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Lot o points [155972]
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Deer smokers. If you wish, poast yer best smoked wing
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Jan 5, 2023, 9:29 AM
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rub and techniques por favor.
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Heisman Winner [135982]
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I’m a puss so rub is pretty basic
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Jan 5, 2023, 9:37 AM
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Lawry’s with added paprika or go Greek with rosemary and lemon salt for the rub
Hot grill with a pellet box to get that crispy skin and smokey goodness
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Lot o points [155972]
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Makes sense.....one technique I haven't tried, is throwing
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Jan 5, 2023, 9:39 AM
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in a little baking powder in the rub so you can go lower and slower but get the crispy skin...you tried that?
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Heisman Winner [135982]
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I have not
Jan 5, 2023, 9:42 AM
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Sounds like I need to fix wings this weekend and give it a try
I confess the last couple of times I just popped them in the air fryer
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All-In [31518]
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Re: Makes sense.....one technique I haven't tried, is throwing
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Jan 5, 2023, 9:52 AM
[ in reply to Makes sense.....one technique I haven't tried, is throwing ] |
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Use baking powder if you’re making them in the oven. Otherwise, enough time on the grill is usually sufficient to get fat rendered out and get a good crisp
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Heisman Winner [137978]
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I've never focused too much on the rub, and usually just
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Jan 5, 2023, 9:41 AM
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keep that simple. Have some BBQ seasoning from one of the sprawling farmers' markets in ATL that I THINK was just some kinda mildish chile powder and cane sugar, and not much else. Sauce is the more important dressing for a good wing.
I put them on smoke at mebbe 250-275 for an hour-ish, could easily go hotter and faster because poultry. Drop them in 350 degree peanut oil for 60 seconds tops (maybe less depending on how cooked they are coming off the smoker), drain, and toss in a bowl with whatever you're saucing with. Can't go wrong with the classic Frank's/butter Buffalo staple--it's the king for a reason.
And since you're already doing all that work, take the time to make some actual blue cheese dressing, with Duke's, buttermilk, worcestershire, garlic, etc. Putting bottled ranch dressing on that beautiful wing would be...whatever, just don't.
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All-In [31518]
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Re: Deer smokers. If you wish, poast yer best smoked wing
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Jan 5, 2023, 9:45 AM
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Hardcore Carnivore red. Lots of it, like way more than you think it needs. Smoke on indirect heat around 350° over lump hardwood charcoal (I prefer KJ big block). Don’t add wood smoke as it will make chicken taste rather astringent. Flip frequently and move them around. Usually they’re done around 45 min or so, take them off and either eat as is or sauce to your heart’s content. My favorite sauce is simple with butter, hot sauce, and honey.
I like to eat them with either a cold crispy busch latte, or if you’re feeling like a fancy betch a high-minerality high-acid white like a sancerre or poullet fume.
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Heisman Winner [135982]
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I’m out of HCC Red thanks for the reminder***
Jan 5, 2023, 9:48 AM
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CU Medallion [56105]
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I actually just smoked drumsticks last night.
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Jan 5, 2023, 9:47 AM
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"Smoked" might be overselling it a bit. I grilled them using indirect heat (inverted Vortex*) and dropped a hunk of cherrywood on the coals.
For prep I tossed the chicken in classic yellow mustard for a binder and applied a premade herb rub. In a small pot I mixed cranberry juice, honey, and butter and simmered it until it reduced a bit. This would be my glaze.
Once the grill was up to temp, I placed the drumsticks around the perimeter of the grill. After about 30 minutes, I flipped them. Once I figured they were done (I wasn't timing it or using a probe), I began to brush on the glaze. I gave it five or ten minutes, just long enough for the glaze to get tacky, and then I took the legs off to rest.
I should've taken a pic.
*Vortex: https://www.bigpoppasmokers.com/bbq-vortex?gclid=CjwKCAiAh9qdBhAOEiwAvxIok_9-MFqhm-EwJBkctLowR4yD9jjYbzjXqLoCNSK5hzJ4503xdiuBIRoCHgUQAvD_BwE
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All-TigerNet [11207]
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With chicken, especially wangs, I’m a brine guy.
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Jan 5, 2023, 10:11 AM
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Juicier meat.
CM WANGS?
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