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Picture and Recipe of Your Best Wings???

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in EggHead Forum
I absolutely love good chicken wings!  Especially when cooked on a BGE.  Please share a picture and recipe of your favorite wings cooked on your BGE.  Best picture and recipe gets bragging rights! 
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Comments

  • blasting
    blasting Posts: 6,262

    I'm not plating and doing a shoot unless you offer up a cutting board that will never be shipped, or maybe a t-shirt.

    JK - old forum joke - I'll post if I do wings tomorrow.

    Phoenix 
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Bacon wrapped lollipop wings with siracha BBQ. 



    Wings section into lollipops, wrapped in bacon, indirect at 375ish for 1 hour, glazed with sriracha and your favorite BBQ sauce. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Mickey
    Mickey Posts: 19,768
    400 direct raised (turkey wings). 

    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. 

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  • Chubbs
    Chubbs Posts: 6,929
    @Mickey I would have bet my house that you were posting your drunk burnt wings when I saw you posted. 
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • 1move
    1move Posts: 516
    275°F smoked indirect with applewood chunks for one hour flipping every 20 minutes and basting with your favourite sauce. Juiciest wings ever with fall off the bone goodness!!!



    XLBGE, MMBGE, CyberQ
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  • Mickey
    Mickey Posts: 19,768
    Chubbs said:
    @Mickey I would have bet my house that you were posting your drunk burnt wings when I saw you posted. 

    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. 

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  • Jeremiah
    Jeremiah Posts: 6,412
    Nothing special here, "it's my rub" and "swamp venom". 400ish indirect until done. 
    Slumming it in Aiken, SC. 
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Asian wangs. Rubbed with Swamp Venon, cooked indirect at 375-400 and sauced with Sriracha,honey and soy the last 15mins


    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Zmokin
    Zmokin Posts: 1,938
    Brined/Cured for 72 hours, (salt, brown sugar, sodium nitrate, black pepper, garlic)

    Raised direct 400

    Basted with a butter, hot oil, and cayenne pepper concoction.



    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • Mickey
    Mickey Posts: 19,768
    Zmokin said:
    Brined/Cured for 72 hours, (salt, brown sugar, sodium nitrate, black pepper, garlic)

    Raised direct 400

    Basted with a butter, hot oil, and cayenne pepper concoction.



    Buddy my idea and your idea of raised is different. 

    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. 

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  • Zmokin
    Zmokin Posts: 1,938
    Mickey said:
    Zmokin said:
    Brined/Cured for 72 hours, (salt, brown sugar, sodium nitrate, black pepper, garlic)

    Raised direct 400

    Basted with a butter, hot oil, and cayenne pepper concoction.



    Buddy my idea and your idea of raised is different. 

    Oops, My Bad, sorry, not Raised, just Direct.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • Mickey
    Mickey Posts: 19,768
    @Smoking  try the raised on your next chicken. Your looks real good but I would be worried if I ran in for a beer they could get away from you. 
    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. 

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  • Zmokin
    Zmokin Posts: 1,938
    Mickey said:
    @Smoking  try the raised on your next chicken. Your looks real good but I would be worried if I ran in for a beer they could get away from you. 
    I usually am cooking raised, either direct or indirect.  I wanted to try not raised when I made these.  and believe it or not, most of the black you see came off, I hadn't done a cleaning of the grill so most of that black stuff was left over crud from the previous cook that stuck to the wings when I turned them.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • Mickey
    Mickey Posts: 19,768
    Zmokin said:
    Mickey said:
    @Smoking  try the raised on your next chicken. Your looks real good but I would be worried if I ran in for a beer they could get away from you. 
    I usually am cooking raised, either direct or indirect.  I wanted to try not raised when I made these.  and believe it or not, most of the black you see came off, I hadn't done a cleaning of the grill so most of that black stuff was left over crud from the previous cook that stuck to the wings when I turned them.
    I am not in any way criticizeing your cook. Just (IMO) cooking that low you got to be real quick and pay lots of attention tothe cook. 
    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. 

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  • Phatchris
    Phatchris Posts: 1,726
    http://eggheadforum.com/discussion/1191050/blues-hog-wangs#latest
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  • bigbadben
    bigbadben Posts: 397
    I haven't cooked wings in a while. I cook for 60 minutes indirect, 350 F. In this house tender texture is more important than crispy skin. 
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  • bigbang1955
    bigbang1955 Posts: 14
    Sorry...no recipe...in a rush to get ready for work.
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  • tgs2401
    tgs2401 Posts: 424
    Where are you guys buying your wings? I've seen bags of frozen - any good?
    One large BGE in Louisville, KY.
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  • Mickey
    Mickey Posts: 19,768
    tgs2401 said:
    Where are you guys buying your wings? I've seen bags of frozen - any good?
    I've used frozen right out of the bag, No problem. But lucky in my area of Central Texas fresh is also around most of the time. 
    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. 

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  • northGAcock
    northGAcock Posts: 15,173
    Zmokin said:
    Mickey said:
    Zmokin said:
    Brined/Cured for 72 hours, (salt, brown sugar, sodium nitrate, black pepper, garlic)

    Raised direct 400

    Basted with a butter, hot oil, and cayenne pepper concoction.



    Buddy my idea and your idea of raised is different. 

    Oops, My Bad, sorry, not Raised, just Direct.
    You sure we can take that as a legitimate apology? (Just bustin on you).....I think your spelling was good though.  ;)
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • RRP
    RRP Posts: 26,453
    Georgia Red Wings anyone?

    Re-gasketing the USA one yard at a time 
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  • blasting
    blasting Posts: 6,262
    tgs2401 said:
    Where are you guys buying your wings? I've seen bags of frozen - any good?

    I'm buying them in a 40lb box from RD.  They come fresh, then I foodsaver them in 1 dozen size packages. 
    Phoenix 
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  • Big_Green_Craig
    Big_Green_Craig Posts: 1,578
    Seasoned with Lanes SPF 53, smoked at 250 until 160F, then fried in a wok to crisp up the skin. The sauce is a combination of Franks Buffalo sauce, butter, tabasco and some honey. 


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