Frozen Wings

WhackMaster719

I have a huge bag of frozen chicken wings from Costco in the freezer, think I would need to defrost them before putting them on the egg? I'm really craving some wings today for some reason. Could be a good first light... :evil:

CrimsonTideGirl

I am definitely no expert, but I love wings too. I would thaw them out for about an hour and I would doctor them up a little with some hot sauce.

Fidel

Here's what I do with frozen wings. Put them in a large pot and add a 50/50 mix of water and cider vinegar to cover. Heat it to about 140*, then immediately drain the wings, give a quick dose of rub (usually lemon pepper) and put them on the egg to finish.

This will do a few things for you. First, it will thaw them quickly. Second, it renders a lot of the fat to help them crisp up nicely on the egg. And finally it adds just a touch of vinegar flavor to the wings which gives a good depth and contrast to the hot sauce.

WhackMaster719

Nice, would you do these direct or indirect? Dome temp? Time? This would be my first cook on the BGE.

FearlessGrill

Whacky,

Here's a really good wings thread that I bookmarked from a couple of months ago. I've included my contribution to the thread here, including my usual cooking techniques and links to some of my favorite recipes. Be sure to check out the whole thread though... there were some good ones here.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=848736&catid=1

-John

Repost follows ...


Thanks for starting this thread... I love wings and can't wait to see what else folks come up with.

I like to experiment with wings, and I've posted a bunch of recipes here before. These are original recipes or taken from non-Egg sources. I haven't included recipes like the Bloody Mary wings from the Eggtoberfest cookbooks here, since people already know where to find those...

In general, I cook my wings indirect at about 400 degrees for about 40 minutes. I generally don't sauce till I take them off the Egg, at which point I toss in a large bowl with sauce that has been kept warm on the stove. I DO recommend a spice rub on your wings while they are cooking. I've done taste tests of several recipes with and without rubs with friends, and they always prefer the same recipe with a rub, as it adds another layer of flavor.

Here are some of my recipes. I've provided links to the full recipes on our blog, rather than making this a 5 page post.

Regular (mild) Buffalo-style Wings


Spicy Buffalo-style Wings


Pomegranate Wings


Honey-Lime Wings



Of these, my favorite is the spicy Buffalo, but that may be too much for a lot of people. The mild Buffalo is what I usually serve to guests. A lot of my friends really like the honey-lime ones too.

Enjoy,

-John

JEH

I throw the frozen wing sections on direct, raised grid at 375. I turn after 20 mins, sauce once after another 20 mins, and then final sauce after 10 mins. Close the vents and let it set for 10 mins. Total cook time 1 hour. Super simple and good.