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Wing Delight
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Monty77
Posts: 667
I have tried several methods on the Egg for chicken wings and after reading an article on here recently I decided to try it out some new advice. The Wings turned out great and were a huge hit with the crowd. I mixed Dizzy Pig Swamp Venom & Weber Kickin Chicken together with baking powder, 2 to 1 ratio to give the skin some crunch. Had the Egg preheated to 350*, indirect with a raised grill. Turned the wings 1/2 way through the cook and removed from the grill at 185*. I placed the wings in a large zip lock bag and mixed with buffalo wing sauce. I added the wings back to the grill for a few minutes to firm up the sauce. The result was a very spicy, juicy and tender wing, glad I made lots cause they were popular!
Special thanks to Mattman3969 for his advice
Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/
https://www.flickr.com/photos/monty77/
Comments
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Looks good and sounds even better. Sounds like some good football watching food. :-)LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Wings look great!!! I can't take credit for the baking powder idea. I was just paying forward what I learned here.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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How is the Guys wing sauce??
"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 -
Nice wings, I have used guys Korean wing sauce for something different and they were wonderful!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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The wings look great but I think you may have opened Pandora's box with Guy Fieri sauce! The last time I saw his name mentioned on this forum he got ripped to shreds. Not sure why? Can I have their share of the wings?XL BGE; Medium BGE; L BGE
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I heard his restaurant in Time Square is garbage but I love Diners, Drive-Ins and Dives.
"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 -
Wings look great! I like the method you used.I have tried GF BBQ sauce and it was actually really good. It was the only sauce I could find at Wally World that didn't have HFCS.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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How long did it take to get to 185?
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GATraveller said:I heard his restaurant in Time Square is garbage but I love Diners, Drive-Ins and Dives.
I ate at his "Johnny Garlics" concept outside of Sacramento. It was "meh". Over the top recipes and rather pricey. It wasn't bad, just not great.
This was posted after his disastrous Times Square review. I laugh every time I see it: http://guysamericankitchenandbar.com/
In the Hinterlands between Cumming and Gainesville, GA
Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating -
jhl192 said:The wings look great but I think you may have opened Pandora's box with Guy Fieri sauce! The last time I saw his name mentioned on this forum he got ripped to shreds. Not sure why? Can I have their share of the wings?Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
drewmack said:How long did it take to get to 185?Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
IMHO wings are one of the things poultry wise that benefit by marinating, slow cooking, glazing etc etc and you'll likely go over the typical temp mark for dark meat but, still end up with kick a$$ wings.drewmack said:How long did it take to get to 185?
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
GATraveller said:How is the Guys wing sauce??Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
Everything does look delightful...except Guy. )
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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I need to try the dry rub, then sauce method. Results look good.
I'd enjoyed the simple wings + Frank's marinated overnight, direct at 250 -- makes a very clean eating wing with a crisp skin, but this looks like a great approach for a more traditionally glazed wing. I like it.
Thanks for sharing.
I will never cook inside again. -
Great looking wings, like the Moosehead as well. Why the zip lock to drench with the hot sauce? I've always just thrown them in a large SS mixing bowl, dumped the sauce over them and tossed before going back on the grid.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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NPHuskerFL said:
How long did it take to get to 185?
IMHO wings are one of the things poultry wise that benefit by marinating, slow cooking, glazing etc etc and you'll likely go over the typical temp mark for dark meat but, still end up with kick a$$ wings. -
@Monty77 - Fat Matt's rocks. Have you been to Fox Brothers here in Atlanta?? Their wings are AWESOME!!!
"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 -
Is 2:1 rub:baking powder the best ratio for wings or other skinned bird parts? I've been using 3:1 and getting great crunch but thinking about upping the rub for more flavor. Also, despite what I've thought was sufficient mixing, I've gotten some white-ish residue on the wings that I attributed to too much bp. Thoughts on ratio and experience would be much appreciated.It's a 302 thing . . .
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Skiddymarker said:Great looking wings, like the Moosehead as well. Why the zip lock to drench with the hot sauce? I've always just thrown them in a large SS mixing bowl, dumped the sauce over them and tossed before going back on the grid.
Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
GATraveller said:@Monty77 - Fat Matt's rocks. Have you been to Fox Brothers here in Atlanta?? Their wings are AWESOME!!!
Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
HendersonTRKing said:Is 2:1 rub:baking powder the best ratio for wings or other skinned bird parts? I've been using 3:1 and getting great crunch but thinking about upping the rub for more flavor. Also, despite what I've thought was sufficient mixing, I've gotten some white-ish residue on the wings that I attributed to too much bp. Thoughts on ratio and experience would be much appreciated.
Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
Looks great! Bookmarked it for Memorial Day chicken wings.
Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts
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"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 -
I live in the burbs of Atlanta but I have not been to Fat Matt's or Fox Bros X_XWhich came first the chicken or the egg? I egged the chicken and then I ate his leg.
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@SmokeyPitt - shame on you [-X Fat Matt's has the best rib sandwich around. Wings and jalapeno cornbread from Fox Bros is slammin!!@Monty77 - might also want to try Heirloom Market BBQ. I haven't been there yet but all my buddies RAVE about it (especially the Korean style sauce). http://www.heirloommarketbbq.com/
"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 -
GATraveller said:@SmokeyPitt - shame on you [-X Fat Matt's has the best rib sandwich around. Wings and jalapeno cornbread from Fox Bros is slammin!!@Monty77 - might also want to try Heirloom Market BBQ. I haven't been there yet but all my buddies RAVE about it (especially the Korean style sauce). http://www.heirloommarketbbq.com/Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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