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Gimme your best smoked / grilled wings recipe
Posted on 9/20/20 at 6:01 pm
Posted on 9/20/20 at 6:01 pm
We're keto, so can't flour them or anything like that. Just completed an outdoor kitchen / entertainment area with a TV and want to do some wings on the kettle with the slow 'n' sear or vortex.
Gimme your best recipes. Brine or no brine? Seasoning? I'd like to do half sauced and half dry.
Gimme your best recipes. Brine or no brine? Seasoning? I'd like to do half sauced and half dry.
9
Posted on 9/20/20 at 6:09 pm to TigerFanatic99
Smoke them for about 30-40 mins however you like. They key is to finish them on direct heat to crisp the skin. You can fry them in oil or put them on direct heat of a grill. Whatever you need to do to get them crispy.
I smoke them indirect and then put them on direct heat for 10-15 mins.
I smoke them indirect and then put them on direct heat for 10-15 mins.
Posted on 9/20/20 at 6:53 pm to TigerFanatic99
I marinade them in franks wing sauce for at least 24 hours and then grill them. I bought some garlic Parmesan wing sauce today so they next time I grill them I’ll try that.
Grilled is obviously healthier, but it also allows my daughter with celiac to eat chicken wings.
Grilled is obviously healthier, but it also allows my daughter with celiac to eat chicken wings.
Posted on 9/20/20 at 7:18 pm to MEANGREEN65
Frank’s is good but have you tried the Sweet Baby Rays Buffalo sauce yet? It’s really good.
Posted on 9/20/20 at 7:21 pm to TigerFanatic99
Brine then for a few hours. Full chimney of charcoal going. Dry wings completely. Season with rub. Lightly coat with olive oil. Dump chimney in slow n sear and open all vents. Place chicken on grill For indirect heat. And let roll for 30 min without opening lid. Wings are usually done and crispy. Sometimes I sauce them and then place directly over coals to caramelize the sauce. I also sometimes use apple wood chips for a light smoke. Just make sure it’s chips, not chunks.
This is generally how mine look without any sauce with this high heat cooking method.
This is generally how mine look without any sauce with this high heat cooking method.
Posted on 9/20/20 at 7:40 pm to Bigryno7
What's your seasoning of choice? I'm thinking of trying Plowboys' Yard Bird.
Posted on 9/20/20 at 7:43 pm to TigerFanatic99
Smoke 'em at low heat (indirect on your kettle) for a bit but shy of 165. Throw them in a deep fryer for a few minutes to crisp up. Season/sauce and serve.
Posted on 9/20/20 at 8:38 pm to TigerFanatic99
I use this seasoning called Bear’s dry rub #3. I’ll take a picture of it later when I get home.
Posted on 9/20/20 at 9:25 pm to TigerFanatic99
Put your favorite rub on them and air fry them. Simple and delicious.
Posted on 9/20/20 at 9:54 pm to TigerFanatic99
Sriracha
Soy
Lime
Cilantro
Honey
Garlic
Marinate in that plus save keep some for brushing.
Grill hot. Hot hot. Weber vortex. Dont flip. Brush once with sauce about 20 minutes in.
Soy
Lime
Cilantro
Honey
Garlic
Marinate in that plus save keep some for brushing.
Grill hot. Hot hot. Weber vortex. Dont flip. Brush once with sauce about 20 minutes in.
Posted on 9/20/20 at 10:05 pm to TigerFanatic99
I put dry rub on them and let them sit in the fridge for a few hours. Take them out and dry them really well, then sprinkle more dry rub on them. Indirect heat on charcoal grill with cherry or apple wood. Try to keep temp around 200. I let them go for 60-99 minutes, re-arranging and flipping them every 20 minutes or so.
Finish over direct heat to crisp the skins. No sauce.
Finish over direct heat to crisp the skins. No sauce.
Posted on 9/20/20 at 10:09 pm to The Spleen
TJ RIBS...has the best smoked wings I have ever had...
Posted on 9/21/20 at 6:05 pm to TigerFanatic99
This rub is good on anything. It’s more like a seasoning than a typical rub. Slight jalapeño kick, but not spicy and not salty. Tastes good on anything! I really love it on eggs. Available at Lagensteins, cansecos, Chris’ specialty meats
Posted on 9/25/20 at 9:32 pm to TigerFanatic99
This is from the ATK Master of the Grill book. I've done the Tandoori and the Creole versions. Both are really good.
This post was edited on 9/25/20 at 9:34 pm
Posted on 9/26/20 at 6:39 am to TigerFanatic99
If you like crispy wings, parboil them first. It makes a huge difference.
Parboil vs. baking powder
Parboil vs. baking powder
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