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!

 

[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=Recipe&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


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

 

[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

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.

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...

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!