Full chicken wings


 
Andy Kaminski said:
That looks awesome Brett.
I like seeing cinnamon in with the mix and I’m going to give that a try.
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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.
 
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.
 
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!
 
Timothy F. Lewis said:
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!
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don't forget the french fries and or onion rings. both go well with mixed grill. and cold beers, of course.
 
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…
 
R Chin said:
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…
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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.
 
Brett-EDH said:
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.
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I bought that same one. I like it.
 
Brett-EDH said:
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!
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I've been looking for a good wing recipe using the charcoal baskets instead of the vortex. I've been thinking of getting the vortex, but I want to try the charcoal baskets first to see how they do. No point in spending extra money if not needed.

Just wondering, is this method similar to the ones I see a lot of people do with the vortex? Like 400 for a bit, then finish off with a sear? I've been trying to find a good wing method, but it seems like it's difficult to find non-vortex ones.
 
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