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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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07-24-2008, 09:06 AM | #16 |
is One Chatty Farker
Join Date: 06-21-07
Location: Overland Park, KS
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Smoke, grill, or fry up some wings and toss them in this sauce.
Ingredients:
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07-24-2008, 09:26 AM | #17 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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I divide the wings up, throw the tips away, then deepfry for 5 minutes at 350. I drain very well, put in an aluminum foil pan, and cover with Nando's Peri Peri sauce (garlic or wild herb), then I smoke them until they're 165 degrees. I love them this way. Not much fat from frying, no batter/breading, and no extra butter needed.
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07-24-2008, 11:35 AM | #18 |
is One Chatty Farker
Join Date: 03-08-06
Location: Roselle Il
Name/Nickname : Head
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yes..just tried a sample packet of it the other day..very good on chicken and has some nice subtle heat
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07-24-2008, 02:03 PM | #19 |
Got Wood.
Join Date: 06-07-06
Location: Batavia, Ohio
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Nah. I'd love to try it, but I have to stay away from too much fried food.
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07-24-2008, 10:17 PM | #20 |
On the road to being a farker
Join Date: 07-02-08
Location: Raleigh, NC
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Looks like it will be a wing weekend! Thanks for the input!
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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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07-24-2008, 11:11 PM | #21 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Chipotle wings are also really good.
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07-25-2008, 08:22 AM | #22 |
is one Smokin' Farker
Join Date: 08-01-06
Location: Columbia, MO
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Bonehead, I'll be trying that recipe soon. Thanks!
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07-26-2008, 09:54 PM | #23 |
On the road to being a farker
Join Date: 07-02-08
Location: Raleigh, NC
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Well bonehead & pickled pig, I combined your recipes and smoked 7-8# of wings ...... those turned out d*mn good! Couldn't find Fryin" Magic so substituted with House-Autry Spicy & Hot Breader, smoked them till they started looking crisp them gave them a dunk in pickled pigs sauce, then back into the smoker till crisp and one more round of dip and crisp. All told about 2.5+or- hours in the pit, bones were as clean as good ribs!
Sorry, no pron.... thought there would be time to get a couple pic's before they were gone. That's what I get for thinking....
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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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07-29-2008, 10:04 AM | #24 |
somebody shut me the fark up.
Join Date: 05-04-05
Location: Coral Bay, USVI
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Have you seen Dizzy Pig's breaded recipe? Its too much to type. Plus this link has pics.
http://www.dizzypigbbq.com/recipesWings.html I'll be doing some wings tonight.
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07-29-2008, 11:32 AM | #25 |
Full Fledged Farker
Join Date: 01-25-08
Location: West Islip, NY
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When I make my wings, I dry rub them in Kingpins Fairy Dust. Smoke them over cherry in my GOSM, until cooked 1 1/2 to 2 hours. When they are done I let them rest, pop them on the gasser, crisp them up and cover in Tabasco Chipotle sauce. Wows them every time.
I have also Jerked the wings with a chefs jerk concoction and smoked them over cherry. That was a winner. Still trying to pry the recipe out of the chefs head. I do know it's a dry rub and a wet rub.
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07-29-2008, 02:18 PM | #26 |
Take a breath!
Join Date: 10-24-06
Location: Beech Creek, PA
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Last batch I made was for a family gathering,,, I seperated the wings, threw away the tips, gave them a good covering of willie b's bourbon rub, smoked them for about 1 1/2 hrs,, refrigerated over night,, next time, reheated in the oven with alittle more bourbon rub,, Went over great,,
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07-29-2008, 02:41 PM | #27 |
is one Smokin' Farker
Join Date: 07-14-08
Location: Yardley, PA
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tipped the wings...slather of mustard....spicy rub (I used Dizzy Pig "Jamacain Firewalk" and added some extraheat)....smoked 1.5 hours over hickory/cherry mix....topped w/ some Frank's wing sauce.....came out great with a good "burn"...
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07-29-2008, 02:54 PM | #28 |
is one Smokin' Farker
Join Date: 10-15-06
Location: washington mo
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there was an guy on food net work that rubbed down his wings with rub then deep fried them for 2 min then finished them on the smoker
FYI york
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07-29-2008, 04:44 PM | #29 |
is one Smokin' Farker
Join Date: 04-23-07
Location: Modesto, CA
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Ok, after reading this thread I decided to cook some wings for an appetizer at my sons B-day party this weekend. I'm figuring I need around 100 wing halfs (drumette & that other double boned half). Any idea how much that would be by weight roughly?
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07-29-2008, 04:57 PM | #30 |
is One Chatty Farker
Join Date: 06-02-08
Location: Knoxville, TN
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I do the opposite. Smoke first then fry.
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Tags |
chicken wings, Frank's Hot Sauce, hot wings, wings |
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