Chicken Wings

[Cecil]

Hey all. Going to make some chicken wings for the game Sunday and wondering what you guys have used for a rub and or marinade? I am planning on smoking them and then finishing on the grill to crisp up a bit.

Thanks!

[DonBo]

Hard to beat Italian Dressing for a marinade on chicken. Quick and easy.

[OnAFly]

I don't smoke them, but here's an oven recipe that I've gotten compliments on:

1C White Wine

1C Water

1C Soy Sauce (low sodium)

1/4C teriyaki

add chile paste for heat, if desired

thrown a package of wings in a glass baking dish with all ingredients mixed. Put into the oven at 400F for 1/2 hour then reduce heat to 300 for until the liquid has reduced by half. Should be about 4 hours total.

[Flash]

Frozen Wings or thawed?

[SkitterPopper]

I use Walkerswood Jerk Seasoning. I mix it with soy sauce and soak the wings in it overnight. You don't need much as it can get hot when you use to much. You can also experiment with other ingredients. My brother in law puts grape jelly in the marinade.

It's not for everyone but there is never any left when I make them and bring them to a party.

[iceman1005]

I found this recipe online and it was a hit at a new years party..

2 1/2 tablespoons ground black pepper

1 tablespoon onion powder

1 tablespoon chili powder

1 tablespoon garlic powder

1 tablespoon seasoned salt

mix all ingredients together and add to wings in a zip lock bag. Let sit for at least 1/2 hour. Smoke at 225 for 20 min. then flip wings and smoke for another 25 min.

Mix

1 cup honey

1/2 cup BBQ sauce

3 tablespoons apple juice

heat on stove until it is mixed together. Put wings and sauce in a throw away roasting pan. put back in the smoker for another 20 min.

These can get pretty spicy I cut back on the black pepper the second time I made them and they were not as bad.

[muskiemanAD]

A simple yet real tasty way to finish off wings is to add a mixture of 1/2 Cholula sauce and 1/2 BBQ sauce. I have did it for years and is always a hit!

[OnAFly]

I've always thawed them out before cooking.

Another is simply to grill them then toss in Franks Wing Sauce. Quick and easy traditional wings.

[Cecil]

Ice

Have you ever just used that mix as a baste?

[Fish Head]

I found this recipe online and it was a hit at a new years party..

2 1/2 tablespoons ground black pepper

1 tablespoon onion powder

1 tablespoon chili powder

1 tablespoon garlic powder

1 tablespoon seasoned salt

mix all ingredients together and add to wings in a zip lock bag. Let sit for at least 1/2 hour. Smoke at 225 for 20 min. then flip wings and smoke for another 25 min.

Mix

1 cup honey

1/2 cup BBQ sauce

3 tablespoons apple juice

heat on stove until it is mixed together. Put wings and sauce in a throw away roasting pan. put back in the smoker for another 20 min.

These can get pretty spicy I cut back on the black pepper the second time I made them and they were not as bad.

I've never smoked wings before, but is 40 minutes @ 225 degrees enough time?

[efgh]

Cecil,s smoke and cook time is 1 hour and five mn. In do them about the same but the last stage they are put in the oven and left untill the wing seperates easily.

[LunkerCity]

I've always thawed them out before cooking.

Another is simply to grill them then toss in Franks Wing Sauce. Quick and easy traditional wings.

+1 Can't go wrong with butter and Red Hot!!!!

[eyeguy 54]

I don't smoke em either. I sprinkle lemon pepper and cajon spice on em and use the grill. might have to try to smoke som sometime.

[Ice Shack Baby]

•20 chicken wings, with wing tips attached (about 4 1/2 pounds)

•8 cups lukewarm water

•1 cup granulated sugar

•1 cup kosher salt

•1/4 cup vegetable oil

•1 1/2 cups sake

•1 1/2 cups soy sauce

•5 cups duck or pork fat (can substitute vegetable oil)

•6 medium garlic cloves, thinly sliced

•5 to 6 pickled red chiles, seeded and ribs removed

•1 1/2 cups mirin

•1 bunch scallions, finely sliced, for garnish

INSTRUCTIONS

1. Separate wings into 3 pieces (tips, wings, and drumettes) by cutting at both joints. Reserve wing tips for the tare.

2. Combine water, sugar, and salt in a large container with a tightfitting lid or a large resealable plastic bag (at least 4 quarts) and stir until salt and sugar are dissolved. Add chicken wings and drumettes to brine mixture, cover, and refrigerate for 1 to 4 hours.

3. To make the tare, heat the oven to 400°F. Combine wing tips and 2 tablespoons of the oil in a large oven-safe pan and toss to coat. Roast until wing tips are dark golden brown, about 1 hour.

4. Remove the pan from the oven, place over medium heat, and slowly add sake and soy sauce, scraping up any browned bits with a flat spatula. Simmer over medium heat until reduced by 1/2, about 40 minutes. Strain and set tare aside (discard the wing tips).

5. Once chicken wings and drumettes have finished brining, heat duck or pork fat in a large pot with a tightfitting lid over low heat until fat is 190°F to 200°F. Drain wings and drumettes from brine and pat dry with paper towels. Add wings and drumettes to hot fat and cook, covered, over very low heat until just cooked through, about 30 to 40 minutes. (Don’t overcook the chicken; there should still be texture and bite to the meat.) When wings and drumettes are done, remove to a baking dish or baking sheet using a slotted spoon and reserve fat for another use.

6. When ready to finish wings and drumettes, heat the broiler to high and arrange a rack at the top. Broil wings and drumettes, rotating the pan halfway through, until skin is crisp and golden brown, about 5 minutes. Meanwhile, heat remaining 2 tablespoons oil in a large frying pan over medium heat. Once shimmering, add garlic and chiles and cook until softened, about 2 minutes. (Make sure the garlic does not brown.) Add mirin and cook until the alcohol smell is gone, about 2 minutes. Add tare and reduce sauce to a light syruplike consistency, about 10 minutes. Add wings and drumettes and toss to coat, top with sliced scallions, and serve.

[reinhard1]

for buffalo wings i do this. for a bag of wings [3 lbs] i put the wings in a baking dish. sprinkle them with Emeril's essence on both sides. put them in the oven at 350 deg until almost done. i then take them out. in a saucepan i put one bottle of franks hot sauce and one stick of butter. put it on the stove on medium until the butter melts and then stir till mixed well.

pour the grease out of the backing dish that has the wings. in a large bowl dump the wings in the bowl. then pour the hot sauce with butter over the wings. mix it up well so the wings are covered well. then put the wings back in the baking dish and then back in the oven at 350 until the wings are too your liking by testing one. good luck.

[Walleyehooker]

I bake my wings in Yoshida sauce(I buy it at Sams) or you can mix soy sauce with brown sugar.Add about a 1/4 inch of sauce over wings and bake at 350 for about 1-1 1//2 hours turning the wings a few times.Easy and very good.

[B. Amish]

i like to marinade mine in a concoction of worchestershire and apple cider vinegar as the two main ingredients. then i make a round through the cupboards to add whatever else i think might be interesting - a little mustard, wing sauce, pepper, salt, garlic, etc.

i like to grill mine. maybe 5-7 minutes per side. then i toss in franks hot sauce.

[iceman1005]

I've never smoked wings before, but is 40 minutes @ 225 degrees enough time?

[chaffmj]

I also use Franks and for those that don't like the Buffalo flavor I use Famous Dave's terriyaki marinade. I don't use it as a marinade though I use it like you would use a bbq sauce. They sell it at Menards.

[Harmonica Bear]

•20 chicken wings, with wing tips attached (about 4 1/2 pounds)

•8 cups lukewarm water

•1 cup granulated sugar

•1 cup kosher salt

•1/4 cup vegetable oil

•1 1/2 cups sake

•1 1/2 cups soy sauce

•5 cups duck or pork fat (can substitute vegetable oil)

•6 medium garlic cloves, thinly sliced

•5 to 6 pickled red chiles, seeded and ribs removed

•1 1/2 cups mirin

•1 bunch scallions, finely sliced, for garnish

INSTRUCTIONS

1. Separate wings into 3 pieces (tips, wings, and drumettes) by cutting at both joints. Reserve wing tips for the tare.

2. Combine water, sugar, and salt in a large container with a tightfitting lid or a large resealable plastic bag (at least 4 quarts) and stir until salt and sugar are dissolved. Add chicken wings and drumettes to brine mixture, cover, and refrigerate for 1 to 4 hours.

3. To make the tare, heat the oven to 400°F. Combine wing tips and 2 tablespoons of the oil in a large oven-safe pan and toss to coat. Roast until wing tips are dark golden brown, about 1 hour.

4. Remove the pan from the oven, place over medium heat, and slowly add sake and soy sauce, scraping up any browned bits with a flat spatula. Simmer over medium heat until reduced by 1/2, about 40 minutes. Strain and set tare aside (discard the wing tips).

5. Once chicken wings and drumettes have finished brining, heat duck or pork fat in a large pot with a tightfitting lid over low heat until fat is 190°F to 200°F. Drain wings and drumettes from brine and pat dry with paper towels. Add wings and drumettes to hot fat and cook, covered, over very low heat until just cooked through, about 30 to 40 minutes. (Don’t overcook the chicken; there should still be texture and bite to the meat.) When wings and drumettes are done, remove to a baking dish or baking sheet using a slotted spoon and reserve fat for another use.

6. When ready to finish wings and drumettes, heat the broiler to high and arrange a rack at the top. Broil wings and drumettes, rotating the pan halfway through, until skin is crisp and golden brown, about 5 minutes. Meanwhile, heat remaining 2 tablespoons oil in a large frying pan over medium heat. Once shimmering, add garlic and chiles and cook until softened, about 2 minutes. (Make sure the garlic does not brown.) Add mirin and cook until the alcohol smell is gone, about 2 minutes. Add tare and reduce sauce to a light syruplike consistency, about 10 minutes. Add wings and drumettes and toss to coat, top with sliced scallions, and serve.

A year ago Ice Shack and I won a chicken wing contest with this recipe or a slight variation of it. Delicious! The one thing different we did was to finish the wings on the grill with smoke instead of broiling.

It's definitely labor intensive, but worth it!

[OnAFly]

Those look awesome HB. I might have to make those for the wife one day.

[reinhard1]

i can see why you guy's won. nice work, and they look great. those are very interesting ingrediants as well, awesome. good luck.

[TruthWalleyes]

I guess i just stick with what i know i like, and that is my favorite buffalo wild wings sauce smothered on wings cooked in the fryer. Its also a pretty easy method.

[chaffmj]

Harmonica Bear someday I am going to have to make it up to your area for one of your outings. It always looks great.

[reinhard1]

i'm gonna bump this CHICKEN WING thread back up here, cause i think wings are always on the menu at time's and it has great ideas and tips. Let's hear some more!!! this is grillin time so let's go over this thread one more time and also add some more tips and recipes. good luck.