Fave chicken wings?

BeanHead

DH requested chicken wings for dinner that we had with salad. These were okay but certainly not award winning. Thoughts on the perfect weeknight wing? 

BeanHead

Indirect at 250° for two hours on the MM with hickory chips. Basic dry rub. Cranked to ~400°f at the end with a baste of Franks for 10-15min. 

GrateEggspectations

In terms of texture, I love air fried wings. No other method comes close. Can desiccate them to a near double deep fried quality.

As far as recipe, I LOVE this one. Highly recommend. 

https://www.theendlessmeal.com/sweet-and-sticky-honey-garlic-chicken-wings/

Buckwoody Egger

Bean i get a pretty good crisp with this method.  they are delicious with just s&p. then after the cook, a quick toss with in a bowl with franks wing sauce — like they do in restaurants after pulling from a fryer.

https://eggheadforum.com/discussion/1207912/48-wings-in-1-5-hours-including-prep

caliking

Bookmarked! 

This has potential for being both a landmark, but contentious, thread  

Edit: for award-winning wings, you need to to talk to @Foghorn .

RRP

A little more advance prep - but these are killer wings!

Georgia Red Wings

Also known as 54/50 and fight over those wings! RRP

The basis of this recipe is from our friend John Hall down in Georgia and he called them Georgia Red Wings. I have tweaked the recipe several times over the years to our liking. They seem to be VERY popular at our local Eggfests when I make them! These are not over-powering spicy as some hot wings can be, but instead quite flavorful clear through the meat.  Enjoy! Ron Pratt

INGREDIENTS:
12 to 14 chicken wings
.75 cup water
1.25 cup soy sauce
1/2 cup Texas Pete hot sauce
1/2 cup lemon juice
1 cup Hot and Spicy V8 juice 

.50 teaspoon Dizzy Pig brand Swamp Venom dry rub

Procedure
1. Cut the wings apart at the joints discarding the tips IF you want to. 

2. Thoroughly rinse the fat from the wing parts by soaking in salt water for 4 hours and then again rinsing under running water. 

3. Combine marinade ingredients in a large new Zip-Loc bag (1 gallon works best) and mix well. Pour marinade over the wings in bag and then place bag in a rigid container and squeeze out air so the wings stay submerged. 

4. It is best to let the wings marinate in the refrigerator at a minimum of 50 hours! Massage bag and turn at least every 12 hours for best results.

5. Remove the wings from the marinade and if you want them hotter sprinkle lightly with Swamp Venom rub. 

6. Grill indirect at 350 to 375° for 45 to 50 minutes. If using a foil covered plate setter which I prefer I find no need to turn them during the full cook. If grilling direct, only cook at 350° dome, monitor carefully and turn every 10 minutes. 

DoubleEgger

Dizzy Pig Jamaican Firewalk dry rubbed wings with a little cornstarch is my personal favorite. 400F indirect. 

Legume

400F high in the dome direct, move them around because hot spots.

I always do a franks + butter, sometimes add some rub to the sauce, not always.  Also like playing with different sauces like butter + orange marmalade + yellowbird + vinegar is really good.  just open the cupboard and refrigerator and pull stuff out

Elijah

Dizzy dust. I'm always in too big of a hurry to go low. Typically put them on raised direct at 300-350 and increase the temp to probably 450. I go until the skin crisps up some which is a little over cooked for me, but the wife likes it that way. For sauce it's equal parts butter and franks and then just enough wooshire to start to change the color of the sauce.

Botch

I had been following the internet solution of .3 salt, .3 cornstarch, and .3 baking powder for far too long (Kenji, Chef John, others).  Saw that baking powder had a definite shelf life of about 6 months, mine dated back to the Obama administration, so eagerly tried a fresh batch.  Skin looked beautiful and texture was great, but the taste was still “chemical”.  
Will be following this thread to find a better solution, I don’t have one to offer.  

Legume

Baking powder has corn starch in it, why do they use both?

BeanHead

Thanks for all the ideas folks! I know I could find a few older threads but @lousubcap and others have been requesting new standalone discussions and this seems to have generated some great tips!

lousubcap

Perfect thread starter.  Plenty of time to practice as National Chicken Wing Day is July 29th.  

Buckwoody Egger

A wing cook that still eludes me— salted egg yolk wings.  maybe one of you super chefs can beat me to it.  For people in Atlanta, they are at Food Terminal in Chamblee (this location only) and called yum yum wings.  I tried and failed a couple times to find salted egg yolks around here.  

Food Terminal 
https://guide.michelin.com/en/georgia/atlanta_2884144/restaurant/food-terminal

Pics also elude me online.  Will grab one next time. Googling around - there are simple and spicy versions. Double fried and not.  Seems they were also popularized in Philippines by “Frankie’s New York Buffalo Wings”. 

Legume

@lkapigian has posted about salted egg yolks if I remember correctly.  Looked pretty simple.

lkapigian

Legume said:

@lkapigian has posted about salted egg yolks if I remember correctly.  Looked pretty simple.

Super Simple, Salt , Yolks and time-- I keep them in the fridge all the time...duck eggs are best but any egg works 

DoubleEgger

Buckwoody Egger said:

A wing cook that still eludes me— salted egg yolk wings.  maybe one of you super chefs can beat me to it.  For people in Atlanta, they are at Food Terminal in Chamblee (this location only) and called yum yum wings.  I tried and failed a couple times to find salted egg yolks around here.  

Food Terminal 
https://guide.michelin.com/en/georgia/atlanta_2884144/restaurant/food-terminal

Pics also elude me online.  Will grab one next time. Googling around - there are simple and spicy versions. Double fried and not.  Seems they were also popularized in Philippines by “Frankie’s New York Buffalo Wings”. 

I’m sure that you can find them at Buford Highway Farmers Market. 

Buckwoody Egger

 it’s on the shelf under the what? you just made me say underwear?  self imposed challenge accepted, back to the wings

BeanHead

Still wanna see pictures and get a flavor profile description!

Buckwoody Egger

sure!  we went tonight for dinner.  after watching some videos today i just had to.  michelin recommends their fried shrimp salted egg yolk butter on noodles dish. the videos i saw basically melt butter and then mix and mash salted eggs yolks and, if desired, spices.  then the fried or double fried wings are tossed in the butter egg yolk “slurry”. 

savory salty buttery crispy perfection.

goal has been set for an egg attempt before national wings day. 

BeanHead

I’m ready to see your success. Best of luck!

caliking

Buckwoody Egger said:

sure!  we went tonight for dinner.  after watching some videos today i just had to.  michelin recommends their fried shrimp salted egg yolk butter on noodles dish. the videos i saw basically melt butter and then mix and mash salted eggs yolks and, if desired, spices.  then the fried or double fried wings are tossed in the butter egg yolk “slurry”. 

savory salty buttery crispy perfection.

goal has been set for an egg attempt before national wings day. 

Wow! Never seen this on the menu anywhere. Would love to try.

fishlessman

I like the DP Jamaican rub, franks and butter in a bowl when almost done tossed with the wings then back on the grill in a mound til done. Kens steak house blue cheese gargonzola with added gorgonzola and the celery on the side. No go on franks wing sauce, mix the butter in with the original.  Maybe someone can find cazzys wing method, wingettes and drumettes with an easy direct inderect setup. Cazzys wings are good, so is the Georgia wings rrp posted

Buckwoody Egger

i may try the butter and franks.  now that i see the effect butter and salted egg yolk has it may be worth seeing if it kicks my regulars up a notch. it’s just really convenient to get the jar of wing sauce where they added canola oil and butter flavor.  

agreed on adding extra crumbles. 

BeanHead

My DH adores angel food cake so tomorrow I’m going to get some fresh eggs from a friend with chickens and make some salted yolks with the leftovers from his cake. Excited about how many ideas there are for using the yolks!

BeanHead

Just hid these in the back of the fridge. Pretty sure DH will think I’m trying to kill us with salmonella. Can’t wait to try them on some wings, pasta, and avocado toast….

ColbyLang

Latest batch of drums and flats was 350 indirect for 45-50 minutes. Random poultry rub followed by equal parts sweet baby Ray and a honey sriracha sauce. Outstanding. 20# demolished by all while watching LSU clinch a CWS berth Sunday night 

BeanHead

Sounds good, I love Rays!

ColbyLang

BeanHead said:

Sounds good, I love Rays!

Honey Sriracha was Swampilicious lol

im sure there are other brands. Made it almost like a Zea’s sweet chili glaze

Foghorn

caliking said:

Bookmarked! 

This has potential for being both a landmark, but contentious, thread  

Edit: for award-winning wings, you need to to talk to @Foghorn .

I won't jump into the "what's the best way to get crispy skin" debate, but I will offer up that the best flavor profile I've ever achieved was accomplished with:

Gumbo Shop (New Orleans restaurant) dry rub - a relatively low salt, very flavorful cajun rub

A sauce made with 6 parts Texas Pete's Medium wing sauce, 5 parts teriyaki sauce, and (the key) 4 parts datil pepper BBQ sauce.

Using this stuff to enhance good sauces can elevate a lot of recipes.

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

Legume

Where's the wing throw down thread?