BBQ Brethren "Wing" Throwdown!

[caseydog]

So the Germans won the Battle of Britain after all.

...and Italy and France. Lamborghini and Bugatti are Audi brands, too.

CD

 

[caseydog]

What was this thread about? I forget.

CD

 

[SmokinAussie]

Errr... We have to BBQ a Bentley.

I suppose that restricts entrants a bit because the ingredients list is a bit exclusive...

 

[landarc]

Wangs!!!!!

I ain't barbequing no wangs, not mine, nor anyone elses.:tsk:

 

[bigabyte]

Remember folks, you want to use the right wings. The left wings are NO GOOD!:becky:

 

[caseydog]

Remember folks, you want to use the right wings. The left wings are NO GOOD!:becky:

I beg to differ. The right wings tend to be dried up and tasteless, IMO. The left wings are tender and full of left wing goodness. My vote goes to the left wings. :heh:

CD

 

[bigabyte]

I dunno. In my experience the left wings are all soft and mushy and don't hold up when under the heat very well!:laugh: (I'm just funning here, not trying to make a big hub-bub).

Although, green meat is bad ya know!:heh:

 

[caseydog]

I(I'm just funning here, not trying to make a big hub-bub).

Good thing you pointed that out, as I would have never guessed.

CD

 

[Will work for bbq]

Whether you use the left or the right I would recommend cutting the wing tips off, those extremest wings can be tough and bitter :becky:

 

[Black Dog BBQ]

Whether you use the left or the right I would recommend cutting the wing tips off, those extremest wings can be tough and bitter :becky:

Ok, ...............................thats funny.

What about the wangs?

 

[bigabyte]

 

[SmokinAussie]

Well, I'll kick this one off! Here's the thread with the details!

And here's some pics of my WANGS!!!!

I cooked them for my VIRGIN Gook on "Blue Lou"... my new Weber Performer!

And PLated! (TD Entry Pic) YUM! I Love Stephs new rub!

Thanks for looking!

Cheers!

Bill

 

[landarc]

You call that a serving? Nice cooking Bill

 

[bigabyte]

Very solid first entry!

 

[Alan in Ga]

WOW BIll that looks so good........Great entry

 

[Alan in Ga]

Wings 57 Smokehouse

Did a few wings tonight marinaded in southwest chipotle rub then drained and coated in our comp rub. Color was good and flavor was even better thank for looking

 

[SmokinAussie]

Dayam ! That's me out ALREADY!!!!!!!

Nice entry Al!

Cheers!

Bill

 

[Smiter Q]

Serrano Brined Naturally Caramelized No Sauce Bacon Basted Cherry Wood Smoked Wings!!

Yep.. the title is a mouthful... but so are these wings!!!

For me nothing beats the taste of having a slight caramelization sweetness of bite through skin, combined with spicy hot goodness infused from a Serrano pepper brine, with the soft tones of cherry wood smoke! :thumb: Sauce? Who needs a sauce when the wings are super moist, zappy with flavor, beautiful to look at and have been passively basted the whole time from bacon wrapped ABT's above!

First we start with the Serrano pepper brine. If you look close you can see the sliced serranos and seeds floating in the brine. The brine carries the flavors of spicy serrano and my spiced flavor profile deep into the meat. Making the chicken moist with chin dribbling juice, which also bring about that wonderful eye appealing tight smoked skin.

Next.. Set the Weber up for an indirect cook. Take the wings out of the brine, pat dry, then lay them on the grate.
What are those foil wrapped bricks doing there? That is an essential part of this wing process as you will see below!

As you will see in this photo, on goes a second grate with a good amount of ABT's placed directly above the chicken.

Then put cherry wood chips on the coals, and set the timer for 15 minutes. After 15, come back and throw more cherry wood chips on the coals. During the cook, the kettle is close to 400 degrees. As the ABT's cook, the bacon fat drips onto wings below, basting them in another level of flavor of beautiful bacony goodness! The combination of the indirect high heat, the brine plumped wings, and the bacon fat dripping onto the wings helps to get the chicken skin very crispy. In about 40 minutes, you open the Weber and are greeted with this beautiful site. A top layer of cherry smoked ABT's, and you can see the wings below.

Remove the ABT's and the top grate. Now you are greeted by these glistening smoked beauties.
Look close you can still see some of the bacon drops on the skin that are in the process of being absorbed. Bonus bombs of flavor!

Wait though.. we are not done yet! Now take those wings and move them over the coals directly, bone side down for a couple of minutes.

Right as they begin to char, flip them over.. still on direct heat. Loooooking Gooooood!

They should look something like this now. As tempting as it may be to grab one at this point..
you still have to wait just a a little more as the top side renders the skin to a nice thin crisp.

NOW you can gently gather them up and take em off the heat, lightly cover with foil, and let rest 10 minutes. The skin is very delicate at this point, and rendered to an extremely thin layer. The smell should be intoxicating. Between the serrano brine, high heat cook, the cherry wood smoke, the bacon basting, and the direct finish you will have some of the best looking and tasting wings around! Your first bite will introduce your taste buds to "Wing Nirvana!" Have some napkins ready, as they will be juuuuuuiiiiiiiiicccccccccy!

Sauce?? As I said up top... we don't need no stinking sauce! :thumb:

Thanks for reading! Hope you enjoyed looking! :bow:

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EDIT:


Almost forgot!

In addition you have the ABT's to eat too!!!

 

[bigabyte]

That sounds amazing!:hungry:

So the lid rests on the top grate?

 

[Smiter Q]

That sounds amazing!:hungry:

So the lid rests on the top grate?

Thanks! Actually, the Weber top closes just fine. My secondary grate is a Weber clone from Academy.
About 3/4 of an inch smaller in diameter. Fits the curve of the lid perfectly.