Chef RD's Wings

Bama Fire

Well, the wife was out to dinner with a friend last night so that left me alone with the EGG -- free to try something new and exciting: wings.[p]I made up a batch of Chef RD's wings as instructed. They were pretty damn good. The next time, I'll spice up the flour and cornmeal a bit more -- ok, alot more. I'm also gonna add some tobasco to the milk and egg bath and let the wings soak up the spice for a few minutes.[p]All in all, a great meal that I'll cook for others.[p]Tonight's meal looks like shrimp on the EGG. This will be another first. Any Suggestions?[p]thanks![p]B~F

Tim M

Bama Fire,
I agree with you on the spicing it up on the wings. Let us know what you try - I have been getting ready to do those again and I might try what you try to see how they come out. They are real good the way the recipe is - but I like my head to sweat sometimes. [p]Tim

Bama Fire

Tim M,
What I plan on doing is doubling the spices in the flour/meal. I've considered adding some heat to the drench too. The butter/hot sauce mop works well. I just think the wings need some time in the drench to soak up some spices.[p]I might try this again over the weekend. I'll keep everyone posted![p]B~F

King-O-Coals

Bama Fire, this one worked very well. My wife loved-um.
Peal and de-vein shrimp. (the top/outer vein)
Wash them and pat dry.
Season with creole, dry crab or crawfish seasoning, ground pepper, and/or whatever you like.
Put them in a perforated wok type thingy with thin sliced Cunecuha sausage, thin sliced onions, mushrooms, and again "whatever you like".
Grill them at 350 or so, opening the dome occasionally to stir or flip them. Cook them until your sausage gets done.
Sprinkle with dry parmesian and eat.
A nice salad and toasted garlic bread is good with them.

Bama Fire

King-O-Coals,
This sounds GREAT! Since it's lent, I'll have to leave off the sausage tonight -- Ash Wednesday and all. It should be good without it too -- I hope.[p]B~F

Unknown

Bama Fire, no prob. Season the heck out of-um. You can even invent a basting sauce and paint the critters as you cook. I thought yesterday was lent. I had smut and ash all over my face. (and wing grease, and stuffed mushroom juice, and,,,,,,,, :^)

Bama Fire

K.O.C.,
A basting sauce sounds good too -- a little olive oil, garlic, salt and pepper should be a good place to start.[p]I'll post the results tomorrow![p]B~F

Unknown

Bama Fire, let me tell you about my wings while I'm at it. I sprinkle my wings heavily with fajita seasoning, creole/cajun seasoning, fresh ground black pepper and cayanne pepper. Then pour over them just enough buttermilk to make a gravy like coating. Let them sit overnight. When ready to grill them, lift a couple of double-handsfull and let the excess gravy drip off and throw them on a fine mesh cooking grate on the egg. I did them yesterday after a day of golfing, and my guests, who eat at all the finest eateries, raved that they were the best they ever had. Cook them on about 300 to 350 turning every 15 minutes until they are just done, then leave the dome up and keep turning them until they get a dark seared color to the skin. I use a spatchula and do a southern-stirfry manuver, but keep a pair of tongs handy to turn then stuborn ones that won't act right. They are as tender as dumplings and the dark part if heaven. Give them a try, you won't be sorry. I went a little heavy with the cayanne, but they still didn't have a bite. The buttermilk is the secret to success.. I got leftovers too. HEEEeeee!

Bama Fire

K.O.C.,
My mouth is watering! I just hit the "Print" button. YUM![p]Last night I cooked mine directly on the grill and didn't seem to have a problem with losing a drumlette to the fire. Why do you use the mesh? Why type? Something simple from Home Depot? [p]Always Learning,
Bama Fire

Gfw

<p />Bama Fire, just double all the pepper. Your post reminded me that it has been a while since I've made them. George T used the same recipe on regular chicken parts and liked the results. [p]

Unknown

<p />Bama Fire, no it's a stainless steel expanded metal, like the stuff they make catwalks in industry out of. It's great for everything. You can dump a couple of pounds of shrimp on it and just flip and paint while they grill away. Wings are easy on it. I got it from a metal fab shop. Look at the left side of the picture. Nothing falls through that baby. You can use a wide spatchula and just toss them around like crazy.

djm5x9

K.O.C.:[p]Thanks for posting that picture again. I was just about to e-mail you for a copy In the next couple of weeks I am going to find a stainless steel fabricator to apply the flat expanded metal to one of my stainless grills. Just getting ready for the season . . .

Unknown

djm5x9, the heat of the plasma welder may cause your grill to warp. Ask him to just tack in around the edges in three or four places and a quick tack in the middle. It only makes a small rise in the middle,, but there's no sense in welding it too much. By the way,, just a piece of the metal fabric is just fine. You can throw it right on the existing grill. Don't let them cut it too small,, it wants to slide around when you are stir-grilling on it..

VInyljunkee

Where did you find Chef RD's wing recipe? I have searched all over the forum and have not found it, although it is referenced frequently. Thank you!

Richard Fl

This might help!

Wings, Chicken, ChefRD's BBQ Hot Wings

Breaded hot wings that are crispy and easy.


INGREDIENTS:
1/2 cup Milk
1 egg
1/2 cup flour
1/2 cup corn meal
1/2 tsp cayenne pepper
1/2 tsp white pepper
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
Chicken Wings




Procedure:
1 Prepare the milk/egg wash
2 Mix all the dry ingredients
3 Dredge the wings thru the wash, and then roll in the dry spices.
4 Let the wings rest in the refrigerator for 30~45 minutes for the coating to set.


Recipe Type
Appetizer, Poultry

Recipe Source
Source: BGE Forum, Chef RD, 2009/05/03