I'm Eeeeeggin' in the rain...

Jeffersonian

...just Eeeeeggin' in the rain!

Doing the DP Grilled Wing recipe today for the boys 'n' me. Here's a little photo essay of what I'm doing (for the first time...please be gentle):

Clipped the wing tips off:



Here are the wash/dredge ingredients...that's Shakin' the Tree:



And breaded:



Put them on the Egg at 250*, expecting about a 2-2-1/2 hour cook. I'm not thrilled with the lump I'm using this time, though, a local private label. I ran out of Royal Oak and I'm stuck with this right now....we shall see.

Austin Smoker

I've got the same recipe getting ready to go on, thanks to the recommendations of some gellow Eggers here! I can't wait to check em out. I did seperate the drummies from the wings, so I'll be watching temps closely after about an hour and a half.

Jeffersonian

Post pics, if you got 'em. I just bumped my Egg up to 275*....I'm doing indirect, so I should be at the higher temp. Here they are, halfway through the cook:

EggEd

Same cook but no rain going here (just a little below zero in Toronto, Ontario, Canada). Taking them over to the neighbours for Super Bowl. Just spilled half-jar of Bone-Suckin sauce into the egg. First time for that error. A bit smokey so I transferred the wings to the oven and opened the vents to burn off the sauce

D-oh

Followed that same recipe from DP website. Mostly drumettes I am Egging. Smell great. Saw some neighbours from the street over and they wondered what I was cooking

Jeffersonian

Mine are looking pretty good, but I think a corn flour might be a better idea than corn meal...it seems to be a bit thick on the wings. The real test will be the eatin', though.

EggEd

I have not tried mine yet but I will post back with the reviews after the game. I used corn flour and the coating was very light. There was a run on wings in my area and I actually cleaned the last butcher out and bought some pre-cooked (gasp !) from another butcher. So we have a wing sampler going on...Enjoy the game !

Jeffersonian

The final product...will give taste verdict soon cuz it's almost kickoff time:

Jeffersonian

Verdict:

The taste of the wings was pretty good - #3 Son liked them a lot. I was so-so on them. They were mostly juicy. The most unattractive feature was the corn meal: It left a very coarse and undesirable texture on the wings that I really didn't like. I'll be sure to omit it or substitute corn flour next time.

EggEd

Mine were a hit overall. Corn flour made for a lighter texture and the DP Raging River combined with Hot Bone Suckin sauce was great.

JLOCKHART29

Jeffersonian, They actually look quite tastie. I had to look back to see how you did them. Thought they had mustard in them. Guess corn meal gave color. Yesterday snow and today rain. Whats next? :blink:

Austin Smoker

Mine turned really well with Corn Flour (didn't even realize I made the substitution off the DP recipe.)

I had three sauces laced on the wings, a traditional Buffalo with a little habanero, a BBQ - consisted of Cattleman's Smokehouse with Cider Vinegar to thin, and lastly, and my favorite - Honey Gold - which is a 50/50 mix of buffalo and honey mustard. I first tried this from a place called Mr. P's Wings in Memphis. All three were a hit at my neighbors, and sorry, but no pics because they were whining for them so loudly.

I used the direct method on a well oiled, elevated grate as decribed by DP and had NO sticking problems.

Thanks again to those of you recommended the recipe, it will be a staple.

Jeffersonian

I think that's the way to go. congrats on your successful cook!

Jeffersonian

Sounds perfect, AS. I think the corn flour substitution is the key here.