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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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01-23-2021, 05:44 PM | #1 |
Found some matches.
Join Date: 06-23-18
Location: Milwaukee WI
Name/Nickname : Ken
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Any Tips for Using Rubs With Chicken Wings?
What is the best way to maximize flavor when using a rub when grilling chicken wings? Also, is length of time the rub is on the wings before grilling a factor?
I am using Memphis Style BBQ Rub by Nutmeg Spice Company. It lists demerara sugar, sea salt, dehydrated onion and garlic, mustard, molasses powder, paprika, vinegar powder, and hickory smoke flavor as its ingredients if that matters. |
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01-23-2021, 05:47 PM | #2 |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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I've done anywhere from night before to 30-45 minutes before cooking.
I like something over about an hour or so... Big fan of tossing bird in a ziptop bag and pouring in the rub. Toss/massage to coat. Into the fridge until about 30 min before I cook, when I give it another good toss/massage as I take it out to the grill. That's just me.
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Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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01-23-2021, 05:58 PM | #3 |
is Blowin Smoke!
Join Date: 02-18-18
Location: Louisville,KY
Name/Nickname : William
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I put my wings in a large disposable pan and cover them with rub. Those big foil hotel pans are great for keeping down any mess. I let them hang out and sweat a bit while the grill heats up. It's always worked great.
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Shirley Vertical + Fire Pit Pit Boss 700 Weber 28 griddle Weber 26 WGA Old Smokey Electric. Go Cards! |
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01-23-2021, 07:02 PM | #4 |
On the road to being a farker
Join Date: 01-12-21
Location: TAMPA
Name/Nickname : Chris
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I just smoked wings for the first time tonight on the Yoder...
45 min at 190 and then flipped them and finished for 30 min at 350. The wings match up in order with the rubs below...olive oil binder on the lemon garlic, no binder on the John' Henry's, and Lillie's gold mustard BBQ sauce with the Holy Gospel. They were all outstanding... |
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01-23-2021, 07:06 PM | #5 |
Babbling Farker
Join Date: 08-30-03
Location: Richmond, VA
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I like wings wet, except when using oak ridge HDD, so sp only for me until done, then toss with wet sauce to your liking.
Sent from my iPhone using Tapatalk Pro |
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01-23-2021, 07:11 PM | #6 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
__________________
~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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1 members found this post helpful. |
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01-25-2021, 07:25 AM | #7 |
is Blowin Smoke!
Join Date: 06-27-17
Location: Langdorp, Belgium
Name/Nickname : Yoeri
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Some of my best wings were done with Kosmos Wing Dust which you put on AFTER cooking the wings. The Chili Lime version is amazing and it´s so easy. Just smoke/grill them until they are done, toss in a bowl and add some wing dust. Shake them around until all have some dust on them and EAT.
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20x40" Nette Lette offset - BBQ PitBox RF vault - Yoder YS640 Comp Cart - BBQ mates SM grill - Weber OTG 22.5" - Weber GA - 13" mini kamado - wood fired oven |
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01-25-2021, 12:01 PM | #8 |
On the road to being a farker
Join Date: 08-02-19
Location: Fayetteville, TN
Name/Nickname : Mac
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I sprinkle liberally with Plowboy's Yardbird. Doesn't seem to matter much if I do that 3 hours before the cook, or just before the cook.
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01-25-2021, 08:18 PM | #9 |
Take a breath!
Join Date: 09-15-14
Location: Jackson,Tn.
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We did a backyard test a few years ago with several rubs and sauces. The overwhelming favorite was Cavender's Greek Seasoning, with rub only, and also with sauce.
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01-25-2021, 10:36 PM | #10 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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We just use salt usually
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
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01-25-2021, 10:41 PM | #11 | |
is One Chatty Farker
Join Date: 12-03-18
Location: Texas
Name/Nickname : Sammy
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Quote:
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01-26-2021, 12:41 PM | #12 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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One of my cookin' buddies ordered two flavors of Kosmo's Wing Dust. It's added after cooking too. He's dropping off some samples to me of the Garlic Parm and the Cajun. Can't wait to check it out.
__________________
~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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Thanks from:---> |
01-26-2021, 01:31 PM | #13 |
On the road to being a farker
Join Date: 04-15-20
Location: Lincoln, NE
Name/Nickname : Jeff
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I like to marinate overnight in 2 gallon freezer bag with Italian salad dressing, Franks Red Hot and some soy sauce. Take out a couple hours before and drain off excess then dust liberally with Plowboys Yardbird--that stuff is awesome on chicken!
Some in my family likes off the smoker just like that...my oldest boy and myself like to put in a bowl of melted butter and some mild wing sauce or more Frank's after taking off the smoker. Have used Louisiana mild wing sauce and Frank's Red Hot after and both are good. Have some Texas Pete's mild wing sauce for next time. Anyone have favorites for mild wing sauce? My forehead sweats with mild sauce so I don't dare go hotter!! |
1 members found this post helpful. |
01-26-2021, 05:22 PM | #14 |
Is lookin for wood to cook with.
Join Date: 11-02-20
Location: Vancouver
Name/Nickname : Anna
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One of my favorite dry rubs for wings is a Jamaican Jerk Style rub.
This rub consists of Jamaican Allspice, Thyme, garlic powder, salt, pepper, dried chili powder (I prefer Chipolte chili powder, to give it a bit of a smokey taste) brown sugar, and a touch of cinnamon and ground cloves. |
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01-26-2021, 05:49 PM | #15 |
Found some matches.
Join Date: 06-23-18
Location: Milwaukee WI
Name/Nickname : Ken
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Thanks for all the ideas and products to try.
For those of you that use rubs, are you drizzling the wings with olive oil or something similar before you add the rub? I usually do not oil the wings before applying the rub, but this last batch seemed to be light on flavoring, and this was after I massaged the rub into the wings using a Ziplock bag as ShadowDriver suggested. The flavor was there, but it was muted. I wonder if a coating of oil would give the rub more "grip" on the wings. |
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Tags |
chicken wings, flavor, Grill, rub |
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