I like my butt rubbed and my pork pulled.
Member since 2009
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Wing sauces
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brzelt
Posts: 62
Quick question for the braintrust please....... Wing Sauces?
Any favorite recipes?
I tried to brew up a garlic terriyaki the other week and it ended up being pretty much liquid, even after simmering quite awhile. How could I have thickened it up some? Add honey or what? Needless to say when I tried to sauce I watched it roll off. They tasted decent but wanted a nice thick sauce instead. A few good ideas would be appreciated!
Bruce
L BGE
Kennesaw, GA
Comments
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Mix 2 parts water to 1 part cornstarch and add to your sauce.
1 cup total, slowly add1/4 cup at a time till desired thickness is achieved.My favorite is "jalomango lime“ from I believe DYAL_SC. Go to poultry and search jalamango lime.Hood Stars, Wrist Crowns and Obsession Dobs! -
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3/4 cup honey
1/4 cup Crystal or Franks hot sauce
1/4 tsp. or to taste ground ginger
coat your wings with Dizzy Pig's Dizzy Dust
simmer in a sauce pan for about 20-30 minutes and coat your wings after they are cooked at 250 raised direct turning once or twice for about 2 hours until the skin crisps up.
I can't remember how many wing this sauce is good for but I know I couldn't fit any more on a single grate of my large.
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Funny you'd mention that @berndcrisp . I just submitted that recipe to the BGE peeps for the eggtoberfest. LOL. Glad you like them!! I'll be making those next weekend and my beautiful bride will be making cookies for dessert. We will be stationed in the North GA Eggers area along with @vidalia1 and others. Great crew!!
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I want to try theses this weekend http://www.nytimes.com/2013/10/02/dining/dreaming-of-spicy-crunchy-chicken-wings.html
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These are the wings I usually do. Sorry I don't have measurements, I just do it to taste.
Chicken Wings rub
Salt, pepper, crushed red pepper, garlic powder, chopped thyme, oregano, and rosemary. Add a couple tablespoons of baking powder for crispiness. Few tablespoons of oil.
Grill at 425 until crispy
6 onions sliced thin
4-5 cloves garlic minced
2 inches of ginger grated
Garlic Powder
Caramelize onions. When onions are brown, add garlic/ginger.
Sauce
honey, balsamic vinegar, ginger, salt, thyme, rosemary, oregano, parmesan cheese, crushed red pepper, garlic powder, squirt of mustard.
Mix onions with sauce and incorporate cooked chicken wings
Dunedin, FL -
berndcrisp said:Mix 2 parts water to 1 part cornstarch and add to your sauce. 1 cup total, slowly add1/4 cup at a time till desired thickness is achieved.My favorite is "jalomango lime“ from I believe DYAL_SC. Go to poultry and search jalamango lime.Heck I even looked up Dyal_SC's discussions as well and no joy.BruceL BGEKennesaw, GA
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Here ya go, @brzelt . Hope you enjoy!
http://eggheadforum.com/discussion/1148560/jalamango-lime-wings-with-recipe-this-time -
I like Franks Red Hot and apricot jam/jelly.
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with thinner sauces remove the wings into a big bowl and pour the sauce on and flip ahe wings over a few times. then mound them in a big pile back on the egg as deep as possible. cook them a few minututes then dump the sauce thats in the bowl on top and cook a few more minutes. more sticks that way and yes honey will help
fukahwee maineyou can lead a fish to water but you can not make him drink it -
brzelt said:Quick question for the braintrust please....... Wing Sauces?Any favorite recipes?I tried to brew up a garlic terriyaki the other week and it ended up being pretty much liquid, even after simmering quite awhile. How could I have thickened it up some? Add honey or what? Needless to say when I tried to sauce I watched it roll off. They tasted decent but wanted a nice thick sauce instead. A few good ideas would be appreciated!Cazzy's Wings use a very watery marinade, which I always boil and use as a basting and finishing sauce. Stuff comes out like candy, very good. Takes about 15 minutes to reduce on the gasser side burner.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Franks Red Hot buffalo style. cut it with butter, add some garlic powder and fresh ground black pepper. Dust your wings with corn starch and the dry seasoning of your choosing and cook for about an hour at 400 indirect turning about every 15 minutes. You will slap your momma their so goodGo Gamecocks!!!
1 XL, 1 MM
Smoking in Aiken South Carolina -
This is a good bourbon wing sauce I made more -- it was well received. I made it once for the kids and cut down the hot sauce and added honey and it was great, and made it again for a group of guys per the recipe and they loved it. Sorry, couldn't paste the recipe itself but here is the link:__________________________
XL
New York Chicago -
This is what is goin on mine tonight. Really good flavor
-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Silly question but if wings are cooked indirect , why do they need to be flipped?GeorgePalm Beach Gardens, Fl and Blairsville, Ga.
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I mix 50/50 Franks and KC Masterpiece, a little barballo if you will.
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Johnson, Navin R... Sounds like a typical bastard.
Belmont, NC
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try it and you will see. You want to get them nice and evenly crispy, turn assure that this is acomplished. Cheers!Go Gamecocks!!!
1 XL, 1 MM
Smoking in Aiken South Carolina -
Will give it a try...thanks!GeorgePalm Beach Gardens, Fl and Blairsville, Ga.
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Thanks everyone and I am glad I posted this because it answered questions I didn't realize I had...
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Thanks for the boiling instead of simmering advice, makes a lot of sense thinking about it.
Looking forward to trying a few of these recipes as well. So far all the wings I have done have been indirect and I think I will try direct the next batch... Gosh I love this forum!
BruceL BGEKennesaw, GA -
Just rub them down with Old Bay and nothing else. Unexpectedly good!
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Still looking for a favorite sauce, but to share my technique I do this; grill raised direct at 350 to 375, flipping to render some fat and achieve crispiness. This takes about 40 minutes or until they look right. Simple rub. I have a few warmed sauces ready in stainless bowls and then toss the wings in right off the grill. Make sure everyone is ready to eat and serve immediately. The sauce sticks to the wings and the choices are endless. We usually do a teriyaki and some buffalo style. We do them this way so that I can grill them all without regard to which marinated ones are which.
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Equal parts butter and Texas Pete hot sauce. Pour sauce over wings and let them sit for a few minutes then toss to make sure they're all coated.
Large BGE
Greenville, SC -
hondabbq said:I like Franks Red Hot and apricot jam/jelly.
Cooking on an XL and Medium in Bethesda, MD.
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