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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 02-11-2011, 03:25 PM   #1
OakPit
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Default Wings on a Weber Kettle...any tips?

So I hung out with Grounhog66 for the Super Bowl and he inspired me to cook wings more often. He had a load of winged goodness slow cooking on his Weber. I realized that I don't cook wings enough. He was kind enough to share his recipe (which was amazing) and while I plan on cooking a batch based upon his advice this Sunday, I thought I'd ask if anyone else had a tip or two for me. I'm not super skilled on the Kettle, but want to get better, so any advice will help. Thanks!
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Unread 02-11-2011, 03:28 PM   #2
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brine them in a simple brine, or kosmo's chicken soak. After that set up the grill for indirect cooking, dump half a chimney of lit lump on top of a chimney of unlit lump on one side, close down the bottom to at least half, and leave the top wide open, opposite of your fire. cook them indirect at about 300 till 165 internal, sauce them and you can give them a quick crisp over the direct heat.
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Unread 02-11-2011, 03:30 PM   #3
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No tips. I cut them off before I cook em.
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Unread 02-11-2011, 03:35 PM   #4
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Tim - If you need a taste tester, I volunteer!
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Unread 02-11-2011, 03:35 PM   #5
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Thanks for the compliment Tim, I appreciate that. Have a look here, these turn out really tasty. Also, here is the link to his mayo recipe.
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Unread 02-11-2011, 03:40 PM   #6
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Quote:
Originally Posted by Groundhog66 View Post
Thanks for the compliment Tim, I appreciate that. Have a look here, these turn out really tasty. Also, here is the link to his mayo recipe.
Thanks Man!
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Unread 02-11-2011, 03:41 PM   #7
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Yup Kosmo's Chicken Soak would be my brine but if none available do a regular salt / sugar brine then put the wings on a pan that has been covered with a paper towel set the wings on it and cover with another paper towel till they dry then after that use any dry rub and cook indirect till there done about an hour over charcoal. Drying them will give you nice crisp bite through skin. After that I mix Ranch dressing/hot sauce for dipping. Just had half a dozen for lunch today. Yum. Here's mine from yesterday.http://www.bbq-brethren.com/forum/sh...d.php?t=100489
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Unread 02-11-2011, 03:59 PM   #8
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I do this all the time. I dump a chimney of lit briquettes or lump on one side and put the wings on the other side. Throw a chunck of wood for smoke flavor if you like. I cook them indirect and hot around 350-400 so they get nice and crispy and fall off the bone delicious. If you get the right temp they'll render nicely and get crispy. The toss them in your favorite sauce.
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Unread 02-11-2011, 04:27 PM   #9
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My lust for wings, is forcing me to add pron to this thread...


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Last edited by Groundhog66; 02-11-2011 at 04:54 PM..
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Unread 02-11-2011, 04:33 PM   #10
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^^^^ Just like that Oh yeah and make sure the vent is over the wings and not the coals.
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Unread 02-11-2011, 04:34 PM   #11
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Smoke them...then
Bread them...then
Fry them...then
Sauce them...then
Eat them...
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Unread 02-11-2011, 04:43 PM   #12
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Rib-O-Late them!
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Unread 02-11-2011, 04:53 PM   #13
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I trim off the 3 section of the wing and score the joint between the drum and winglette this allows for some rub to get into the joint-meat and for more meat to be on the grill at one time.
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Unread 02-11-2011, 05:06 PM   #14
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Those do look great GH.
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Unread 02-11-2011, 08:42 PM   #15
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Killing me Groundhog66. Good looking stuff. I remember the steam and smell coming off that huge pile-o-wings the other night. Going to try to duplicate on Sunday.
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