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Stuffed Chicken Wings

Frank from HoumaFrank from Houma Posts: 5,755
edited 1:08PM in EggHead Forum
Mixed a 1/4 lb. crumpled blue cheese with 1 lb. of green onion sausage and stuffed some wings using a cake decorator. Had to cut the end off one of the tips to made a larger opening. Worked fine after that. Seasoned with Tony's and Egged indirect at 350 with some sugar cane for smoke. No sauce.

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Comments

  • "Sparky""Sparky" Posts: 6,024
    Wow,I gotta try that.Great idea,I never though about stuffing wings :blush: :whistle: BTW,great pics Frank ;)
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  • DarnocDarnoc Posts: 2,661
    The chefs are going into the overtime mode.Great idea.You might give someone else on the forum with his (The Chicken recipe ) a run. Sounds like a great idea.Where did you come up with that idea?
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  • TomM24TomM24 Posts: 1,364
    Ribs and stuffed wings, you're eating good today.
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  • I was at a fishing camp last weekend and a guy said he had stuffed wings the night before. Someone bought them from a butcher shop in Lafayette. He didn't say what they were stuffed with, so I went with "stuff" I like. :laugh:

    They are good. The blue cheese flavor dominates the sausage and the sugar cane smoke is nice on chicken.
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  • My sister is visiting from Seattle. She is coming over with my mom and dad later - thought I would do something special. Going to go make Ann Tabor's (aka Chubby's Chick) intensely fudgy brownies. :)
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  • Thanks Doug
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  • DarnocDarnoc Posts: 2,661
    The only cake that I ever make is a cheese cake.A to die for one I have to admit.Where do you purchase that tool?
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  • At my grocery store on the isle with the cake mixes. It was $1.99 :)
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  • GunnarGunnar Posts: 2,010
    Great looking food and pictures.
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  • Darn Frank! I think you've started something new again. Keep this up and we're going to have to put you in charge of 'creative ideas.' Meanwhile, me and about a thousand other Eggheads will probably be trying it.

    By the way, looks like we will be passing each other on the highway Tuesday. Calls for 50% rain. I hate to drive I-10 in the rain, much less during a holiday period. If you see a red Avalanche cracked up on the other side of the highway, that might be us.

    Hope you have a great Christmas.

    Spring "Better Food Through Better Thinking" Chicken
    Spring Texas USA
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  • CornfedCornfed Posts: 1,324
    You, sir, are a freaking genius. Thanks for the idea!!

    Cornfed
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  • I you see a gray Avalanche on the side of the road, wave. I've got an idea: You geaux to our sons house in Katy and I'll geaux to Spring Hen's sister's house and we can save a bunch on gas. :laugh:
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  • Thanks Gunnar
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  • My bride agrees with the freakin part but not the rest. :woohoo:

    BTW - I think I'll get a little more robust plunger. The cheap one I bought at the grocery store worked but there wasn't a good seal between the plunger and the inside of the tube and the sausage would go around to the back of the tube several times. I made a small hole with a paring knife and then stuck my finger under the skin to make room for the stuffing.
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  • Frank,
    Can I have the recipe for the Green Onion Sausage?
    Thank You,
    Ross
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  • I would absolutely give it to you Ross but it was store bought. :unsure:
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  • They look great
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  • Thank You Frank.
    Ross
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  • Nature BoyNature Boy Posts: 8,342
    Dang Frank. That's amazing. Not just that you spearheaded the effort and started shooting up wings willy nilly with this wild goop....but the fact that you pulled it off beautifully and cooked those babies as perfect as they could be cooked. Wish I cudda had me one of them puppies, but my guess is there is no leftovers.

    Nice job mang!
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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  • I held a couple back for tomorrow :evil:

    I stuffed these guys on Friday and put them in the refrigerator uncovered for two days to dry out the skin a bit to made them crispier. Pretty sure I read that on TNW site.
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  • Thanks - I didn't tell my mom, dad, sister they were stuffed. My mom said these sure are some fat wings :laugh: They liked em.
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  • Big'unBig'un Posts: 5,909
    Wow, how innovative! They are gorgeous. If I see you make another batch like that, you had better count on a visit! GREAT JOB, Frank!
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  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Great idea and the color on the wings is great. Sugar cane you say. Never heard of using it. I always look forward to your post cause I know it will be something I like! ;)
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  • Awesome cook, Frank, really creative!

    Does the sugar cane smoke contribute to that beautiful color, or is the cane just for flavor?
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  • The cane does both. Here is the first one I did with sugar cane. Skin look burnt but it is soooooo good.

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