Boomerang Wings

[Jim Lampe]

Hi folks! Wednesday night, I chopped off the flapper of a dozen or so chicken wings...
then marinated them in a mixture of Stubbs Green Chile and Wickers
yesterday, I removed them from the juice, dried them a bit & seasoned'um with a combo of Penzey's California Pepper and Florida Pepper ...
FINALLY, on the 22" Weber Smoky Mountain Cooker... they kinda look like boomerangs....

lotsa hot Cowboy lump charcoal down there... and of course, no water pan to deflect the intense heat

Not sure how long they were on, butt I do remember moving them around to keep'm from stickin'

at this point, I thought of dippin'm in sa'more hot sauce, butt thought better of it....

besides, I figured they look pretty good the way they are...

once they were cooked, I tossed on a few slices of gaaaaalic'd up Italian bread

liz added steamed green beans for taste + colour

These were very tasty!

Love using the WSM for grillin' chicken direct... if you haven't tried it yet, go for it!

Thank you for stoppin' by tonight! Have a GREAT weekend!

 

[Rolf Jacobsen]

Jim you just KNOW I'm stealing, err borrowing this one. Beautiful! sir am jealous of this..........

Ever think about moving to Pennsylvania?

 

[George L]

Oh yes! Those came out fantastic!!

 

[Jim Lampe]

thank you Rolf....

Ever think about moving to Pennsylvania?

gave it a thought about December 1997.
in January 1998, I came to my senses (no offense to Pennsylvania)... long story, ended nicely.

 

[Tony R]

Nice color on the wings Jim...
I bet they were delicious.

 

[S.Six]

Someone started this wing kick, and now its out of control!! Great work!

 

[Mike Coffman]

Awesome wings and photos Jim! Thinks I will be "borrowing" this one too!

 

[Paul Kastner]

Jim "perfection" Lampe

 

[David]

Well, I also selected chicken wings for the next challenge. You'll have to do another cook....................d

 

[Russell McNeely]

Those are some beautiful "boomerangs" there, Jim! Gonna have to try the waterpan-free poultry method for sure. Hmmm.......maybe tommorrow!

 

[John Solak]

The color on those wings look perfect and ummmmmm great grill marks on that garlic bread!!!!

 

[Jeff R]

I like the idea of not cutting the wings apart. I think we need a new forum section called "Let's cook what Jim is"

Why the second rack on the grate?

Oh yeah. Those look delicious

 

[Michael C.]

Man, I'm craving for some wings!!!!!! Looks great!!!!!!!!!!!!!!

 

[Dave_S]

Loverly! Great color. Next time, grill the green beans! They're my favorite that way with some EVOO, salt and lemon pepper.

 

[Dave O (Alaska)]

sweet looking wings/boomerangs! gonna have to give that method a try soon, snow is FINALLY gone!
dave

 

[Bob Mann]

Wow Jim, nice cook, great color and pics!

 

[JimmyE]

Those wings just look beautiful!

 

[Marc]

Hey Jim, I'll trade you a plate of jerked ribs for one of your wings! Looking mighty fine!
Curious though: With all the choices in the pavilion to cook on why use the smoker for grilling?

 

[Jim Lampe]

thanks for all those very kind comments

Why the second rack on the grate?

no specific reason Jeff, I started using it to air dry the wings after taking out of the marinade, then seasoned the flaps and I just left them on it to grill.
Cleaning it sucked tho'... probably will not use it again.

Curious though: With all the choices in the pavilion to cook on why use the smoker for grilling?

Marc, using the WSM without the water pan works well because the heat is still there yet you do not have to constantly flip the pieces... and if there are flare ups, the fire doesn't touch the chicken.
Grillin' Roadside Chicken on the WSM, for example, is perfect given the distance between fire and food.

 

[Mildo]

Yes, your perfect cooking returns to us like a boomerang. Again and again.
Exemplary wings, Jim!
Fantastic colors on the plate.