Cook's Country Grill-Fried Chicken Wings


 
I read that recipe in a Cook's Country magazine. Haven't tried it yet but after seeing the video I may give it a shot.
Thanks for sharing the video.
 
An hour and half . . . Someone should show those ladies how a Weber Kettle and a Vortex get it done ! ! !





BD
 
Looks good, I want to try this.

The timing seems off - 425F for 1.5 hours? I'd expect them to be done in around 35 minutes.

I'd probably flip them after around 20 minutes which I think would eliminate having to mop them with oil.
 
For the record, my Vortex in the Performer, gets my chicken parts (wings, drumsticks, and thighs) done in a total of thirty minutes. I flip them at 20 minutes, then ten minutes more.

Now, why the disparity in time between the Cook's and ours with a Vortex? They are taking the temperature from the lid therm on the gas grill. Our Vortex at indirect is probably close to a hundred degrees hotter (using an infrared therm, my Vortex runs about 437 degrees AT THE GRATE indirect). That, I believe is the difference.

This comparison just goes to show, that there is more than one way to satisfaction with grilling. I have NO doubt that Cook's method works just fine for them. I'll bet the product is excellent.

However, I'll take my Vortex on the Performer and I do LOTS of chicken parts!:eek:

Keep on smokin',
Dale53:wsm:
 
I'd probably flip them after around 20 minutes which I think would eliminate having to mop them with oil.
They're trying to create a deep-fried breading effect on wings, thus the application of oil during the process. I would not skip the oil.
 
They're trying to create a deep-fried breading effect on wings, thus the application of oil during the process. I would not skip the oil.
Yep, when I do kettle fried chicken using a breading mix it needs oil or it will be powdery dry, I use spray canola.
I didn't pay attention to their cook time.
 
I never thought of brining wings with Frank's before, but I'm gonna try it next time.

Tim
 
I made wings for the first time in quite a while for lunch today & decided to give this a try. It was already a late lunch & I was hungry.

I seasoned the first side with SPOG & then remembered this...so I got some whole wheat flour, seasoned that with a little more SPOG, & rolled the wings around in them to cover.

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you can see my smoke tube on the left side of the grates. This was @ 15 minutes in:

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I have no idea how accurate this thermometer is, but I was 15 minutes, flip, 15 minutes, temps were ~195 but ~172f when the therm was against the bone in the drumette. I let it go another 5 minutes (35 minutes total)
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my sauce was Franks in a big bowl (1/3 cup if I had to guess), 1.5T butter, microwave 1 min then 1.5 minutes (lazy I know)

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It was good! I went off of memory so I'm sure I didn't follow exact.

Things I'd change - just a simple S&P seasoning on the meat, or I'd try their breading seasonings (that's the first thing I'll change).

Then the sauce - it was good but I was hurrying - for something like that I'd usually add some black pepper, other hot sauces, a touch of sesame oil....... I'm a little out of practice so that's just what comes to mind.

They were crispy and the texture was good. Meat was flavorful - I noticed someone mentioned a brine which I didn't do..........

.......so I'd better try again & follow a little more closely :)

Yes, they were good and I'd have no reservations on trying their exact method (other than their cook time - that's the only prob I have with their recipe).


edit:>>>>> one other thing, I had no suitable dressings or dips, I threw out my last batch of ranch and didn't have time to make up a batch of Blue. I picked up a ~5# wheel of blue cheese yesterday, and some buttermilk with the wings, just didn't have time. My at-home lunch choices today were blue-bacon cheeseburgers or wings, and I haven't had time to break down the wheel of cheese yet.
 
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Thanks for the info!
Yeah, the brine is water, salt, sugar, and hot sauce, not sure how much difference it would make.
 
Clint, your wings look FABULOUS!
can't believe a membership is still required for Cooks or Test Kitchen...

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Cooks Country web site has the recipe on it but it doesn't include Frank's hot sauce in the brine or using the Franks and butter to coat the wings when done. Other than that it's exactly the same, even has a picture of the two ladies that did the movie clip.
I added the Frank's part to the recipe I got off their web site.
 

 

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