Give Me Your Best Wing Seasoning Recommendations

ScottyTooHotty · February 4

I've been on a wing kick lately....

Can you please share your Best Wing Seasoning? - can be homemade or purchased. Probably prefer purchased.

I used Derek Wolf's Nashville Hot Chicken last week and my wife didn't like it.

Thank you!

alaskanassasin · February 4

There he is!

GrateEggspectations · February 4

Really good to see you back.

This one’s a fave for me. Just really great…

More about the sauce than the rub though.

https://www.theendlessmeal.com/sweet-and-sticky-honey-garlic-chicken-wings/

DoubleEgger · February 4

Dizzy Pig’s Jamaican Firewalk
For no heat, John Henry’s Texas Chicken Tickler

billt01 · February 4

ScottyTooHotty said:

I've been on a wing kick lately....

Can you please share your Best Wing Seasoning? - can be homemade or purchased. Probably prefer purchased.

I used Derek Wolf's Nashville Hot Chicken last week and my wife didn't like it.

Thank you!

there's a hot honey rub at Walmart which has a bee shooting fire out its a$$, I like it..

I'll mix that heavy with a little corn starch and flour and cook at 350-375 for about 45 minutes on the egg

I'll finish them off with a half a stick of melted butter, about a half a cup of honey, and 2 cups of Frank's hot wing sauce whisked together.then a quick wing toss...

Foghorn · February 4

Rub: Try to find something cajun without too much salt - it's not an easy task. I used to get rub from The Gumbo Shop in New Orleans but they don't sell online any more. Mix it about 3:1 with cornstarch. Rub the wings and let them sit in the refrigerator uncovered for as long as you can - more than 24 hours is best

Sauce: 6 parts Texas Pete Buffalo sauce (link below); 5 parts Minorcan Datil Pepper sauce (link below); 4 parts Kikkoman Teriyaki sauce

https://texaspete.com/products/original-buffalo-sauce?srsltid=AfmBOorgLlEc6HwUwtIAXXKvH5R9BkaC0jl2SzbWwcRkayaqL3lIdnCm

https://minorcandatil.com/product/minorcan-datil-barbecue-sauce/

This combination won the 2017 Salado Eggfest wing cookoff.

MaskedMarvel · February 4

We do wings about twice a week. The 400° method had really blown us away. We’ll do them for the Super Bowl for friends this weekend!

and we’ve experimented with rubs and methods of prep along the way.

The beauty of the 400° method is we get a crunchy smoky skin without adding carbs or baking soda (sodium). We don’t have to “air them out” overnight in an already overwhelmed fridge.

We exclusively use the whole wing when smoking. Tips included. The skin on a whole wing helps maintain moisture inside the wing.

… while we experiment with rubs along the way, we’ve found the “All Purpose” style rubs to be the ones we comeback to most frequently. All the big names we have make good ones, but can be pretty expensive.

…

Homemade rubs are KISS method.

The base is coarse ground black pepper and garlic salt. It’s the base I use for all my rubs. 1-1 by weight.

For wings, we add a little paprika, a dash or two of cayenne, a very light hit of onion powder, and a very light hit of dried thyme, parsley, basil, and oregano.

….

serve with celery sticks that have been sitting in water in the fridge for a few days in a soup container, cheap and easy baby carrots, and those mini-cucumbers.

Sauces are hidden valley ranch, kens blue cheese dressing, and franks red hot with a bit of butter melted together.

….

thats it for dry rub wings. We definitely screw around with saucing a few wings and “tacking them up” before serving, as well as different levels of heat in the rubs and level and type of smoke in the smoker.

We come back to this basic and easy method every time.

fishlessman · February 4

most rubs are too salty for wings and im heavy handed with rubs. my go to is buffalo wings with regular redhot, butter, and extra rub in the sauce, blue cheese dressing, extra bluecheese added, and celery.

cazzys recipe has a method with a drip pan and wingette/drummette placement. its a good recipe and method, from there i sometimes make half as is and half using the bufalo sauce butter the last few minutes of the cook. put the wings in a bowl, add the buffalo sauce butter in the bowl, dump the whole thing back in the center of the grill and let the sauce setup

this is a great recipe as is

cazzy Posts: 9,136

March 2012 edited March 2012

Ingredients needed

Chicken wings (whole or cut to flappers and drumettes)
1 cup soy sauce (low sodium)
1 cup brown sugar
1/2 cup Mirin Rice Wine
1 tbsp fresh ginger root (peeled and grated)
1 tsp chili flakes

*I use this as a base and multiply quantities based on need.

Making Spicy Ginger Teriyaki Sauce

In a sauce pan...bring soy, brown sugar and mirin rice wine to a boil and leave on heat till brown sugar has dissolved. Stir regularly and throughout after boil to avoid scorching. Low heat and add ginger and chili flakes. Simmer for 10 min while stirring regularly. Remove from heat and refrigerate.

Marination

Marinate wings for 24 hours in chilled marinade prior to cook (the chili flakes will rise to the top so shake it up). I use a gallon bag to marinate because I like to lay bag flat and flip after 12 hours.

Cook

Fire up egg and stabilize at 375-400. I use a adjustable rig with a 16" drip pan and cook above the felt line. Place drumettes on outside and flappers in the middle because it will be hotter on the outside due to the drip pan.

This is the anal part but I find it really makes the wings tacky and layers the flavor. At 5 min, I baste with marinade, then again at 10 min. At 15, I flip and baste and then baste again at 20 min. This process is why I use a drip pan cause the marinade will make your lump smoke a undesirable taste into the wings. Your wings will be at about 145-150 and should really start having a beautiful brownish red color. Remove at 165...I check each one then remove. Some may go over a lil but no worry...as you know, our eggs are very forgiving.

Using different soy sauces will change the flavor a tad and you can reduce/increase ginger and chili flakes based on preference. Feel free to ask me any questions.

Just a hack that makes some $hitty BBQ....

BigGreenKev · February 6

https://www.shortywagswings.com/

Buckwoody Egger · February 6

big fan of just kosher salt and pepper for rub. then cook whole wings at 425 until 195+ internal. scissor/shear cut into wings drumettes and tips. toss in a bowl with whatever sauce you like.

Mark_B_Good · February 6

So, I've altered my method, and everyone who's tasted them, 26 and counting, has said it's the best they've tasted.

First, I like to get separated wings (drum seperated) ... and then I bbq them unseasoned. Need to watch they don't get overcooked. I normally cook one side, look for signs of bubbling on face up surface, flip, and look for signs of bubbling on face up surface again ... then take off.

I think put them in a big steel mixing bowl ... add Montreal Chicken Seasoning liberally, then a mixture of BBQ sauce of choice, mixed with thick Teriyaki sauce, about 2 parts BBQ to 1 part Teriyaki. If I want them hot, I will add to this mixture about 1 tablespoon hot sauce of choice per lb of wings. I then add about a teaspoon of hot chili flakes. Toss those babies around a bit for good distribution, and enjoy!

tjv · February 6

your favorite spicy-ish rub mixed with turbinado sugar, prep wings night before with rub & turbindo mixture and keep in gallon zip lock bag. rub them in bag every once in a while to help set the rub.

You can vary the mix using separate bags - do more turbinado for those who like sweet and/or more rub for those who like spicy. It will take a couple cooks to get your favorite ratio - rub to turninado down. 60% rub, 40% turbinado is a good starting point.

grill whole (drumette and flat, no tip) direct up in dome - 350°F to 425°F, depending on grill and setup. I usually set them all same side up, so easy to tell when flipping. just remember which is which if doing two mixes.

sometimes you can tell when the skin starts to render, the turbinado gets sticky on the wing. separate dumette and flat just before serving - big clever, hard loud cut, on a wood cutting board always raises a curious eyebrow if in a crowd.....lol.

it is an easy way to please spicy and sweet lovers at the same time with sauce....

t

loco_engr · February 9

Georgia Red Wings

Description:I think you'll like this, it's definitely one of

the best I've ever tasted. It's not over-poweringly spicy but

quite flavorful.

Ingredients:ï 1 Cup soy sauce

ï æ Cup water

ï Ω Cup Texas Pete hot sauce

ï Ω Cup lemon juice

ï 1 º Cup Hot and Spicy V8 juice

ï 3-4 lb Chicken wings (jointed)

Instructions:1. Cut the wings apart at the joints discarding

(or saving for stock) the tips.

2 Combine marinade ingredients in a large container with a

lid. and place the wings in the container making sure they are

all covered with marinade.

3 It is best to let the wings marinate in the refrigerator

overnight (or at least 2-4 hours).

4 Remove the wings from the marinade and sprinkle with Big

Green Egg Gourmet Seasoning (or your favorite rub for

chicken).

5 Grill indirect at about 350 deg. for 15 to 30 minutes on

each side. If grilling direct, monitor carefully and turn

every 10 minutes. I personally like mine very crisp and let

them go for an hour or so.

Notes:

RRP: I have found that a brine of salt water for a couple hours before the marinating period and then a triple rinse seems to help cut through the telltale chicken fat surface on the wings so the marinade can soak right in clear to the bone in the 72 hours.

Recipes 1.0 by The Millerhouse

dmourati · February 11

I made wings for the first time this weekend. It was a grocery store mistake. Meant to get chicken thighs. Whoops. Happy little accident.

I did a quick search here and used my Albukirky Red rub I normally use on my tri-tip, The kicker was adding about 2tbsp potato starch for 2 pounds of wings. They came out killer.

As someone else noted, a little too much salt in the rub but that's an easy fix.

Image: https://us.v-cdn.net/5017260/uploads/editor/f6/4k8q2anayiqh.jpeg

GrateEggspectations · February 11

@dmourati

Good to see you back - with killer, accidental wings, no less.

lousubcap · February 11

Better to be lucky than good right there. Surfacing in style @dmourati.

Give Me Your Best Wing Seasoning Recommendations

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