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Best wings I've ever made
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DMW
Posts: 13,832
I know there are some wing wizards out there, but thought I'd share tonight's results.
Made a rub with salt/pepper/paprika/garlic powder. Didn't measure anything. Wings were in the fridge since yesterday to dry. Tossed them in a gallon zip lock with rub and gave it a few good shakes. On the small indirect around 250* with pecan chips for smoke.
Made a sauce mostly from a recipe @lousubcap posted on one of my threads. The only addition was I found a bottle of rice vinegar in the back of the fridge with just a bit left I added in. Here's the recipe he posted, I only added probably about 2 or 3 tablespoons of rice vinegar.
Melted the butter, added the rest, and warmed it up. When the wings were almost done, dunked them in the sauce and back on indirect.
Let the sauce set for 10-15 minutes and let the temp climb up to 325*. Then I pulled the drip pan and stone and switched to raised direct to get some char on the wings. No pictures of that, but not hard to imagine what it looks like.
Final results.
Not sure what it was about these wings, but the combo of pecan smoke, rub, sauce, and char was spot on. Wish I had measured rub ingredients...
Made a rub with salt/pepper/paprika/garlic powder. Didn't measure anything. Wings were in the fridge since yesterday to dry. Tossed them in a gallon zip lock with rub and gave it a few good shakes. On the small indirect around 250* with pecan chips for smoke.
Made a sauce mostly from a recipe @lousubcap posted on one of my threads. The only addition was I found a bottle of rice vinegar in the back of the fridge with just a bit left I added in. Here's the recipe he posted, I only added probably about 2 or 3 tablespoons of rice vinegar.
5 tablespoons unsalted butter
1/3 cup honey, plus more for drizzling
1/4 cup Sriracha (Asian chile sauce)
1 tablespoon soy sauce
2 teaspoons fresh lime juice
Melted the butter, added the rest, and warmed it up. When the wings were almost done, dunked them in the sauce and back on indirect.
Let the sauce set for 10-15 minutes and let the temp climb up to 325*. Then I pulled the drip pan and stone and switched to raised direct to get some char on the wings. No pictures of that, but not hard to imagine what it looks like.
Final results.
Not sure what it was about these wings, but the combo of pecan smoke, rub, sauce, and char was spot on. Wish I had measured rub ingredients...
They/Them
Morgantown, PA
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
Comments
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Great pics! Last one is phenomenal. Enjoy! I can relate to the not measuring bit. Ugh.
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Killer lookin' wings right there. Most eggcellent finish on those bones.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Hey look at me. I cooked something. Woo-hoo
Green egg, dead animal and alcohol. The "Boro".. TN -
I think the moral of the story is: you should drink and cook more."I've made a note never to piss you two off." - Stike
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I would kill those!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Great cook.Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
JohnInCarolina said:I think the moral of the story is: you should drink and cook more.
words of wisdom for sure.
nice lookin' wangsChicago, IL - Large and Small BGE - Weber Gasser and Kettle -
Excellent looking wings for sure.
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Awesome looking wings @DMW! And I didn't drive out to join you. I won't make that mistake twice!Doug
Wayne, PA
LBGE, Weber Kettle (gifted to my sister), Weber Gasser
"Two things are infinite: the universe and human stupidity; and I'm not sure about the universe" Albert Einstein -
Those are some nice looking wings.
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Strong work there, hopefully you can duplicate it.Jacksonville FL
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Well done. Gonna give these a shot.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Well done! I think I'd eat the bones on them things!
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Hope you can dial in the ingredients again for another cook. Those wings are absolutely killer. Nice work.
L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN! -
It's the little things like this that make you my favorite uncle.henapple said:Hey look at me. I cooked something. Woo-hoo
@DMW
Mighty fine looking grub for sure brother D.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Dayum.
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Man those look fantastic!
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I'm beyond jealous. I have nailed so many cooks on my egg, but the one thing I am always disappointed in is my wing cooks. I've tried every which way possible and never even come close to what you did here today!
Beautiful and lovely Villa Rica, Georgia -
PERFECT. You can't get better than that.
Tell me--what did you mean by "drizzling" the honey? Did you mean after they were cooked?Judy in San Diego -
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Those do look great!Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
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Man, those do look great!
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These sound and look fabulous! Bookmarked.I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
Ummmm, I could have done the same thing in my oven and that is way too much salt for my low sodium diet. Also, the rub just sounds extra clumpy. No clumpy wings for this guy!Just a hack that makes some $hitty BBQ....
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Looks awesome. Nice work!=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95
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