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Quick wing cook before Monday Night Football

cazzycazzy Posts: 7,472
edited December 2012 in EggHead Forum
Made some wings tonight and they turned out very well!   :) 

I was watching a cooking show and the lady hosting it said that adding corn starch to your seasoning helps crisp up the wings.  With that, I gave it a try and was very pleased with the results...very crispy!  nom nom  :D

1/2 DP Jamaican Firewalk & 1/2 Swamp Venom (plus corn starch)

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Just a hack that makes some $hitty BBQ...
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Comments

  • Nice Cazzy, I learned on another post this past week that baking powder does the same thing if you get caught short with corn starch. 

    On Spatched Chicken, I use 2 parts rub to 1 part corn starch, mist it with oil and it always crisps. 

    At the half and Big Blue is up by 3, life is tough when you are a Giants fan.....
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • cazzycazzy Posts: 7,472
    edited December 2012

    Nice Cazzy, I learned on another post this past week that baking powder does the same thing if you get caught short with corn starch. 


    On Spatched Chicken, I use 2 parts rub to 1 part corn starch, mist it with oil and it always crisps. 

    At the half and Big Blue is up by 3, life is tough when you are a Giants fan.....
    Good to know! Thanks!

    1 pt loss...ouch! Got enough from Cruz and Eli to get clinch my fantasy births so no complaints from me.

    7 leagues and made the playoffs in 5...and 4 1st round byes to boot. :D
    Just a hack that makes some $hitty BBQ...
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  • Hail to the Redskins! Nice tip on the wings too.
    Mark Annville, PA
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  • GriffinGriffin Posts: 6,768

    Great looking wings, @cazzy

    Not a skins fan, but a huge RG3 fan so I enjoyed the parts of the game I got to watch.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Plano_JJPlano_JJ Posts: 448
    I add corn starch to mine now per the advice of a forum member. Makes all the difference. Yours look awesome. Cant go wrong with the DP either.
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  • MJQ8MJQ8 Posts: 43

    Hey those look great even at 9:30 AM! Having never done wings before 3 questions please; 1) how much corn startch are you using (would it be true for BP as well OR more or less needed?)  2) how can I tell when they are done? 3) I have a Maverick but are wings thick enough to work with a probe?

     

    Thanks!

    Any cook you can walk away from is a good one.
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  • nolaeggheadnolaegghead Posts: 13,708
    Cazzy - that looks damn good.  (curse you I'm hungry now!)
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Solson005Solson005 Posts: 1,906
    Looks great I'll have to try cornstarch. I used these two rubs on wings when I made yours for the first time a week ago. Everyone preferred yours but there wasn't any dizzy pig ones left either, good stuff!
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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  • Plano_JJPlano_JJ Posts: 448
    MJQ8 said:

    Hey those look great even at 9:30 AM! Having never done wings before 3 questions please; 1) how much corn startch are you using (would it be true for BP as well OR more or less needed?)  2) how can I tell when they are done? 3) I have a Maverick but are wings thick enough to work with a probe?

     

    Thanks!

    I lightly coat them with a flower sifter then season, I cook them at 400 for about an hour, they are plenty done. Shouldnt need a probe.
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  • @MJQ8 - use your Maverick pit probe for the grid temp, but the wings need something like a Thermapen if you want to check their temp. Any digital will work, just take one off and test it, anything over 170 is OK to me, but it is hard to overcook wings and I prefer flappers to be about 170, drummers to be 180, unless you use Mickey's recipe - which is go for a nap..... and turn them into charcoal. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • cazzycazzy Posts: 7,472
    edited December 2012
    @MJQ8

    I honestly wasn't scientific about the amount I put. I'd probably guess it was 1.5 tablespoons for about 25 wings and a lil over 1/2 tablespoon for 10 wings. Again though, I just winged it :P

    The rest of the guys gave you great info. Wings are hard to mess up and you actually want to overcook them a tad as they have alot of intramuscular fat you need to break down.
    Just a hack that makes some $hitty BBQ...
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  • MJQ8MJQ8 Posts: 43
    Good stuff, thanks everyone!
    Any cook you can walk away from is a good one.
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  • alyndalynd Posts: 97
    Is it as easy as just adding the rub and corn starch?  You didn't marinate them or anything, like you do in your other wing recipe?
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  • cazzycazzy Posts: 7,472
    alynd said:
    Is it as easy as just adding the rub and corn starch?  You didn't marinate them or anything, like you do in your other wing recipe?
    Yep, just that easy.  No marinading.  

    Add your rub to a plastic bag and then add corn starch mix it up.  I think a 3:1 ratio will be a safe starting point.
    Just a hack that makes some $hitty BBQ...
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  • alyndalynd Posts: 97
    Great, thanks.  Going to give these a shot tonight!
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  • MickeyMickey Posts: 16,159
    ^:)^ ^:)^ ^:)^ ^:)^:)^ ^:)^ ^:)^ ^:)^:)^ ^:)^ ^:)^ ^:)^:)^ ^:)^ ^:)^ ^:)^
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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