Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

cajun chicken wings

fishlessmanfishlessman Posts: 17,291
edited 5:57PM in EggHead Forum
does anyone have agood cajun rub or marinade or paste recipe for chicken wings. looking to improve my ability with chicken parts as ive never been satisfied with them. have resorted to only spatchcock chickens lately
·

Comments

  • Nature BoyNature Boy Posts: 8,342
    fishlessman,
    If you have not tried ChefRD's wings, you really owe yourself a try. They are incredible, though Ron is pretty modest about the whole thing.
    His original recipe is here: http://BigGreenEgg.com/recipes/poultry/poultry0083.htm[p]The wings are fantastic just as posted, but you could substitue his seasonings with your favorite cajun mix. I like to put different seasoning mixtures in each time just to change things up, but the heart of the recipe still remains. My interpretation, complete with pix tures is at the link below. [p]I know it doesn't answer your question on a good cajun rub. Here is a wet rub I have been meaning to try (from The Complete Book on Spices by Jill Norman, published by Viking studio books)
    1 fat clove garlic
    1/2 small onion
    1 tsp paprika
    1/2 tsp black pepper
    1/2 tsp ground cumin
    1/2 tsp mustard powder
    1/2 tsp cayenne
    1 tsp dried thyme
    1 tsp dried oregano
    1 tsp salt[p]Off hand I would prolly notch the cumin down by 1/2 to start, and up the black pepper, as well as adding in some celery seed. Just some idears. Good luck on your quest!
    Chris

    [ul][li]ChefRD inspired ditty[/ul]
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    ·
  • Car Wash MikeCar Wash Mike Posts: 11,244
    Nature Boy,
    That is not the breaded recipe is it? Those things rock with a little Swamp Venom.[p]CWM

    ·
  • GfwGfw Posts: 1,598
    Wings_04_02_00_05.jpg
    <p />fishlessman, try these first -- make them frequently.[p]Life is GOOD![p]
    [ul][li]ChefRD's Wings[/ul]
    ·
  • ChefRDChefRD Posts: 438
    Nature Boy,
    Thanks for the kind words Chris and also to Gordon. I have to be modest about the recipe 'cause even tho I like the wings, my co-workers love them, my friends like them, my wife said they are "not her favorite" so I don't make them very often anymore. :)[p]But I do still make my fish the same way (basically) and I ain't gonna change that! ;[p]So thanks for the kind words and I hope to see you guys in a couple of months.[p]later,
    Ron.[p]

    ·
  • Nature BoyNature Boy Posts: 8,342
    Car Wash Mike,
    It sho do be the breaded wings. Ya know that Venom is poisonous? :-)[p]BTW, fantastic news about Kaleigh! Positive vibes continuosly streaming your way.
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    ·
  • fishlessmanfishlessman Posts: 17,291
    ChefRD, do you go hotter with the fish, looks very interesting for a batch of crappie and perch fillets.

    ·
  • ChefRDChefRD Posts: 438
    fishlessman,
    No, I leave the breading the same, but I Do Not add the lousiana hot sauce at the 15 minute intervals.
    Taste's fine to me like that ;), GREAT on Crappie.
    HTH
    later,
    Ron.

    ·
Sign In or Register to comment.