Where Did House Of Faulkner GO?

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Wings, Lemon Pepper, Hot

Recipe By : TRex (Jason Faulkner)
Serving Size : 50 Preparation Time:
Categories :


Amount Measure Ingredient -- Preparation Method

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Ingredients
50 wings
1 quart apple cider vinegar (enough to cover wings)
2 Tbs kosher salt
1- 1/2 Tbs freshly ground black pepper
1 sm bottle Louisiana hot sauce
lemon pepper
kosher salt
freshly ground black pepper
apple juice

1. Procedure:

2. Find yourself a large pot, sort of like this one:

3. Fill that sucker with enough apple cider vinegar to cover all your wings
(this recipe makes about 50 wings), add 2 tablespoons of kosher salt and
1-1/2 tablespoons of freshly ground black pepper. Bring the vinegar with the
wings in it to a boil and then let simmer for about 10 minutes. Remove the
wings and place on a tray or tinfoil like so:

4. First start out by shaking Louisiana hot sauce all over the wings - give
them a good coating (maybe half a bottle for 50 wings). Now what makes these
wings so good is lemon pepper. Get some good lemon pepper and sprinkle very
generously all over the wings. Add to that a light coating with kosher salt
and freshly ground black pepper. Flip all of the wings over, and repeat the
process, starting with the Louisiana hot sauce (the second side should empty
the bottle).

5. Now to the Egg! Put your platesetter in feet-up with a drip pan in the
middle. When doing 50+ wings on a Large, you will need to use your grid
extender so that you have two levels of cooking. If you can fit all of the
wings on the main cooking grid, then do so. We usually let these suckers go
for at least 3 hours at 250-275 dome temp, spritzing with a mixture of apple
juice and apple cider vinegar and sprinkling with more lemon pepper every
half hour after the first hour. At the 1.5 hour mark or so, we flip all of
the wings. If we're using a double decker setup, we move all of the wings on
the top cooking level to the bottom, and vice-versa.

6. After about 3 hours you should notice that the wings are just starting to
crisp up. When you notice this (it may not be exactly at 3 hours), kick your
Egg temp up to about 325-350 and let it ride for another 15 minutes to half
hour, or until the wings are finished to your desired crispiness. You may
want to keep an eye on the internal temp so you don't dry them out - this is
the tricky part (we dried out some of them at Eggtoberfest) - it just takes
practice I guess, and a Thermapen doesn't hurt either.

7. I assure you that these wings will be a huge hit. If done correctly, they
will be crispy on the outside, moist on the inside, and pull-off-the-bone
tender.

Nutrition (calculated from recipe ingredients)

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Calories: 504
Calories From Fat: 284
Total Fat: 31.5g
Cholesterol: 179.2mg
Sodium: 366.4mg
Potassium: 614.4mg
Carbohydrates: 0g
Fiber: 0g
Protein: 51.8g

Cooking Tip: Growing up in Augusta, we had one of those gas grills that was
basically built in to the patio (gas line run underground to the grill). I
can remember that rusted-out grill like it was yesterday - the heavenly
smells, the beckoning smoke - my dad picking off little bits of burnt meat
that had stuck to the grill and throwing it on the ground for the dog, or
calling for my mother to bring the hose so he could douse out a big
flame-up. Good times.

Cooking Tip: Anyway, the best thing my dad would cook on that old gasser was
his "famous" hot wings. He would cook them low and slow and they would be
crispy, tender, and man o man you couldn't eat less than 10.

Cooking Tip: The magic of the Egg has now brought perfection to an old
family favorite.

Cooking Tip: The old man's recipe starts with what some would probably call
a controversial step: parboiling. My dad swears by it, though, and his wings
always get devoured with much fanfare, so I'm not gonna challenge a good
thing.

Comments: At EGGtoberfest 2007 Jason's dad made these and served them in a
small tray with a bed of a vinegar-based coleslaw. What a great
presentation!

Recipe Author: TRex (Jason Faulkner)

Recipe Source: BGE Eggtoberfest '07, TRex


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