Wings
- Thread starter giles
- Start date
Big_Holla
Senior Member
Looks great Giles! Last time I made wings I battered them up with a bunch of seasonings and deep fried. Then tossed them in buffalo sauce. Great thread!!
Wife did the work this time, she deserves a drink TOO!
I thought about covering them in Texas Pete, but they were damn fine this way. Looking forward to lunch! KFC coleslaw and leftover wings.
I thought about covering them in Texas Pete, but they were damn fine this way. Looking forward to lunch! KFC coleslaw and leftover wings.
That’s right...gonna do one of these recipes today, maybe a couple. Bump for good measure. Feeling a dry rub style...with homemade pizza and brownie fruit pizza. Life is so rough...
We do homemade personal pizzas every year. Hard to complain about a new you made yourself! Also involves everyone in the cooking process.
I wouldn’t call my recipe “smoked wings,” but there is smoke involved. I give them a heavy dry rub with a homemade seasoning I get from a friend. He doesn’t share his mixture, but it’s essentially a bbq/rib/blackening type of seasoning. I do know it has paprika and brown sugar in it. Anyway, I rub the wings with a strong portion. They I put in the vortex insert in my Weber grill, with the charcoal inside of it. The vortex is in the center, and the wings go around the outside (perimeter) of vortex. The vortex makes the grill temp hot (like 350-400) degrees, but the wings are cooked indirectly since they are around the outside. When I put the wings on, I throw on a big chunk of hickory wood directly over the vortex to give it some smoke. I cook my wings until they hit an internal temp of 190-200 degrees. I don’t like chewy wings. These turn out perfect... crispy skin, and the meat is fall off the bone tender.
I don’t think you can go wrong with whatever seasoning you choose, @giles. Like Beener said on the first page, it’s also my opinion that good grilled or smoked wings are determined more by temperature than anything else. Over cooked wings are 10x better than undercooked or barely-cooked wings. Chewy skin is a turnoff for me. Same goes for any other bone-in poultry on the smoker. I do drumsticks the same way... dry rub, indirect heat with smoke, and take them up to 200 degrees. If you stop at 160-165 they’re gonna be chewy and tough in most cases.
I’m getting angry I’m so excited for this!!!! I just cussed out the wings in my head...dafaq is wrong with me?
Big_Holla
Senior Member
Just watched BBQ pitmasters this morning and they did a few good ones. Man I’m hungry for them!!
I walked away and someone else put them on, not gonna name names...but they’re on a baking sheet. Idk what’s going on
