Rotator Wings

[Jim Lampe]

Clip off the tips from 18 large chicken wings

then marinated them in Franks Red Hot Kickin BBQ sauce for ei8ht hours

no, I did not use any TAPATÍO

anyway, when I was ready to grill, I skewered 6 wings on three spit rods to spin for a while...

those spun on the deck right outside the kitchen doors... a little cherry wood for smoke pleasure.

I may have kept them on a few too many minutes...next time i'll know better...

they were still very tasty actually perfect in taste. They just look too burnt.
Served with sautéed red cabbage and other junk.

There were no leftovers.
This was done two Sunday afternoons ago, since then, I bought another set of ad-on to the rotisserie to increase my "turnability"
It'll look like ▼ this next time

Thank You For Stoppin' By!

 

[Steve Porter]

Jim, it looks like it's safe to say that you really like your new rotisserie accessory? The wings look great. Any concern about the center rack of wings not cooking at the same rate as the outside racks?

 

[ChuckO]

Those wins look amazing, good idea about clippin' the wings
you were kind enough to get me off Sweet Baby Raes (now using Stubbs) I'll return the favor

Soak them in this

Post cook flavoring

 

[Jose Suro]

I like the extra crisp on them!

I want a plate of them!!

That is one sweet rig you have there. I have a plan for redoing my storage room so I can store stuff like that. For now I have to suffer regular wings .

 

[Jim Lampe]

Thanks guys!
Yeah Steve, I love the new roti toy... the center wings were cooked as well as the outer flaps.
And Chucko, I use both those, Cholula is also avail in Chili Lime & Chili Garlic, both sensational!!

 

[James N]

Great looking wing's Jim, Cholula also has a Chipotle one out but IMO They missed the mark on that one

 

[Luke P]

Great looking wings, Jim. My wife likes that "almost burnt" crisp on wings.

You remember how long they took over fire? Did you run them covered or over open flame?

 

[Brian Dahl]

Ouf - that's too many thumb and set screws...

Back to those beautiful wings: yes please!

 

[Rich Dahl]

Jim you sure did good getting that big 'ol roti, really like what you've don e so far!

 

[Jim Lampe]

Thanks again guys

You remember how long they took over fire? Did you run them covered or over open flame?

had them on about 45 minutes, should have taken them off at 35 minutes... closed 22" Kettle with about 15 or so Kingsford Briqs each side

 

[Bob Correll]

Looks like a torture contraption, but turns out some super looking wings!
James, will you be my Wingman?

Oh, and no spin video?

 

[Tim McCann]

Looks like you need a College degree to load that thing! Enough flappers on there to fly! Sure do look good though Jim!

 

[John Wheeler]

Looks like a torture contraption, but turns out some super looking wings!
James, will you be my Wingman?

Jim Lampe starring in Saw 12, the rotiss from h-ll!
Awesome looking wings and way cool do-hicky!

 

[Morgan C.]

Good looking flappers Jim...that new ROTO looks pretty I cool...I'm sure you can make a mess of things on that rig!!

 

[Cliff Bartlett]

Great looking wings, Jim. I have a hunch they'd look that good no matter how you cooked them. Looking forward to the next add on.

 

[T Perkins]

Better than wings on the rib-o-lator???

 

[Brian Moriarty]

Love the wings and the gizmo!

 

[Matthew]

Cost of that rotisserie? I only need one for now... But glad to see I can upgrade.. Link?

 

[JimK]

Impressive looking roti and wings Jim.

 

[Jim Lampe]

more thanks!

Better than wings on the rib-o-lator???

Tim, in my opinion... Yes. Better than wings on the Rib-O-Lator.

Cost of that rotisserie? I only need one for now... But glad to see I can upgrade.. Link?

Matthew, see here → http://www.rotisseriemaster.com/ Ask for FRANK and tell him I sent you.