SPOG and Parmesan Crusted Wings


 
A

Andy Erickson

TVWBB Pro
Decided to do a dry rub wing this time. Mixed up some SPOG and Parmesan and dredged the wings before going on the performer with the vortex.

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Phil Perrin said:
I told Pammi about this today. She wants some for Sunday's Panthers game. Care to share your recipe?
Click to expand...

Put together some salt, black pepper, onion powder and garlic powder with a bunch of parmesan cheese (the kind in the can that is like powder). Don't know the exact amounts. Put all of the dry seasonings and parmesan into a ziploc bag and tossed in my wings to dredge them. Set up the vortex and put the wings around the vortex. Rotated the lid a 1/4 turn every 12 minutes until the wings were done. Took them about 30 to 40 minutes I think.
 
Well, boys and girls this recipe is a delight! Ran a center basket set up and played ring around the heat source in 9 degree air temp with -10 wind chill. My sister in law has done a similar thing but, fuggetabotit! This kicks big time wing butt!
Crispy, delightful, if you’re on the fence, HIT IT! These were great!
Thanks for the recipe!
 
Sorry to awaken an 8 year old thread, but...

@Timothy F. Lewis - I see you were a poster back then in 2017, tried it and liked it, and are still around today, so tag you are it!

Family wants parmesan wings and I found this!

I want to replicate this cook using my Weber Performer with Vortex. Its a wing machine.

Post 10 provides the recipe and instructions.

We don't use the green parmesan in the can with wood fiber. What would you suggest?

What if anything would you change?

Add corn starch for crispier skin? Amount?

Surely in the past 8 years this recipe has to have advanced.
 
Wilmer Cogburn said:
Sorry to awaken an 8 year old thread, but...

@Timothy F. Lewis - I see you were a poster back then in 2017, tried it and liked it, and are still around today, so tag you are it!

Family wants parmesan wings and I found this!

I want to replicate this cook using my Weber Performer with Vortex. Its a wing machine.

Post 10 provides the recipe and instructions.

We don't use the green parmesan in the can with wood fiber. What would you suggest?

What if anything would you change?

Add corn starch for crispier skin? Amount?

Surely in the past 8 years this recipe has to have advanced.
Click to expand...
Hi Wilmer. I've done similar wings quite a bit. Instead of the green can, I just use a chunk of good parm, grated as fine as you can get it. I use baking powder instead of corn starch. Works every time. Amount varies but i use 1tsp salt and 1tsp baking powder per lb of wings. Like you said, the Vortex is a wing machine.
 
Tim thanks for chiming in!

I have a 4.1 lb package of whole wings that I want to use for this. Will be less after tossing the tips.

Any idea on the various amounts of the ingredients?

I know you said "...but I use1tsp salt and 1tsp baking powder per lb of wings"
 
Still trying to formulate quantities for this....

I found this somewhat similar recipe, although it is oven based.

thebigmansworld.com

Garlic Parmesan Wings {Truly Crispy} - The Big Man's World ®

My garlic parmesan wings are truly crispy and flavorful and need just a few minutes of prep work. Oven and air fryer options.
thebigmansworld.com thebigmansworld.com

For 2 lbs of wings:
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon baking powder optional
Garlic parmesan wing sauce. This is applied after baking, then reheated.
  • 1/4 cup butter melted
  • 5 cloves garlic minced
  • 1/4 cup parsley chopped
  • 1/4 cup parmesan cheese freshly grated
Still thinking....
 
Wilmer Cogburn said:
Tim thanks for chiming in!

I have a 4.1 lb package of whole wings that I want to use for this. Will be less after tossing the tips.

Any idea on the various amounts of the ingredients?

I know you said "...but I use1tsp salt and 1tsp baking powder per lb of wings"
Click to expand...
Sorry...just getting home.

I actually love the ingredients you posted above.
That's going to make some killer wings.

If I use a salt-based rub, I swap out a tsp of salt. Otherwise, my Buffalo sauce is Frank's, butter, one smashed clove of garlic, a dash of W-shire, and a dash of Braggs (or just soy sauce).

Tbh, I haven't done wings in a while. Gotta change that soon. Mind if I borrow your recipe above??
 
Tim Campbell said:
Sorry...just getting home.

I actually love the ingredients you posted above.
That's going to make some killer wings.

If I use a salt-based rub, I swap out a tsp of salt. Otherwise, my Buffalo sauce is Frank's, butter, one smashed clove of garlic, a dash of W-shire, and a dash of Braggs (or just soy sauce).

Tbh, I haven't done wings in a while. Gotta change that soon. Mind if I borrow your recipe above??
Click to expand...
Go for it!

Thanks for the info!

Pulled wings from freezer this morning.
 
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