ChadVKealey
TVWBB Pro
For the Super Bowl, I usually make wings using Alton Brown's "steam then roast" method, but I wanted to try something different this year.
Started with bulk-packaged wings from BJs. Picked up a pac, of 30, sub-packaged in 5-wing pouches, so I did up 2 pouches or 10 whole wings. I trimmed the tips and threw into the freezer for soup/stock later and then brined the rest in 2 cups apple juice, 1/4 cup kosher salt, 1/4 cup brown sugar and 2 tablespoons of Memphis Dust for a solid 24 hours.
Interesting fact is that while cleaning & trimming, I noticed they were all left wings. I guess I got a pack of liberal chicken wings.
Anyway, after that, I removed from the brine, patted dry and laid 'em out on a sheet pan. Applied a little oil and dusted with more Memphis Dust:
IMG_20150201_154602
I let set like that to crust up a bit while I got the OTG going. I fired up 2 separate half-chimneys of KBB (one for each charcoal basket 'cause I suck at dividing coals equally). When the flames were licking the top, I dumped 'em in with a couple small (1.5" cubed) bits of pecan wood, installed the grate and clipped on my temp probe. In about 5 minutes, it was up to 450, so in the wings went:
IMG_20150201_200212
After 15 minutes, I gave 'em a flip:
IMG_20150201_200121
And 15 minutes more, another flip, then sauced with a 25/75 mix of pineapple juice and sweet baby rays (I prefer sweet, bbq-ey wings over hot/spicy wings), leaving a few unsauced for comparison purposes:
IMG_20150201_195940
I flipped another time to glaze the other side. Overall cook time was just under an hour, and thanks to the brining, they didn't dry out at all despite the high temp (425-475). These were without question the best wings I've ever had. I will definitely be making them more often now that I know how easy and (relatively) quick they are to prep and cook. I'm just trying to figure out how to fit more on at a time. 10 whole wings was enough for me, my son (8 years old) and to send a few over to the neighbors, but I definitely wish there were some leftover for work lunches
Started with bulk-packaged wings from BJs. Picked up a pac, of 30, sub-packaged in 5-wing pouches, so I did up 2 pouches or 10 whole wings. I trimmed the tips and threw into the freezer for soup/stock later and then brined the rest in 2 cups apple juice, 1/4 cup kosher salt, 1/4 cup brown sugar and 2 tablespoons of Memphis Dust for a solid 24 hours.
Interesting fact is that while cleaning & trimming, I noticed they were all left wings. I guess I got a pack of liberal chicken wings.
Anyway, after that, I removed from the brine, patted dry and laid 'em out on a sheet pan. Applied a little oil and dusted with more Memphis Dust:
IMG_20150201_154602I let set like that to crust up a bit while I got the OTG going. I fired up 2 separate half-chimneys of KBB (one for each charcoal basket 'cause I suck at dividing coals equally). When the flames were licking the top, I dumped 'em in with a couple small (1.5" cubed) bits of pecan wood, installed the grate and clipped on my temp probe. In about 5 minutes, it was up to 450, so in the wings went:
IMG_20150201_200212After 15 minutes, I gave 'em a flip:
IMG_20150201_200121And 15 minutes more, another flip, then sauced with a 25/75 mix of pineapple juice and sweet baby rays (I prefer sweet, bbq-ey wings over hot/spicy wings), leaving a few unsauced for comparison purposes:
IMG_20150201_195940I flipped another time to glaze the other side. Overall cook time was just under an hour, and thanks to the brining, they didn't dry out at all despite the high temp (425-475). These were without question the best wings I've ever had. I will definitely be making them more often now that I know how easy and (relatively) quick they are to prep and cook. I'm just trying to figure out how to fit more on at a time. 10 whole wings was enough for me, my son (8 years old) and to send a few over to the neighbors, but I definitely wish there were some leftover for work lunches
