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Pre-cook wing boil?

ThunderBunnyThunderBunny Posts: 133
edited 11:12PM in EggHead Forum
I could have sworn I've read some of you quickly boil your wings in vinegar or cider...or something... to give then a little extra bite? Ring any bells?? If so, is it good?
Also, what temp should wings be at the finish? I did my first batch on Sunday and while they came out awesome, I don't think I'd dredge them again.

Comments

  • rsmdalersmdale Posts: 2,472
    I do mine in Franks red hot,vinager and butter.
    002-15.jpg
    002-15.jpg
    They are then rubbed w/Dry Ranch dressing
    004-14.jpg
    Enjoy

    GOOD EATS AND GOOD FRIENDS

    DALE
  • Dale, please explain this process a little more. Those wings look GREAT! I have done wings all sorts of ways, and always look for new ways to try.

    What is your mix/ratio on the soak? How long and at what temp do you do them that way? And then I assume you put them on direct to finish and crisp up? Is it after that step that you rub with the ranch?

    Thanks!
  • HossHoss Posts: 14,600
    OOOOHHHHWWWWEEEE!Dem look YUMMMEEEE!Details??? :huh:
  • I do not preboil my wings. I cut them into two pieces per wing, coat liberally with a rub of choice (DP Shaking the Tree, or Swamp venom if you want extra heat).

    I put a small amount of lump (not above the holes in the firebox) and get the egg stabilized at 400* with a raised grid in place. I cook raised, direct, turning a couple of times and moving around if I notice hot spots. With a small amount of lump and a high grid I get less flames from the dripping fat and nice, crispy wings. I don't pull until they reach 200* internal. I then dip them in whatever sauce I'm using, then back on the egg to firm up the sauce.

    The wifey LOVES them, and as we know, that's all that counts. :ohmy: :laugh:
  • HossHoss Posts: 14,600
    How ya'll doin down tnere Clark?
  • :laugh: Clark, so glad you have your priorities in line ;)
  • I know who 'butters my bread' :evil:
  • Man, getting sick of all this cold. We might even get a little taste of your snow down here on Friday (kinda nice as that is my b'day).

    Hey, BTW I was thinking tonight that maybe next fall we could get together and have a "Egger's Duck hunt" seeing as we got several duck hunters on the Forum. It might be fun to get a hunt up - either one of our camps or a group paid hunt.
  • HossHoss Posts: 14,600
    Oh man!!! I was down at the Camp today,puttin out cameras for a post season camera survey.The freakin sky was full of ducks!We probably had 2000 on our little spot!!! :angry: :angry: :angry: The neighbors were covered up too!!! :angry:
  • Of course - season over - come on down, guys !! Quack, Quack ! :S :angry:
  • rsmdalersmdale Posts: 2,472
    Lee I use 2 sticks butter,a bottle of Franks Red Hot,and about 8oz vineger.400 indirect for 45 min and then rub w/ dry Ranch(Heavy)Then indirect for 40 min or until they crisp.

    GOOD EATS AND GOOD FRIENDS


    DALE
  • HossHoss Posts: 14,600
    Thanks! :) You had more ducks in one pic than we saw all year in the air!!! :(
  • Thanks for the recipe Dale

    Ross
  • EggtuckyEggtucky Posts: 2,746
    Thunder, didn't read all the responses so you may have your question answered...there are dozens of ways to fix wings, but I think what you are referring to is par boiling the wings in apple cider vinegar. I have fixed them this way and they come out really good. Simply put your wings in a pot and cover them with apple cider vinegar. Bring the pot to a boil and boil for 10 mins. Drain, let cool, and finish on the egg. I put mine in a buffalo wing marinade and refrigerate for a minimum of 4-6 hours, then 10-15 mins per side, direct, raised grid, 350-400.
  • FidelFidel Posts: 10,172
    This is what I do most of the time as well, but instead of boiling for 10 minutes I soak the wings in the vinegar for a couple hours, then turn on the burner and just bring it close to a boil and shut it off. I immediately drain the wings and let them dry and air cool for a few minutes, then season before putting them on the egg.

    I find that boiling for 10 minutes actually completely cooks the wings and they are a bit mushy. If you just heat them enough to render some fat and leech out some of the blood from the ends of the bones, then put them on the egg for 15 minutes per side the meat stays firm and moist but the skin gets really crisp and stays intact.
  • Dale, those wings look awesome. Great idea to rub with dry ranch.
  • i have done rmsdales' recipe they turn out delicious!!
  • BENTEBENTE Posts: 8,337
    i did not read all the responses just the hedders then read eggtucky and fidel's response and neither one of them gave you the website where you proabably read about boiling in apple cider vinager so i went and found it for you... i have made these wings several times and it is always a hit

    http://houseoffaulkner.com/wings.html that is the famous TREX site ;)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • Everyone, thanks so much!
    This is really an amazing place - throw out a simple question and -voila- plentiful sweet-n-nasty food-porn :evil:
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