Best Chicken Wings

[Melana]

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.

Yes please! Post the recipe.

 

[cheezydemon3]

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!

 

[Melana]

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?

 

[CreamyGoodness]

What isn't good sizzled in bacon?

I tried to answer that one Melana... I really did.

 

[cheezydemon3]

Black licorice? It is hard!

 

[Genuine]

That sounds great, I'll need to try this rub the next time I go to smoke wings!

 

[Jersh]

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.

 

[headbanger]

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!

 

[Jersh]

Those corn cakes look really good too!

Thanks, they were good, not great. I'm still working on the recipe for them, it's still missing something.

 

[Gixxer]

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!

 

[Melana]

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!

OMG that looks yummy

 

[Gixxer]

The base recipe is from Adam Perry Lang, in a book called Serious Eats. Here is the recipe in the blog of a guy I know. http://thehogblog.com/?p=1062 I do not cook my wings in the pan, I find that if you let it go too long, the wings fall apart from being overcooked. They go straight on the grate. However, using the recipe is a good start then tweak it to your liking. Like me using so much chopped garlic.

 

[njale]

if i coat wings in flour than put them in the smoker, will that work? do you need to use the oven for flour?

 

[cheezydemon3]

I would think you would need some oil either way.......maybe not.

Safe temp for chicken is 165F if I recall. 200 is overcooked.

 

[njale]

oh no, if you shake and bake wings with flour, they come out awesome, like fried wings. I dont know if the smoker gets hot enough for the flour though

 

[njale]

 

[njale]

if i coat wings in flour than put them in the smoker, will that work? do you need to use the oven for flour?

im going to try it today

 

[uatuba]

You lost me at the word "grill."

Fried are so much better.

 

[Melana]

You lost me at the word "grill."

Fried are so much better.

Yes and no....

 

[cheezydemon3]

Agreed melana. My grilled jerk wings will match up against ANY fried wings.
Not saying that they are better than any fried wing ever, just that you are a fool if you miss out on them over such a silly generalization.....

 

[uatuba]

Agreed melana. My grilled jerk wings will match up against ANY fried wings.
Not saying that they are better than any fried wing ever, just that you are a fool if you miss out on them over such a silly generalization.....

Not really...I don't like the over abundance of smokey flavor encountered in grilled chicken and fish.

 

[cheezydemon3]

Not really...I don't like the over abundance of smokey flavor encountered in grilled chicken and fish.

I didn't say they were smoked.....

 

[uatuba]

I didn't say they were smoked.....

I know...but the grilled flavor is still too smokey for me.

 

[Hello]

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

I thought Anchor Bar wings were okay.

I've never had an Anchor Bar wing but I use their Suicide Sauce which is awesome.

I know...but the grilled flavor is still too smokey for me.

Blasphemy!!!

I just made wings by baking them for the first time. Using the broiler at the end made them crispy. I didn't have time to fire up the grill (I use charcoal) and make 60 wings for a group. Or I was lazy, either or.

I made a sauce I'll never be able to do again. I used random junk in my fridge starting with mustard and garlic and moving to honey for sweet, various dried peppers for heat and lord knows what. They were seriously awesome. Next time I'll write this shat down.

 

[cheezydemon3]

I won't say blasphemy.......to each their own.

But let me get this right......"DON'T LIKE GRILLED CHICKEN"............right?

 

[uatuba]

I won't say blasphemy.......to each their own.

But let me get this right......"DON'T LIKE GRILLED CHICKEN"............right?

You got it.

 

[Melana]

You got it.

as previously noted... to each their own.

 

[Melana]

Grilled wings... Oh so crispy and yummy.

 

[cheezydemon3]

Nice Melana! amazingly not charred.....are they smoked?

 

[Hammy71]

Finally got around to trying the OP's recipe last night. Wow. Damn good. Thanks!!