Just thought it might be interesting to find out how you do wings, we all cook them, we all love them, I just came across a great chicken marinade here called road side chicken, and it was wow great, so there must be other wow great ways to do wings lets see yours
Mick
Chicken Wings
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20 minutes in the kamado at around 150c indirect. (I think , it's been a long time since I've done them)
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I like them over charcoal direct initially, then finished indirect. The time over the charcoal gives that lovely smokey flavour. Marinades can make it harder with the direct bit as they can burn quicker. We would have chicken like this 2-3 times a week, big family so it makes for a yummy but pretty cheap feed.
I've got some to do tonight so will take some pics of how I do it, question is do I use the charcoal grill or the Akorn? Decisions decisions.
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hope its the Akorn
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Sorry Stein, my 12 yo son won. He wants to cook and he wants the charcoal grill. But I'll do chicken again tomorrow night and will take pics of the akorn.
It's pretty much already set up with all the charcoal at the front.
Pics to follow.
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on the parilla with a bit of oil, garlic and salt. Cannot beat it.
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When I am in a hurry I am a bit like @Wazza and don't mind getting some already marinaded eg honey soy and cook them on the Kamado.
I also buy the 2KG bags full of chicken wings and cook them all at once. They then up dinner plus lunch and snacks. I cook them au natural and add sauces eg chilli, bbq etc for flavour.
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I like to brine my wings in Shakes Honey brine for 24 hours, then turn the Daniel Boone to 500°. When hot, put wings on, in 10 minutes turn, lower pit to 350° and cook to temperature.
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In our house it's Tandoori chicken wings. Marinate in mix of yoghurt and spice paste then cook the kettle using indirect method.
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1 - dry overnight with 50/50 baking powder and salt
2 - into the Traeger for 40 mins or so at 450 (high), flip once
3 - onto the weber for a quick char finish
4 - toss with hot sauce before serving
5 - regret not buying more wings -
Ha Ha. Love number 5.
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Brine overnight. Dry them, season into the kettle bbq indirect for some smoke untill almost done. Then deep fry for extra crispness and toss in hot sauce.
Thats the long way. Otherwise I marinade and vac seal till needed then on the Kettle, stand over them with beer in hand till done. -
I use baking powder as well but also coat them with a bit of flour, salt, pepper, whatever else I fancy.
Helps give them a deepfried texture in the BBQ. Cook them with the deflector in up around 450f then give them a toss in your favourite hot sauce and serve with a blue cheese dip
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My wife does a garlic and salt rub and then into the deep fryer, the kids fight over who can eat the most, crispy and yum but I have to say, this one thanks to Grant Grass Valley is a new favourite and winner and works great in the Akorn
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hope its the Akorn
Ok, not chicken wings, but I'd do wings the same way, but I think I promised you some pics.
Akorn already had charcoal at the front from the last cook, so I just topped it up a bit after I took this pic.
So cooked directly initially before moving to indirect. This was taken just after I turned it for the first time.
Once it has the colour I want, it's moved to indirect, in this case the top rack moved to the back away from the coals. And the finished product.
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As for how I cook chicken wings. This is on the charcoal grill, area to the left doesn't have charcoal under the grill, so as wings are coloured nicely they are moved to the left to finish indirect. These cheap grills are great, keep an eye on gumtree.
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Those wings look unreal.
Great way to break the charcoal drought!
P.S. You are lucky we don't have fines on the forum, a month without BBQ would mean you go the journey!
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