heat (375º-400º). Add two small chunks of fruit wood (apple or cherry) to the fire about 10 minutes before you're ready to cook. Wood chips soaked for 30-60 minutes will work well, too. If you're using a gas grill, make a smoker pouch. Cook the wings indirect until the internal temperature of the thickest portion of each wing reaches 185º (about an hour and 45 minutes). Slather each wing liberally with the sauce, tent with foil and let rest 10 minutes. Serve and enjoy! ----- John |
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11-05-2010, 02:34 PM | #2 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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I love twings. For a bit more persperpective, the drumette part of a twing is as big if not a bit bigger than a regular chicken drumstick. These things make for some good eating and have a ton of meat on em for a wing.
Looking good John. Another technique that works well with them is injecting. The skin will help hold in a lot of liquid. I'd hit that! Bob
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP Last edited by BobBrisket; 11-05-2010 at 03:32 PM.. |
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11-05-2010, 02:51 PM | #3 |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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Good lookin' eats right there! I've never thought of t-wings .
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
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Thanks from:---> |
11-05-2010, 02:55 PM | #4 |
is One Chatty Farker
Join Date: 07-02-09
Location: Hattiesburg, MS
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Never tried that either and with the holidays coming up I may have a few surprises for the family and friends. Thanks again for another recipe.
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Weber 22.5 Silver, Weber 22.5 Gold Weber 22.5 Performer, Weber 22.5 WSM Weber Smokey Joe & Weber Smokey Joe Mini WSM Kenmore Elite Gasser w/ Rotisserie Cajun Cooker (3) UDS In Progress [COLOR=#0000ff]BLUESMAN[/COLOR] Splashproof [COLOR=#0000ff]BLUE [/COLOR][COLOR=black]Thermapen :bow:[/COLOR] H D FXSTD |
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11-05-2010, 03:27 PM | #5 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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That sounds downright good! I've never done turkey wings, but I think that's about to change.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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11-05-2010, 05:52 PM | #6 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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I have got to try those T-wings. Looks simple. Looks tasty. They are on my ToDo list.
CD |
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11-06-2010, 11:32 AM | #7 |
Is lookin for wood to cook with.
Join Date: 05-31-09
Location: mo
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how bout shortening that up to TWIGS ????
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brinkman heavy duty offset smoker/grill |
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11-06-2010, 11:40 AM | #8 |
is one Smokin' Farker
Join Date: 07-08-09
Location: Columbia, Mississippi
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We been doing them like that down here were I am PatioDaddio and your rendition looks delicous Yumm Yumm
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Getting A smoke Ring is were it's at Yall |
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11-06-2010, 11:43 AM | #9 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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That agreat ideal , they also cheaper than chicken wings
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11-06-2010, 04:53 PM | #10 |
is one Smokin' Farker
Join Date: 10-09-09
Location: Chicago Proper
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Love me some twigns as well. My local store has the large ones, 2/lbs each, in the butcher case cost .99/lb on sale. The Perdue wings are much smaller but cost more. I season and cook them just like I would chicken wings. I smoke/grill the whole thing and save those end pieces for beans or blackeyed peas later. Good eatin.
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