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Now that I have that Weber Genesis.. I think it's time for Wings.

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  • Keltonfoss
    Former Member
    • Mar 2018
    • 93
    • Great Falls, MT

    Now that I have that Weber Genesis.. I think it's time for Wings.

    So, I started out my outdoor cooking on a sunbeam 2 burner Walmart special that was a hand-me-down from my grandfather when we moved into our own home. It did the job, and with a roast pan full of wood chips sitting on top of one of the burners, it even allowed for some decent smoking (as decent as a 200 dollar gas grill can give you) I soon began to outgrow my little hand me down and started saving for what I considered the best. A Green Mountain Grills Daniel Boone. I got my DB around a year ago now, and I loved it from the moment I got it. I smoked things that I didn't know you could smoke. Most importantly, I passed the hand-me-down to my cousin so that she could enjoy some outdoor cooking at the same price my grandfather allowed me to. My only gripe? You cannot get a DB Ripping hot. You can cook a mean steak, all the way up until it needs a nice crisp on it, then its inside, in a pan. About a week ago, I found a steal of a deal in a Weber Genesis for 80 bucks, and 2 hours later, after some new thread tape, tightening a few screws, and a pretty good scrub down with a wire brush, I was grilling a few burgers on a RIPPING hot grill.

    This story comes to a point, I promise.

    Now that I have both my slow, delicious smoke, and my fire demon, I am going to rock some homemade chicken wings this weekend. I figure, I am going to attempt to make a buffalo dry rub, and smoke these babies until they are nice, and tender, then slam them onto the demon's breathe Genesis to crisp up the skin, much like our beloved Meathead. 8 hours before this, I may throw a butt on for old time sake, and try it with the Carolina treatment, rather than my standard rub. I am good at handling butts, but I usually throw my wings in a fryer to do them and have only tried them once on the smoker. They tasted delicious after I tore off the outer layer of rubber..I mean skin.. Does anyone have a favorite way of doing this? I would love to hear it.
  • DWCowles
    Founding Member
    • Jul 2014
    • 9760
    • Smiths Grove, Ky
    • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

    #2
    Love me a mess of wings

    Comment

    • jfmorris
      Club Member
      • Nov 2017
      • 2353
      • Huntsville, Alabama
      • Jim Morris

        Cookers
        • Weber Genesis II E-410 w/ GrillGrates (2019)
        • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
        • Weber Genesis Silver A w/ GrillGrates (2002)
        • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
        • Lodge L8D03 5 quart dutch oven
        • Lodge L10SK3 12" skillet
        • Anova
        Thermometers
        • Thermoworks Smoke w/ Wifi Gateway
        • Thermoworks Dot
        • Thermoworks Thermapen Classic
        • Thermoworks RT600C
        Beverages
        • Whatever I brewed and have on tap!

      #3
      Let me give you some advice on the wings, as that is something I cook a lot of. My opinion... skip smoking them, and just direct grill over medium heat (@350), turning often. Oil the grate before you start to prevent sticking. Once the skin crisps up (maybe 45 minutes), I brush on my own homemade buffalo sauce. We've gotten to prefer them this way to fried, or at least we feel like we are eating healthier this way!

      I've smoked wings at low temperatures and the skin on the wings when smoked indirect became somewhat tough and rubbery, and even if I threw it over higher heat at the end, the skin just was not as good as when cooked hot and fast. My wife also for some reason does not like smoked wings, another factor in my case.

      If you do smoke the wings on the GMG, do it at 325-350, and finish like you planned on the Genesis. I pretty much just do mine beginning to end on the Genesis or Kettle here.

      Comment


      • Keltonfoss
        Keltonfoss commented
        Editing a comment
        Sounds like I'm doing half on the GMG, half on the Genesis haha

      • shify
        shify commented
        Editing a comment
        I have smoked wings a bunch and always finish on the grill over direct heat. Haven never had a skin issue. I smoke at around 275/300 for 45-60 min. At that point the skin is nice and dry and crisps up really well over direct heat - at least the flats do cause who wants to eat the drummettes over the flat!

      • jfmorris
        jfmorris commented
        Editing a comment
        I imagine when I was smoking the wings, which was some time back, I didn't know better and did them at 225, versus 325 or so. Regardless my wife didn't like the overly smokey flavor (I love smoke), so I stopped doing it.
    • FireMan
      Charter Member
      • Jul 2015
      • 6889
      • Bottom of Winnebago

      #4
      Ya know, awhile back someone called him Mr. Meathead. I think a little respect is due here.
      It also is apparent that you are having just a bit of fun there, keep it up!

      Comment

      • Mr. Bones
        Birthday Hat Master
        • Sep 2016
        • 8034
        • Kansas Territory
        • Grills / Smokers
          *********************************************

          Kingsford 24" grill (Free) 'Billy'
          Brinkmann Smoke n Grill
          Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
          Weber 18" Kettle ($30 CL) 'Lil' Feller'
          Weber Smokey Joe ($25 CL) 'Lil' Brother'
          Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
          Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
          Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
          Weber 22.5 OTS DO Code Black ($15 CL)
          Weber 22.5 OTS E Code Black ($20 CL
          Weber 22.5 OTS EE Code Black ($20 CL

          Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
          Weber "H" Code 18.5" WSM '86 ($75 CL)
          Weber " " Code 18.5" WSM

          Weber 26.75, $199 NFM clearance !!!
          Weber SJS AH 'Lil' Brother'
          Weber SJS AT 'Lil' Sister'
          Weber SJS DE Code (FREE) 'Lil' Helper'
          Weber SJG M Code 'Lil Traveller'
          Weber SJS AH Code 'Kermit'
          (Lime Green)
          Horizon 20" Classic, w/baffle/tuning plate (FREE)
          Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



          Thermometers:
          *********************************************
          Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
          Maverick ET-732, (Black)
          Thermopops, (Red, Yellow, Green)
          ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
          Blue ThermaPen Mk4
          Orange Thermapen Mk4
          Pink Thermapen Mk4
          ThermoWorks IR-GUN-S
          ThermoWorks Smoke
          ThermoWorks Open Box Smoke
          4 Pro Series cable extensions
          Smoke Gateway

          Accessories:
          *********************************************
          2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
          BBQ Vortex, 2 Hovergrills, Top Deck
          Warming shelf
          MyWeigh KD-8000Kitchen Scale
          Backyard Grill marinade injector
          Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
          Bear Paws
          Meat Rakes
          BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



          Cookware:
          Probably a ton of cast iron, mostly very old...still cookin'
          G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
          '60's Revere Ware (Mom's), + others found elsewhere
          60's CorningWare 10-cup percolator (Mom's) Daily driver
          50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
          Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
          Tramontina 6.5 qt Dutch Oven

          Cutlery, etc.:
          Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
          Dexter 12" slicing knife, 6" Sani-Safe boning knife
          Smith's Tri-Hone Natural Arkansas Knife Sharpening System
          Multiple steels, from all over the planet
          Crock sticks
          Diamond stones, various
          Lansky Sharpening System

          Tableware
          Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
          Dinner: Guests: Washington Forge, Town and Country
          Fancy / Formal: Family silverware

        #5
        Cool!
        I'm lookin forward to yer wing cook!

        Comment

        • RonB
          Club Member
          • Apr 2016
          • 11449
          • Near Richmond VA
          • Weber Performer Deluxe
            SNS
            Pizza insert
            Rotisserie
            Smokenator 1000
            Cookshack Smokette Elite
            2 Thermapens
            Chefalarm
            Dot
            lots of probes.
            CyberQ

          #6
          Dual cooks are always great.

          Comment

          • jfmorris
            Club Member
            • Nov 2017
            • 2353
            • Huntsville, Alabama
            • Jim Morris

              Cookers
              • Weber Genesis II E-410 w/ GrillGrates (2019)
              • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
              • Weber Genesis Silver A w/ GrillGrates (2002)
              • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
              • Lodge L8D03 5 quart dutch oven
              • Lodge L10SK3 12" skillet
              • Anova
              Thermometers
              • Thermoworks Smoke w/ Wifi Gateway
              • Thermoworks Dot
              • Thermoworks Thermapen Classic
              • Thermoworks RT600C
              Beverages
              • Whatever I brewed and have on tap!

            #7
            I've grilled as many as 20 pounds of wings at once (just drummettes and flats), as a party appetizer. With that many wings, I was running them on both the Weber Genesis and the Weber Performer - both outfitted with Grillgrates. While you can tell if you look for it that one was cooked over charcoal versus gas, there is not a huge difference, especially if you brush on a sauce at the end.

            Comment


            • Keltonfoss
              Keltonfoss commented
              Editing a comment
              So.. about that homemade wing sauce? haha.

            • jfmorris
              jfmorris commented
              Editing a comment
              Ah. That is like asking Colonel Sanders for his original recipe! Or Coca Cola for their secret formula! Haha.

              I'll have to share the sauce recipe one day over in the appropriate forum. Without it in front of me at the moment I would have to "wing it"....

            • Keltonfoss
              Keltonfoss commented
              Editing a comment
              As frowned upon as asking a hunter where they hunt Elk. It's understandable ! I may have to concoct my own, just for the fun of it.

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