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Meat Burner
12-04-2009, 12:48 AM
Just curious. What works best for ya all. Hot and fast or doing wings at a lower temp? We usually do wings at 300+ temps wandering what others do that gives that "OMG This is the Best I Ever Tasted." This isn't a rub question, but a cooking techniques question. It's a texture thing. Thanks brethren.

HumboldtSmokeBBQ
12-04-2009, 02:06 AM
UI have a big stock pot, and one of those Bayou Classic burners. I bread some, and I dont bread half. I deep fry both and right out of the fryer I bathe in my sauce. Sauce is a hot tomato based sauce.

BobBrisket
12-04-2009, 02:43 AM
I love grilled wings, but I love deep fried even more. I let em air dry in the fridge so skin is nice and dry. Then into hot peaut oil and as soon as they come out they go into the seasoning.

tmcmaster
12-04-2009, 04:14 AM
I do them low and slow... hit them with the chicken rub, run them at about 225/250* for an hour or so, then boost the heat up to the 350* range to get a little crisp on them... I leave the sauce to the eater...

aquablue22
12-04-2009, 06:16 AM
I do them low and slow... hit them with the chicken rub, run them at about 225/250* for an hour or so, then boost the heat up to the 350* range to get a little crisp on them... I leave the sauce to the eater...

Same, but I add a little hickory for some great flavor before Buffalo wing sauce.

bigabyte
12-04-2009, 08:00 AM
Hot and Fast here.

Smokey Al Gold
12-04-2009, 08:24 AM
I like hot and fast indirect at 350ish

EatonHoggBBQ
12-04-2009, 08:29 AM
I cook them around 250° for maybe an hour and a half or more, then crisp them up on the cooking rack in my firebox.

roxikitties7
12-04-2009, 08:39 AM
i have tried grilled (with the gasser- hot and fast) a few times.... tired with sauce before the grill.. then naked ones then grill... they just aren't wings to me - my husband liked them - sauce after the grill better...

mostly- I fry them.. I too bread some in just plain old flour with a lil salt and peper in it a very light coat .. my husband likes them better. for me cold out of the fridge no flour 10-12 minutes.. or til there done

anamosity
12-04-2009, 08:43 AM
I love hot and fast, then sauce as it as its finishing up to caramelize the sauce.

swibirun
12-04-2009, 08:46 AM
Hot and fast.

We call them our "30-20-10 wings", that made it easy for my 10 year old to learn to make them.

30 minutes at 350f indirect - flip
20 minutes, the toss in sauce of your choice
10 minutes to crisp them up.

To me, the crispy bite through skin is a big part of a good hot wing and when I try low and slow, I have a harder time getting that skin for wings. Just my preference.

Divemaster
12-04-2009, 08:47 AM
I do 20 pounds at a shot low and slow.

Buy them frozen and put them into a clean cooler with my sauce for two days... On the smoker for about 60 to 90 minutes... I cryo-suck them 12 to a package for game days and to send to my daughter in college....

palmcoastbob
12-04-2009, 08:50 AM
I do them low and slow... hit them with the chicken rub, run them at about 225/250* for an hour or so, then boost the heat up to the 350* range to get a little crisp on them... I leave the sauce to the eater...


I've always done hot & fast to get that crisp finish. Gonna try something new next time.

Chipper
12-04-2009, 12:52 PM
Low and slow for 90 minutes then sauce with Crystal/20 Pepper Hot Sauce/Butter and crank up the heat another 20-30 minutes.

landarc
12-04-2009, 12:58 PM
I pretty much do what Swibirun does, except I finish very hot if the skin isn't quite crisp.

Burt
12-04-2009, 10:25 PM
I saw a show where the dude deep fried 'em, sauced 'em and then grilled 'em. I bet some low temp. smoke to get 'em started, then into the deep fry, then sauced, then back on the grill and sauced again would be awesome. the initial low temp smoke would make the fry fast and super-crisp, I'm bettin' ya.

landarc
12-04-2009, 10:45 PM
Smoked and fried is on my to-do list, wings and ribs.

Sooner21
12-04-2009, 11:27 PM
I have gotten that wow factor everytime I've made wings for anybody...even repeats. I marinate them overnight in canola oil (wtihstands hotter temps) and fresh cut onions and garlic with the spices you like. Grill them about 3-4 mins each side over direct heat then move them over indirect for about 30 more minutes. You'll know when to pull them off when they have that deep brown color. Man, they beat any fried wings any day of the week.

Que-Dawg
12-04-2009, 11:29 PM
hot n fast

jagardn
12-04-2009, 11:34 PM
I use the Alton Brown method. He used an oven 425 indirect for 20...flip, and 20 more. Its even better in a ceramic grill with a little smoke though.:biggrin:

Rick's Tropical Delight
12-04-2009, 11:47 PM
start low and finish high, 250 then 300-350 or sometime 400 if the skin isn't right.

are you talkin about chicken or turkey? try turkey wings sometime. :biggrin:

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/turkey/turkeywingsII-027.jpg

BobBrisket
12-04-2009, 11:57 PM
True dat. Turkey wings rock. Plus, one whole turkey wing can be a meal!

dgassaway
12-04-2009, 11:59 PM
I had always done the hot and fast till last week. Low and slow on the UDS and crank the heat at the end turned out some of the best I've had.

bbqbull
12-05-2009, 12:01 AM
Outstanding looking wings Rick!

Que-Dawg
12-05-2009, 12:35 AM
start low and finish high, 250 then 300-350 or sometime 400 if the skin isn't right.

are you talkin about chicken or turkey? try turkey wings sometime. :biggrin:

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/turkey/turkeywingsII-027.jpg

Turkey wings are the BOMB!!!

Meat Burner
12-05-2009, 02:20 AM
Rick, never tried turkey wings on their own. Actually, I don't remember seeing any packages of turkey wings like we see of chickens wings around here. Just thinking.

timmy7649
12-05-2009, 09:51 AM
for those who bread them try this you love it. dredge wings in your seasoned flower( salt,pepper, garlic, onion, creole)then put in fridge at least 1 hour. then dredge thru flower again and fry and then dip in sauce(hot sauce & butter) easy and goooooooood!

Sledneck
12-05-2009, 10:45 AM
Dizzy Pig method my favorite




Breaded Grilled "almost fried" Chicken Wings
These crunchy breaded wings are awesome. I had my doubts about breading wings to be cooked on the grill, but was amazed how the coating cooks up crunchy and golden brown. I have tried several different cooking methods, and have settled on cooking between 1.5 and 2.5 hours at a low 250 degrees direct over the coals (indirect I'd go 275). Seems to work best on an elevated grate, about 12-15 inches from the coals. The long cooking time helps render the fat in the skin, and produces a crunchy exterior, and a moist juicy interior.


.
http://www.dizzypigbbq.com/images/RecipeImages/Wings/WingsTonight.jpg
Breaded Slow-Grilled Almost-Fried Chicken Wings
Makes 12-15 wings
Breading:
1/2 cup flour
1/2 cup corn meal
2 tbsp Dizzy Pig rub (http://www.dizzypigbbq.com/rubs.html) (works well with all rubs except Cow Lick....I used Tsunami Spin
2 tsp salt
Egg Wash:
1 egg
1/2 cup milk
(you might need 2 eggs and 1 cup milk for a large batch)
Technique:
First thing I do is clip off the wing tips, and reserve for making chicken broth.
http://www.dizzypigbbq.com/images/RecipeImages/Wings/WingsStart.jpg
And trim any hanging pieces of skin at the other end.
http://www.dizzypigbbq.com/images/RecipeImages/Wings/WingsPrep.jpg
Mix the egg and milk in one bowl. In another, the flour, corn meal, Dizzy Pig Rub, (http://www.dizzypigbbq.com/rubs.html) and salt, and mix well.
http://www.dizzypigbbq.com/images/RecipeImages/Wings/WingsEggWash.jpg
Cover the wing in the eggwash, and shake off excess.
http://www.dizzypigbbq.com/images/RecipeImages/Wings/WingsInFlour.jpg
Roll the wing in the flour mixture, and try and cover fully and evenly. Shake off excess, as you just need a thin even coating.
http://www.dizzypigbbq.com/images/RecipeImages/Wings/WingsBreaded.jpg
Refrigerate breaded wings for an hour or more to set coating.
http://www.dizzypigbbq.com/images/RecipeImages/Wings/WngsJustOnGrill.jpg
Spray (or wipe) cooking grid with oil, and place wings on oiled grate of a 250 degree established fire, approximately 12-15 inches above the coals. Close cooker, and wait 30 minutes before flipping (assuming fire is low). Oftentimes I will rotate the grate 180 degrees after the first 15 minutes, just to compensate for any hot spots in the fire.
http://www.dizzypigbbq.com/images/RecipeImages/Wings/WingsFirstFlp.jpg
Once coating has started to set up on side one, they are ready to flip. CAREFUL!!! This is the trickiest part. If you simply pick up the wings to flip, you could lose some of the coating, so I came up with a little trick that works well for me. Gently slide the wings back and forth parallel to the grate bars without lifting. Just enough to break lose any areas that might be sticking. Once they are free, then gently flip to the other side.
http://www.dizzypigbbq.com/images/RecipeImages/Wings/WingsBrowning.jpg
Another half hour (rotating grid halfway if you want) and they are ready to flip again.....CAREFULLY! You can see they are starting to brown nicely...and evenly.
http://www.dizzypigbbq.com/images/RecipeImages/Wings/WingsHalfWay.jpg
After the first hour, I start flipping every 20 minutes, and moving the pieces around to finish all pieces evenly.
http://www.dizzypigbbq.com/images/RecipeImages/Wings/WingsAlmostDone.jpg
Cooking times will vary depending on the conditions in your cooker, but when they look like they are almost done, I sometimes sauce with a real thin coating. 20-30 more minutes and the sauce caramelizes into the crunchy breaded coating. Great without sauce too, so I change it up to keep things interesting!
http://www.dizzypigbbq.com/images/RecipeImages/Wings/WingsPlated.jpg
The kids like ranch dressing, so this is what we dipped the wings in tonight.
http://www.dizzypigbbq.com/images/RecipeImages/Wings/WingsPlate.jpg
Rip em apart at the joint, and savor the crunchy skin and sweet juicy meat!
Enjoy, everyone! And thanks for the inspiration Ron!
Chris

dgassaway
12-05-2009, 08:58 PM
Nice Sled! Very nice. I'll definitely have to try this. I've had good wings on the grill but never as good as fried hot wings. Thanks for sharing.