Quick joetisserie WINGS with corn starch...

KiterTodd

I've posted something similar before, but am continually amazed when last minute cooks turn out great! Let's face it, a lot of the recipes shared here start out with "rub meat with seasoning the night before..." 

6:PM, no dinner plans. Found a bag of wings in the freezer, tossed it under water in the sink and lit the egg.

Once the egg was lit with the Joetisserie set up, the chicken was half thawed.  Skin was loose, inside was hard.  I mostly dried the wings and dusted them with corn starch.  Then hit them with hot sauce, a little peanut oil, half a lime, and more corn starch. I mixed them with a wide array of rubs from my cabinet, stuffed them in the cage and put on the egg....

...by the time the tater tots were done and the salads were made, the wings were finished.  The crispiest skin I've ever had on grilled wings with moist tender centers. I served them on a plate with fresh squeezed lime and some cilantro. Excellent!

JohnEggGio

They are beautiful!

smbishop

Inspired me to pull some wings out of my freezer and dust of the Joetisserie!

Photo Egg

Looks fantastic!

Foghorn

Makes me want a Joetisserie.

KiterTodd

smbishop said:

Inspired me to pull some wings out of my freezer and dust of the Joetisserie!

It is the best way I have found to make wings. Those little fatty morsels are so prone to flare-ups and burning... with the Joetisserie they are a total hands-off cook.

Only issue I have is that I can only fit 4-5 lbs. of wings in this basket.  I have seen people post large round tubs that you can fit a lot more in.  I have been postponing getting one. I wasn't sure how the skin and rub would react to being tossed around loose for the entire cook. 

Has anyone used a loose basket as opposed to one that holds the meat in place?

HendersonTRKing

KiterTodd said:

Has anyone used a loose basket as opposed to one that holds the meat in place?

Perhaps this is best addressed late night on the Friday Night Community Zoom call?  

smbishop

@KiterTodd The results:  https://eggheadforum.com/discussion/1220985/honey-sriracha-wangs-and-yet-another-skin-crisping-technique

EzraBrooks

KiterTodd said:

smbishop said:

Inspired me to pull some wings out of my freezer and dust of the Joetisserie!

It is the best way I have found to make wings. Those little fatty morsels are so prone to flare-ups and burning... with the Joetisserie they are a total hands-off cook.

Only issue I have is that I can only fit 4-5 lbs. of wings in this basket.  I have seen people post large round tubs that you can fit a lot more in.  I have been postponing getting one. I wasn't sure how the skin and rub would react to being tossed around loose for the entire cook. 

Has anyone used a loose basket as opposed to one that holds the meat in place?

Yes.  I get fantastic results and agree that the joetisserie is the best tool for wings.  However, the tumble basket does seem to collect a fare amount of rub off the wings.  They still taste fantastic with some smoke and saucing after the cook.  Next time I am going to go naked on the rub and then a light rub before the sauce after the cook and see if that is better.

loco_engr

Nice looking wangs!
Do you recall the name of the basket and where you purchased it?
Thx

smbishop

@loco_engr If you were asking me:

https://smile.amazon.com/OneGrill-Stainless-Universal-Rotisserie-Hexagon/dp/B008P4B8M2/ref=sr_1_1?dchild=1&keywords=OneGrill+Stainless+Steel+Universal+Grill+Rotisserie+Spit+Rod+Flat+Basket+%28Fits+5%2F16+Inch+Square%2C+3%2F8+Inch+Square%2C+1%2F2+Inch+Hexagon+Spit+Rods%29&qid=1594991409&s=lawn-garden&sr=1-1

rekameohs

EzraBrooks said:

Yes.  I get fantastic results and agree that the joetisserie is the best tool for wings.  However, the tumble basket does seem to collect a fare amount of rub off the wings.  They still taste fantastic with some smoke and saucing after the cook.  Next time I am going to go naked on the rub and then a light rub before the sauce after the cook and see if that is better.

I just got the basket below and tried some wings with a bit of cornstarch.  I agree with the above and will leave off the cornstarch next time.  Otherwise, they were fantastic - moister and juicer than wings done just on the grill grate.

https://www.amazon.com/s?k=B078YCR3MH

DonWW