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Need a good wing recipe.

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EGGARY
EGGARY Posts: 1,222
edited November -1 in EggHead Forum
Please, I could use a good wing recipe.

Thank you.

Gary
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Comments

  • FSUScotsman
    FSUScotsman Posts: 754
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    Do you want to sauce them or just cook them on the Egg and eat?
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  • EGGARY
    EGGARY Posts: 1,222
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    both, if possible.
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  • Hoss
    Hoss Posts: 14,600
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    Plain wings or Hot wings? :huh:
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  • FSUScotsman
    FSUScotsman Posts: 754
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    In that case I usually just put my wings on the Egg naked, nothing at all seasoning wise, as I think it gets covered in the sauce. I like a very light dusting of cornstarch to crisp them up. I don't have to get the heat up so high that way and I can really use several levels to put wings on without fear of burning. If you do want them hotter, Dizzy Pig's Jamaican Firewalk is a good way to go.

    My favorite wing sauce is Franks. I get it at Sam's by the gallon. I follow their wing mixture using butter right on the container.

    I know that this is simple, but I've done this over and over and have had rave reviews every time. Maybe some day I'll do something different but for now I like 'em!!

    Oh, don't forget the blue cheese!!
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  • EGGARY
    EGGARY Posts: 1,222
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    Thoughts on Georgia HOt Wings ?
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  • Misippi Egger
    Misippi Egger Posts: 5,095
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    Gary,

    We like our wings unbreaded and crisp, so what I do is buy the whole wings, cut then into the two parts, discarding the wing tip. Season with S&P or DP Shaking the Tree.

    I cook then direct on a raised grid at about 400* dome temp. Can't do double decker that way, since that would have to be indirect, but can cook 24 wing pieces on the large grid. Cooked them, turning once until they were about 200* internal.
    Then I dipped them in Carnivore Robust sauce (or Frank's Hot Wing Sauce) and put them back on the grid for about 3-4 minutes to "fix" the sauce.

    The "Princess"(wife) says they are the best wings she has ever eaten and, hey, who else counts? :evil:
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  • FSUScotsman
    FSUScotsman Posts: 754
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    A second vote for Frank's!!!
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  • Hoss
    Hoss Posts: 14,600
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    Don Marco posted not long ago a recepie that had HABERNARO powder.A friend made em and they were HOT!I would cut the HAB powder in half especially if ladies are present.Search Don Marco for the recepie. ;)
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  • Wise One
    Wise One Posts: 2,645
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    The Georgia Red Wings are really good. They are not really hot but have a nice hint of heat. I have probably cooked these 20 times and each time they go fast. I like the fact that they are not dripping with sauce so you can eat 5 or so without creating a real mess. LOL
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  • Fidel
    Fidel Posts: 10,172
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    Here is my favorite method. You can adjust the seasonings/sauce to you liking. I often do 2 batches, one for me and the wife with hot sauce and a batch for the kids with either lemon pepper or teriyaki.

    Marinated Hot Wings
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  • FearlessGrill
    FearlessGrill Posts: 695
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    Gary,

    I've done Buffalo style wings a couple of different ways, and this is my favorite so far. I like them really hot, and came up with this method to approximate something we used to get from our college wing joint. These come out really good. You could tone down the peppers if you like them less spicy.

    Note that I do use a spice rub, unlike some of the other suggestions. I've tried both ways, and asked guests at parties to comment - the spice rub seems to add another level of complexity to the flavor of the finished wing. I cook indirect at 400 degrees for about 40 minutes, with smoke. This crisps the outsides pretty well, leaves them really juicy, and the smoke flavor combined with the wing sauce is something you just can't get in a restaurant.

    http://www.fearlesskitchen.com/2009/02/recipe-spicy-grilled-buffalo-wings-guest-post-from-fearless-grill.html

    6a00e5502e1c01883401116846a521970c-800wi

    Enjoy!

    -John
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  • OttawaEgg
    OttawaEgg Posts: 283
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    Did someone say "wings" ??? :woohoo:

    First, I should say that we like em "crisp". I don't use "whole" wings, just the "drumsticks" and the middle joint.

    On the egg, indirect heat (with drip pan) at about 400-425. I give em about 50 minutes.

    Here's two of my favourites recipes:

    Hot wings: :evil: :evil: :evil:
    Prior to cooking, sprinkle granulated garlic (not powder, and definitely NOT garlic salt), paprika, onion powder, salt and pepper over the wings (you can also just put the spices in a bag and toss em).
    Bake up up as above, then toss them in your favourite hot sauce. I use franks and a healthy dose of tabasco. Serve (of course) with blue cheese dip.

    "GAR-PAR" wings: (people just love these lil puppies!)
    Bake the wings as above - with NO seasoning. None. Nada. Zip. Zilch. Zero.
    Toss them with your favourite caesar salad dressing (we have "Renees Mighty Garlic), and a good sprinkle of grated parmesan cheese. (For 20 wings, I find 1-2 tablespoons of dressing / cheese works well - but tinker to your taste.

    And now... back to our show! :laugh:
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  • Misippi Egger
    Misippi Egger Posts: 5,095
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    Actually, we preferred the Carnivore Robust better than the Frank's. Just personal preference. The Carnivore seems to have more complexity of flavors, while the Frank's was just Hot - more like Tabasco is hot, but not flavorful.

    We were in Buffalo Wild Wings last week and I bought a bottle of their Mango-Habanero sauce and one of their Garlic-Parmesian sauce - our favorites of their sauces. Can't wait to try them on Egged wings. I tried unsuccessfully to find copies of these sauces on the Internet, but they keep tose recipes pretty tight! :angry:
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  • FSUScotsman
    FSUScotsman Posts: 754
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    Yes, I like their garlic sauce. It has a nice kick to it. Funny how people's tastes are different. I think Frank's has a wealth of flavor, not just heat. After I put the butter in it I could eat it with a spoon!! Sigh....I'm hungry.
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  • Misippi Egger
    Misippi Egger Posts: 5,095
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    Adding butter sounds like a nice addition!

    The thing about using the Carnivore Robust is after using Shaking the Tree on the wings, you get the lemony taste from that, the initial sweet taste from the Carnivore, then the heat!
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  • Boilermaker Ben
    Boilermaker Ben Posts: 1,956
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    Someone here on the forum has a killer recipe for lemon-pepper wings. We tried them a few months ago and they were outstanding. He used a par-braising technique which probably isn't necessary, the rest of the recipe was basically sprinkle with lemon pepper and hot sauce and cook, sprinkling with more lemon pepper while they're on the egg. Maybe someone can help out with a link?

    The nice thing about wings is that you can easily make a few different styles in the same cook...something for everyone.
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  • FSUScotsman
    FSUScotsman Posts: 754
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    Where do you get the Carnivore?
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  • Misippi Egger
    Misippi Egger Posts: 5,095
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    "Big'un" on here makes it (Georgia). He makes the Robust (original), a Chipotle (hotter) and recently a 'Sweet'.

    It is best to order a case, as the shipping charge is a little steep for individual bottles. My wife thinks the Robust is the best BBQ sauce she has ever had. :)

    The first time, I ordered a case and either sold bottles to fellow eggers or gave some away as gifts. Have ordered a second case since then and "keeping it all to myself". :woohoo:

    www.carnivorebbq.com

    Enjoy !
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  • Misippi Egger
    Misippi Egger Posts: 5,095
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    Hey Ron. My next door neighbor has a big orange "Gators" flag flying on his back porch. :(

    Can you come over and 'take care of him' for me??? LOL :evil:
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  • Fidel
    Fidel Posts: 10,172
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    You must be referring to TRex's lemon pepper hot wings:

    http://houseoffaulkner.com/wings.html
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  • FSUScotsman
    FSUScotsman Posts: 754
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    Look, there is no accounting for taste!! I may live in Tallahassee but there are enough of those things that I get a stomach ache some days. Orange and blue together just make it churn!!! :sick:


    Thanks for the link!!!
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  • Boilermaker Ben
    Boilermaker Ben Posts: 1,956
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    Yup, those are them! Thanks for the link, Fidel. Dang, now I'll have to try them again. They were gooooooood.
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  • ArchDeluxe
    ArchDeluxe Posts: 31
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    Fidel, do you know how long these are on the grill? I'm assuming around an hour total. Thanks. ;)
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  • Fidel
    Fidel Posts: 10,172
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    Roughly 50-60 minutes.
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  • rsmdale
    rsmdale Posts: 2,472
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    Here's how I cook them.2 sticks butter,6oz vineger,1 bottle Frank's sauce.Par boil on the egg at 350 for 45 min-remove,and then dust heavr with Dry Ranch Dressing.Back on the Egg (All the cooking is done raised grid-indirect)Aprox 45-min or until crispy.You can sauce again(I prefer not to.)Did 10lbs on friday for kids and their friends,only bones and smiles left.


    GOOD EATS AND GOOD FRIENDS

    DALE
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