Throwdown #13: Chicken Wings


 

Chris Allingham

Administrator
Staff member
David, the winner of Throwdown #12, has selected the food item for our next throwdown: CHICKEN WINGS!

Let's run this throwdown through Sunday, June 9.

Everyone is invited to participate. You can read the rules here.

Enjoy,
Chris
 
Thought I would add one that is popular among grillers and smokers alike, a cook that just about everyone has done at one time or another. Will be neat to see the differences in styles and sides for this one. I picked the food, and so far I'm stumped as to what I want to do...............d
 
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To encourage members to participate, I'll send the winner of this throwdown these three Weber chicken seasonings: Kick'n Chicken, Beer Can Chicken, and Roasted Garlic & Herb. So fire-up those grills and smokers and let's see some awesome chicken wings!

Good luck!
 
The wife loves some wings, especially after a few Bourbons, so made 3 dozen today on the WSM

Started out with 3 dozen from Wegmans

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Added some Weber Kick'n Chicken rub

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Onto the smoker they go, covered the whole rack

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During the cook, combined some blue cheese crumbles with sour cream and mayo.

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Decided to go with three sauces, wife ranked (Famous Daves #1, honey mustard #2, chipotle #3)

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After a few turns and then saucing

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Finshed

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Didn't get a good plate pic since they went so fast during the family outing today. They were gone before lunch was served!
 
Challenge....Accepted.

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Wait a second - I'm getting a little ahead of myself.



Almost Done:
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A little color:
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Are we going to take pictures all day or eat?
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The Sauces:
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And a better shot of the players:
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If anyone's wondering, these were cooked indirect @ ~400F for 20 minutes, flipped/rotated, on for another 20 minutes, then direct for a couple minutes.

I don't always temp wings, I expected them to be around 190F....They're one of those meats that are so fatty/juicy that I don't remember ever drying them out.

I didn't use a rub, no brine, they were just bought fresh from Harmons, a local grocery chain.

Normally I'd do the traditional sides (carrot & celery sticks) but we had potato salad and it was pretty good!

We were just doing wings for lunch....when I saw them on the grill I was like - hey, that's this month's challenge so I took some pics!

Fun fun :) hope you like my technique. Oh yeah, I used Alder as the smoke wood, about a large handful of chips - I like a touch more smoke normally but these were still good.
 
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First time post here, but I have been around looking fro awhile.
WINGS!!! I love them. Here are a few cooks I've done
Mango Honey Glazed Wings






The bits you see is mango, garlic, and ginger. I floured the wings and sprayed them with butter milk and cooked at 375 fro about an hour.
 
Second wing cook for you.. De-boned wings, stuffed with chicken, sun dried tomato, red wine sausage. Then floured and cooked at 375. Two of the wings were just dusted with a cherry walnut dry rub.




no plated pics, they never made it to the plates!!
 
OK... Here is our entry. Started by trimming the wings up, and lightly dredging them in some cornstarch with cayenne, salt, and pepper. Then put them indirect on the weber for about 40 minutes (20 per side) to get a really crispy skin (and it was!). The wings then got tossed in some bourbon sauce my wife made. Consisted of bourbon, ketchup, orange marmalade, salt, pepper, and worcestershire sauce. We made sweet potato fries on the gasser's side burner and had some carrots and celery with blue cheese on the side. The sweet potato fries were seasoned with salt and rosemary. Had some friends over and he wanted to liberally season the drumsticks (he likes to use seasoning, so I let him). Here it is...

The sweet potato fries waiting for deep fried goodness.
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The wings prepped
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On the side...
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Wings getting crispy (around 400 degrees for 20 minutes a side)
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Fries cooking
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The drumsticks (with a epic amount of seasoning)
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My wife making the bourbon sauce
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Sauced
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The meal!
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Happy kids too!
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Thanks!
 
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This is a bit pic heavy so I hope nobody minds...

I was completely spitballing here, going into things with no real plans ahead of time. Don't usually grill for lunch, but today I figured what the heck. I was out running errands, so I may as well swing by the store to get some stuff, also the wife and I are on vacation for the next ten days, so shoot, let's fire 'er up!

To start, a refreshing drink for the cook. More-or-less this is a caipirnha-- only real difference is that in lieu of having a lime to muddle I just used some lime juice.
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Soundtrack for the cook. Oh, don't mind how the drink looks a little funky, it looks much prettier when you actually use a lime!
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Today's participants. Fresh chicken wings from Meijer. Rub consists of a little bit of brown sugar (told you I was spitballing!) and some McCormick Grill Mates Firey 5 Pepper seasoning. Fuel was a 70/30 split of K-Comp and Cowboy lump (had just a little bit of the K left in a bag, otherwise would have been all lump). Also sprinkled on some Jack Daniel's oak chips a couple of times during the cook. Side note, I sort of doubted the bag when it said these are from barrels used to age Jack Daniel's, but then I opened the bag and smelled them-- wow!
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On the Performer they go! Started cooking indirect, dome temp was more-or-less 400 throughout the entire job.
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Twenty minutes into the cook...
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Forty minutes...
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Forty five minutes-- let's sear these bad boys over direct heat!
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Fresh off the grill, before being tossed...
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Some tossed in Sweet Baby Ray's Buffalo Sauce, the rest tossed in Sweet Baby Ray's Traditional...
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Ok, I'm in. First I spray down wings with olive oil and Zatarain's Creole Seasoning.



Being it's just me and the Wife I normally average only 12 to 16 wings depending on size of pack. Add the second rack.




After temp reaches around 225 ,Throw on Performer using indirect method with corn wrapped in foil. Throw in some hickory chips....



After about 45 minutes rotate racks, top to bottom.



After 30 minutes add favorite sauces and let cook about another 20 minutes.





Finished product!

 
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Ok, Im in.
Wings seasoned with Louisiana rub.
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Thrown on indirect at about 350.
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Half sauced with Louisiana wing sauce and half with Franks red hot.
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The beverage of the day.
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Seared.
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Served up with celery and chunky blue cheese.
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Wife and friend were happy.
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The sunset.
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Spicy Sriracha Garlic Stuffed Chicken Wings

I've made these several times now, but never posted them to the board for some reason?!?

These crispy chicken wings get their heat from Sriracha, the Thai hot sauce that is my favorite condiment in the world.

Tha Playas!

5lbs chicken wings - trimmed
30 or so garlic cloves

Rub

2 T whole coriander seeds
2-3 T weber's Kick'n Chicken
2-3 T cooking oil

Sauce

1/3 cup Sriracha
3/4 stick melted butter
finely grated zest & juice from 2 limes
1/4 cup chopped fresh cilantro
3 T instant mash potatoes - to thicken

When I first started making these I would just use a sliver of garlic, but decided that to taste the garlic over the Sriracha fire I wanted more Garlic! So I started using the whole clove. It cooks with the wing and melts into the chicken like Butta! turning the wing Into some sort of incredible flavor combo that just makes your tongue wanna hop out and shake your hand.

Start out by making a slit.

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And then stuff in a clove, here it is halfway in.

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Then add the rub

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And make the spicy sauce!

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Cooked on the top rack of the WSM direct over the coals. No water pan or lower rack. Used lump charcoal and a handful or two of that Kingsford Mesquite charcoal to even out the lump and give some extra smoke flavor.

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Then added some cheese fries for my side, cause i like 'em.

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After the wings were done I tossed them in the Spicy Sriracha sauce.

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And plated these bad boys up.

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Man alive! These were good! I hope u enjoy. I thought there were fantastic. Had a
Nice little crunchy outside and a soft moist inside. Spicy, garlicky delicious! I've subbed Sambel Oelek before and it's just as good. Try it for yourself.
 

 

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