Bar Chicken (hot wings)


 
ChuckO

ChuckO

TVWBB 1-Star Olympian
Made some fancy chicken Friday night, but needed some Bar Chicken. I went to store early Saturday morning and picked up a bottle of Frank Red Hot Wings and a 4# bag of "wings" (drumettes & wings)

I pour the bottle into a measuring cup and added a 1/4 cup of Vinaigrette dressing, and stirred it up good and then poured it into the bag of wings and let them marinade until last night. Fired up the WSM with a good load of white oak, and the rest is history. The Franks Red Hot Wings is very good by it's self, but it's really good when you add the Vinaigrette dressing

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opps, a little spillage there
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After sitting in the marinade for close to 35 hours, these guys had some bite to them. I guess you could have some dipping sauce, but they were good hot off the grill as is
 
Those wings look killer, and all drumettes as well which is the best part of the wing! What kind of vinaigrette did you stir into the hot sauce? That is something I will definitely try.
 
Angie H. said:
Those wings look killer, and all drumettes as well which is the best part of the wing! What kind of vinaigrette did you stir into the hot sauce? That is something I will definitely try.
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I used Kraft Greek Vinaigrette, not for any other reason other than that's what we had. I tell you what you can do if you have a couple days to do the cook, I didn't so I paid the price of buying "hot wings." You can simply buy Chicken Drums and brine them for 24 hours. I use my crockpot, I take the pot out of the cooker, I put all my chicken in until it's full (mine holds more than 4 LBS) and I just do a simple brine (1/3 cup salt) mix up a quart of brine in a measuring bowl, put the chicken in the crockpot, fill the crockpot with brine water (usually takes less than a quart, just depend how much chicken you have. Brine it for 24 hours in the fridge. Rinse them real good after coming out of the brine and then dry them with paper towels. Then make your Franks / Vinaigrette and marinade them for at least 24 hours. There you have it, "Bar Chicken" (aka hot wings) for half the price. If you don't fire roast yours, make sure you leave your bowl out of the WSM, you want full heat when cooking (just have to turn them a lot) I had 700 degrees at the grate during that cook
 
ChuckO said:
I used Kraft Greek Vinaigrette, not for any other reason other than that's what we had. I tell you what you can do if you have a couple days to do the cook, I didn't so I paid the price of buying "hot wings." You can simply buy Chicken Drums and brine them for 24 hours. I use my crockpot, I take the pot out of the cooker, I put all my chicken in until it's full (mine holds more than 4 LBS) and I just do a simple brine (1/3 cup salt) mix up a quart of brine in a measuring bowl, put the chicken in the crockpot, fill the crockpot with brine water (usually takes less than a quart, just depend how much chicken you have. Brine it for 24 hours in the fridge. Rinse them real good after coming out of the brine and then dry them with paper towels. Then make your Franks / Vinaigrette and marinade them for at least 24 hours. There you have it, "Bar Chicken" (aka hot wings) for half the price. If you don't fire roast yours, make sure you leave your bowl out of the WSM, you want full heat when cooking (just have to turn them a lot) I had 700 degrees at the grate during that coo

Ok, I like the marinade and will try it out. thanks for that Chuck. I have left the bowl in before wrapped in foil in the WSM when I have done chicken so next time I will leave the bowl out.
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Great looking chook there ChuckO.

Got this lurking in the cupboard, so I'm going to try this. (Hopefully not the spillage though... ;) )

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Looks great, Chuck! Haven't made wings all summer, but that simple brine/marinate strategy sounds perfect. I always brine my full birds, but never wings. Don't know why.
 
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