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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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11-17-2012, 07:24 PM | #1 |
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
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Favorite Wings?
Adam Perry Lang's BBQ 25 recipe is solid. My favorite method is to marinate, then grill indirect with 3/4 chimney of charcoal and hickory, crisp the skin over direct heat at the end and toss in sauce.
What's your favorite wings recipe? I'm most curious about other marinades.
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Mak 1 Star, Blackstone 36, WSM 18, Weber OTG |
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11-17-2012, 07:41 PM | #2 |
Got Wood.
Join Date: 09-05-11
Location: West Liberty, Ky
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Well it is funny but I don't marinate my wings or use any sauce or rub. I like to smoke my wings with cherry or pecan wood then when they get that nice reddish cast to them I throw them in the deep fryer to crisp the skin then I hit them with fresh cracked black pepper and salt. Best wings ever.
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11-17-2012, 07:58 PM | #3 |
is One Chatty Farker
Join Date: 04-12-10
Location: Houston, Texas
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Inject-smoke-direct heat to finish.
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11-17-2012, 08:01 PM | #4 |
is one Smokin' Farker
Join Date: 07-02-10
Location: lake grove, new york
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Funny this post came up I just got all the makings for APL wings [ for Thanksgiving ]. I never tried them before so Ill let you know what I think. I have tried many different types of wings and I prefer them sauced rather than dry. If I had to pick one I would say anything with a Franks hot sauce base.
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11-17-2012, 08:44 PM | #5 | |
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
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Quote:
They might be a little spicy for some.
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Mak 1 Star, Blackstone 36, WSM 18, Weber OTG |
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11-17-2012, 08:55 PM | #6 |
Full Fledged Farker
Join Date: 08-21-10
Location: Sierra foothills
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My favorite wings (actually wing sections) are breaded with flour & cornmeal then cooked indirectly on my Akorn till crispy. Here are some with a loaf of cheesy beer bread.
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11-17-2012, 09:01 PM | #7 |
is One Chatty Farker
Join Date: 01-10-11
Location: Sugar Hill, GA
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Another APL wing lover here
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11-17-2012, 09:21 PM | #8 |
Knows what a fatty is.
Join Date: 07-17-12
Location: Belmont North Carolina
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I tried some Georgia Red Wings I think someone shared on this site. They were awesome.
http://www.pestcontrolcharlotte.net
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www.charlotte-pest-control.com |
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11-18-2012, 06:08 AM | #9 |
Full Fledged Farker
Join Date: 09-19-10
Location: Cleveland, Texas
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Marinate in Spicy Italian dressing with Pinapple juice added for 4 hours. Cook indirect on the kettle. When they hit 160 degrees over the coals to crisp skin, then shaken in Crystal's Wing sauce with extra butter.
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11-18-2012, 07:28 AM | #10 |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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My favorite are the Orange Marmalade Sriracha Wings.
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Outlaw BBQ Smoker - TheBBQSuperstore.com |
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11-18-2012, 10:12 AM | #11 |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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I dump a bunch of drumets in a big bowl sprinkle dirty D rub on mix them up good, get the uds up to *300/oak lump and toss them on, after 30 min rotate. When a hour is up there done and I mix them in a sauce my gf gets me from el Paso called borderline gourmet chipotle bbq sauce & marinade long ass name but its great on wing's, and if you like hot then heat the sauce before you mix it with the wings. Another sauce I like is a stick of butter and a bottle of Louisiana Hot Sauce in a sauce pan use a little flower to thickn it up, simmer it until it thickns up dump over wing's and go to town!
Sent from my SGH-T999
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Pitmaker Magnum Snipper * UDS* Copper Kettle |
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11-18-2012, 10:42 AM | #12 |
is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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My family's current favorite wings are my adaptation of Bobby Flay's grilled honey-chipotle wing recipe. Good stuff.
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...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: |
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11-18-2012, 01:03 PM | #13 |
is one Smokin' Farker
Join Date: 04-20-09
Location: Oakland twp / Houghton Lake, MI
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Here is a link to how I've been doing wings lately. I really like how they turn out, any combination of fruit, heat and sweet seems to work really well with wings.
http://www.bbq-brethren.com/forum/sh...d.php?t=128060
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Life is to short for green tea and tofu; pass me another half rack and a beer… |
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11-18-2012, 02:03 PM | #14 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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11-18-2012, 06:53 PM | #15 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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My favorite wings I do in my 22 1/2" WSM using KBB. I crank it up to about 350F. When they are getting there, I toss in some lump, and crack the door open. I am able to get the temperature between 375F and 400F long enough to crisp them up.
I then glaze them with Sweet Baby Ray's Honey Barbeque sauce, or a homemade Buffalo sauce. Hmmm. As "one Smokin' Farker" I hate to admit it, but during the winter months, especially when the Giants or Jets are playing, I usually do wings in the oven. Same procedure. Cook at 350F, then crisp up at 400F and sauce. Bob
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