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Started By
Message
Who’s cooking wings today?
Posted on 2/4/18 at 9:05 am
Posted on 2/4/18 at 9:05 am
I got a mix of traditional and boneless to fry tonight. Looking for any tips.
I’m going to try a method on the traditional wings I read about the other day. I baked them at 300 for 20 minutes or so and let hem cool. Then put in paper towel lined Tupperware in the fridge. I’m thinking when I fry them today they will get really crispy....or at least hoping.
For the boneless I’m just going to cut breast into cubes and double coat with egg wash and seasoned flour, then refrigerate for 30~ minutes.
I’m going to try a method on the traditional wings I read about the other day. I baked them at 300 for 20 minutes or so and let hem cool. Then put in paper towel lined Tupperware in the fridge. I’m thinking when I fry them today they will get really crispy....or at least hoping.
For the boneless I’m just going to cut breast into cubes and double coat with egg wash and seasoned flour, then refrigerate for 30~ minutes.
This post was edited on 2/4/18 at 9:06 am
7
Posted on 2/4/18 at 9:15 am to tilco
Smoking em... 2 different flavors then I’ll drop em in home grease for a bit.
Posted on 2/4/18 at 9:25 am to HebertFest08
quote:
Smoking em... 2 different flavors then I’ll drop em in home grease for a bit.
So you fry after smoke? Interesting. Was going to put some on the grill but might try this.
Posted on 2/4/18 at 9:27 am to jaydoubleyew
quote:
So you fry after smoke? Interesting. Was going to put some on the grill but might try this.
This is the best way honestly. My favorite restaurant wings are from Moe’s BBQ and they have perfected this IMO.
Posted on 2/4/18 at 9:34 am to jaydoubleyew
Brine
Smoke
Fry
You’ll never look back.
Smoke
Fry
You’ll never look back.
Posted on 2/4/18 at 9:36 am to tilco
Marinaded fresh drummies and wingettes in wishbone, I might smoke them but definately grilling them. Cajun rub then paint w Cholula hot sauce.
Did some really good ribs Yesterday on the BGE, marinated them in Hard Cherry Coke,
Then a rub used cherry wood.
Going to heat those back up before I grill the wings.
Did some really good ribs Yesterday on the BGE, marinated them in Hard Cherry Coke,
Then a rub used cherry wood.
Going to heat those back up before I grill the wings.
Posted on 2/4/18 at 9:52 am to tilco
Do y’all smoke until they’re done, then 375 oil just to crisp skin?
Posted on 2/4/18 at 10:02 am to jaydoubleyew
Last time I did it I smoked until done and let them cool. Then dropped it in the grease for a few minutes til they got crispy. They were pretty good. I’m going to brine them next time like the other poster said.
This post was edited on 2/4/18 at 10:05 am
Posted on 2/4/18 at 11:23 am to tilco
I just dry brine them for a day or so uncovered in refrigerator, then convection roast them for about 20-30 minutes flipping them half way. Toss them in sauce and serve.
Posted on 2/4/18 at 11:50 am to ruzil
Wings done got so dang expensive I do legs now instead all the wing techniques they are IMO better meatier flavorful easier to meat lots more meat for ya $
Posted on 2/4/18 at 1:38 pm to tilco
Wings are on my menu as well. Made my blue cheese dressing last night and getting ready to make my sauce. As for the wings I have tried many different ways and by far the best wings are cooked at 250 degrees first for approx 30min. They can be smoked, fried, or baked. I usually bake them unless I have my smoker lit for something else. After the initial cook at 250 you can let them cool down, freeze them for a later date, or go ahead and fry them at 375-400 degrees. After the fry I toss them in sauce and dig in.
The science of this method is here on Serious Eats.
Serious Eats Wings Science
This is also a good all baked recipe using the same double cooked method as above.
Baked Crispy Skin Wings
The science of this method is here on Serious Eats.
Serious Eats Wings Science
This is also a good all baked recipe using the same double cooked method as above.
Baked Crispy Skin Wings
Posted on 2/4/18 at 2:08 pm to Ry_garou
Ive used Serious eats oven fried wings recipe with great results in the past. Currently have 5lbs sitting in the fridge on a cookie rack getting nice and dry. Dry rubbed with a mix of bbq rub, salt, pepper and baking powder.
Posted on 2/4/18 at 7:29 pm to tilco
Oven on a rack tonight instead of parchment paper. Made a white sauce. So good I may never make a traditional red hot sauce again.
Posted on 2/4/18 at 7:38 pm to AlxTgr
quote:
I may never make a traditional red hot sauce again.
Congrats on the chicken and dumplings.
Posted on 2/4/18 at 7:51 pm to BRgetthenet
quote:Yum. Wish I had made that too.
Congrats on the chicken and dumplings.
Posted on 2/4/18 at 7:51 pm to tilco
I bring them to a boil on the stove (red pepper in the water) and simmer for 8 min.
Then I Broil them naked. Once they get crispy skin I start brushing with my sauce. Flip them, repeat. Once done I transfer to a bowl and pour left over sauce on top.
Delicious, tastes like fried. Just finished eating them :)
Then I Broil them naked. Once they get crispy skin I start brushing with my sauce. Flip them, repeat. Once done I transfer to a bowl and pour left over sauce on top.
Delicious, tastes like fried. Just finished eating them :)
Posted on 2/4/18 at 8:30 pm to Geaux2Hell
quote:
5lbs sitting in the fridge on a cookie rack
Must be one big fkn cookie rack.
Only did 2 whole wings tonight...I cut up and bbq'ed a whole chicken. No wood chips...just straight charcoal. Seasoned with apple juice then Plowboy's Poultry rub. Sauce was a mixture of Big Mike's Sweet Heat and the Heinz vinegar-based sauce.
Posted on 2/4/18 at 8:34 pm to GeauxTigers0107
I smoked about 6lbs on my WSM, Put the rub on at about 12PM they went on the smoker at 275 F around 3;45. I smoked them with Hickory til about 5:20. I just served them naked and had about 5 sauces in squirt bottle people could dress them the way they wanted.
Posted on 2/4/18 at 11:03 pm to tilco
I did. Cooked on grill using vortex/indirect heat method. Little bit of hickory. Sauced with butter/Frank's hot sauce. They didn't last long.
Sure wish they were cheaper though - most expensive part of the chicken
Sure wish they were cheaper though - most expensive part of the chicken
Posted on 2/5/18 at 1:41 am to ChEgrad
Dry brined, smoked and grilled. Too much salt in the dry brine. Should've spent the money on crawfish as originally planned.
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