Chicken wings yesterday... again... any tips?

PWise · February 2009

Yesterday I wanted to go deeper into the flavour tests (since I only recently go the DP rubs) and so I unpacked 24 whole wings and divided them into 4 batches of 6, one was pankoed with tsunami spin, the second pankoed with jamaican firewald, the third only rubbed with jamaican firewalk, and the fourth batch only rubbed with tsunami spin. My wife's friends were the judges... Feel free to suggest other ways to make them...

I set the grill indirect at 350°F

After the first flip they looked like this:

When they came out the pankoed ones looked like this (the JF on the left and the TS on the right) :

And like this (the JF on the left and the TS on the right) :

Everyone got one like this:

The general concensus was mixed but they definetely liked the jamaican firewalk better... some liked the pankoed, some liked the rubbed...

Suggestions welcome...

cheers!

WokOnMedium · February 2009

Did everyone get a beer like that too? Or just the wings. I don't have any suggestions, because I haven't tried wings on the Egg yet, but they looked wonderful! I usually prefer rubbed myself, but my friends usually like breading. Panko is a brilliant way to get that done.

FlaPoolman · February 2009

They look good. If your after crispier skin try bumping the temp up to 400-450. I will sometimes dip in a hot sauce and throw back on for another 10 minutes.

PWise · February 2009

The pankoed ones were plenty crispy and crunchy... I'm just curious in other ways (which I know are hundreds) to make them...

cheers

BuBaQlishus · February 2009

I would put my money on this recipe...let me know what you think if you try it.....Liberally apply Tony Chachere's Original Creole seasoning on wings in a bag...let sit over nite...then light the magic Jeenie...sit back with a roll of Bounty licking lips frequently in anticipation of of the best wings you have tasted in a long time.

Fidel · February 2009

I highly recommend a soak in a cider vinegar-based marinade for 4-6 hours, then let them dry on a rack in the refrigerator for an hour or two before cooking. The chicken comes out much more moist and savory, and the skin still gets nice and crisp.

I mix a lot of spice and some honey in my marinade.

Then cook direct on a raised grid at 400-425* for about 45 minutes, turning once. A quick toss in sauce then back on the grid for a few minutes to set the sauce. For something different, instead of using hot sauce try tossing them in a mixture of melted butter and lemon pepper.

PWise · February 2009

I have a planned stop at the supermarket today... will get that creole seasoning and marinate them for tomorrow I think hehehe

cheers!

PWise · February 2009

Thanks!! That sounds great!

cheers!

civil eggineer · February 2009

Please duplicate cook and mail them overnight to me for testing.

Did the skin turn out crispy enough? If not you could pull the platesetter and give them a minute or two on direct heat at the end.

AZRP · February 2009

Pato, I do mine direct in a hanging rack on a raised grid. I take them to 190-200 internal and they are like they were deep fried. -RP

PWise · February 2009

skin was plenty crispy... I would love to send some but I think your customs people wouldn't be too happy or so at ease knowing cooked poultry is being sent from mexico hahaha :laugh:

I thought about the platesetter, but, two things: one, these are tests for restaurant cooking on a BGE so things should be kept as simple as possible, and two, thank god, they turned out ok without having to pull the platesetter in the middle of the cook haha :silly:

cheers!

PWise · February 2009

I need to get one (or two) of those racks.... any ideas where to get it?

and yes, I pulled them at 190°F internal and looked and tasted like deep fried... if the girls hadn't seen me pull them off the grill they wouldn't have beleived I didn't deep fry them haha :silly:

cheers!

AZRP · February 2009

Here's a few. -RP

http://www.cajunbarbecue.com/wing-rack-p-68.html
http://www.huntingfishinginc.com/wingrack.html
http://www.texasirons.com/Leg-&-Wing-Rack-915

FlaPoolman · February 2009

Lowes and Home depot carry them for about $6 each.
Adding a step to how Randy does them heat 3 parts hot sauce (I use louisiana crystal) to 1 part butter, add cayenne pepper, chili powder and garlic to taste. After cooking dip wings in heated sauce and return to grill for 10 minutes. Great hot wings.

PWise · February 2009

Thanks!

cheers

PWise · February 2009

that sounds great!! will give it a try!

cheers

crghc98 · February 2009

I've taken my dome temp up to 600 with wings on the grid indirect to really get them crisp at the end...they come out like they were deep fried....

never tried it with breaded wings though, only rubbed.

YetiBob · February 2009

I use corn startch mixed with Paprika and spices. The corn startch gives a super crispy skin mmmmmm

Unknown · February 2009

I do a breaded and very hot and crunchy buffalo type of wing and really love them.

Dipstick
http://olddavespo-farm.blogspot.com/

Austin Smoker · February 2009

They liked the JF the best, cuz its got the HEAT! my favorite remains simply dusting with Bad Byron's Butt Rub....killer!

TheGrillisGone · February 2009

Pato,

My tip is...no tips. Cut those suckers off. :laugh: Save them if you want to make stock or just toss.

I enjoy all the dp rubs as well. I like to oil them up with sesame oil before the rub.

Jim
Snellville, GA

Chicken wings yesterday... again... any tips?

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