Best Chicken Wings

[headbanger]

Chicken Wing Dry Rub: Makes about 3/4 cups

2 tablespoons salt
2 tablespoons Sugar In the Raw
2 tablespoons granulated garlic
2 tablespoons onion powder
2 tablespoons paprika
2 teaspoons good quality chili powder
2 teaspoons black pepper finely ground
1 teaspoon lemon pepper
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper

With a sharp knife, cut the tips off the chicken wings and save them for stock. Slash the inside of the wing joint to help them cook more evenly, but don’t cut them all the way through. Sprinkle liberally with the Chicken Wing Dry Rub then let rest for 20 minutes up to four hours.

Prepare the grill to cook at 375 indirect. Grill the wings for about 45 minutes, do not turn.

If you're using a regular grill over direct heat, I'd say 20-30 minutes flipping at regular intervals until they're nice and crispy would do the trick, just be careful not to burn the rub.

This rub makes the wings very dark, almost black, but the flavor is incredible. I use a tube smoker when cooking these also, love to get as much smoke on them as possible. I also overcook them slightly which gives fall off the bone tenderness and ultra-crispy skin, I usually don't pull them until they're right around 200 internal.

 

[Hammy71]

Eating grilled wings as I type. Sounds delicious! Have to try next week. Thanks.

 

[Gixxer]

I can't wait to get home and make some APL wings! They take some time but its worth it! Your recipe sounds like one to try as well!

 

[fbold1]

Luthers in Beaufort, SC has the garlic rub wings, best I've ever had.

 

[henson]

Best wings I've ever had are at Toots in Murfreesboro, TN.

 

[BargainMugs]

Upstate NY has the best wings, especially Duffs in Buffalo.

I thought Anchor Bar wings were okay.

 

[CreamyGoodness]

These sure do sound good. I think I might be the only man in history who loves the wing tips though. Crispy fatty skin goodness.

 

[cheezydemon3]

Those sound great HB, no pics??

I make great smoked jerk wings, I will look up the recipe!

 

[headbanger]

Those sound great HB, no pics??

I make great smoked jerk wings, I will look up the recipe!

No but I'll snap a few next time, looking forward to that jerk recipe.

 

[dog_gone]

I LOVE hot wings. Period.

That being said, I've totally bastardized the hot wings thing. So, with apologies in advance... I use chicken thighs instead of wings. Yes, by doing so, I'm sure I've offended every hot wing aficionado on HBT; perhaps on Earth. I wish my Costco sold fresh wings; but, alas, they do not. Yet.

Moreover, I use Alton Brown's method of cooking wings. This process includes steaming the, um, er... "wings" for 10-15 minutes, letting them rest, and, finally, baking them at something like 400* for 20 minutes per side. I start with the skin side down. While resting, I will marinate them in Frank's.

Once cooked, I add as much garlic butter as my heart will tolerate to a stainless steel bowl and toss in the cooked thighs. Once coated, I add as much Frank's as the GF will tolerate. Then I'll add a little more. Then, when she's not looking, I'll add a few dashes of Tobasco. Finally, I'll add just a bit of Yoshida's sauce for a little sweetness.

Yum.

 

[cheezydemon3]

I LOVE hot wings. Period.

That being said, I've totally bastardized the hot wings thing. So, with apologies in advance... I use chicken thighs instead of wings. Yes, by doing so, I'm sure I've offended every hot wing aficionado on HBT; perhaps on Earth. I wish my Costco sold fresh wings; but, alas, they do not. Yet.

Moreover, I use Alton Brown's method of cooking wings. This process includes steaming the, um, er... "wings" for 10-15 minutes, letting them rest, and, finally, baking them at something like 400* for 20 minutes per side. I start with the skin side down. While resting, I will marinate them in Frank's.

Once cooked, I add as much garlic butter as my heart will tolerate to a stainless steel bowl and toss in the cooked thighs. Once coated, I add as much Frank's as the GF will tolerate. Then I'll add a little more. Then, when she's not looking, I'll add a few dashes of Tobasco. Finally, I'll add just a bit of Yoshida's sauce for a little sweetness.

Yum.

No worries here! It aint "wings" anymore but who cares.

I would go with legs if I was you. A good spicy leg to chew on is fantastic.....although now that you have ventured a bit, venture a little farther......a good dry rubbed thigh, something like what HB did, is a thing of beauty.

 

[headbanger]

Here's a really good recipe for thighs or legs.

 

[Melana]

I have been using this technique to prepare my wings then we smoke bake them on the grill to crispy perfection... YUM
http://www.seriouseats.com/recipes/2010/02/the-best-buffalo-wings-oven-fried-wings-recipe.html

 

[cheezydemon3]

I have been using this technique to prepare my wings then we smoke bake them on the grill to crispy perfection... YUM
http://www.seriouseats.com/recipes/2010/02/the-best-buffalo-wings-oven-fried-wings-recipe.html

I have had great success with that technique, but really......Stop taking credit for your cat's ideas.

 

[Melana]

I have had great success with that technique, but really......Stop taking credit for your cat's ideas.

Doesn't matter where the ideas came from... if they are tasty it's all good!

 

[cheezydemon3]

Just had a mild epihpany......corn starch. Ugly on fried food UNLESS you cover it in sauce....

I will be dredging my next batch of "wings" in corn starch.

 

[Melana]

a touch of corn starch on the outside of a steak makes for damn fine grilled meat.

 

[cheezydemon3]

a touch of corn starch on the outside of a steak makes for damn fine grilled meat.

I am thinking corn starch might need it's own thread.

I was shocked recently at how some buffalo chicken strips (from a local bar with AWESOME food) kept their crunch. Had to be corn starch.

I make bang bang shrimp (or whatever) and the little shrimps are fried in just corn starch. They look awful. The stuff doesn't brown. They look all white and wierd until you toss them in the fishy, spicy mayo. Then...MAGIC!

 

[CreamyGoodness]

Apparently modern versions of the kama sutra suggest massages with corn starch. Now that you have that picture in your head I'll return to the point at hand.

I have heard of rubbing a thick slurry of corn starch into poultry before sauteeing or deep frying in Vietnamese cooking...

 

[Melana]

Not a lot of corn starch... just a little mixed with salt and seasonings. Just enough to dry the surface moisture.

 

[cheezydemon3]

Apparently modern versions of the kama sutra suggest massages with corn starch. Now that you have that picture in your head I'll return to the point at hand.

I have heard of rubbing a thick slurry of corn starch into poultry before sauteeing or deep frying in Vietnamese cooking...

Now that you mention it.....

The Irish Rover a Fantastic REAL Irish place.....(I qualify "REAL" because these pseudo-irish ****** places seem to have popped up everywhere) has cheese and chive fritters that are made with some sort of corn starch slurry.

They are SHARP and Oh so crispy deep fried cheesy goodness (like our love child )

 

[Melana]

crispy deep fried cheesy goodness

yum.

 

[Jayhem]

Sounds awesome! I usually do sauce marinades or homemade buffalo sauce for my wings.

I'd up the Cayenne Pepper to 1 Tablespoon though!

 

[cheezydemon3]

Sounds awesome! I usually do sauce marinades or homemade buffalo sauce for my wings.

I'd up the Cayenne Pepper to 1 Tablespoon though!

Or down it to 1/8 tsp of Ghost or 7pot powder

 

[Jayhem]

Or down it to 1/8 tsp of Ghost or 7pot powder

I love cayenne it's such a good flavor, not just heat. I do appreciate a good Habanero or Scotch Bonnet though. Speaking of which my Habanero plants are flowering! :rockin:

 

[cheezydemon3]

My ghosts and habs are flowering.

Cayenne has good flavor, but jalapeno wins it by a mile as far as flavor.

My ripe red jalapeno powder is worth it's weight in gold.

 

[headbanger]

Now that you mention it.....

The Irish Rover a Fantastic REAL Irish place.....(I qualify "REAL" because these pseudo-irish ****** places seem to have popped up everywhere) has cheese and chive fritters that are made with some sort of corn starch slurry.

They are SHARP and Oh so crispy deep fried cheesy goodness (like our love child )

And the scotch eggs!!!

 

[Jayhem]

My ghosts and habs are flowering.

Cayenne has good flavor, but jalapeno wins it by a mile as far as flavor.

My ripe red jalapeno powder is worth it's weight in gold.

So I take it you actually dry and grind your own peppers into powder? do you roast them first? Curious as I have about 5 Hab plants, 3 Scotch and 8 Cayenne. Last year I had more peppers than I knew what to do with but powdering them sounds like an awesome idea for use all year!

 

[cheezydemon3]

So I take it you actually dry and grind your own peppers into powder? do you roast them first? Curious as I have about 5 Hab plants, 3 Scotch and 8 Cayenne. Last year I had more peppers than I knew what to do with but powdering them sounds like an awesome idea for use all year!

I typically smoke some habs (orange do best, but any are fine) but jalapenos get dried and powdered.

there is NOTHING like fresh. (I like cayenne, but I replace cayenne in any recipe with jalapeno powder)

Fresh homegrown jalapeno or cayenne powder will beat storebought any day!

(So we don't go completely OT)

Homegrown pepper powder in wing sauce is a great way to vary the heat.

In ANY recipe, use homegrown powder.

I have done side by side and gotten raving compliments on the ribs made with homegrown pepper powder.

Beware! The smell of dehydrating super hots is PUNGENT!

 

[Melana]

Cheezy - you're close to being my hero of the day. How many plants do you have?