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View Full Version : Ain't No Thang But A Chicken Wang!


USMC
05-18-2014, 02:21 AM
Figure I'll have a go at entering a Throwdown finally. I figured for a Throwdown noob, I'd just keep it simple with some hot wings on the kettle.

First, liberally sprinkled on some Old Bay Garlic & Herb.

http://i1092.photobucket.com/albums/i417/USMCRIDER77/IMAG1061_zps4ob3hpky.jpg (http://s1092.photobucket.com/user/USMCRIDER77/media/IMAG1061_zps4ob3hpky.jpg.html)

Over direct first for a quick sear.

http://i1092.photobucket.com/albums/i417/USMCRIDER77/IMAG1065_zpsx1m6g8e0.jpg (http://s1092.photobucket.com/user/USMCRIDER77/media/IMAG1065_zpsx1m6g8e0.jpg.html)

Seared in batches then moved over for indirect.

http://i1092.photobucket.com/albums/i417/USMCRIDER77/IMAG1067_zpszm1fwnfs.jpg (http://s1092.photobucket.com/user/USMCRIDER77/media/IMAG1067_zpszm1fwnfs.jpg.html)

http://i1092.photobucket.com/albums/i417/USMCRIDER77/IMAG1071_zpswae6mhxf.jpg (http://s1092.photobucket.com/user/USMCRIDER77/media/IMAG1071_zpswae6mhxf.jpg.html)

http://i1092.photobucket.com/albums/i417/USMCRIDER77/IMAG1081_zpsjuhqaj9s.jpg (http://s1092.photobucket.com/user/USMCRIDER77/media/IMAG1081_zpsjuhqaj9s.jpg.html)

Added some small pieces of pecan to the coals and once going good, put the lid on and let them smoke for about 40-45 minutes (normally I go 30 but these were big meaty wings).

http://i1092.photobucket.com/albums/i417/USMCRIDER77/IMAG1085_zpso8ta6uhj.jpg (http://s1092.photobucket.com/user/USMCRIDER77/media/IMAG1085_zpso8ta6uhj.jpg.html)

Put together a sauce of Frank's Red Hot, butter, and a few splashes of whatsthishere sauce.

http://i1092.photobucket.com/albums/i417/USMCRIDER77/IMAG1086_zps8s1apqxi.jpg (http://s1092.photobucket.com/user/USMCRIDER77/media/IMAG1086_zps8s1apqxi.jpg.html)

http://i1092.photobucket.com/albums/i417/USMCRIDER77/IMAG1088_zpsch32kkp9.jpg (http://s1092.photobucket.com/user/USMCRIDER77/media/IMAG1088_zpsch32kkp9.jpg.html)

http://i1092.photobucket.com/albums/i417/USMCRIDER77/IMAG1090_zps30nfcfne.jpg (http://s1092.photobucket.com/user/USMCRIDER77/media/IMAG1090_zps30nfcfne.jpg.html)

http://i1092.photobucket.com/albums/i417/USMCRIDER77/IMAG1091_zpsnn8zhx9f.jpg (http://s1092.photobucket.com/user/USMCRIDER77/media/IMAG1091_zpsnn8zhx9f.jpg.html)

Plated up with a side of leftover ribs and mac n cheese.

http://i1092.photobucket.com/albums/i417/USMCRIDER77/IMAG1101_zpstgc0wzfi.jpg (http://s1092.photobucket.com/user/USMCRIDER77/media/IMAG1101_zpstgc0wzfi.jpg.html)

Can't forget the buttermilk ranch!

http://i1092.photobucket.com/albums/i417/USMCRIDER77/IMAG1104_zpsnbz0iof5.jpg (http://s1092.photobucket.com/user/USMCRIDER77/media/IMAG1104_zpsnbz0iof5.jpg.html)

Thanks for looking!

SmokinM
05-18-2014, 02:31 AM
Well done! I love some wangs!

Titch
05-18-2014, 03:09 AM
Looks delish from here mate:thumb:

DaSmokin'Chili
05-18-2014, 03:21 AM
wings look yummy:-D, wish I had some wings:sad:.

ShadowDriver
05-18-2014, 06:50 AM
Jarhead,

You had me dead to rights until you doused the bird with ranch. You put so much flavor on 'em that it's a damned shame to drown them in Hidden Valley (or the like)! Nice to see other fellas grill up wings the way I prefer.

Best regards,
SD

USMC
05-18-2014, 09:46 AM
Jarhead,

You had me dead to rights until you doused the bird with ranch. You put so much flavor on 'em that it's a damned shame to drown them in Hidden Valley (or the like)! Nice to see other fellas grill up wings the way I prefer.

Best regards,
SD

I threw a few more wings on top (without adding more ranch) before I dug in. It looks like a lot but it was just enough to balance the heat.

That's the only way I cook them now and they come out perfect every time. I've tried a few different methods and this is truly the best. I've tried a lot of sauces too and Frank's is the family's favorite.

charrederhead
05-18-2014, 09:55 AM
Those look great. :clap2:

I've never tried butter in a sauce mix, and you reminded me I forgot to take the wings out of the freezer last night. :doh:

innocent75
05-18-2014, 10:27 AM
What are left over ribs? You mean we aren't supposed to eat all the ribs.

The wings looks great mine always come out soggy or blackened. Still practicing and eating my mistakes.

USMC
05-18-2014, 11:03 AM
Those look great. :clap2:

I've never tried butter in a sauce mix, and you reminded me I forgot to take the wings out of the freezer last night. :doh:

You gotta try the butter brother! You don't know what you been missing! Look up buffalo sauce recipes (most have butter) and tweak to your liking. Our favorite is about 2 parts Frank's Red Hot to 1 part butter and a few splashes of worcestershire.

What are left over ribs? You mean we aren't supposed to eat all the ribs.

The wings looks great mine always come out soggy or blackened. Still practicing and eating my mistakes.

Left over ribs are the kind you hide in a disguised container (Country Crock butter bowls with lids work great) in the very back of the fridge. I like to snack on them for a few days. :biggrin1:

Do the wings like I did and they come out perfect every time. Make a two zone fire and cook them first over the direct side. Turn them a few times till you get them the color you want then transfer them to the indirect side. Throw the lid on and let em smoke for about 30-45 minutes depending on the size of the wings. Then toss em in your favorite buffalo style sauce and you'll have wing perfection.

For bigger batches, you can sear a bunch on the kettle, then transfer them to the smoker.

sliding_billy
05-18-2014, 11:07 AM
Great looking cook.

jsimonson0
05-18-2014, 11:52 AM
Quick question; what, exactly, are "leftover" ribs? Is that akin to "extra" bacon?

USMC
05-18-2014, 11:59 AM
Yep, more like extra than leftover. If you can eat em all in one sitting, you didn't cook enough!

Trailer Trash
05-18-2014, 12:06 PM
USMC, Once again you have done your country greatness! Thanks so much for this post. I've eaten plenty of wangs but have never got around to making them. Pure Inspiration! and on a side note Thank You for serving our Country.

ClintHTX
05-18-2014, 12:12 PM
Hot wings and ranch dressing is the best!

thunter
05-18-2014, 12:14 PM
My goodness you got me hawngry!!! :-D

USMC
05-18-2014, 12:23 PM
USMC, Once again you have done your country greatness! Thanks so much for this post. I've eaten plenty of wangs but have never got around to making them. Pure Inspiration! and on a side note Thank You for serving our Country.

Thank you and honored to have served this fine nation! What kind of trailer is that in your avatar? I've got a little 13' Casita that I use as my hunting camp.

cowgirl
05-18-2014, 02:06 PM
USMC those look excellent!! Wish I had a wing or five right now. :grin:

BASSER
05-18-2014, 02:15 PM
Very nice looking wings. I too enjoy a little ranch with my wangs!

Trailer Trash
05-18-2014, 03:29 PM
Thank you and honored to have served this fine nation! What kind of trailer is that in your avatar? I've got a little 13' Casita that I use as my hunting camp.

The Casita makes a great hunting camper especially if your in some extreme outdoor environments. My Avitar is a Bailey built vintage design built in 1993. It is not mine unfortunately. I am working on a similar design with the idea of putting a BWS Chubby or Humphrey Half Pint in the rear kitchen for parties.

USMC
05-19-2014, 01:55 AM
Nice! Are we gonna get to see a build thread?

Bigr314
05-19-2014, 02:50 AM
Nice wing cook. Looks great.

zakdk
05-19-2014, 04:02 AM
Those look great

THoey1963
05-19-2014, 04:10 AM
USMC, if I wanted to do these, what would you suggest? I have a Genesis gasser and my WSM. Sear on the gasser first and then smoke till done?

Gnarlbecue
05-19-2014, 05:27 AM
Great job, that whole cook looks amazing!

I prefer a chunky blue cheese dipping sauce to the ranch, but it's all good!

Enrico Brandizzi
05-19-2014, 06:42 AM
Great looking wings! Complimenti!

deguerre
05-19-2014, 07:46 AM
Love the way you quartered off the coals with the bricks. Love the sauce! The Franks, butter and worsy is a great combo. Outstanding!

code3rrt
05-19-2014, 08:07 AM
Delicious looking wings.......the rest ain't to shabby either:-P!

KC

Displaced Texan
05-19-2014, 10:06 AM
Well done! I love some wangs!

Not sure where y'all are from.. but wang means something completely different in Texas :shock: ... this just sounds wrong.

bassmaster16
05-19-2014, 10:13 AM
Looks great.

Papa Q
05-19-2014, 11:51 AM
You may want to try some Sriracha...

USMC
05-19-2014, 12:04 PM
USMC, if I wanted to do these, what would you suggest? I have a Genesis gasser and my WSM. Sear on the gasser first and then smoke till done?

I don't see any reason for that not to work.


Not sure where y'all are from.. but wang means something completely different in Texas :shock: ... this just sounds wrong.

Come on now, I'm just a Mississippi bayou boy and I've heard this term used all over.

http://m.youtube.com/watch?v=Bsg-q0JdgWU

NeilH
05-19-2014, 12:44 PM
Id eat that. Nice wingers.

ITBFQ
05-19-2014, 12:50 PM
Wings look great! "Whatsthishere" sauce - that made me laugh out loud!

USMC
05-19-2014, 01:28 PM
That's what me and my wife have been calling it for years. When we first met, she waitressed at Ruby Tuesday and a lady asked her for some "whatsthishere" sauce. I laughed out loud myself when she first told me and have never been able to say it any other way.

Kathy's Smokin'
05-21-2014, 04:11 PM
I love the "whatsthishere" sauce too! :laugh: Brother, your wings look farking amazing!! I've never cooked wings outside before, :oops:, I know that's bad but thanks to you I feel redemption close. I love Frank's Redhot from way back when it was Durkee's, and no matter how many other sauces I try on wings my longstanding favourite is never kicked off the throne. I know it's fabulous with butter on wings but now I have to try some whatsthishere sauce with it, too. Just love your cook, you're making the vote very difficult for me -- along with a few other brothers!

toymaster
05-21-2014, 04:44 PM
Those wings look great. I don'r eat wings and I would eat those! Semper Fi brother.

USMC
05-21-2014, 06:35 PM
I love the "whatsthishere" sauce too! :laugh: Brother, your wings look farking amazing!! I've never cooked wings outside before, :oops:, I know that's bad but thanks to you I feel redemption close. I love Frank's Redhot from way back when it was Durkee's, and no matter how many other sauces I try on wings my longstanding favourite is never kicked off the throne. I know it's fabulous with butter on wings but now I have to try some whatsthishere sauce with it, too. Just love your cook, you're making the vote very difficult for me -- along with a few other brothers!

Thanks Kathy! Try them out with the Old Bay G&H too if you can get it up there. If not, let me know and I can get and send ya some if you would like to try it.


Those wings look great. I don'r eat wings and I would eat those! Semper Fi brother.

Thanks Brother! Semper Fi!

Kathy's Smokin'
05-21-2014, 08:52 PM
I hear a lot about old Bay, I'll have to check it out. My newest seasoning love is Tony Chachere's Creole that brother Toast sent me. OMG, I love that stuff, it's amazing. I'll batch up my own version when it's done, I don't think I'll ever be able to eat fried eggs without it. Why wouldn't checking out Old Bay be next in line? Thanks for the offer, I'll let you know if I need help. :becky:


Edit: Just checked out the Old Bay website for ingredients and there's no junk in it! :whoo:

2nd edit: Found it in some stores in Toronto, will check them out next time I go. Thanks, brother! :becky:

USMC
05-21-2014, 11:52 PM
If you like Tony Chachere's you'll like Old Bay also. Try some Tony's on some roasted corn on the cob! That's my favorite veggie snack.

Big M1ke
05-22-2014, 12:03 AM
I love Wings on the kettle. The Chris Lilly Spicy Apricot wings are amazing!!