YOU LIKE YOUR WINGS???

SmokinParrotHead · March 2010

Okay, first of all I am a HUGE fan of wings and have been for years. My roommate in college and I ate hotwings so often that to this day, years later, he is still know as "Hotwing" by a lot of our friends. Anyways, now being married with child it just isn't as easy to get out to the Wing bars for wings and cold beer, or at least not as often as before. Some of my friends and I get together every so often and cook our own wings, usually deep fried in a Carolina Cooker and then finished on the grill.

However, I would love to start doing them from start to finish on the Egg, and I have been searching the forums and bookmarking recipes and ideas here for a while now. In fact, I am in the process of cooking some of Dale's ranch wings right now.

SO, with all the different ideas and good methods here, I figured we should just consolidate it in a way....to make it easy for us lazier wing lovers.....

Okay, how about everyone that does their wings on the egg and would be so kind as to share their methods and results(Pics are AWESOME too ;-)) post them here, in this thread? This can be the "official" wing thread, lol.

What-da-ya think?

cookn biker · March 2010

These were my first on my mini. I was craving simple bbq chick and these are what I had. They rocked!! Sweet baby Ray's on them.
Direct at 230 ish with apricot smoke.

I love trying all different marinades/sauces. Asian to Korean ect.

Frank from Houma · March 2010

Raised grid 400 dome till done. Sugar cane for smoke and Hoochie Mama for rub.

Those were actually stuffed with blue cheese

cookn biker · March 2010

You're a nut and I LIKE it Frank!!!

:laugh:

Frank from Houma · March 2010

My traveling companion agrees with you - the nut part

NibbleMeThis · March 2010

Whatever wings we make, we make them with our 30-20-10 technique because it's simple.

Indirect set up at 350-375f.

30 minutes, flip the wings.
20 minutes, toss in sauce
10 minutes to crisp (feel free to open up your vents and up the temp)

My favorite are Sriracha wings done that way.

Clay Q · March 2010

I do a shake-an-grill method. Shake'm up in a paper bag with favorite spice seasonings then on the grill until they are done. Until I find a more complicated way to cook wings I'm good with this. :P

AZRP · March 2010

Frank, I adapted "The" Chicken recipe into a wing sauce, its really good. -RP

http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=1143

fire egger · March 2010

I'm in.
mine are with a cajun rub, grilles raised grid direct 375ish 11 minutes a side, tossed in sauce, back on for 2 or 3 min. a side to brown up. i use a homemade pineapple/brown sugar sauce.

SRGAU93 · March 2010

I've tried the Dizzy Pig recipe. Crunchy skin, great flavor!

http://www.dizzypigbbq.com/recipesWings.html

thebtls · March 2010

Ingredients
3 Lb. – Chicken Drumettes (approx. 30 pieces)
½ Cup – Soy Sauce
1/3 Cup – Honey
2 Tbsp. – Extra Virgin Olive Oil
2 Tbsp. – Chili Sauce
½ Tsp. – Garlic Powder
½ Tsp. – Fresh Ground Sea Salt

Preparation and Cooking
1. Combine all ingredients in a bowl and stir well to blend.
2. Place chicken drumettes in a rectangular (9 x 13) baking dish.
3. Pour the sauce over the chicken to coat. Let marinate for 3 hours, turning the chicken after 90 minutes.
4. Preheat Big Green Egg to approximately 350 degrees (dome temp) and insert the plate setter with legs up and place a drip pan large enough to catch drippings from the drumettes while they cook.
5. Drain Chicken and preserve Marinade. Place drumettes directly on the grid and close the lid. Slow cook them to perfection, (approximately 45 minutes) brushing them occasionally with marinade, turning once; enjoy!

Hoss · March 2010

You use chicken soaked marinade for basting???Do you boil it first? :huh:

Frank from Houma · March 2010

I have done it several times with thighs but not wings yet - gotta be mightyfine

SmokinParrotHead · March 2010

:ohmy: :ohmy: :ohmy:
I was wondering the same thing Hoss. Perhaps you should clarify that you shouldn't put any juice from raw chicken on the wings at all within, say the last 45 minutes of cooking??.........

Humphrey Chimpden Earwicker · March 2010

the suck creek wing boys make maybe the best sauce i have had for wings. he was a member here until he got run off for daring to have a link to his website in his signature line.

they don't have their BGE method posted to their website, alas. I think he used to deep fry them and smoke them before saucing. for a while i think he had his method posted for doing them, on the egg, but when they went commercial, he had to adapt it to the non-BGE crowd.

all i know is his hot sauce is incredible. "heat" is one thing. any clown can make a sauce that's overpoweringly hot. his sauce had great pepper flavor.

i have a jar left from his first batches that i am hesitant to open...

Hoss · March 2010

I NEVER use chix soaked marinade.I will save some non-contaminated marinade for bastin.To each his own!

Hoss · March 2010

Me must concur!Any monkey can add PEPPA til it hurts!There is a fine line between hot,STUPID hot,and spicey and flavorful!

I prefer spicey and flavorful!

SmokinParrotHead · March 2010

Oh I don't either Hoss, I was just saying IF someone was gonna.....then they should at least make sure to cook them a while afterwards, lol.

Unknown · March 2010

Hot Hawg Wings!!

My favorite.

Dipstick

FearlessGrill · March 2010

Thanks for starting this thread... I love wings and can't wait to see what else folks come up with.

I like to experiment with wings, and I've posted a bunch of recipes here before. These are original recipes or taken from non-Egg sources. I haven't included recipes like the Bloody Mary wings from the Eggtoberfest cookbooks here, since people already know where to find those...

In general, I cook my wings indirect at about 400 degrees for about 40 minutes. I generally don't sauce till I take them off the Egg, at which point I toss in a large bowl with sauce that has been kept warm on the stove. I DO recommend a spice rub on your wings while they are cooking. I've done taste tests of several recipes with and without rubs with friends, and they always prefer the same recipe with a rub, as it adds another layer of flavor.

Here are some of my recipes. I've provided links to the full recipes on our blog, rather than making this a 5 page post.

Regular (mild) Buffalo-style Wings
Wings%201.jpg

Spicy Buffalo-style Wings
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Pomegranate Wings
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Honey-Lime Wings
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Of these, my favorite is the spicy Buffalo, but that may be too much for a lot of people. The mild Buffalo is what I usually serve to guests. A lot of my friends really like the honey-lime ones too.

Enjoy,

-John

Mark0525 · March 2010

My head is spinning...lol I want to do wings tonight but I want the "perfect" recipe. I'm looking for something that isn't too hot but has a great sweet/hot flavor.

Roudy · March 2010

Dr. BBQ gave a cooking class at the Mothership that included his Asian Orange wings. IMHO it is the perfect blend of sweet and spicy. The sweet comes from Orange Marmalade, the spice comes from Sriracha sauce. I typically cook the wings direct on a raised grill at anywhere from 300 to 375 turning every 10 minutes until done. Toss in the sauce and enjoy. The photo doesn't do justice to how tasty these are:

Mark0525 · March 2010

I'm sold....I will try it. Thank you

Mark

vidalia1 · March 2010

We like the Sriracha wings also...melted butter, peach,orange or apricot preserves, honey, brown sugar & Sriracha heated in a pan until the preserves melt.

We cook them 375 indirect for 45 minutes then direct & sauced for the last 15 minutes. Pull the wings off the bGE put more sauce on them and garnich with chopped green onion. Great presentation & delicious wings.

Here is a link to my post...

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=781717&catid=1

Mark0525 · March 2010

Is sriracha sauce easy to find? Is that the "heat" in the sauce part

Unknown · March 2010

hey! save it till I come up again then we break it out. I'll bring the wings and the thighs. Whatchuthink?

Davekatz · March 2010

I have settled on dusting the wings with a rub the day before, then letting them sit uncovered in the fridge for a couple of hours to dry out before cooking them for about an hour at 400°F indirect on a raised grid, then saucing them with whatever I'm using. The result is a very crispy wing with good, complex flavor.

Davekatz · March 2010

I'll second the Suck Creek recommendation. Just did a batch of thighs in their original and they were mighty tasty.

Mark0525 · March 2010

vidalia1 wrote:

We like the Sriracha wings also...melted butter, peach,orange or apricot preserves, honey, brown sugar & Sriracha heated in a pan until the preserves melt.

We cook them 375 indirect for 45 minutes then direct & sauced for the last 15 minutes. Pull the wings off the bGE put more sauce on them and garnich with chopped green onion. Great presentation & delicious wings.

Here is a link to my post...

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=781717&catid=1

Just got back from store and couldn't find Sriracha sauce anywhere. I was looking in the Thai section. Any other ideas?

deepsouth · March 2010

bitslammer · March 2010

"Old Bay Wings"

Seasoned with a light 50/50 mix of old bay and flour to make them super crisp.

375-425*F direct raised grid 30-40 minutes.

YOU LIKE YOUR WINGS???

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