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Wednesday Wings 2 Ways

Mattman3969
Mattman3969 Posts: 10,458
in EggHead Forum
1/2 with Grippo’s Season and 1/2 with an Asian Seasoning and hit with a Sriracha,Honey and Soy glaze 





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

analyze adapt overcome

2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Comments

  • Boileregger
    Boileregger Posts: 614
    They look nice, but I can't help but ask who only cooks 8 wings?
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  • NDG
    NDG Posts: 2,435
    looks sooo good - the non sauced look so crispy I would have guess fried, if not sitting on your BGE.  What’s your process ??
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • SciAggie
    SciAggie Posts: 6,481
    Boileregger said:
    They look nice, but I can't help but ask who only cooks 8 wings?
    This guy is a master of restraint and subtlety... And he cooks chicken like nobody’s business...
    I agree with you - I’d be like, “8 is enough was a TV show, not a meal.”
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Mattman3969
    Mattman3969 Posts: 10,458
    edited April 2020
    Boileregger said:
    They look nice, but I can't help but ask who only cooks 8 wings?
    Me.  Lol.  I guess I should’ve used the Mini so the egg would look fuller.  


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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Mattman3969
    Mattman3969 Posts: 10,458
    NDG said:
    looks sooo good - the non sauced look so crispy I would have guess fried, if not sitting on your BGE.  What’s your process ??
    Thawed out, dried with paper towel, rub and cook 400-425 indirect raised up high in the dome on the extender.  No frills no tricks 

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Mattman3969
    Mattman3969 Posts: 10,458
    edited April 2020
    SciAggie said:
    Boileregger said:
    They look nice, but I can't help but ask who only cooks 8 wings?
    This guy is a master of restraint and subtlety... And he cooks chicken like nobody’s business...
    I agree with you - I’d be like, “8 is enough was a TV show, not a meal.”
    I prolly shouldn’t tell that we split 8 wings.  Lol.  

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Very nice!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • SciAggie
    SciAggie Posts: 6,481
    Mattman3969 said:
    SciAggie said:
    Boileregger said:
    They look nice, but I can't help but ask who only cooks 8 wings?
    This guy is a master of restraint and subtlety... And he cooks chicken like nobody’s business...
    I agree with you - I’d be like, “8 is enough was a TV show, not a meal.”
    I prolly shouldn’t tell that we split 8 wings.  Lol.  
    The truth is - I honestly assumed you did. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • smbishop
    smbishop Posts: 3,061
    Perfect plate!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • NDG
    NDG Posts: 2,435
    edited April 2020
    Mattman3969 said:
    NDG said:
    looks sooo good - the non sauced look so crispy I would have guess fried, if not sitting on your BGE.  What’s your process ??
    Thawed out, dried with paper towel, rub and cook 400-425 indirect raised up high in the dome on the extender.  No frills no tricks 
    @Mattman3969 I have done super raised direct ~400-425 twice with wings now, and great crisp both times.  Easy & results are great.  Just saying thanks !

    EDIT just read you go indirect - well I’ll try that next time I guess lol


    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • Mattman3969
    Mattman3969 Posts: 10,458
    @NDG - welcome to the crispy wing club! 

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • caliking
    caliking Posts: 19,779
    The glazed ones on the right look righteous!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • StillH2OEgger
    StillH2OEgger Posts: 3,893
    Those wings look tremendous. I'll agree with a few of the posters above when I say that it takes the same amount of work to Egg 8 wings as it does 16... or 24. Impressive restraint.
    Stillwater, MN
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  • Mattman3969
    Mattman3969 Posts: 10,458
    caliking said:
    The glazed ones on the right look righteous!
    @caliking What do you think about glazing wings in the chili oil you and Cen Tex posted ?

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • caliking
    caliking Posts: 19,779
    Mattman3969 said:
    caliking said:
    The glazed ones on the right look righteous!
    @caliking What do you think about glazing wings in the chili oil you and Cen Tex posted ?
    I think you'd love them. I did some wings recently, and tossed them in a sauce of chili oil, chinkiang vinegar, honey, pepper after they smoked for a while. Back on the heat to get crispy,  and set the sauce/glaze.  Wonderful sweet heat kind of thing, with that combo. 

    That chili oil really is good on just about anything.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • fence0407
    fence0407 Posts: 2,244
    Bravo as always! 8 wings was your appetizer I assume? ;)
    Large - Mini - Blackstone 17", 28", 36"
    Cumming, GA  

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  • northGAcock
    northGAcock Posts: 15,173

    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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