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Wings, Shake-n-Grill

Clay Q
Clay Q Posts: 4,486
edited November -0001 in EggHead Forum
Dumped my seasoning then lightly oiled wings into a paper bag, about six wings at a time and gave a good 'shake' to the bag. Got the wings coated good More seasoning on the wings than all over the kitchen counter this time. :lol: Dizzy Pig Swamp Venom added to my own chicken seasoning rub, yes sir.
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Direct raised grid somewhere around 375 degrees.
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Enjoyed the Dizzy Pig Cajun kick very much, meat was juicy not dried out, wonderful flavor you can only get by grilling direct. Shake-n-Grill Wings.
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Comments

  • Leggo My Eggo
    Leggo My Eggo Posts: 155
    Those look super. I need to try out the Swamp Venom, so far I have just tried the DP Dust & Cow Lick.
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  • Hardwood
    Hardwood Posts: 30
    Those look great Clay Q! Sooo what else goes into your chicken sasoning? :whistle:
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  • Clay Q
    Clay Q Posts: 4,486
    Swamp Venom is used often here, a nice blend rich in flavor, hot but not too hot. If I want to spice up a rub or some other seasoning I just add Swamp Venom to it, like I did for the wing rub. I have other Cajun seasonings but Swamp Venom is my favorite. Another great aspect of Dizzy Pig seasonings is that they are not overly salty. I just don't go for a heavy salt flavor. I like to add salt if I need it, ..that's just me.
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  • Clay Q
    Clay Q Posts: 4,486
    Hey Hardwood, good to hear from ya!

    Sweet paprika, black pepper, onion powder, salt, garlic powder, ancho chilli powder, sugar, ground coriander, ground cardamom and marjoram....I think.
    I don't have amounts, I just eyeball. Need to make more, the wings took the last from my jar, just had enough.
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    Cheers
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  • Hardwood
    Hardwood Posts: 30
    Well, since you were so gracious to share your recipe the least I can do is share mine.


    grey goose :woohoo:
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  • Clay Q
    Clay Q Posts: 4,486
    Grey Goose was special. Thanks for being an Eggwegofest mixologist. ;)
    This year what will we be drinkin? We should plan somethin. I tried to stay sober last year, my mistake. :ohmy:
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  • Bordello
    Bordello Posts: 5,926
    They look great but don't you get a lot of smoke from the grease????

    Thanks,
    Bordello
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  • Boss Hogg
    Boss Hogg Posts: 1,377
    Hi Clay! Those are some fine looking wings. Even though I've had my Egg for 1 1/2 years and I've made a bunch of wings, I still haven't made wings that I would say are terrific. :( Guess I gotta keep tryin! B)
    Brian
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  • Clay Q
    Clay Q Posts: 4,486
    Thanks Brian.
    Here's the thing...wings are inexpensive so it's no problem to keep trying. I see 8 wing packs in the market, you could grill wings once a week until you hit upon a method/setup that you like. Heck, I'm still trying out new setups. Hard to ruin wings they are an easy cook but to get to a Nirvana level....that's a little elusive. I'm no expert.

    I've found that a higher heat, quicker cook gives me better results, 375-400° dome temp raised grid or indirect setup for crisper skin, moist meat. Gotta tend the egg more closely and flip/rotate more often but worth the effort.
    Good luck, have fun!
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  • Clay Q
    Clay Q Posts: 4,486
    Sure, I get smoke but not as much as I use to when I was grilling at 300-350 dome. Seems a hotter heat and raised grid is a good combo that seals in the juices for less dripping on the charcoal. But the smoke is gonna happen only now it's manageable and acceptable. Direct grilling produces a great flavor. And to be fair it's true to say that too much grease smoke, for me anyway, can ruin a good chicken. I've had good luck in the 375-400° range. The next day I pull any grease laden lump outa the egg and toss it in the garbage so my next fire burns clean. Small sacrifice.
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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
    Clay:
    You've got me thinkin'.... :pinch:

    Mike
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  • Clay Q
    Clay Q Posts: 4,486
    Will beer help?
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    Great looking wings. EVOO for oil? I usually go indirect at that temp. Will have to try direct. Wonder about chicken breasts that way?

    Mike
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  • Clay Q
    Clay Q Posts: 4,486
    Canola oil. I hang around the egg and check often enough so that I can turn the wings and keep them from burning. Raised grid is 4.5" higher than the top of the firering. I think the higher heat locks in more of the juices, not unlike broasted chicken under the skin.
    Breasts would be fine also. Again, just gotta turn'em more often on the raise grid. I should grill up some Mediterranean marinated (lemon juice, olive oil, Greek spices) breasts, great served on top of rice pilaf.
    Good luck Mike.
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