I have always cut off the wing tip, but I usually segment the other two joints. Tonight I did none of the above.
Just wondered you all's preference; cook separately, tips, or no? To me, the tips are much more worthwhile as stock ingredients.
What about sauce? I just sauced half of them, a basic butter and Frank's, but that makes a mess of my keyboard!
Currently own:
Weber 22 and 26 Kettle.
Regular gasser with rotisserie.
Custom built horizontal stick burner.
Custom built duel fuel "whole hog" cooker.
​​​Many other tools of the trade.
We always remove the tips and split the drums and flats. Have a house divided on favorites so it works out anyway.
Sauce; we always cook with a dry rub and if someone wants to finish with a sauce, bowls are provided to toss and finish them off-back on the grill..
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
I usually always cut off the tips. You don’t eat them anyway, it gives you more room on the grill and makes it a little easier to flip the wings without them.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Always.... tips for stock. Spilt the wings 98.7% of the time.
Sauce... meh... I’m more of a grilled lemon, Evoo, kinda of guy. Otherwise my sauce is whatever is on hand and that’s always Frank’s, Cholula, Louisiana hot sause, tapitio, Valentina etc...
Yeah, me too. Tips off and separate the two pieces. Sauce is usually an afterthought so a lot of the time it’s a mix of sriracha and sweet baby Ray’s. I do like to put them back on after sauced for a quick burn.
SnS Kettle
Napoleon 500 Pro gasser grill
Pit Boss Ultimate 2-burner griddle
Gozney Arc XL pizza oven
Instant Pot Duo Crisper 8 qt
Cuisinart food processor
Kitchenaid Stand Mixer
Breville Smart toaster oven
Anova Sous vide (Pro version and Standard Version)
Cabella 15” Vacuum Sealer
Combustion Inc Wireless Probes
Fireboard v2
Fireboard Spark
Meater2+ wireless probe
Thermoworks IR gun
Thermoworks MK4
Thermoworks Zero
Thermoworks Signals
Grill Rescue brush
7 Shun knives (paring to 12" slicer)
Misen Chef's knife
Dalstrong Phantom Series Boning Knife
8-9 other knives (enough to get an eye roll from wife!)
2 Mandolins, 1 veggie spiralizer
Work Sharp E5 sharpener
Chef's Choice sharpener
I wish we could find whole wings down here anymore. Now, either drumettes or "party packs" that are cut-up wings without tips, but a lot more expensive packaged that way.
I cut off the tips and cook them whole. Dry rubbed only with sauces and dips on the side for those who want it. Man. Now I need to get some wings for today. 😋
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