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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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Old 06-17-2013, 03:47 PM   #1
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Default Some of the best wings I've made (with pics)

Made some wings on Saturday and ended up being some of the best I've ever made. I separated the sections, and then tossed them with a healthy dose of salt and pepper, garlic powder, and a bit of paprika.

Set up the kettle for indirect, and arranged the wings. It was actually tough to find room for them all. Has anyone experimented with any of those grill accessories that give you two levels on a kettle?

Anyway, I added some soaked applewood chips, closed up the grill and brought the temp up to around 330 degrees. I cooked them for an hour before checking, and had to taste one. They were cooked perfectly. Just the right amount of smoke, and the skin got crispy to the point it made a sound like biting into a potato chip - however the meat underneath was perfectly cooked and juicy. However, they were still missing something. I decided to brush a verrrry light coating of Sweet Baby Rays sauce on them all, and cooked for another 10 min.

With this I ended up with a perfect balance of smokiness, sweet and savory. It was almost like eating ribs. The space was the one thing that frustrated me. After the first check, I decided it was ok to pile the wings up on each other to get more space. The wings closer to the coals were starting to get a bit too crispy, so I made a pile on the far side of the grill.

Can't wait to make these again!

Any other ideas for what to brush on in the end? I was thinking about making a butter/Franks Red Hot mixture to brush on and make a buffalo style one. In general I don't like sauces too much but these needed that extra something. Maybe if I use a more complex dry rub a sauce wouldn't be necessary?

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Old 06-17-2013, 03:49 PM   #2
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Heck yeah! Looks great!
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Old 06-17-2013, 03:54 PM   #3
somebody shut me the fark up.

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Those look wonderful! If you like spicy, you might want to try my spicy sriracha wings:
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Old 06-17-2013, 03:58 PM   #4
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damn... could use some of those right now! great job!!
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Old 06-17-2013, 04:03 PM   #5
is one Smokin' Farker

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Nice job, looks tasty!!
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Old 06-17-2013, 04:05 PM   #6
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Looks Great!!
They come out of my WFO looking like that, but not off my kettle.
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Old 06-17-2013, 05:52 PM   #7
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I could definitely down a few dozen of those!
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Old 06-17-2013, 05:54 PM   #8
somebody shut me the fark up.

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Old 06-17-2013, 06:05 PM   #9
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I finish mine (sometimes) with a brushing of honey, soy sauce and sriracha, real tasty with a kick.

I have to say though, those look magnificent!

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Old 06-17-2013, 06:07 PM   #10
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Thats the way i make mine. I wish I had smell-o-vision. Forget that I want taste-o-vision. I too would like to know what others use to brighten the flavors at the end of the cook.
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Old 06-17-2013, 06:07 PM   #11
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Look great! I cooked some the other day and used Patio Daddio's Finger Stickin sauce. Amazing.
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Old 06-17-2013, 06:35 PM   #12
somebody shut me the fark up.
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Wonderful looking wings bro!!
If you're saucing your brisket, I bet you're still putting lolly water in your spirits..
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Old 06-17-2013, 07:08 PM   #13
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Those look really, really good!!
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Old 06-17-2013, 08:11 PM   #14
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That looks really good! Makes me want to do some right now.
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Old 06-18-2013, 06:58 AM   #15
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They look great!
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