We have a weekend at the cabin coming up with family and I would like to do wings on a Weber kettle using the Vortex. I am in search of a best of the best chicken wing recipe we could prepare for the kids and grandkids. Does anyone have a favorite they would be willing to share? Thanks!
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I think the link to this video from How To BBQ Right has been provided here before. I've used this recipe a couple of times and really liked how it turned out. https://youtu.be/jpguAa21Rc8 -
I usually just wing it, but teriyaki sauced wings are great for kids because most like sweet stuff.Comment
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I also do the Malcom Reed Vortex method. I vary the rub and sometimes I sauce and sometimes I don’t. They always turn out awesome. It just depends on what flavor we want that day to determine the rub and or sauce. To me the key is the kettle/Vortex method. Works every time and basically fool proof. Good luck!Comment
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I usually do them with a poortex or I smoke them on the kamado. I vary the flavors and they're always good.
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The best wings are the wings you like!
Keep it simple and grill it right, my new motto. PBR and chicken wings go together.
Happy grilling to you.Comment
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I followed John Setzler's technique in this video.
I used the Atlanta Grill Company Lemon Pepper Wing Zing rub..... the wings were fantastic and the skin crisped up nicely!
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This is a simple recipe 'cause I'm a simple bloke. Dry brine with baking powder, about 4 tsp/kg of wings for about 4hrs.
Just stick 'em in a cooker at 180 deg C for 25mins a side on a rack, while they are cooking make the easiest BBQ sauce 50:50 coke and Stubbs Hickory Bourbon sauce and reduce for 15mins, spike it up with your fave hot sauce to suit yourself. Take out the wings and dunk 'em all then return to cooker for ten minutes. Dunk again and another 10mins on the other side and done, never any leftovers in my house.
Simple is good, rather spend the time with those your cooking for, and drinkin' of course hahaComment
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One part each Franks and Newman's Own Creamy Caesar dressing. I think I picked this up from Huskee. You can vary the ratios for the desired heat and it's still great.Comment
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bep35 I'm probably too late for your question but that's probably okay since I don't have a good answer. I've never tried Frank's wing sauce but I'm guessing it's got butter and some mix of spices added to the hot sauce. It might get over oily if you mix that with the Caesar dressing. Although it's traditional for wing sauce, I don't think you need to married to the Frank's. I've used Louisiana in other wing sauce recipes and liked it.
Let me know how whatever you did came out.
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Flavor profiles can be easily adjusted for future cooks. The most import step (IMO) is crisping up the skin!Comment
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My neighbor's family is dropping by the backyard for Superbowl. I'm thinking this may call for some wings.Comment
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Just found this on FB in a J. Kenji Lopez Alt group. They recommend dry brining for the best crispy skin if you are not going to fry in oil.
The post.Comment
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So I tried Kenji’s preferred, tested method today as we have other stuff for the game. Dry brine overnight, and oven cook at 500* for 20 mins, then 350* for 10. The. Sauced and returned to 350* for last 5 mins. Ugh. Rubbery skin, not crispy at all. Not sure what went wrong. Maybe needed more time at 500*, or not sauced until at the table. Also maybe flip after 15 mins. Or maybe the wings were sub par. On to chili dogs for the game! -
GolfGeezer What temp did you bring the wings to? I just did some wings (on a Traeger) with a similar method and they came out crispy. However, had issues with flameout and didn't pull them when I went to relighting so they were on longer. Checked them and they were over 195° F, some winglettes at 202. Some got overcooked I believe, but crispy, lol. Not a stellar cook. Gonna drown them in Franks and butter. -
JimLinebarger The wings were over 170* and the insides were done. I suspect the reason the skin became "rubbery" was due to not letting them go another 5 minutes so that the underlying layer of fat on the skins did not render out. Then saucing re-introduced moisture. A grill would have provided that little bot of char to crisp versus this attempt in the oven. Maybe need to broil to finish in the oven.
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