Different Wings

Doc_Eggerton · March 7

I usually marinate wings. These were dusted with Dizzy Pig at the last moment. Pretty darned good.

Indirect at 400 for 35 minutes.

No on the plate pics, because we fell on them like raving Tasmanian Devils

Charlie tuna · March 7

Looks great -- high in the dome - they look crispy...

Chubbs · March 7

Doc, same response as every night of the week. Looks solid.

Starting to think I am one of only ones on forum that breaks my wings down.

Do most keep them whole???

MrCookingNurse · March 7

strong cook doc, I said strong cause chubbs already took my usual solid!

@chubbs, I leave the whole ones whole, but usually buy them already separated or just drummies. It's just me so I dont cook a ton, wife doesnt eat them and the baby aint ready for that yet!

Doc_Eggerton · March 7

I never break them apart, and I never do any frying either. They are not quite restaurant wings, but I don't care.

A very fond memory of mine is living in Oxnard California. Long before wings were hot wings. Then they were just cheap throw away chicken. In our neighborhood any kid could drop in on a family grill, and every one did wings to give away to the kids.

Mickey · March 7

Doc could you tell any difference between them and the marinated wings? I have never marinated wings.

Doc_Eggerton · March 7

Mickey said:

Doc could you tell any difference between them and the marinated wings? I have never marinated wings.

Yes, I really like the flavor of the marinated ones, but the texture was better on the rubbed ones.

YEMTrey · March 7

Doc_Eggerton said:
No on the plate pics, because we fell on them like raving Tasmanian Devils

=))

Solson005 · March 7

Looks great as always. I like to marinate wings on the egg but just throwing some rub are really good to. I did 20 lbs of wings for the super bowl and did two flavors sticky marinated and two with some dizzy pig. It was just about even the reviews I got from everyone so for parties I make a batch of both. I usually buy them already broken down.

SmokinDAWG82 · March 7

Another great looking cook Doc, which Dizzy Pig did you use

@Chubbs you are not alone, I like them broken down too!

r270ba · March 7

@chubbs @smokindawg82 I used to break my wings down I have stopped. I don't think they are necessarily better that way...they are just much less time consuming to prepare. If I had to say which was better, whole or broken down, I would say that the whole almost seem more tender (that could just be my imagination).

Griffin · March 7

Simple and delicious as usual Doc. Nicely done.

I hate breaking down wings and would prefer to just throw them on, but the wife doesn't like it that way. She likes the drummies and not the flats. Me, I'll eat 'em both. Lately, the only ones I find are broken down already.

lousubcap · March 7

Great cook as always-and I'm in the break-down the wing camp. Pretty easy to do and if trying a couple of different cook flavors then I do drumettes with one and flats with the other. Even after several supervisory adult beverages I can keep it sorted out. :)>-

Chubbs · March 7

Works well for us. I like drummies and wife likes flats. Somewthing tells me SWMBO would look at me funny if I knawed on the drummie portion, then passed to her half eaten for her to nail the flat. So I break them down.

Doc_Eggerton · March 7

SmokinDAWG82 said:

Another great looking cook Doc, which Dizzy Pig did you use
@Chubbs you are not alone, I like them broken down too!

Dizzy Dust. This was indeed a different wing cook for me. Rubbed and done indirect, and I really like the results.

Skiddymarker · March 7

Chubbs said:

Works well for us. I like drummies and wife likes flats. Somewthing tells me SWMBO would look at me funny if I knawed on the drummie portion, then passed to her half eaten for her to nail the flat. So I break them down.

Only use drummers and flappers, they always seem to come "broken down", in our house just the opposite, I like the flappers, SWMBO likes drummers.

As always, great cook Doc!

SmokeyPitt · March 7

Wings look great, Doc. I think you do get a better texture when there is no liquid involved. Still, my families favorite so far is a wet n' saucy wing.

In my experience, I find the wings to be a little juicier when you leave them whole. This could be my imagination...or I just happened to get luckier and get some juicier chicken when I left them whole. I'll take them either way though. Last time I compromised and only cut of the tips so I could fit more in a zip-loc bag and shake on some seasoning.

Charlie tuna · March 7

I have never brined my chicken wings and enjoy them cooked crispy high in the dome. Just lately i discovered a major improvement on my Spatchcocked chicken by brining. I am on the hunt for some wings for a test on "brined chicken wings"!!

Skiddymarker · March 7

@CharlieTuna - never brined wings, but then they are so full of fat, I wonder if it would make a difference? Let us know what you discover.

billyray · March 8

I brined these. 350-400 raised direct. About an hour. For the sauce I used Bone Suckin Sauce and added some Frank's hot sauce, garlic powder, onion powder, honey, butter, red pepper flakes and a cherry pomegranate habanero sauce (from Rothchild Farms) Delicious!!!

Charlie tuna · March 8

Very nice - they look great!

WiltOnTilt · March 8

Great looking wings!

Eggcelsior · March 8

Skiddymarker said:

Chubbs said:

Works well for us. I like drummies and wife likes flats. Somewthing tells me SWMBO would look at me funny if I knawed on the drummie portion, then passed to her half eaten for her to nail the flat. So I break them down.

Only use drummers and flappers, they always seem to come "broken down", in our house just the opposite, I like the flappers, SWMBO likes drummers.
As always, great cook Doc!

I like both, so does SWMBO. The only issue is she doesn't like to touch them so I feed them to her. Our version of raw oysters, huh?

sola · March 8

Dizzy Dust. This was indeed a different wing cook for me. Rubbed and done indirect, and I really like the results.

Doc, this is how I cook my wings 90% of the time. I dust them with corn starch. Probably my most consistent cook & least amount of left overs.

NDG · March 8

Speaking of "weird wings" . . . I just found that STUFFED WINGS exist. I haven't tried them yet as restaurant is 20 minute drive, but figured I would share to see if any of you wild animals would recreate on the egg. . .

Stuffed Wings ($8.25)

Siem Reap

375 Georgesville Rd., West Side

614-279-2903

Instead of slathering these wild flappers in a volatile sauce, this cute West Side newbie does something far more distinct — it deftly separates their exterior from their deboned interior. Then a fragrant and sausage-y (“larb”-esque), Southeast Asian-style blend is made with the meat, lemongrass and cellophane noodles; it’s laboriously tucked back in, and the whole shebang is dusted in chili powder and expertly fried. These mutant-looking but un-greasy and crazy-great, spicy munchies retain what true foodies love about wings — they’re rife with crispy skin, the best part of chicken — yet add on tons of blindsiding zing.

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