Wings anyone?

[Lakeside Smoker]

Just picked up a 40# case of jumbo chicken wings!
Thinking about smoking some, but also looking for other ideas. Any and all recipes are welcome. Thanks!
http://i108.photobucket.com/albums/n40/lakesidesmoker/40wings.jpg

[Bill-Chicago]

I've alway wanted to try the smoke, then fry, thing.

Man that is a heck of alot of flappers

[RIX]

This is more or a grilling thing, but I have soaked some wings in a common sauce called "franks red hot". Then grill them for 6 or 7 min, flip em, 6 or 7 more min, then dip them in the sauce again, and finish them off. I normally do this on my weber kettle at grill temps 350 plus. They are normally done in 1/2 hour or so depending on how much meat is on them. They are spicy and good. Something different.

[lunchlady]

Mike - I'd do at least SOME of those East-West...it's in Steve Raichlen's How To Grill book. They are really yummy!

[mds2]

I've smoked them, i've grilled them, i've baked them and i've fried them. In my opinion frying them makes the best wings. All you have to do is toss them in some franks and margerine and they are good to go.

[tommykendall]

$1.79# isn't bad for jumbo. Were they further discounted for the case sale?

[DeezQ]

I'm with Mds2. Deep fry, then toss in Franks and butter. More Franks for hotter wings.

[bbqjoe]

Make a marinade using olive oil, rosemary and black pepper.
Soak the wings about three hours.
Pop in the smoker at 225° for about three to three and a half hours.
Finish on the grill to "crisp" them up a bit.
Add bbq sauce to some as well while they are on the grill too.

[Lakeside Smoker]

$1.79# isn't bad for jumbo. Were they further discounted for the case sale?

I paid $1.79 # for the whole case. They were chill packed and iced in the case. I had my butcher cryovac them into 8 bags. He crovaced them at no extra cost...another GREAT advantage of having a good butcher!!

Mike

[fmitchell]

Here's a Foodnetwork search I have saved. Lots of good ideas! I've tried a bunch of them and liked each one.

Frank

http://web.foodnetwork.com/food/web/cachedSearchResults/0,7822,chicken~wings_Recipe,00.html?searchType=Rec ipe&searchString=chicken+wings&site=food&gosearch=Search (http://web.foodnetwork.com/food/web/cachedSearchResults/0,7822,chicken%7Ewings_Recipe,00.html?searchType=R ecipe&searchString=chicken+wings&site=food&gosearch=Search)

[qman]

I like Joe's Plan.

Here is what I am doing for dinner tonight. Only difference is I will do them on the charcoal grill, indirect, instead of the oven. I wrote the recipe for the oven, because I was sharing a bunch of my stuff with someone who does not cook outside:rolleyes:


Tar Pit Chicken Wings


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds chicken wing -- split
1 cup soy sauce -- Kikkoman preferred
1/2 cup dry red wine -- see note
1/2 cup sugar
1/4 teaspoon ground ginger

Preheat oven to 400 degrees, with a rack in the mid-position.

If wings are not split, cut them at the joints, and save the tips for another use or discard.
Arrange the wing pieces in a single layer in a large roasting pan

Combine everything else in a small saucepan over medium heat and stir until sugar is disolved and everything is well mixed. Pour sauce evenly over wings.

Put in oven and bake 45 minutes. Turn wings over and continue to bake until the sauce is thick and sticky, about 1/2 hour more or less.[about 20 minutes for me on the grill]

Serve hot.

Description:
"Wings baked in sauce of soy, red wine, and ginger-main dish or party
food"
Cuisine:
"American"
Source:
"Stolen from Gourmet Magazine"

- - - - - - - - - - - - - - - - - - -


Serving Ideas : This recipe makes 4 abundant servings as a main course entree. It will easily serve 12 or so as an appetizer or as party food.

[Bigmista]

Have you considered flying?

You could try this recipe...
http://www.thesurvivalgourmet.com/archives/149

[Rick's Tropical Delight]

i did this recipe with drums and they were still crunchy the next day after being in the fridge overnight~! :biggrin:

http://www.dizzypigbbq.com/recipesWings.html

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/chicken/18feb07_3-003.jpg

[mds2]

i did this recipe with drums and they were still crunchy the next day after being in the fridge overnight~! :biggrin:

http://www.dizzypigbbq.com/recipesWings.html

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/chicken/18feb07_3-003.jpg

Holy crap those look good!

[mds2]

I'm with Mds2. Deep fry, then toss in Franks and butter. More Franks for hotter wings.

Make sure you use margarine, it makes the hot sauce stick to the wings better. This is according to the original buffalo wing place in Buffalo.

I throw in a little diced garlic once in a while too.

[Rick's Tropical Delight]

Holy crap those look good!
dats a pomegranate chipotle sauce on there for the finish :biggrin:

[thirdeye]

You gotta admire a guy that buys 40# of wings to try different chit out. :mrgreen: . The Dizzy Pig Crunchy Wings are really good. And it's wild to get that product off of a grill. Here are some without sauce.

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%204/DSC01137a.jpg

I also like marinating and barbecuing for 2 or 2-1/2 hours and also brining and smoking them. And of course a good deep fried Buffalo wing is hard to beat. I do a thing called Bon Ton fried chicken. :idea: (I need to check if I have that recipe on the computer. Very time consuming but one of the best fried chicken recipes around).

Keep these ideas coming .... I may have to pickup a jumbo pack tomorrow after work.

[thirdeye]

dats a pomegranate chipotle sauce on there for the finish :biggrin:

I was guessing some kind of sweet/sour or sweet/hot sauce.... Hey Rick, how do you like the lifter??

[mds2]

dats a pomegranate chipotle sauce on there for the finish :biggrin:

Care to share the recipe?

[Rick's Tropical Delight]

I was guessing some kind of sweet/sour or sweet/hot sauce.... Hey Rick, how do you like the lifter??

here's before the sauce...
http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/chicken/18feb07_2-012.jpg

recipe for that sauce: click, click, click, click, buy :biggrin:
but it's a seasonal item and it's not available now. sowwy

the lifter is great mon! i took some pix of it today and sent to my friend that just got a medium egg. he wants one too, but i think he'll make something similar.
i'm trying to find a way to improve it, but i got nothing. nice weld mister!

[Rick's Tropical Delight]

yer gonna need a few leg & wing racks!

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/chicken/drums-023.jpg

[thirdeye]

...the lifter is great mon! i took some pix of it today and sent to my friend that just got a medium egg. he wants one too, but i think he'll make something similar. i'm trying to find a way to improve it, but i got nothing. nice weld mister!

Glad you like it.

[G$]

Holy Moly. Battle of awesome photog between thirdeye and Rick's today. Incredible.

[qman]

I like Joe's Plan.

Here is what I am doing for dinner tonight. Only difference is I will do them on the charcoal grill, indirect, instead of the oven. I wrote the recipe for the oven, because I was sharing a bunch of my stuff with someone who does not cook outside:rolleyes:


Tar Pit Chicken Wings


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds chicken wing -- split
1 cup soy sauce -- Kikkoman preferred
1/2 cup dry red wine -- see note
1/2 cup sugar
1/4 teaspoon ground ginger

Preheat oven to 400 degrees, with a rack in the mid-position.

If wings are not split, cut them at the joints, and save the tips for another use or discard.
Arrange the wing pieces in a single layer in a large roasting pan

Combine everything else in a small saucepan over medium heat and stir until sugar is disolved and everything is well mixed. Pour sauce evenly over wings.

Put in oven and bake 45 minutes. Turn wings over and continue to bake until the sauce is thick and sticky, about 1/2 hour more or less.[about 20 minutes for me on the grill]

Serve hot.

Description:
"Wings baked in sauce of soy, red wine, and ginger-main dish or party
food"
Cuisine:
"American"
Source:
"Stolen from Gourmet Magazine"

- - - - - - - - - - - - - - - - - - -


Serving Ideas : This recipe makes 4 abundant servings as a main course entree. It will easily serve 12 or so as an appetizer or as party food.


CAUTION:

If anyone read the recipe I posted earlier, the cooking time was seriously off. Some how my file got corrupted. I have edited it for a more reasonable time.
These things are really good though.

[Markbb]

You gotta admire a guy that buys 40# of wings to try different chit out. :mrgreen: . The Dizzy Pig Crunchy Wings are really good. And it's wild to get that product off of a grill. Here are some without sauce.

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%204/DSC01137a.jpg

I also like marinating and barbecuing for 2 or 2-1/2 hours and also brining and smoking them. And of course a good deep fried Buffalo wing is hard to beat. I do a thing called Bon Ton fried chicken. :idea: (I need to check if I have that recipe on the computer. Very time consuming but one of the best fried chicken recipes around).

Keep these ideas coming .... I may have to pickup a jumbo pack tomorrow after work.O.K. Now I'm drooling all over the key board come across with the How you doins 4th of July is around the corner

[thirdeye]

O.K. Now I'm drooling all over the key board come across with the How you doins 4th of July is around the corner

That drool must have stuck a key on your keyboard. :confused: How do I do what??

[Lakeside Smoker]

Wow!!! Thanks guys! Great ideas and great pictures! Keep 'em coming!!
While were sharing wing pics, heres some I did last year. Its a soy, garlic, ginger marinade with a spicy hoisin glaze.
http://i108.photobucket.com/albums/n40/lakesidesmoker/Picture121.jpg

[thirdeye]

Wow!!! Thanks guys! Great ideas and great pictures! Keep 'em coming!!
While were sharing wing pics, heres some I did last year. Its a soy, garlic, ginger marinade with a spicy hoisin glaze.


With sesame and green onion garnish?? Can you share the marinade?

[bbqjoe]

Okay, you forced me to do it.
It isn't wings, but.......................Drool brothers. Drool.




http://i47.photobucket.com/albums/f172/barbecuejoe/DSC00811-1.jpg

Smoked pot roast.

[swamprb]

Allright! We got us a regular wing-ding going here!


http://i163.photobucket.com/albums/t310/swamprb/Mem%20WEEKNd/100_1723.jpg

Brian

[Rick's Tropical Delight]

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/chicken/012_1.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/chicken/drums-026.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/chicken/9mar07-013.jpg

:biggrin:

[Lakeside Smoker]

omg Rick!
Not only is that flame pic incredible, but your also drinking a Unibroue Maudite!!! One of my favs.

Mike

[Lakeside Smoker]

With sesame and green onion garnish?? Can you share the marinade?

The marinade was soy, fresh garlic, fresh ginger. Im not much for measurments...sorry. The glaze was a little honey, hoisin, and cayenne pepper to taste. And yes Green onion and toasted sesame seeds for garnish.

[Markbb]

That drool must have stuck a key on your keyboard. :confused: How do I do what??Sorry about that I just want the recipes on the wings we're having a hugh block party on the 4th and I thought wings would be nice to include on the menu.

[Smokin Gator]

First of all... Joe you suck.... Everytime you post that pic of the pot roast it takes me a week to get over it!!!

If you have the time... try this sometime... marinate the wings in Italian dressing (I prefer Newman's) for at least 3-4 hours. Smoke at 225 for 3 hours. Then drop them in the fryer for about 3-4 minutes to crisp them up. Then sprinkle heavily with a rub that is heavy on salt, sugar, paprika, cayenne, and crushed red pepper. You really want to be able to taste the salt and the sugar but then the heat comes on at the end. Ask Plowboy and Pigboy if it is any good!!!

These are like the ones at Central BBQ in Memphis. Best wings I have ever had. I am getting close to theirs on my copy of their recipe.

[Oldbob]

Okay, you forced me to do it.
It isn't wings, but.......................Drool brothers. Drool.




http://i47.photobucket.com/albums/f172/barbecuejoe/DSC00811-1.jpg

Smoked pot roast.


Damn It Joe !!! That Looks SO Good !! Chuckie is One of my favorite cuts too!! And those Super Sized Veggies...Damnnnnnnnnn

[Arlin_MacRae]

Yeah Joe - you suck!!!! I didn't get any lunch today...<sniff> <gurgle>

That chusck roast likes my-tee-fine!

[thirdeye]

Sorry about that I just want the recipes on the wings we're having a hugh block party on the 4th and I thought wings would be nice to include on the menu.

Normal etiquette would be to cut the recipe and post here but this one from Dizzy Pig has about 15 pictures and is super detailed. Click Here (http://www.dizzypigbbq.com/recipesWings.html)to check it out.

[thillin]

Normal etiquette would be to cut the recipe and post here but this one from Dizzy Pig has about 15 pictures and is super detailed. Click Here (http://www.dizzypigbbq.com/recipesWings.html)to check it out.

How many grates does he have in that egg?

I take it these are done without a plate setter in the egg?

[Azinine]

mmmm, smoked pot roast. I love the taste for sure but, for my money, it doesn't get prettier than a smoked beef roast. Very nice bbqjoe!

[thirdeye]

How many grates does he have in that egg?

I take it these are done without a plate setter in the egg?

Yes it is a direct cook. And 12" to 15" inches above the coals is mentioned. It looks like what Chris did was had one grate in the normal position and a grate extender clipped to it (the shiny one). Then he has another full size grate resting on it or somehow raised a hair above that, which puts it just below the rim.

The ring we have been talking about eliminates those extra grates and the cleaning of them too.

[swamprb]

How many grates does he have in that egg?

I take it these are done without a plate setter in the egg?

3 grates:
Raised grid on the grate with an 18" grate on top for more cooking space and distance from the coals.

Have you checked out any of the recipes from past Eggfests?

http://www.nakedwhiz.com/cookbooks.htm

Brian

[grillfella]

Don't smoke, grill em with your favorite rub and baste with a 50/50 of wing time wing sauce and beer. When they are almost done coat with wing time.

[Slamdunkpro]

Smoked Chipolte/Tequila Chicken Wings. (7lbs)


Marinade:
10 oz Tabasco brand Chipotle sauce (2 bottles)
1 cup canola oil
½ cup lemon juice
½ cup lime juice
¼ cup honey
¼ cup tequila
4 tablespoons Worcestershire sauce
2 teaspoons black pepper
1 head garlic crushed - head not clove


Sauce:
½ pound butter – salted
10 oz Tabasco brand Chipotle sauce (2 bottles)
1/8 cup tequila

Prep:
Rinse wings and pat dry; Remove wing tip. Cut remaining wing into two pieces. Pack into a container and add marinade. (I use a Food saver and vacuum marinade) refrigerate 4 – 12 hours. (longer is better)

Fire up smoker (hickory or oak) You’re looking for about 300 degrees. Oil grates.

While the smoker heats melt the butter in a large sauce pan and wisk in the chipolte sauce and tequila.

Remove the wings from the marinade. Place the wings on the grate and brush with the marinade. Discard the leftover marinade. Cook until the skin is crispy 30 – 40 minutes. Baste with the sauce the last 10 minuets. Pull and place in bowl and toss with any remaining sauce.

Serve with Blue cheese or ranch

My Blue Cheese:

8 oz blue cheese
1 cup mayo
1 cup sour cream
pinch of kosher salt
1 teaspoon fresh black pepper
1 tablespoon white vinegar

Combine cheese and mayo in a food processor and blend until smooth. Add the salt, pepper and sour cream and pulse until smooth.

My Ranch:

1 cup cream
¼ cup mayo
½ cup buttermilk
2 tablespoons fresh parsley chopped fine
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons black pepper
½ teaspoon celery seed
1 teaspoon salt
½ teaspoon thyme
squirt of lemon juice

Combine in food processor or blender and pulse until smooth

[Rick's Tropical Delight]

omg Rick!
Not only is that flame pic incredible, but your also drinking a Unibroue Maudite!!! One of my favs.

Mike
thanks mon! i'm not sure which i like better, the beer or the label! :biggrin:
http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/DSC_0083_1.jpg

[scottyd]

These wings are fantastic looking. nice job wow. i am in awe.

[sterlingsmoker]

Holy Chicken Wings Batman!!

[tumpedover]

Anybody got a good jerk chicken wing recipie?.....in the mood ,ya know:wink:

[Scottyj13]

Wow! I have to stop checking in here when I'm at work and it's right before lunch...it makes me way too hungry for my own good.