Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
So as you may or may not know. Sunday July 29 is National Chicken Wing day.
My question to you is:
1 are you gonna be making wings?
2 if so, how are you going to cook them and
3 what rubs and or sauces are you going to be using.
Lets see how many variations we can come up with.
And Happy Wing Day all.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I buy mine in fresh packs approx 4-6lbs per pack @$2.58lbs. I cut off the wing tip for the stock pot and separate the mid section from the Drumette. I buy the at Smart and Final, a regional chain here.
the ones i buy have no flappers in them, and the wingette and drumette are already seperated. All i do is drop them straingt into the fryer at 355 degrees for 15 minutes, removand drain, then toss them in sauce.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
I just realized that I didn’t say what I’m doing for Sunday.
Well wings of course.
1 traditional deep fried
2 dry rubbed on KJ jr.
3 smoked on the BGE @225* than deep fried.
4 smoked on the BGE and grilled on the KJ jr. since that will be running around 375-400* already.
Getting ready.
The clear jar contains Carolina Reaper dust and the wing sauce on the left is one my cousin’s husband makes. Probably the best I’ve ever tasted.
Awesome. I’ve smoked a lot of wings and so far have finished over direct heat on the grill but have been meaning to try a deep fry step post-smoke. Can’t wait for pics.
I think I will grab some Large chicken wings. (I love the ones from Smart Chicken.) I place them on a wire rack, uncovered with salt, over night. Then I will smoke them on the KBQ, full tilt until about 150 F internal, then I will drop them in the Lodge Wok for a good old fashioned deep fry!. Not sure what rub I am going to use though. Although I did just buy some new Chili Lime rub from Oak Ridge BBQ.
Steve, we gotta figure out how you can get me some of that sauce, brother!!!!!!
I jumped the gun last sunday with wings. Did oven baked wings, half with buffalo sauce (melted butter and Franks - maybe 2 Tbs butter to a 1/4 cup hot sauce) and half with a honey sriracha sauce (honey, sriracha and soy sauce). Won’t have time to make any more this Sunday
I seasoned up some fresh wings purchased at Costco and then vacuum packed them - I like the seasoning in link below... we also had this seasoning on a nice chunk of halibut the other night and it was great. I won't prepare this Sunday, but will take on trailer outing (along with my Rec Tec Trailblazer) the following Sunday.
Marinate this Asian dry rub chicken overnight and all you need is 30 minutes in the oven the next day! The secret of this oven baked dry rub chicken recipe is the use of ginger powder and sand ginger powder in the dry rub, so before you ask, don’t think about leaving these two ingredients out!
Marinade in milk and a bit of lemon juice (poor man's buttermilk) for a couple of hours. Place on a cooling rack on a cookie sheet and bake for 30 minutes at 350F, turning them over after 15 minutes. Bump the heat to 425F and bake for another 5 minutes on each side to crisp the skin. Brush with a sauce made with lemon juice, honey, brown mustard, vinegar and a dash (or three) of hot sauce. Sprinkle with lemon-pepper seasoning and cayenne. Bake for another 5 minutes on each side to set the sauce.
I save the juice from pickles I buy at the store for just that reason, but I would suggest sweet pickle juice instead of dill in this case. The lemon juice and lemon pepper has more than enough sour flavor.
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