Full chicken wings

[Brett-EDH]

This plus salt and a splash of Tabasco into the raw wings. Then drizzled with Avo oil and the sprinkled with corn starch to make them crispy.

 

[Tim Campbell]

This is going places...

 

[Brett-EDH]

Some hot JD



Wing party



“Fried” up nicely





Sauced w SBR, ACV and a splash of Tabasco (wife’s request)





A little sear action





Suds and the sunset behind them

 

[ChuckO]

Them be Flappers. Very tasty looking Flappers

 

[JohnTak]

I need to make some wings really soon!!

 

[Brett-EDH]

Them be Flappers. Very tasty looking Flappers

I need to make some wings really soon!!

Winco sells these as whole wings. They’re a good size and tasted great.

 

[Andy Kaminski]

That looks awesome Brett.
I like seeing cinnamon in with the mix and I’m going to give that a try.

 

[Brett-EDH]

That looks awesome Brett.
I like seeing cinnamon in with the mix and I’m going to give that a try.

The smallest amount of cinnamon is needed. Its a warming type of spice so when added to the red pepper, it plays like the cinnamon is hot and spicy. So really it’s a nose scent.

I also use it in some char siu and ribs recipes. Just in small doses.

 

[Jim C in Denver]

I have migrated over to cooking whole wings.

Easier to flip and cook a smaller number of pieces. And very easy to separate the pieces after the wings are cooked.

 

[Wilmer Cogburn]

I am gonna try the whole wings. It’s on “the list”!

 

[Timothy F. Lewis]

I have a feeling, that a mixed grill of sausages and wings might be the menu this weekend. I have slaved for the last two days!
Lawn maintenance, and helped my wife cleaning her closet yesterday and garage “cleaning” (read shuffling the deck chairs on the Titanic) for 8 solid hours today!
This weekend is going to be a kind of “grill it yourself” gig come Saturday. Joints I didn’t even know I had hurt right now!

 

[Brett-EDH]

I have a feeling, that a mixed grill of sausages and wings might be the menu this weekend. I have slaved for the last two days!
Lawn maintenance, and helped my wife cleaning her closet yesterday and garage “cleaning” (read shuffling the deck chairs on the Titanic) for 8 solid hours today!
This weekend is going to be a kind of “grill it yourself” gig come Saturday. Joints I didn’t even know I had hurt right now!

don't forget the french fries and or onion rings. both go well with mixed grill. and cold beers, of course.

 

[Timothy F. Lewis]

don't forget the french fries and or onion rings. both go well with mixed grill. and cold beers, of course.

You know, I JUST looked at the big fryer and was thinking that might be fun to put to use for an afternoon!
Some Deep fried Mac and cheese bars, shrimp, O.R., sweet potato fries, dill pickle spears.
My doctor would fill his stethoscope!

 

[Jabe G]

I do love me some wings and those look fantastic!

 

[Brett-EDH]

I do love me some wings and those look fantastic!

we've found whole wings to be of better quality than the cut ones, fresh or frozen. so it's full wings from here on out for us. bring on football season!

 

[Jeff Boudman]

we've found whole wings to be of better quality than the cut ones, fresh or frozen. so it's full wings from here on out for us. bring on football season!

I agree with both.
Great looking wings!

 

[R Chin]

Brett - is that sear grate the Weber porcelain coated model?

How do you keep it from rusting other than leaving the grease buildup?

I might have switched to the original SS insert since searing was not really needed with wings…

 

[Brett-EDH]

Brett - is that sear grate the Weber porcelain coated model?

How do you keep it from rusting other than leaving the grease buildup?

I might have switched to the original SS insert since searing was not really needed with wings…

Negative on the Weber branded one.

It’s this one which is true cast iron: https://www.amazon.com/dp/B07ZPNGLM5?tag=tvwb-20

I just keep cooking on it and brushing it in between cooks. If it gets rusty, I’ll apply some cooking oil with a paper towel to the grate to seal it.

My main method is to just use it and brush off lose carbon. No need to deep scrape or brush it.

After I cook on it I just close down all the WSK vents and let the coals extinguish. It’s enough ambient heat to cook off fats. And then leave a protective carbon layer.

 

[Wilmer Cogburn]

Negative on the Weber branded one.

It’s this one which is true cast iron: https://www.amazon.com/dp/B07ZPNGLM5?tag=tvwb-20

I just keep cooking on it and brushing it in between cooks. If it gets rusty, I’ll apply some cooking oil with a paper towel to the grate to seal it.

My main method is to just use it and brush off lose carbon. No need to deep scrape or brush it.

After I cook on it I just close down all the WSK vents and let the coals extinguish. It’s enough ambient heat to cook off fats. And then leave a protective carbon layer.

I bought that same one. I like it.