oink
The BBQ BRETHREN FORUMS.


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 11-27-2011, 11:56 AM   #1
nrok2118
Full Fledged Farker
 
nrok2118's Avatar
 
Join Date: 07-02-10
Location: Sellersville, PA
Default Anyone flour wings and grill???

Ive got some wings thawed I need to get rid of, and its beautiful out so the plan is to go with the kettle. A little indirect action, maybe some wood, finish over coals if need be. Im wondering though if it would be smart to flour these to get a nice crust skin. Plenty of people do it with oven or fried situations and high heat, but will it work with an indirect heat?
__________________
Lang 84 Deluxe / 18.5 wsm / 22.5 WSM / 22.5 Gold Kettle / UDS /
nrok2118 is offline   Reply With Quote


Old 11-27-2011, 11:59 AM   #2
Hoss
is One Chatty Farker
 
Join Date: 12-31-09
Location: Hernando,MS
Default

Yep.I like to use corn starch instead of flour.
Hoss is offline   Reply With Quote


Old 11-27-2011, 12:03 PM   #3
colonel00
Quintessential Chatty Farker

 
colonel00's Avatar
 
Join Date: 06-03-10
Location: Shawnee, KS
Default

I actually used a premade mix from the store. I am not sure how just flour will turn out though.

__________________
Brad
I was stripped by Guerry while he was wearing a skirt
Proud owner of the PentaZero
WWWWFBBQADD
0 out of 1 members found this post helpful

“I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson
colonel00 is offline   Reply With Quote


Old 11-27-2011, 12:14 PM   #4
bam
is one Smokin' Farker
 
Join Date: 10-22-08
Location: Philly, PA
Default

We tried the recipe from dizzy pig bbq.
__________________
AKA "Huck"
BBQ Resource: [URL="http://www.huckshut.com"]www.huckshut.com[/URL]
Streaming BBQ Podcast: [URL]http://www.inthehut.com[/URL]
bam is offline   Reply With Quote


Old 11-27-2011, 12:45 PM   #5
Skidder
Babbling Farker
 
Join Date: 02-02-08
Location: Westfield,Ma.
Default

Yup we grill fried chicken all the time. The fat from the chicken mixed with the flour makes a great coating. We just season or flour.
Skidder is offline   Reply With Quote


Old 11-27-2011, 12:49 PM   #6
SuperQue
Full Fledged Farker
 
Join Date: 02-14-10
Location: Merrionette Park
Default

I marinate the wings in a hot sauce (usually Frank's) then bread with Panko. Here's a tip: don't handle them too much when cooking. Some of the breading might get knocked off.
__________________
aka 312BBQ
SuperQue is offline   Reply With Quote


Old 11-27-2011, 12:55 PM   #7
Skidder
Babbling Farker
 
Join Date: 02-02-08
Location: Westfield,Ma.
Default

I also marinate but use buttermilk and throw on a chunk of wood too
Skidder is offline   Reply With Quote


Old 11-27-2011, 01:20 PM   #8
nrok2118
Full Fledged Farker
 
nrok2118's Avatar
 
Join Date: 07-02-10
Location: Sellersville, PA
Default

cool, I made a mix up of flour with some lawrys, garlic, cayenne, habanero, black pepper, and some paprika.

I dried the wings and shaked them in the flour and back in the fridge, looks to absorb pretty easily so I might re coat them before I put them on (I made too much flour mix)

Now I saw some recipes call for them to be sauced pre cook? I like the idea of the sauce "baked" into the wing but fear it may not crisp up correctly. Anyone do it this way? I was thinking maybe saucing at the end and hitting them with direct heat
__________________
Lang 84 Deluxe / 18.5 wsm / 22.5 WSM / 22.5 Gold Kettle / UDS /
nrok2118 is offline   Reply With Quote


Old 11-27-2011, 01:23 PM   #9
nrok2118
Full Fledged Farker
 
nrok2118's Avatar
 
Join Date: 07-02-10
Location: Sellersville, PA
Default

One of the three trays

__________________
Lang 84 Deluxe / 18.5 wsm / 22.5 WSM / 22.5 Gold Kettle / UDS /
nrok2118 is offline   Reply With Quote


Old 11-27-2011, 01:48 PM   #10
Skidder
Babbling Farker
 
Join Date: 02-02-08
Location: Westfield,Ma.
Default

Your thinking about saucing them would be spot on. Indirect to cook direct to crisp up.
Skidder is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Fresh homemade pizza from flour to pie in as little as 1 hour or up to 4 days Zippylip Q-talk 42 03-23-2012 11:48 PM
Asian Wings & Jerk wings (pron) razrbakcrzy Q-talk 5 11-08-2011 12:09 PM
Good chicken wings? How not to buy fatty wings? Dexter Porkbutt Q-talk 2 06-22-2011 03:49 PM
Caputo flour pizza on the BGE Cigarbque Q-talk 30 04-13-2010 09:40 AM
No flour corn bread Scrooge Fan Q-talk 2 01-28-2007 01:00 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.





All times are GMT -5. The time now is 05:37 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.