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Came across a recipe for adobo-style chicken seasoning on the interwebz. Whipped up a batch, and I've been putting it thru it's paces. Tried it out today for the first time on chicken legs (prior efforts were wings). Originally intended to fire up the grill, but the weather people predict...

My latest attempt at a veggie-based Philly-style sammich w/ homemade baguette bread:

Chicken noodle soup night at my casa, courtesy of my slow-cooker. Wife and son have a bad cold bug that won't let go without a fight, so I'm calling in culinary reinforcements. 2 quarts of unsalted chicken stock, several chopped carrots, and an onion (chopped then blenderized, courtesy of my...

I brew anywhere from 1-3x/month, usually 2x, all things being equal. I tend to brew more in the late fall, (before it gets too cold to brew where I live in SW Ohio), and then in the spring, when I need to build the beer pipeline back up from heaveri winter consumption. In the mid-spring to...

I've had the best success when I start the wings off on the cooler side of the grill, opposite the coals as shown above, for ~1 hour. Flip in place halfway through. A quick sear, just enough to get some grill marks on the wings, and then back to the cool side of the grill to rest. For...

I'd be interested to hear how making wings on the grill works out for you. What was/is your approach for grilled wings? I saw above where you said you had mixed success.

Thanks, PP, they really did turn out well. Grilling is my preferred method, weather-/time-/life-permitting. To your questions, yes, I did sear them over the coals directly, and I could only sear 4-5 wings at a time, since the heat was blazing and I didn't want to risk scorching any wings...

Had our daughter and SIL over yesterday for a belated B-day lunch for her, and wings were on the docket. Cool. Nothing special prep-wise; just split the wings into flats and drummies, then a 2-day nap in some store-brand baslamic vin. Got the grill prepped, the chimney lit (packed with lump...

Lunch today, a veggie-based Philly-ish style sammich: Since we don't eat much beef in our house these days, I needed a backup. Solution: mushrooms. Baked half a baguette to start. Once baked: Chopped up some green bell pepper and onion, along with 4 oz of sliced mushrooms, and deployed...

Yet another batch of wings: Let the wings marinade overnight in store-brand balsamic vin. Indirect cooked for ~1 hour, flipped halfway through, seared, sauced, and a 10-min rest on the indirect side to let the sauce set up. Also used some pecan over the coals during the indirect cook for...

Yet another batch of wings: Another day, another flavor experiment. Today's flavor: Atomic City Caribe sauce. Since today's experiment was a last-minute decision, I had about an hour to let the wings dry in the fridge before baking, vs. the normal 24 hours. Skin turned out slightly less...

Pizza night was another rave success. Earlier today, I made the comment to my wife that instead of making pizza, maybe we could order in instead? Answer was (predictably) a resounding "No". So, homemade pizza it was, and man, was it good. Wife said it was in the top 2, maybe 3, pizzas I've...

I know 50 minutes seems like a long time to cook before searing, but it really did work out well. Rendered out enough fat so that the sear didn't turn into an inferno.

My latest batch of wings: On the grill, ready for some smoke: Twenty-five minutes in, and ready to flip: Fifty minutes in, and ready for searing: Seared and ready for sauce: Sauced, plated and ready to devour: Turned out super tasty. There were no leftovers.

I wouldn't. You're seeing some activity already, which is good. I'd just leave things alone and let the yeast do their thing.

I'd leave the temp control where it is; for some reason, the yeast are taking their time getting down to business, but I'd not mess with things at this point.

Yet another batch of wings:

Thanks, and yes, they were nicely crispy. The wings in the middle pic were grilled (with some pecan mixed in with the charcoal); the wings in the top and bottom pics were baked in the oven. All turned out great.

Certainly: https://www.homebrewtalk.com/forum/threads/an-ongoing-project-of-mine-oven-baked-chicken-wings-that-taste-theyve-been-fried.644737/ There's more wing pr0n pics in that thread, which I'm assuming no one will mind. :)

Some pics of various batches of wings I've made in recent months: