Quest for the perfect Wings......

So I am pretty much on a quest for the perfect chicken wings. Im trying different recipes and ideas. No offense to Buffalo but your wings suck. Just dont think the flavor combination of heat and vinegar are very appealing IMO. Well here is the lastest try.



The basics. Chicken wings and a packet of McCormicks Grillmates Chipotle Pepper.



Marinated them for about 30 minutes.



Into the smoker they go. I used applewood which I think was a good choice.



Meanwhile I made a sauce of canned chipotle in mole, some honey chipotle bbq sauce, vegi oil, chipotle pepper, honey, garlic powder, black pepper, and a little bit of corn starch.



Wings smoked at 250 for 1 hour.



Really light dusting of flour and into the fryer for a quick fry until flour is browned.

Toss them in sauce and done!



They were tasty. Sweet, spicy, smokey. Very nice, all in all pretty good. Ill keep working though.

 

lets eat.

 

Wow very impressive, no place will go to those lengths for chicken wings though.

 

No

 

Quest for the perfect Wings.....

My wife says Always has much better wings than Stayfree. She has yet to find the perfect ones.

 

At my work ( Italian rest ) we would season the wings in Salt, Pepper, and Old Bay. then deep fry them in huge amounts, then store them. and use them on demand. we didnt use any sauce other than our homemade salad dressing... Parmagian Oregano, it was like ranch.. but had a huge kick of cheese. it was yummy. Best "non" sauced/spiced wings ive ever tasted.

 

Your quest should be over. That is the best way to do wings.

I smoke them then grill them. I sauce them with whatever sauce I feel like making that day.

Smoking them is the way to go. I just smoke them for 3 hrs at 200 deg. with a hickory mesquite blend. I use apple on all my pork.

 

That looks pretty damn delicious

 

fuck. those look fantastic! but they have about 3 steps too many for my attention span. you cook, i'll eat!!

thanks for making my lunch look like dog crap.

 

^Best wings evar^

And I've got a bad ass teriyaki recipe on my other computer....Subbed to try and remember to post it.

 

12 minutes in the ol turkey fryer

Tossed in a wing sauce.

Need some better sauce. But sure were good

 

Marinade wings in Sake for 15-20 minutes. Remove and Pat dry and place on wire rack in baking pan. Season with Kosher salt and fresh cracked black pepper. Turn them skin side down.

Broil them on High for 10 minutes, remove and flip over and turn broiler to Low and broil them for 10 minutes skin side up.

BEST WINGS EVER.

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Texas Pete mixed with Land-O-Lakes butter (has an Indian head on it), melt the butter in a pot and stir in the T.P., pour over wings. It's delicious!

 

Egg, flour and milk batter and sprinkle with Lowrys seasoning sauce, bahe In the oven.

 

EH? WUT?

Was stationed in San Diego for a few years back in the 70's and no offense but they aren't called San Diego Wings or San Diego Wild Wings for a good reason. Now Tofu... Yeah San Diego has that market

When you type Tim Horton into the GPS it should look something like this



If not then tofu may be their specialty not wings. Just saying.

See that even though you posted this 10 years ago you still hop on once in awhile. Both my sons don't care for the tang of vinegar and I only add a splash of vinegar if they are eating them. And they prefer carrots and Ranch to celery and Blu Cheese. WTF?! I blame their mother, "The Ex".

Breading no just no. And while I don't normally knock any smoker of any type the propane you are using is adding moisture from combustion it is a by product of propane combustion. You don't want any added moisture when doing wings you want them as dry as you can.

The perfect wings IMO, and you do have a dedicated wings stainless steel bowl right?

Toss 4-5 pounds of wings in the bowl and rinse in water well. Then add paper towels and toss keep adding towels until the towels come out dry. It can take awhile.

Add high temp oil I like Avocado oil the butter taste is a compliment to Buffalo sauce. A little at a time and keep tossing you don't want too much but want enough. And less is more. Then crack fresh ground sea salt and pepper on them and keep tossing.

Let the bowl set and go fire up a full chimney of charcoal for the Vortex on the Weber kettle. Once it is ready fill the Vortex and put a large piece of Apple wood on the top over the Vortex. Yes I agree Apple or Cherry is the best.



Let them go 50-60 minutes I rotate the lid every 15 minutes only to give me something to do. Once they are close to being done take the wing bowl that you washed and dried and add your sauce. Heat and stir.



Doesn't take long once sauce is ready pull the wings and toss in the bowl. Put back on 8-10 minutes be careful to not burn them. You can put the apple wood back on.



Pull them before they start to burn and put back in the bowl. Toss again.



Celery and blu cheese and ready



And before you know it you'll have a boneyard.

The original Buffalo sauce was a 3:2 ratio of butter to Franks. But butter is expensive so has dropped in ratio at most places over the years. And about 40 years ago Franks change their recipe. Basic original sauce:


3/4 cup butter (1.5 sticks)
1 Cup Franks
1 1/2 tablespoons white vinegar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper or to taste for heat
1/8 teaspoon garlic powder

That was soon known as Mild wings. Then Medium which included more cayenne pepper and often Tabasco. And then all hell broke loose with Suicide wings. You can add all the Franks you want or even cayenne pepper but many wanted to turn up the heat and all types of "hot" was added most often habenero hot sauce. Play around with all of it to see what hits your palate.

Liked for Land O'Lakes butter, didn't really expect to read that on here especially from someone from NC. Although lived in Currituck for many years when I stationed in the Tidewater Area, MIL lived in Wilmington, and I retired from the Navy 25 years ago to Asheville. And my Mother and youngest sister live in Wake Forrest. Damn half backs

Land O'Lakes started 100 years ago in Mn. as a Co-Op for dairy farmers and still is. Minnie Soda, the land of 10,000 lakes but there are closer to 13K not counting Bogs. Why it is called the Land O'Lakes butter. Make sure it is salted unless you are watching sodium intake which eventually everyone will.

They are still a Co-Op and their butter is so much better than any from the farm lot produced milk and butter even the "gourmet" butters. There was a time when NY was second only in dairy production to Wi. Then the "happy" cows of Ca. took over mainly because of the feed lots farms. That was back when I was making $1 an hour working farms and trapping furs on most of them. In NY. Upstate, gave up a long time ago trying to explain to people that NY is NOT New York City LOL. But NYC is one of the reasons in almost half a century that I have not returned to NY to live despite the rest of the State being as great as it is. Because they control the whole State.

 

Im boutta get fat ...


I hate you all!