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Show us your perfect wings
Its pretty evident from past posts that there are different preferences on how wings should be done. I did some wings the other night that were pretty close to what I consider my perfect wing. Cooked directly over wide open heat flipped constantly for the first couple minutes then moved to indirect heat to finish. Sauced at the very end then back over direct high heat for a minute or 2. I prefer my wings to have some almost burnt places where they are really crispy but not too many. Whats your perfect wing?
Comments
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400 direct raised on Mini.
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Man, I REALLY need to do some wings one of these days. I never have.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Wrapped in bacon of course!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Some Red Wings from days gone by...
Re-gasketing America one yard at a time. -
These are the wings that I submitted for the wing throw down a couple months ago. Used a doctored up version of sriracha garlic sauce.
Large and Small BGECentral, IL -
@smoketpitt thats just wrong. Do you take the skin off when you lollipop them?
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You guys are KILLING ME!
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400, raised direct, tossed in Franks and butter, obligatory celery sticks with some raunch.
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
saluki2007 said:These are the wings that I submitted for the wing throw down a couple months ago. Used a doctored up version of sriracha garlic sauce.
these look perfect! nice a crispy, just the right amount of char. great job!
how did your doctored up sauce work out? if you don't mind sharing, I would love to try it out.
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I used to do mine raised direct. Now I do them raised indirect and love it. No need to flip and simply sauce the last 15 min or so. Also like my wings with a side of ABTs!
Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
Lollipops.
Glazed.
Glazed nestled safely under a bacon wrap.
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Nope the skin stays on. Meat candied Lollipops B-)Lit said:@smoketpitt thats just wrong. Do you take the skin off when you lollipop them?
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
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I really missed on my last wing cook. 2 hours indirect at 225. They were AWESOME inside but the skin was like shoe leather. Have to remember to pull platesetter and sear next time.
"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 -
Been loving wings with the homemade jerk marinade I found on this site.
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Here is some of my best wings. These were cooked raised direct I think around 300* or so. They skin was amazing. They took a while to cook but they are beautiful and tasted as good as they look. Hands down the best I have ever cooked.
XL BGEJoe JRBaltimore, MD -
I hate this thread. Now I'm really hungry for some wings.
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This is how I like my wings
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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That's it.....Im cooking wings tonight!!!Kennesaw Ga. XL Egg. Cheers, Kevin
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60% bad byons butt rub, 40% turbinado sugar, raised grid direct 400ish degrees.
www.ceramicgrillstore.com ACGP, Inc. -
I keep the skin on as well. A double layer of fatty goodness on the exterior.NPHuskerFL said:@smoketpitt thats just wrong. Do you take the skin off when you lollipop them?
Nope the skin stays on. Meat candied Lollipops B-)Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
40 wing pieces cooked in the mini, buffalo style, i like them cooked around 300 degrees and shoot for about 190 internal, skin gets crispy and the meat is a little less greasy
buffalo wings raised direct in the large at 300 dome
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Nice wood.
"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 don't really have a recipe for it, I just kind of wing it(pun intended). I start out with a couple tbs of butter and let melt down. Add some brown sugar. Once that dissolves I will add some apple cider vinegar. And finally add sriracha chili garlic sauce. Let simmer for 20 min. Add some to the wings last 5-10 min of cook and then add more just before eating.Here is the LINK to the Official Chicken Wing Throw Down Post for anyone who is interested.Large and Small BGECentral, IL
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Here are some that were dry and some that were wet. I love WINGS. We probably have them once per week or so.
Chester, MD -
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Some Thai Chili Morsels...
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
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Best thread ever....Bravo fellas!McDonough,Ga Large & Small BGE Dawgs, Falcons and Bravos!
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I still hate this thread. I wasn't able to get wings for lunch. I guess I'm stopping at the store on the way home, and of course...it's raining. I just hope my lump isn't all small pieces, I heard the BTUs leak out when the larger pieces break.
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