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Thread: Chicken Wings

  1. #11
    TVWBB Pro J Hasselberger's Avatar
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    Quote Originally Posted by Dustin Dorsey View Post
    I would try to adapt Chris's method for cooking chicken hot and fast on the wsm for wings. Take the water pan out and let the juices hit the charcoal. I bet they taste killer.
    I have done Chris' Hot and Fast and the results were great. http://www.virtualweberbullet.com/chicken4.html

    I can get about 3-1/2 pounds of wings on a kettle, indirect between two baskets of briquettes (and some pecan). I think you could get about 5 pounds on a WSM using the hot and fast technique. I like the kettle because I can finish the wings directly over the hot baskets to crisp them up pretty good. It's a little bit of a PITA, but the result is good.

    Jeff
    There's more than one way to skin a cat, but either way the cat's not gonna like it much.

  2. #12
    TVWBB Super Fan DBono's Avatar
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    Quote Originally Posted by J Hasselberger View Post
    I have done Chris' Hot and Fast and the results were great. http://www.virtualweberbullet.com/chicken4.html

    I can get about 3-1/2 pounds of wings on a kettle, indirect between two baskets of briquettes (and some pecan). I think you could get about 5 pounds on a WSM using the hot and fast technique. I like the kettle because I can finish the wings directly over the hot baskets to crisp them up pretty good. It's a little bit of a PITA, but the result is good.

    Jeff
    HI Can I do this on the WSM? I can put the chicken parts in a basket and turn them all over all at once. PITA to turn each one.
    Thanks Dan
    Shirley Fab 24 x 36 RF WSM 22--Smoky Joe Grill- Weber Hanging rack-Cajun Bandit Rotisserie-Rib O Lator-2 Mavericks 732 Thermapen KCBS Fireboard

  3. #13
    TVWBB Pro J Hasselberger's Avatar
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    Quote Originally Posted by DBono View Post
    HI Can I do this on the WSM? I can put the chicken parts in a basket and turn them all over all at once. PITA to turn each one.
    Thanks Dan
    You might try cooking them on the top rack until they are nearly done, then lifting off the center section and putting a grate right on top of the charcoal ring so you can give them a close-up crisping. They will flare up a bit, but that only adds to the crispiness. Just burn them to your liking.

    Jeff
    There's more than one way to skin a cat, but either way the cat's not gonna like it much.

  4. #14
    TVWBB Diamond Member Timothy F. Lewis's Avatar
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    Quote Originally Posted by DBono View Post
    HI Can I do this on the WSM? I can put the chicken parts in a basket and turn them all over all at once. PITA to turn each one.
    Thanks Dan
    You can take a second grate, lay it over the top of the first one and flip the whole thing at once. It does require confidence in your conviction but, it actually works pretty well, I’ve done it when making giant five pound stuffed burgers. Careful alignment of handles is critical to not having a “miscalculation”
    Don’t ask
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  5. #15
    TVWBB Super Fan DBono's Avatar
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    Hi All
    Right now the wings are sitting in 3 different marinades. Tomorrow they will go into a basket then onto my Smoky Joe grill. I'm hoping I can tell which is which after they cook.
    1 Italian Dressing
    2 Teriyaki
    3 Latin
    Thanks Dan
    Last edited by DBono; 10-17-2018 at 01:15 PM.
    Shirley Fab 24 x 36 RF WSM 22--Smoky Joe Grill- Weber Hanging rack-Cajun Bandit Rotisserie-Rib O Lator-2 Mavericks 732 Thermapen KCBS Fireboard

  6. #16
    TVWBB Diamond Member Timothy F. Lewis's Avatar
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    Use skewers to divide the grate and work clockwise?
    Distinguebant Sed, Ignoret In Particulari!
    "If brains was lard, that boy couldn't grease too big a skillet!" J. D. Clampett

  7. #17
    TVWBB Super Fan DBono's Avatar
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    Cooking very hot n fast. I had to put bricks under the basket to get some distance from the fire�� Bottom line the wings could have much more cristy. Italian dressing tasted the best.
    Scroll down to see more pic's
    Dan
    https://imgur.com/a/ozIDPB4
    Shirley Fab 24 x 36 RF WSM 22--Smoky Joe Grill- Weber Hanging rack-Cajun Bandit Rotisserie-Rib O Lator-2 Mavericks 732 Thermapen KCBS Fireboard

  8. #18
    TVWBB Diamond Member Dustin Dorsey's Avatar
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    Those look tasty, Dan! Nice work!
    22.5 WSM, 22.5 OTS, Smokey Joe, Genesis 1000, Smokenator 1000, Old Country Pecos, Thermapen, Smoke, Maverick ET-732, Igrill 2

  9. #19
    TVWBB Super Fan DBono's Avatar
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    Hi Tasty they were, but not crispy enough for me. They came out better on Rotisserie they were crisper.
    THanks Dan
    Shirley Fab 24 x 36 RF WSM 22--Smoky Joe Grill- Weber Hanging rack-Cajun Bandit Rotisserie-Rib O Lator-2 Mavericks 732 Thermapen KCBS Fireboard

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