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Welcome to our newest member, SmokyOkie
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  1. #1
    Join Date
    Dec 2010
    Location
    Sterling, Il
    Posts
    88

    Red face Aint no thing but a chicken wing!

    OK, I have been rummaging through things and I decided to ask for you guys to post your favs(links are cool too). There is so many interesting and different ways I would appreciate your top picks and recipes. I have been asked to join a friends family cookoff for spicy wings and have never done them. The family loves to grill and smoke all the time. I have never met the family so I am a lil nervous. I know you guys have ten different personal ways to cook things (all of which are good ) but you also have just that one way that you love the most. They are doing spicy bbq chicken wings.
    I would love to give them some of your knowledge. And hopefully afterward get pics of their stuff to put on here also. Cheers and let the ideas flow. Thanks in advance once again.

  2. #2
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    I brine mine and smoke a at 275°.

    Buffalo Wing Brine
    1 qrt water
    1/4 cup pickle salt
    1/4 cup brown sugar
    1 tsp garlic powder
    2 tbl Chrystal or Louisiana hot sauce
    2 tbl cider vinegar

    Brine the wings for 1 hr pat dry and rub with 3 tbl garlic salt & 1 tsp cayenne pepper. smoke for 45 min - 1 hr.

    Wing sauce

    1/2 cup Siracha
    1/2 cup Stubs bbq sauce
    1 stick of melted butter
    2 tbl lemon juice

    Mix the two sauces in a sauce pan add the butter and warm the sauce to melt the butter. Toss the wings with the sauce.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  3. #3
    SmokyOkie Guest

    Default

    I love a lot of different wings recipes and really have no favorite.

    One tip I can give you on fried wings is to dry them off, then put them in the fridge for an hour or two on a rack so that the skin gets real dry. Once dry, then give them a light dusting of flour. Just a fraction of what you would use for fried chicken.

    If you don't dry them well first, the flour gets too thick and isn't very good.

    the thin coat of flour makes them stay crunchy even with sauce on them and it also helps hold sauce on them. You can't tell its there when done right.

  4. #4
    Join Date
    Oct 2010
    Location
    Magnolia/Tomball Texas
    Posts
    1,571

    Default

    Quote Originally Posted by SmokyOkie View Post
    I love a lot of different wings recipes and really have no favorite.

    One tip I can give you on fried wings is to dry them off, then put them in the fridge for an hour or two on a rack so that the skin gets real dry. Once dry, then give them a light dusting of flour. Just a fraction of what you would use for fried chicken.

    If you don't dry them well first, the flour gets too thick and isn't very good.

    the thin coat of flour makes them stay crunchy even with sauce on them and it also helps hold sauce on them. You can't tell its there when done right.

    Very good advice..
    Why in the hell should I have to "Press 1 for English?"

  5. #5
    SmokyOkie Guest

    Default

    Quote Originally Posted by Uncanney View Post
    Very good advice..
    You should not have to press one for English.

  6. #6
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Here is a good recipe....could be converted to a fryer easily too....
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

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