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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 11-17-2012, 07:24 PM   #1
Vision
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Default 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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Unread 11-17-2012, 07:41 PM   #2
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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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Unread 11-17-2012, 07:58 PM   #3
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Inject-smoke-direct heat to finish.
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Unread 11-17-2012, 08:01 PM   #4
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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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Unread 11-17-2012, 08:44 PM   #5
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Quote:
Originally Posted by stephan View Post
Funny this post came up I just got all the makings for APL wings [ for Thanksgiving ].

They might be a little spicy for some.
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Unread 11-17-2012, 08:55 PM   #6
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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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Unread 11-17-2012, 09:01 PM   #7
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Another APL wing lover here
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Unread 11-17-2012, 09:21 PM   #8
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I tried some Georgia Red Wings I think someone shared on this site. They were awesome.

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Unread 11-18-2012, 06:08 AM   #9
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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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Unread 11-18-2012, 07:28 AM   #10
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My favorite are the Orange Marmalade Sriracha Wings.
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Unread 11-18-2012, 10:12 AM   #11
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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!

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Unread 11-18-2012, 10:42 AM   #12
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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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Unread 11-18-2012, 01:03 PM   #13
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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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Unread 11-18-2012, 02:03 PM   #14
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My current fave are Spicy Sriracha Garlic Wings. We had them Friday night, as a matter of fact!

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Unread 11-18-2012, 06:53 PM   #15
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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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