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My first experiment with the Blasphemy Buffalo Chicken Wings didn't quite land right

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  • jleinaweaver
    Former Member
    • May 2017
    • 20
    • Missouri

    My first experiment with the Blasphemy Buffalo Chicken Wings didn't quite land right

    First of all, Meathead's book is awesome. I've learned a ton from it and the recipes have an incredibly high "hit" rate for me, meaning deliciousness has been the outcome more times than not.

    However, my first attempt at the "Blasphemy Buffalo Chicken Wings on the Grill" did not turn out like I had hoped. The wings below were done on my 22" kettle with half a cup of apple wood chips added during each stage of the indirect cooking (1. 325 degrees, indirect, 10 minutes per side; 2. Add a bunch more coals and finish with a good sear over direct heat).

    The chicken turned out delicious but with two problems:

    1. I just can't get crispy chicken skin and smoke to play nicely together. I can get crispy chicken skin without smoke, but every experiment with smoke and poultry has ended up rubbery. Am I missing something blindingly obvious? Temperature too low? Possibly too much smoke? Or is that just the trade-off for smokey chicken meat?

    2. The buffalo sauce didn't adhere well to the wings. Maybe it was too thin? A bit of googling has shown me that various sites suggest different proportions of Frank's to butter and maybe the version in Meathead's book is skewed too far toward the butter? Or maybe I cooked it too hot or too far in advance of saucing the wings? No idea, but I'm willing to bet many of you have cracked this so any advice on this front will be gratefully appreciated.

    All in all, I'm thrilled to have found the site and this community. Thanks for reading and any ideas / suggestions!


    Click image for larger version

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  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9420
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
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    #2
    If I am going to grill something over direct heat, I don't sweat the smoke too much, especially with chicken.

    Comment

    • kmhfive
      Club Member
      • Mar 2017
      • 3003
      • Northern Illinois
      • Weber Kettle -- 22.5" (In-Service Date June 2015)
        Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
        Pit Boss 820 (Retired)
        GMG Jim Bowie WiFi (In-Service Date April 2017)
        Maverick ET-733
        Fireboard
        Home-brewer

      #3
      I've only done chicken once on the kettle. I think once you dry brine, leaving the chicken uncovered in the fridge helps to dry the skin more which helps to get crispy.

      Comment

      • PBCDad
        Club Member
        • Jan 2016
        • 344
        • Seattle area
        • Pit Barrel Cooker - 2015
          22" Kettle + SnS - 2016
          Maverick ET-732 - 2016
          Thermapen - 2016
          Jambo 24x48 offset smoker (Big Tex) - 2017
          Camp Chef Denali griddle - 2018

        #4
        1. I agree with Jerod, for chicken I don't bother with smoke.
        2. I had the same problem with the sauce not adhering much. Looking online it seems that Meathead's sauce recipe is in line with lots of other people. I'm guessing that because the wings are grilled and not breaded and fried, the sauce is just too thin to really stick. If I were to do it again, I'd either chill the sauce to thicken the butter or throw in a thickener like flour or cornstarch, but that's just a wild guess.

        The journey is just beginning. Once you start tasting how great the stuff you make is, but yet know that improvements can still be made, you will start cooking so much that you won't know what to do with all the leftovers!

        Comment


        • ComfortablyNumb
          ComfortablyNumb commented
          Editing a comment
          Leftovers? That depends on how big his family is, how many friends he has, and how close his neighbours are!!

        • jleinaweaver
          jleinaweaver commented
          Editing a comment
          Hi PBCDad, my second attempt went WAY better. I dropped the butter in the sauce to 1/3 cup and made the sauce in advance. After a couple hours it had thickened beautifully and my Buffalo wings were a huge hit with the family!
      • Mikey C
        Former Member
        • Jan 2017
        • 64
        • Henderson,NV

        #5
        If I smoke wings I usually give them a quick flash fry to crisp up the skin.

        Comment

        • jleinaweaver
          Former Member
          • May 2017
          • 20
          • Missouri

          #6
          Thanks

          I'lI bet the flash frying works wonders, but I'd like to avoid that complication.

          So, bottom line, skip the smoke when it comes to chicken and my aim is crispy skin.

          And PBCDad is right, the experimenting is half the fun!

          Comment

          • HouseHomey
            Club Member
            • May 2016
            • 4795
            • Huntington Beach, Ca. Surf City USA.
            • Equipment
              Primo Oval xl

              Slow n Sear (two)
              Drip n Griddle
              22" Weber Kettle
              26" Weber Kettle one touch
              Blackstone 36” Pro Series
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              Kitchen Aid
              Meat grinder
              sausage stuffer
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              Too cast iron pans,
              Dutch ovens
              Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732 and various pocket instareads.
              The help and preferences
              1 extra fridge and a deep chest freezer in the garage
              KBB
              FOGO
              A 7 year old princess foster child
              Patience and old patio furniture
              "Baby Girl" The cat

              Erik S.

            #7
            I use very little wood for chicken if I want the skin. I cook chicken at 300 and above. The hotter the better. I end up with crispy skin just about every time. If I want heavy smoke that's a different issue. I like 350 or so and often have no need for direct heat. Just rotate.

            are you using a moist chamber? Dry is good too.

            Comment

            • jleinaweaver
              Former Member
              • May 2017
              • 20
              • Missouri

              #8
              Thanks HouseHomey, I'll definitely try the higher heat plus smoke approach in future.

              For now, my wife demands crispy wings and I must deliver! No smoke seems the safest bet for satisfying her demands in the near term.

              Comment

              • Elgine
                Club Member
                • Aug 2016
                • 95
                • Laughlin nevada

                #9
                The dry brining and letting the skin desecrate in the fridge does work. When I smoke chicken I do that, soon I'll be trying the peeling skin back and scrapping the fat from it to thin it out.

                Comment

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