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MossyMO
04-12-2015, 02:37 PM
Thunderdome Hot Wings cooked indirect around the Vortex and smoked with cherry chunks smoldering on the grills grate.


http://imagizer.imageshack.us/v2/640x480q90/909/nCnl2o.jpg (http://www.bbq-brethren.com/forum/%5bURL=https:/imageshack.com/i/p9nCnl2oj%5d%5bIMG%5dhttp:/imagizer.imageshack.us/v2/640x480q90/909/nCnl2o.jpg%5b/IMG%5d%5b/URL%5d)
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Chicken wings and drummies were coated with a mixture of oil, Buffalo Wing Brat Seasoning, onion powder, garlic salt and Garlic Parmesan Wing Sauce.


http://imagizer.imageshack.us/v2/640x480q90/538/KCm3aO.jpg (http://www.bbq-brethren.com/forum/%5bURL=https:/imageshack.com/i/eyKCm3aOj%5d%5bIMG%5dhttp:/imagizer.imageshack.us/v2/640x480q90/538/KCm3aO.jpg%5b/IMG%5d%5b/URL%5d)
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Plated wings served with Blue Cheese dressing for dipping and a cold one!


http://imagizer.imageshack.us/v2/640x480q90/538/8IRQv1.jpg (http://www.bbq-brethren.com/forum/%5bURL=https:/imageshack.com/i/ey8IRQv1j%5d%5bIMG%5dhttp:/imagizer.imageshack.us/v2/640x480q90/538/8IRQv1.jpg%5b/IMG%5d%5b/URL%5d)

Thanks for looking!

hogs122
04-12-2015, 02:40 PM
Those look great! Thanks for sharing.

Bigr314
04-12-2015, 02:43 PM
Very nice. Will have to try them.

Wampus
04-12-2015, 02:48 PM
Nice.
Love me some wings.

Those look great!

Stingerhook
04-12-2015, 02:50 PM
Them are some fine looking wings.

Fwismoker
04-12-2015, 03:10 PM
They look stupid good Mossy! Doing mine a little different method but that's how ya do it...high high heat

voidecho
04-12-2015, 04:12 PM
Those look delicious. Hard to beat a good wing.

Did you do them indirect the whole time?

spedly
04-12-2015, 04:15 PM
Those look great! Email me a wing or two!

Wickedcajun
04-12-2015, 04:50 PM
Yum... I would hit that hard

MossyMO
04-12-2015, 05:01 PM
Those look delicious. Hard to beat a good wing.

Did you do them indirect the whole time?

Yes, they were cooked indirect the entire time.

voidecho
04-12-2015, 05:20 PM
Yes, they were cooked indirect the entire time.

Great color. What temp?

MossyMO
04-12-2015, 05:42 PM
Great color. What temp?

Here are the directions and recipe -
THUNDERDOME BBQ Vortex Chicken Wings


Tools
*Kettle or **Kamado style grill
Vortex
Charcoal Wood Chunk: Apple, Cherry, or Maple.


Ingredients
30-36 Chicken Wings
1/4 C Oil (High Smoke Point Oil is best. Sunflower, Peanut, etc. But Canola or Vegetable is fine)
1/4 C Hot Wing Rub or Rub of your choice (We use Owens BBQ Buffalo Wing Brat Seasoning)
1 T Onion Powder
1 T Garlic Salt
2-3 TBS Buffalo Wing Sauce (We use Tastefully Simple Garlic Parmesan Wing Sauce)


Combine wings, sauce, rub and oil into a 1-gallon zip top bag. Shake and distribute thoroughly around all wings. Place in refrigerator.


Place Vortex narrow side-up in the center of your pit and fill with charcoal or lump to the top. Light the charcoal the same way you would a starter chimney. Open all vents to assist in coals ashing over completely.

Place wings around perimeter of grate. For drums, place meat side away from heat. For wings, place meat side up to start.

Place wood chunk directly over the Vortex on the cooking grate Close lid. Open exhaust all the way, and adjust the intake to approximately 1/3 open.


*For kettles - after 15 minutes, rotate lid exhaust 90 degrees. Do this every 15 minutes until the exhaust is back at the starting position. Check for color and texture at the 30 minute mark (2 rotations). 10-15 minutes. If not crisp, leave on grill longer. Wings should exceed 165 degrees for proper skin When the skin looks close to crisp, flip the wings over (keep drum meat out) and continue cooking for another texture and ‘pull ‘ off the bone so do not take off just because they’ve hit 165 degrees (but make sure they’re at least 165!)

**For kamado style grills check for color and texture at the 30 minute mark. 10-15 minutes. If not crisp, leave on grill longer. Wings should exceed 165 degrees for proper skin When the skin looks close to crisp, flip the wings over (keep drum meat out) and continue cooking for another texture and ‘pull ‘ off the bone so do not take off just because they’ve hit 165 degrees (but make sure they’re at least 165!)



Test skin texture with finger, should be browned and have a light crunch to it when done.

Shake a light finishing coat of wing rub over the finished wings. If you prefer sauced wings, toss them in sauce as close to serving time as possible.

voidecho
04-12-2015, 05:55 PM
Thanks for the recipe!

Eggspert
04-12-2015, 10:31 PM
For indirect heat on the wings, why don't you put the plate setter on your egg??? Seams like it would be much easier.

ssv3
04-12-2015, 10:38 PM
Awesome!!

Decoy205
04-12-2015, 11:42 PM
Awesome wings!

MossyMO
04-13-2015, 08:47 AM
For indirect heat on the wings, why don't you put the plate setter on your egg??? Seams like it would be much easier.

The wings have much more crisper skin from the indirect heat from a Vortex compared to the plate setter. With the volume of heat being pushed up through the top of the Vortex the airflow contributes to the crispy skin.

tdwalker
04-13-2015, 09:36 AM
:hungry:: Yes, please. :mrgreen:

Fwismoker
04-13-2015, 09:43 AM
Mossy I think the wings are benefitting from some of the direct radiant energy also...even though they're off to the side. They're just not taking the brunt of it. Imo some folks forget about the benefit of direct energy on texture of meats

charrederhead
04-13-2015, 10:45 AM
Nice job on those wings!

(the canned carbonated water is another story) :-P

BigTSmoker
04-13-2015, 10:45 AM
Looks good. I like the technique.

T.R.
04-13-2015, 02:38 PM
Great lookin' wings!