Wing Suggestions

konablue50 · February 2014

So, when I purchase my BGE in the coming week, the one thing I plan on cooking a lot of is WINGS! I'm a wing junkie. I would definitely love some suggestions as to some of the best on here for me to try. I've been using an electric smoker for a few years and I've always smoked my wings for about 40 mins at 250, then the oven for 15 at 375 and finally a quick fry for about a minute in peanut oil. I normally grill wings but my grill has fallen apart and haven't done that for months. The way I've been doing them, they come out great but I miss that full grilled/smoked flavor. The way I do them now gives a hint of smoke flavor. Any suggestions you have post em

I don't mind some heat either.

Thanks
Gordon

cazzy · February 2014

Wow gordon...your previous process seemed like a chore, but i bet they came our awesome!

The only suggestion I can think of is brine them, then let them sit uncovered overnight in your fridge on a sheet tray. Brined meat typically will absorb more smoke. Or...maybe you're just not using enough wood.

Good luck!

AlbertaEgger · February 2014

I have done a lot of wings but yet to try these, I am hoping to try them this weekend. They seem to be a huge hit here, and there is no doubt in my mind they will be great. See below for CAZZY's wings -

http://eggheadforum.com/discussion/1147925/cazzy-s-wings-recipe-updated

konablue50 · February 2014

I wasn't looking for too much of a heavy smoke flavor, just enough for you to tell that they were smoked but nothing beats nicely grilled wings. I just wanted that added flavor profile of smoke. I always rub mine the night before and put them in the fridge but I've always put them in a ziplock bag. I've heard putting them on a sheet tray allows for the water / blood to drain out to give you a crispier wing. I used to cut the wings into the drums/flats but not anymore, I much prefer to grill them whole minus the wing tips.

This was from that long process...

Mickey · February 2014

400 Direct Raised. I use Butt Rub or Coffee Rub. KISS method. Oh yes, all on the Egg.

konablue50 · February 2014

I use a combination of granulated garlic, cayenne, dry mustard, cracked pepper, white pepper and cumin as my rub.

wbradking · February 2014

Do the jalapeno, mango, lime wings. I did these for the Super Bowl and they were outstanding.

http://eggheadforum.com/discussion/1147014/jalamango-lime-wings-pix

Mickey · February 2014

Or for Krispy; 400 raised direct and about 2.5 hours (Sat afternoon adult beverage induced nap). The only a Egg screwup I couldn't eat.

konablue50 · February 2014

wbradking said:

Do the jalapeno, mango, lime wings. I did these for the Super Bowl and they were outstanding.

http://eggheadforum.com/discussion/1147014/jalamango-lime-wings-pix

Those sound really dam good...I'm not a huge mango lover but I'll try those

Eggpharmer · February 2014

These are excellent:
http://www.seriouseats.com/recipes/2012/02/sriracha-hot-wings-recipe.html

konablue50 · February 2014

Eggpharmer said:

These are excellent:
http://www.seriouseats.com/recipes/2012/02/sriracha-hot-wings-recipe.html

very similar to these that I tried the other week...were outstanding...there's more to the rub in this one but I would definitely make these again

http://hotsaucedaily.com/week-of-wings-day-7-sriracha-garlic-wings-2010/

Little Steven · February 2014

I haven't opened every recipe here but the common thread for wings will be raised direct.

canman · February 2014

I like my wings dry rubbed, sauce on the side. 250 deg, indirect, platesetter legs up. Cook until done. I like a lot of smoke and use hickory. Hard to make a BAD wing, they are all good.

Enjoy the Egg!

TAStones · February 2014

These are awesome. http://www.nibblemethis.com/2009/12/sriracha-wings-saffron-rice.html

Wing Suggestions

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