Who's got the PhD in Chicken Wings

CheeseheadIllinois · January 2015

For SuperBowl (yes, I'm a Packer fan and I'm still crying), I'm going to do some chicken wings. Thinking of going direct for 40 minutes at 375 using the "breaded grilled/almost fried http://dizzypigbbq.com/portfolio/breaded-grilled-almost-fried-wings/".

What are your thoughts on this approach?

Also, if you use a sauce --- like a jalapeno lime sauce -- when do you put on the sauce?

Thanks all.

Packer fans --- we'll be back next year.

Raymont · January 2015

I personally go indirect 400. They take longer than you would think this way, but love em.

Legume · January 2015

Never tried those, but sounds good. I like indirect myself, less risk and less messing with them when cooking a big batch.

caliking · January 2015

I believe you're calling out to co-Wing Kings @Dyal_SC and @Griffin

Richard Fl · January 2015

I am still in grade school for wings, but these are nice and crispy before the sauce.

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=969877&catid=1

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1148926&catid=1

konablue50 · January 2015

I found this article the other day...

http://www.foxnews.com/leisure/2015/01/23/12-super-bowl-chicken-wings/?utm_source=zergnet.com&utm_medium=referral&utm_campaign=zergnet_382436

MadcapMagician · January 2015

Right now I am smoking wings and ribs for tomorrow. Coated them in a bayou dry rub, commercial blend. Whit heat them up tomorrow 400-500 degrees and then sauce with either Tabasco Chipotle or Franks red hot

Tinyfish · January 2015

As my wife would say I am very skilled at eating chicken wings :-c

Lots of good advice already. Hard to make a bad chicken wing.

beatarmy · January 2015

I'm a big fan of the Josh Brown recipe. Done this a few times and always turns out great.

http://iamjoshbrown.com/smoked-buffalo-wings-recipe/

CheeseheadIllinois · January 2015

Thanks all. Here's my latest thinking. I'm going to do the light reading a la DizzyPig, cook them indirect at 325 for one hour, remove them from the grill, add some sauce, take out the placesetter, raise the grill , and cook 'em direct for 20 min.

DMW · January 2015

Has anyone tried flash frying wings after smoking them? I've been thinking I want to do that sometime.

jcaspary · January 2015

@DMW I would love the crispiness of the wing that way but I would be afraid that frying them would cause you to lose the smoky flavor that you worked so hard to achieve. Could be wrong though so I hope others chime in.

Hungry Joe · January 2015

I get pretty crispy wings doing them raised direct 250 dome for 2+ hours. I flip once and rotate the grid maybe every 30 minutes to avoid the hot spots. Not fried crispy, but as crispy as anything you will get off the egg. I use a rub when cooking and sauce them in a bowl after they are done.

I do this because I believe that doing them between 300-400 dome exposing the rub or sauce directly to the fire you just burn most of your rub or sauce off.

pgprescott · January 2015

If you want crispy wings, simply dust with corn starch after your normal rub. They will crisp up amazingly well. Doesn't take a lot of starch to get great results. Lightly dust.

XC242 · January 2015

Would mixing the corn starch in with the rub before applying it work ok

blind99 · January 2015

DMW said:
Has anyone tried flash frying wings after smoking them? I've been thinking I want to do that sometime.

@dmw I bet that'd be fantastic.... smoke and render out the fat, then maybe give them a dusting of cornstarch and drop in the fryer? if it weren't going to snow a foot tomorrow i'd give it a whirl myself!

RRP · January 2015

pgprescott said:
If you want crispy wings, simply dust with corn starch after your normal rub. They will crisp up amazingly well. Doesn't take a lot of starch to get great results. Lightly dust.

Here's a trick I use on yard birds when I apply corn starch. Since it is so fine and I want it to just be a dusting I use this tea strainer and it works well!

Mattman3969 · January 2015

XC242 said:
Would mixing the corn starch in with the rub before applying it work ok

That is exactly how I do it. Works great.

XC242 · January 2015

Thanks for the info @Mattman3969.

konablue50 · January 2015

DMW said:
Has anyone tried flash frying wings after smoking them? I've been thinking I want to do that sometime.

I've flash fried them and they definitely don't lose the smokey flavor

konablue50 · January 2015

here's more suggestions...

http://hotsaucedaily.com/seven-wing-recipes-to-try-this-year/

Chubbs · February 2015

DMW said:
Has anyone tried flash frying wings after smoking them? I've been thinking I want to do that sometime.

Yes smoke them and then fry them afterwards. If I have time this is my favorite way.

Chubbs · February 2015

jcaspary said:
@DMW I would love the crispiness of the wing that way but I would be afraid that frying them would cause you to lose the smoky flavor that you worked so hard to achieve. Could be wrong though so I hope others chime in.

No, you do not lose the flavor. Done this lots of times.

DMW · February 2015

Chubbs said:

jcaspary said:
@DMW I would love the crispiness of the wing that way but I would be afraid that frying them would cause you to lose the smoky flavor that you worked so hard to achieve. Could be wrong though so I hope others chime in.
No, you do not lose the flavor. Done this lots of times.

Awesome, I will be doing this.

Dyal_SC · February 2015

I personally prefer going indirect. Less greasy smoke flavor that way. If you want a jalapeño lime flavor, checkout this recipe. Btw, the majority of the jalapeños go in the food processor. I forgot to put that in the instructions when writing the post.

http://eggheadforum.com/discussion/1148560/jalamango-lime-wings-with-recipe-this-time/p1

Who's got the PhD in Chicken Wings

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