Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Opinions wanted WINGS!

pgprescott
pgprescott Posts: 14,544
in EggHead Forum
Gonna do se wings tomorrow after golf hopefully. I have been really impressed with my Briner and brining yardbird. Is it worth brining the wings?  Just a basic brine, not anything special like @RRP red wings this time. Waiting for feedback. 
· Share on FacebookShare on Twitter

Comments

  • golfguyjosh
    golfguyjosh Posts: 196
    I am not a fan of marinating over night personally. I did wings the other night and there were some of the best I have ever had. I seasoned them, I made a glaze sauce. Tossed the wings on the grill at 375 with the plate setter legs up. After the first 20 mins I would covers the wings in my glaze sauce every 10 mins or so until the wings were done. (took about a hour). 
    Jacksonville, FL
    · Share on FacebookShare on Twitter
  • golfguyjosh
    golfguyjosh Posts: 196
    Jacksonville, FL
    · Share on FacebookShare on Twitter
  • pgprescott
    pgprescott Posts: 14,544
    golfguyjosh said:
    I am not a fan of marinating over night personally. I did wings the other night and there were some of the best I have ever had. I seasoned them, I made a glaze sauce. Tossed the wings on the grill at 375 with the plate setter legs up. After the first 20 mins I would covers the wings in my glaze sauce every 10 mins or so until the wings were done. (took about a hour). 
    Wings look great!I was thinking of a 2-4 hour brine only. I've done a ton of wings in the past, but never brined.  
    · Share on FacebookShare on Twitter
  • corb69
    corb69 Posts: 155
    Well now you guys have me scared I screwed up.  I have 20 plus wings brining  overnight  in Allegros Hot and Spicy.  
    · Share on FacebookShare on Twitter
  • RRP
    RRP Posts: 26,457
    corb69 said:
    Well now you guys have me scared I screwed up.  I have 20 plus wings brining  overnight  in Allegros Hot and Spicy.  
    Though I have never used that brand I would not worry! The Georgia Red Wings that I marinate for 54 hours uses Texas Pete plus Hot V-8 amongst other ingredients. Your overnight wings are probably going to be very good! Please plan to report back tomorrow! 
    Re-gasketing the USA one yard at a time 
    · Share on FacebookShare on Twitter
  • golfguyjosh
    golfguyjosh Posts: 196
    I hate losing the chicken flavor. I only marinate meat up to a hour now too. So when I do london broil or tritip it is 45 mins and then on the grill. 
    Jacksonville, FL
    · Share on FacebookShare on Twitter
  • RRog17
    RRog17 Posts: 572
    My go to for wings is shake, not sprinkle, garlic powder, onion powder, seasoned salt, and lemon pepper. Raised direct 325-350 for about an hour. Turning every 15 mins. 
    Canton, GA
    LBGE, Joe Jr., 28” Blackstone
    · Share on FacebookShare on Twitter
  • RRog17
    RRog17 Posts: 572

    Canton, GA
    LBGE, Joe Jr., 28” Blackstone
    · Share on FacebookShare on Twitter
  • Mickey
    Mickey Posts: 19,768
    Wings is one of those item you can toss on frozen from the bag and season as you cook.  400 direct and raised for me. 
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

    · Share on FacebookShare on Twitter
  • SteelCitySmoke814
    SteelCitySmoke814 Posts: 112
    350-375 indirect for me and I season multiple times. 
    · Share on FacebookShare on Twitter
  • bweekes
    bweekes Posts: 725
    Brining is great, but I find air drying overnight + corn starch mixed in with the rub works wonders. 
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
    · Share on FacebookShare on Twitter
  • Monty77
    Monty77 Posts: 667
    bweekes said:
    Brining is great, but I find air drying overnight + corn starch mixed in with the rub works wonders. 
    Totally agree with this option, just add my two cents that Swamp Venom from DP is stellar on wings done this way!  Best of luck, I think you will find any of the options listed here will produce an amazing wing performance.  Enjoy
    Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada

    https://www.flickr.com/photos/monty77/
    · Share on FacebookShare on Twitter
  • BugFreak72
    BugFreak72 Posts: 246
    I like marinating them in Franks Red Hot overnight. Then before the last 10 minutes of cooking tossing them in a wing sauce and cooking a bit more. It's a really simple method but works great. 
    · Share on FacebookShare on Twitter

Categories