Crispy wings on the XL

YukonRon

425°F, 40 minutes, used a sweet Thai chili sauce to toss in. Prepped and refrigerated 24 hours. Did not suck.

Thatgrimguy

Looks great!! Those are some expensive eats these days

YukonRon

Thatgrimguy said:

Looks great!! Those are some expensive eats these days

Thank you for the kind words. I gotta say they were worth it. Our children requested some smoked wings, so I made a bunch. 0 leftovers. A good sign.

Ike

425...direct or indirect?

YukonRon

Ike said:

425...direct or indirect?

Indirect. I used baking powder as part of the prep process, and the extra drying out in the fridge worked out pretty well. 

lousubcap

Great wings right there.  Nailed 'em.  

Foghorn

Oh heck yeah.  I'm not surprised there were no leftovers given 1) how good the wings look/sound and 2) how few you cooked.

The XL will hold 72 wings on one level.  Fill it up sometime.

 

YukonRon

Foghorn said:

Oh heck yeah.  I'm not surprised there were no leftovers given 1) how good the wings look/sound and 2) how few you cooked.

The XL will hold 72 wings on one level.  Fill it up sometime.

 

I will be glad to when you visit, bring that chicken wing trophy with you, it will look great in our china cabinet.😎 just kidding, of course, thank you for the kind words.

YukonRon

lousubcap said:

Great wings right there.  Nailed 'em.  

It had been a while, and it will not be that long again, I assure you. Thank you for the kind words.

caliking

Lookin' good @YukonRon !

Did you spin them in the sauce after, or before, the egg?

YukonRon

caliking said:

Lookin' good @YukonRon !

Did you spin them in the sauce after, or before, the egg?

After, it was my future DIL’s idea. She is a chicken wing machine. 

lousubcap

Agree with @YukonRon regarding when to sauce.  After and then decide whether to toss back on to tighten up the sauce or not.  Most times it's not but the sauce drives the decision.  FWIW-

YukonRon

The toss back that night was a white Pinot Noir My Beautiful Wife found from Oregon. I just dried them out, put on some rub, and stuck them on the egg.

Food, like wine, is always better when shared with friends and family.

Thank you Frank for the kind words.

loco_engr

Dayum fine looking wings!

RyanStl

YukonRon said:

Foghorn said:

Oh heck yeah.  I'm not surprised there were no leftovers given 1) how good the wings look/sound and 2) how few you cooked.

The XL will hold 72 wings on one level.  Fill it up sometime.

 

I will be glad to when you visit, bring that chicken wing trophy with you, it will look great in our china cabinet.😎 just kidding, of course, thank you for the kind words.

That looks like the beginning of an awesome grease fire.

Legume

RyanStl said:

YukonRon said:

Foghorn said:

Oh heck yeah.  I'm not surprised there were no leftovers given 1) how good the wings look/sound and 2) how few you cooked.

The XL will hold 72 wings on one level.  Fill it up sometime.

 

I will be glad to when you visit, bring that chicken wing trophy with you, it will look great in our china cabinet.😎 just kidding, of course, thank you for the kind words.

That looks like the beginning of an awesome grease fire.

Not if you go triple indirect with a foil boat.

Foghorn

By comparison, 30 wings on the XXL just look lonely. 

The Cen-Tex Smoker

Foghorn said:

Oh heck yeah.  I'm not surprised there were no leftovers given 1) how good the wings look/sound and 2) how few you cooked.

The XL will hold 72 wings on one level.  Fill it up sometime.

 

How many in the xxl? 

Daddyshack

Do you think brining might before makes a difference  if you add baking powder or corn starch to dry rub?

The Cen-Tex Smoker

Foghorn said:

Oh heck yeah.  I'm not surprised there were no leftovers given 1) how good the wings look/sound and 2) how few you cooked.

The XL will hold 72 wings on one level.  Fill it up sometime.

 

How many in the xxl? 

lousubcap

Foghorn said:

By comparison, 30 wings on the XXL just look lonely. 

Bigger is better!!!

YukonRon

Daddyshack said:

Do you think brining might before makes a difference  if you add baking powder or corn starch to dry rub?

I have not brined, but I do add corn starch to the rub. I left them in the fridge sitting on paper towels and covering them with a paper towel on a raised grid in a tray, for about 24-36 hours. They came out perfect, it was the best @Foghorn would ever have. (Joking of course).

Foghorn

Foghorn

The Cen-Tex Smoker said:

Foghorn said:

Oh heck yeah.  I'm not surprised there were no leftovers given 1) how good the wings look/sound and 2) how few you cooked.

The XL will hold 72 wings on one level.  Fill it up sometime.

 

How many in the xxl? 

I haven't loaded it up, but using, you know, math, if I can get 72 on the XL, I should be able to do 105 on the XXL.  Given that I now have a swing rack and that XL rack is the top rack, I'm thinking I can fit 160 on the two levels (accounting for the grate attachment taking up some space).  I just need the right size group dining at my house for that.

Foghorn

YukonRon said:

Daddyshack said:

Do you think brining might before makes a difference  if you add baking powder or corn starch to dry rub?

I have not brined, but I do add corn starch to the rub. I left them in the fridge sitting on paper towels and covering them with a paper towel on a raised grid in a tray, for about 24-36 hours. They came out perfect, it was the best @Foghorn would ever have. (Joking of course).

I have to confess that since The Gumbo Shop in New Orleans quit selling their rub my wings haven't been as good as they used to be.  Every other Cajun rub I have used has too much salt.  I might have to start making my own rub.

YukonRon

Foghorn said:

YukonRon said:

Daddyshack said:

Do you think brining might before makes a difference  if you add baking powder or corn starch to dry rub?

I have not brined, but I do add corn starch to the rub. I left them in the fridge sitting on paper towels and covering them with a paper towel on a raised grid in a tray, for about 24-36 hours. They came out perfect, it was the best @Foghorn would ever have. (Joking of course).

I have to confess that since The Gumbo Shop in New Orleans quit selling their rub my wings haven't been as good as they used to be.  Every other Cajun rub I have used has too much salt.  I might have to start making my own rub.

I would be interested in working with you to build “the spice rub” for wings. I agree, just about all Cajun rubs commercially available is salt and a little bit of something else.

Foghorn

Ron,

This looks pretty legit.  Maybe cut the salt in half...

https://therecipecritic.com/cajun-seasoning/

I'm just spitballing here.


Another option I have to consider is to just use some cornstarch to dry the skin and soak up a little sauce.  The sauce is really the star of my wings.

YukonRon

Try it out this week with my two biggest critics; my son and his fiancé. Will report back.

JohnInCarolina

YukonRon said:

Try it out this week with my two biggest critics; my son and his fiancé. Will report back.

We will be waiting, sir!

lousubcap

@Foghorn - I don't recall the outcome of the wang challenge throw-downs (i am quite sure the winners do...) but if you have a winning sauce than that will power thru many hic-cups along the triumphant walk to the winners circle.  
Nailing the sauce...tasters beware.  First hit you get and drives the voting.  
Stay healthy and safe out there-

Foghorn

My undefeated wing sauce is:

4 parts datil pepper BBQ sauce - purchased from here.

https://www.minorcandatil.com/product/minorcan-datil-barbecue-sauce/

5 parts Kikkoman Teriyaki Sauce

6 parts Texas Pete's Buffalo Wing Sauce

https://texaspete.com/shop/buffalo-wing-sauce/


I mix it in a Tupperware bowl and throw the wings in it when they are cooked/crispy.  Then I put them back on the grill for a couple of minutes.