Best wings I've ever made

Brisket_Fanatic

Those look and sound amazing! Some of the best cooks end with dang...... I should have measured!

THEBuckeye

Salivating......

NDG

dammn dems looking tasty . . great pics . .  gonna try this method tonight.  

stv8r

Honey and Srichacha....match made in heaven

thetrim

I just bought wings today and will cook some this way this weekend!  You know, not all bathroom stalkers are bad guys!!!

paqman

They look perfect!

nolaegghead

I guess those look edible.  Good effort Dwayne.

dstearn

DMW said:

I know there are some wing wizards out there, but thought I'd share tonight's results.
Made a rub with salt/pepper/paprika/garlic powder. Didn't measure anything. Wings were in the fridge since yesterday to dry. Tossed them in a gallon zip lock with rub and gave it a few good shakes. On the small indirect around 250* with pecan chips for smoke.


Made a sauce mostly from a recipe @lousubcap posted on one of my threads. The only addition was I found a bottle of rice vinegar in the back of the fridge with just a bit left I added in. Here's the recipe he posted, I only added probably about 2 or 3 tablespoons of rice vinegar.

• 5 tablespoons unsalted butter

• 1/3 cup honey, plus more for drizzling

• 1/4 cup Sriracha (Asian chile sauce)

• 1 tablespoon soy sauce

• 2 teaspoons fresh lime juice

Melted the butter, added the rest, and warmed it up. When the wings were almost done, dunked them in the sauce and back on indirect.


Let the sauce set for 10-15 minutes and let the temp climb up to 325*. Then I pulled the drip pan and stone and switched to raised direct to get some char on the wings. No pictures of that, but not hard to imagine what it looks like.

Final results.




Not sure what it was about these wings, but the combo of pecan smoke, rub, sauce, and char was spot on. Wish I had measured rub ingredients...

How long did you cook them indirect?

Hawg Fan

After 5 days, they still look delicious.  Your rub is similar to the wet rub that @Carolina Q posted a couple of years ago.  Good stuff on chicken.

DMW

dstearn said:

DMW said:

I know there are some wing wizards out there, but thought I'd share tonight's results.
Made a rub with salt/pepper/paprika/garlic powder. Didn't measure anything. Wings were in the fridge since yesterday to dry. Tossed them in a gallon zip lock with rub and gave it a few good shakes. On the small indirect around 250* with pecan chips for smoke.


Made a sauce mostly from a recipe @lousubcap posted on one of my threads. The only addition was I found a bottle of rice vinegar in the back of the fridge with just a bit left I added in. Here's the recipe he posted, I only added probably about 2 or 3 tablespoons of rice vinegar.

• 5 tablespoons unsalted butter

• 1/3 cup honey, plus more for drizzling

• 1/4 cup Sriracha (Asian chile sauce)

• 1 tablespoon soy sauce

• 2 teaspoons fresh lime juice

Melted the butter, added the rest, and warmed it up. When the wings were almost done, dunked them in the sauce and back on indirect.


Let the sauce set for 10-15 minutes and let the temp climb up to 325*. Then I pulled the drip pan and stone and switched to raised direct to get some char on the wings. No pictures of that, but not hard to imagine what it looks like.

Final results.




Not sure what it was about these wings, but the combo of pecan smoke, rub, sauce, and char was spot on. Wish I had measured rub ingredients...

How long did you cook them indirect?

If I remember it was around 1.5 hours. That was almost a week ago though... I just went until they were temping around 170*-175* before dunking and putting them back on.

bgebrent

DMW said:

dstearn said:

DMW said:

I know there are some wing wizards out there, but thought I'd share tonight's results.
Made a rub with salt/pepper/paprika/garlic powder. Didn't measure anything. Wings were in the fridge since yesterday to dry. Tossed them in a gallon zip lock with rub and gave it a few good shakes. On the small indirect around 250* with pecan chips for smoke.


Made a sauce mostly from a recipe @lousubcap posted on one of my threads. The only addition was I found a bottle of rice vinegar in the back of the fridge with just a bit left I added in. Here's the recipe he posted, I only added probably about 2 or 3 tablespoons of rice vinegar.

• 5 tablespoons unsalted butter

• 1/3 cup honey, plus more for drizzling

• 1/4 cup Sriracha (Asian chile sauce)

• 1 tablespoon soy sauce

• 2 teaspoons fresh lime juice

Melted the butter, added the rest, and warmed it up. When the wings were almost done, dunked them in the sauce and back on indirect.


Let the sauce set for 10-15 minutes and let the temp climb up to 325*. Then I pulled the drip pan and stone and switched to raised direct to get some char on the wings. No pictures of that, but not hard to imagine what it looks like.

Final results.




Not sure what it was about these wings, but the combo of pecan smoke, rub, sauce, and char was spot on. Wish I had measured rub ingredients...

How long did you cook them indirect?

If I remember it was around 1.5 hours. That was almost a week ago though... I just went until they were temping around 170*-175* before dunking and putting them back on.

He has no memory.  Take a guess 

edeigan

I'm not that impressed

Hub

edeigan said:

I'm not that impressed

Go kill yourself.

JohnInCarolina

edeigan said:

I'm not that impressed

Welcome to the forum, ahole!

bgebrent

edeigan said:

I'm not that impressed

Hub said:

edeigan said:

I'm not that impressed

Go kill yourself.

Unimpressed by you.  Show up or be as irrelevant as your first post.

theyolksonyou

edeigan said:

I'm not that impressed

Wow, what a bad person to come out unimpressed by. One of the forum faves. 

nolaegghead

Good work.  Heaven is glorious.  God bless.

thetrim

edeigan said:

I'm not that impressed

Probably voted for HillDaBeast! Shut your PieHole!

bodski

Mouth watering.

DonWW

Damn.....

B747crew

Wow

edeigan

So you are all impressed with salt paper paprika and garlic powder.........
Really?   

theyolksonyou

edeigan said:

So you are all impressed with salt paper paprika and garlic powder.........
Really?   

Post em up, big boy. 

Dobie

edeigan said:

I'm not that impressed

JRWhitee

Not Bad...lol