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Wings and Pizza tomorrow

Cookinbob
Cookinbob Posts: 1,691
edited January 2014 in EggHead Forum
My son is coming over for the afternoon, so wanting to egg something, decided on wings (my first time on the egg), and pizza.
Mixed up the dough tonight, used the Artisan bread in 5 method where you raise for 2 hours, then put the dough bucket in the fridge overnight or for several days.  Dough is now keeping my beer company in the fridge.  I have enough here for 4 pizza's, will probably do two tomorrow, and have dough for another cook later in the week

Plan to toss the wings with a mix of rub and baking powder, bake at 375 for about an hour, then sauce and bake 15 more to crisp up.  Figure I can start to heat the pizza stone while the wings are crisping.  More pics tomorrow.
XLBGE, Small BGE, Homebrew and Guitars
Rochester, NY
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Comments

  • Cookinbob
    Cookinbob Posts: 1,691
    I see some folks mix rub with baking powder, some mix with corn starch.  Is there a consensus? Planning to use DP Raging River for the rub.
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • jscarfo
    jscarfo Posts: 405
    The green egg recipe makes. Great dough.. You can make it same day 3 hrs prior to cooking
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  • mccoyfish
    mccoyfish Posts: 24
    I did wings and a calzone today!!  Turned out good.  I just threw the wings on the grill about 350 for an hour, flipped halfway through.  Then put franks buffalo sauce on about the last ten minutes.  Took off and coated in more sauce.  Turned out great if you ask me.

    NE Wyoming, LGBGE

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  • Cookinbob
    Cookinbob Posts: 1,691
    mccoyfish said:
    I did wings and a calzone today!!  Turned out good.  I just threw the wings on the grill about 350 for an hour, flipped halfway through.  Then put franks buffalo sauce on about the last ten minutes.  Took off and coated in more sauce.  Turned out great if you ask me.
    Did you use a rub or corn starch before grilling?
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • Scottborasjr
    Scottborasjr Posts: 3,494
    edited January 2014
    I typically use corn starch in a pinch, if possible prep the wings when you wake up tomorrow and leave them in the fridge uncovered.  This will help to dry out the the skin and give you a crispy wing without adding anything.

    When there is time I rinse wings and dry them off with paper towels then leave them in the fridge in a shallow tray with the seasoning on for a few hours before the cook.  Tonight I rinsed and dried them off and put the rub and a couple tablespoons of cornstarch in a gallon ziplock bag for about 30 minutes before putting them on. 
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • mccoyfish
    mccoyfish Posts: 24

    just a little salt and pepper and olive oil.

    NE Wyoming, LGBGE

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