Short cook (wings), briquette amount question.

[Bill S.]

Did up some spares today, and I thought I would try something new. So I bought a dozen wings. I put them on the last 2 hours and then threw them in the oven for about ten minutes to crisp up the skin. Skin texture and juiciness came out great, to my surprise...lol, having never done chicken in the wsm. But the different rubs I made (3), could use some work. They all tasted too bbq'y and not like a wing, if you know what I mean. Anyways...I want to do a decent sized batch. How many chimneys of lit will get me 250 for three hours or so. I can't see using the minion for wings. But that's the only method I've ever used in the wsm. Not a Weber chimney by the way, I have one of the generic ones that Lowe's carry, I think they are smaller, if that helps at all.....Thx.

 

[Scooter B]

Don't get me wrong... I've had nice smoked wings, but at the same time I'm more of a "sauce guy" with my wings. I keep it simple with a low salt/low sugar rub. Maybe a dusting with some chili powder, garlic, onion, cumin and black pepper.

I tend to do my wings at 300-325 F in the WSM. This way you get a crisp skin and I can take off the grill and straight to a bowl with some sauce in it.

As for fuel... always err on the side of caution. Best to have too much. I would go with 3/4 if briqs and full chimney if lump. Get it good and going and leave the water pan dry.

 

[Clint]

mild smoked wings work well with terriyaki and other hot sauces. If you need to thicken the sauce simmer it with corn starch for a few before you toss the wings in. This works with both the habanero or franks & butter mixed sauces, and the terriyaki. Don't thicken it too much though, just enough to stick to the wings. As for the qty of charcoal, try a chimney or a little more & leave water out of the pan, or maybe even out completely.

 

[Bill S.]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clint:
mild smoked wings . </div></BLOCKQUOTE>

Maybe it was the smoke that was giving them that bbq flavor. They also needed some of that vinegary bite that was missing. I'll do them with out the smoke next time and I'll search around the web for some good wing recipe's, then adjust it from there to my liking. Anyways I now have a new project to work on, the perfect wing....looking forward to the challenge...lol.

 

[Clint]

I had some wings at a BBQ joint around here (Sugarhouse BBQ)the Thursday before last - they were slow cooked, rubbed, bbq'd wings that were served with only the same sauce as everything else. I usually go to wings once per week @ the Trolley Wing Company - as far as I'm concerned, the twc has the best wings in town, so that's what I work off of. They make the Terriyaki, Hot, & bbq sauces pretty thick then sprinkle some pepper flakes on the hot ones, then the "cheerleader wings" (cajun honey hot, etc) might be rubbed or maybe they're tossed in a honey dip... I don't rub mine. Cook them faster/hotter, and try to thicken the sauce to see if you like 'em like we do in SLC!

Also, try Ranch dressing with Terriyaki wings. I know, I know, heresy for wing purists such as myself, but try it instead of bleu cheese on one batch.

Trolley Wing Co FB Page:
http://www.facebook.com/pages/...9341&id=280456686675

http://www.sugarhousebbq.com/o...view&id=16&Itemid=30

 

[John B]

Clint, in all my visits to Rodizio, how did I miss this place? I am going this week for sure. Sugarhouse BBQ isn't my favorite BBQ place. Although I have Weber to thank for ruining every BBQ place I go to now.

 

[Mike R. (Heyworth)]

I do a lot of wings, since they are a favorite of my wife's, and I too cook them way hotter than 250, usually 335-360 is what I shoot for. You get a nice crisp skin, yet juicy meat. As for your "bbqy" taste, I skip the smoke on wings as I don't really care of it either. Your vinegary bite will come from whatever sauce you apply to them. I've been bathing in the Sriracha glaze from Larry, but I like a good vinegary from time to time too. Sweet Baby Ray's buffalo sauce is very good, I prefer to the Hooter's sauce actually. As for a rub on them, last batch got Old Bay, and to my surprise, were really tasty.