There is a local parent-child bbq competition that I just entered into with my daughter and one of the categories is wings. I'm happy with the wings I've made in the past but I don't really do them all that often so I am curious for recipe ideas and other tips/techniques (brining, for example). It is technically a competitive event (in that there are prizes) but we're just going in for fun so I don't need anything super complicated.
They'll have electricity so I could bring my pellet smoker, but I think I'll just take my Jumbo Joe. So it'd be a charcoal cook if that helps to narrow down suggestions.
I've really been getting away from using wood when cooking - just straight charcoal. An exception is wings. I recommend hickory for wings. I like to brush them with sauce about halfway through the cook so it glazes a bit, and of course make sure you still have sauce left when the cook is complete to roll them around in.
I don't have a vortex but was planning to use a charcoal basket and cook on indirect before finishing over the charcoal, so I think it's a similar style.
You can get a SS dish with a diameter to suit your kettle and make sure the depth is less than the measurement between charcoal grate and cooking grate. Cut off the base of dish and you have a vortex.
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Something I tried recently that I'd love to hear feedback on is mixing 50/50 Newman's Own Creamy Caesar Dressing and Franks. Here's the thing, it has to be Newman's Own Creamy Caesar, it is different, saltier and more bold than typical Caesar dressings. It itself is good on chicken (and my personal favorite on salad), but mixed 50/50 w/ Frank's leans it into classic Buffalo Wing territory, just with something special to it. I used it as a finishing sauce, like you would normal Buffalo. I might do a very light dry brine but there's enough flavor there you don't need to IMO.
EDIT: Ratio doesn't need to be 50/50, do whatever tastes or looks good!
I tried this as a test run, by the way and it turned out great. I also added a bit of honey but they got great reviews. My daughter, however, is a maniac for pickles so for our contest we're going to try dill pickle wings.
I'll be making these again though
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
Wet brine them in a pastrami brine. Dry well. Season accordingly with pepper n such. Dry well. Smoke and then toss with a spicy Russian dressing. Garnish with chopped egg and Cornishon. Finish with micro greens.
alternatively you can bread after the dry and fry in lard. Drizzle the sauce and garnish accordingly.
Last edited by HouseHomey; August 7, 2019, 11:16 AM.
Thanks everyone. My first thought was to finish it with alabama white sauce. It is pretty uncommon where I am from so it might stand out a bit, though that could work against me though, I suppose. I like Huskee's idea actually. Open to more suggestions though!
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
I'm a fan of grilled wings with a dry rub. There's a local guy who sells rubs and he's got a sweet heat kind of rub that I'm trying to riff off of. Still working on it.
There are so many ways to do wings. I love Teriyaki, Anchor, white sauce, Memphis dry rub, Carolina wet sauce, Kansas City sweet sauce, Nashville extra hot. You name it there is a wing out there that you can win with. Separate the pieces and get rid ot the tips. Make sure they are well coated. I would go with the grilled white sauce, it is new coat them while cooking and again when taking them off. But make sure you use Meatheads White Sauce.
The only advice I can give you is DO NOT try something for the first time for a contest / competition. Make sure you always try it once or twice before you plan on submitting it to be judged.
Epic failures can and will happen trying things for the first time.
Thought I should update with pics (I never take as many as I plan to). They also supplied us with beef to cook, so that's the other pic. Was very happy with how the Dill Pickle wings turned out but was glad I did a trial run before hand (and checked in here for ideas)!
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