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Wings

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ted
ted Posts: 51
edited November -1 in EggHead Forum
wings.jpg
<p />I made some great wings this past weekend. They looked so good I had to share the photo. A few minutes later, they were cut and then tossed with a homemade texas pete/sriracha buffalo sauce. Some of the best wings ever![p]
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  • Unknown
    Unknown
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    ted,[p]what kind of skewer thingy do you have them on? I think I need whatever it is!!
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  • jake42
    jake42 Posts: 932
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    medwing.jpg
    <p />ted,
    Looks geat.
    Love those wing racks.

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  • JimboBQ
    JimboBQ Posts: 197
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    ted,
    Where can I get a wing rack like that?[p]Jimbo[p]
    Spartanburg, SC - 1 Large, 1 Small, 1 MiniMax and a Mini. I may have a problem...
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  • Jackbythesea
    Jackbythesea Posts: 102
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    ted,
    Do the wings come off w/crisp skin on that rack? That's the only thing I haven't been able to do on the BGE. Where did you get that rack?
    Thanks,
    Jack
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  • ted
    ted Posts: 51
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    I can't remember exactly where I got them but try searching google for "stainless steel wing rack" and you will find them at several places. [p]They work very well and the wings can come out crispy. I usually cook them until they are pretty much done and then I open up the egg vents and let the temperature rise to around 600 degrees to get a really good crispy brown.
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  • YB
    YB Posts: 3,861
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    JimboBQ,
    Here is one place you can get them.
    Larry
    [ul][li]Wing Rack[/ul]
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  • ccrider.disabled
    ccrider.disabled Posts: 168
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    jackbythesea, Cabelas has them by the three pack.
    Click below.

    [ul][li]Wing racks[/ul]
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  • Unknown
    Unknown
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    ccrider,[p]Thank you for the link...I have one on order![p]J. Barrett Carter
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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
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    ted,
    Beautiful pic![p]Mike
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  • Unknown
    Unknown
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    ted,
    Those look great. Can you share recipe and process?
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  • ted
    ted Posts: 51
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    Those wings were salted and oiled with olive oil the night before. I simply hung them on the racks and put them on the egg over a platesetter for indirect cooking at about 400 degrees more or less. When the juices run clear, they should be browning. Then, I open the vents and let the egg get good and hot to really crisp them well. That last surge of heat really does wonders. [p]For the sauce, I used about half of a big bottle of Texas Pete, about a half stick of butter, some onion powder, some garlic powder, salt, black pepper, white vinegar and a big squeeze of sriracha sauce. Once it was done, I poured it back into the texas pete bottle and it was almost full. So half TP and 30-40% other stuff. [p]If you don't know what sriracha is, look it up, get some and never be without it again. I consider a refrigerator without it a more-than-minor crisis. [p]
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