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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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07-22-2008, 10:04 PM | #1 |
On the road to being a farker
Join Date: 07-02-08
Location: Raleigh, NC
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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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2-UDS's (#3 on the way) Couple Weber Kettles Holland Grill Gasser Home Brewer :grin: 97 & 98 HD FLSTS " Ride Safe" |
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07-22-2008, 10:20 PM | #2 |
is One Chatty Farker
Join Date: 03-08-06
Location: Roselle Il
Name/Nickname : Head
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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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Extended Backwoods Party Backwoods Chubby Alveron Cooker Weber 26.75 inch Kettle & Summit Gold gasser Cypriot Grill & Optimal Automatics Party Que http://www.headsredbbq.com |
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07-22-2008, 10:28 PM | #3 |
On the road to being a farker
Join Date: 05-28-08
Location: Hartford, MI
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I'll be eagerly watching this thread.
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ECB Moded, Weber 22.5, Weber 18.5, S-n-P Deluxe (newer, crappier model) |
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07-22-2008, 11:35 PM | #4 |
is one Smokin' Farker
Join Date: 06-02-07
Location: Chico, Ca
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Weber Smokey Mountain 18 & 22.5 in Gator Pit Trailer mount MAK 2 Star General Pellet Pooper Medium Green Egg Mini Green Egg New Black stoker with built in wi-fi KCBS CBJ #20258 Drunk Uncles BBQ Team, Ruining Family Gatherings for Over 20 Years. DAMN IT ANDY!! |
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07-23-2008, 05:07 PM | #5 |
is one Smokin' Farker
Join Date: 10-14-07
Location: Arlington, Nebraska
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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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Char Corduroy Pillows are Making Headlines Operation BBQ for our Troops- Midwest Division www.operationbbqmw.org |
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07-23-2008, 05:15 PM | #6 |
is One Chatty Farker
Join Date: 07-16-06
Location: West Palm Beach,Fl.
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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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Les Backwoods Party w/upgrades & Guru Lg. Big Green Egg born 6/23/08 w/custom Walnut handle from Marty Leach,Weber Gasser Weber OTG Walnut handle from Marty Leach KCBS #20486,FBA certified Master judge,IMBAS (MOINK BALL) Certified Like what you do. Do what you like. |
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07-23-2008, 05:41 PM | #7 |
On the road to being a farker
Join Date: 07-02-08
Location: Raleigh, NC
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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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2-UDS's (#3 on the way) Couple Weber Kettles Holland Grill Gasser Home Brewer :grin: 97 & 98 HD FLSTS " Ride Safe" |
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07-23-2008, 05:43 PM | #8 | |
On the road to being a farker
Join Date: 07-02-08
Location: Raleigh, NC
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Quote:
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2-UDS's (#3 on the way) Couple Weber Kettles Holland Grill Gasser Home Brewer :grin: 97 & 98 HD FLSTS " Ride Safe" |
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07-23-2008, 07:52 PM | #9 |
is One Chatty Farker
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
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I definitely bookmarked that page!
Thanks for the lead . . .
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We should be too big to take offense and too noble to give it. - Abraham Lincoln ------- One Moocow UDS! (Thanks, Shane!) http://www.moocowbbq.com/ Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295 Sweaty, smokey and enjoying every minute. |
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07-23-2008, 08:25 PM | #10 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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John Henry's "Apple Jerk Chicken Rub"...makes killer wings! Still diggin' the avatar bro!
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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07-23-2008, 09:10 PM | #11 |
is one Smokin' Farker
Join Date: 10-09-07
Location: carthage,mo.
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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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07-23-2008, 11:04 PM | #12 |
Got Wood.
Join Date: 06-07-06
Location: Batavia, Ohio
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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.
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Vegetarians are Weird ________________________ Chargriller Smokin' Pro Brinkman Dual Chamber Deluxe Charcoal Perfect Flame Gas |
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07-24-2008, 07:41 AM | #13 |
is one Smokin' Farker
Join Date: 08-19-03
Location: TEXAS
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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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That boy just ain't right. Lone Star Grillz 24" Cabinet Smoker Lone Star Grillz 42" Pellet Smoker Lone Star Grillz 36" Fire Pit Pit Boss PBV6 PSE at our second home 36" Blackstone Griddle |
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07-24-2008, 08:07 AM | #14 |
is one Smokin' Farker
Join Date: 05-16-08
Location: Geneva, IL
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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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Dave Geneva, IL Misplaced in the Mid-West NB Bandera 22.5" Weber Kettle [COLOR=black]22.5" WSM[/COLOR] |
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07-24-2008, 08:55 AM | #15 |
is One Chatty Farker
Join Date: 03-08-05
Location: Clayton, NC
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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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"At what point did we forget that the Space Shuttle was, essentially, a program that strapped human beings to an explosion and tried to stab through the sky with fire and math? How jaded do we have to be to lose collective interest in that?" - Robert Brockway -----------------------------------------------------------Weber 26.5" Yoder YS640 -NCGrimbo |
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Tags |
chicken wings, Frank's Hot Sauce, hot wings, wings |
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