CreamyGoodness
Well-Known Member
Barring another piece of equiptment I dont really have the room for and if I want them somewhat more quickly, could I use my oven?
That's why the title of this thread is "Best Chicken Wings" not "Best Buffalo Wings."
Barring another piece of equiptment I dont really have the room for and if I want them somewhat more quickly, could I use my oven?
Barring another piece of equiptment I dont really have the room for and if I want them somewhat more quickly, could I use my oven?
Breaded some tenders with a flour, egg wash, corn starch regimen. I then doused them in a very basic mix of crystals and the Really hot El Yucateca XXX.
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Freakishly delicious. The crust was crisp and un soggable....but....
The crust broke too easilly on the tenders. I liked it a lot, but it wasn't perfect.
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I am thinking that the tenders should be pounded flat.
This thread has made me crave chicken wings to the point I'm considering leaving work early to go whip up some wings!
This thread has made me crave chicken wings to the point I'm considering leaving work early to go whip up some wings!
Are those corn cakes HB? Looks fantastic!
That's best cornbread! Recipe coming soon, I'm still tweaking it but I will tell you that the secret is the yellow cornmeal mix from Save-A-Lot in the blue bag along with some jalapeño and green chili powder from mild bill's.
On another note, I was planning to add some corn starch to the rub mix last night just to see what happened but we were out of it.
I make some fantastic corn cakes!
I will dig up the recipe too.
Diced onion goes in mine. A little fresh corn never hurts.
Sizzling them in bacon grease never hurts either!
What isn't good sizzled in bacon?
We finally got around to trying these out tonight. They were fantastic! I cooked them in my Stok kettle grill, cooking them with indirect heat at first. About 5 minutes after I put them on a big storm blew through and I had trouble keeping my temp, it actually fell down to about 250 for about the first 30 minutes or so. I also had big chunks of hickory smoking as well. The rest of dinner was about ready and the wings weren't due to the tough grilling conditions, so I moved them over to direct heat for 5 minutes on each side, and they actually ended up PERFECT. Internal temp was 200, they were super tender, juicy, the skins were crispy and they had a wonderful smokey flavor. We had them with jalapeno corn cakes and oven roasted veggies.
Those corn cakes look really good too!
Since we are posting pics... These hot wings were cooked indirect (high heat 350-400, blue kingsford and one chunk of apple at the beginning) on the grill to an IT of 160, then sauced and returned back to the grill maybe three times, then the last time they go direct to get some char, then get dunked one last time before plating. My only adaptation to the APL recipe is I use a heaping tablespoon of fresh minced garlic in the sauce. You can see the bits, I love the huge garlic flavor. The whole process for me takes almost three hours but damn those suckers are great!
if i coat wings in flour than put them in the smoker, will that work? do you need to use the oven for flour?
uatuba said:You lost me at the word "grill."
Fried are so much better.
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