Superbowl Wings Two Ways and Sides


 
John Sp

John Sp

TVWBB All-Star
Hello All,

Sorry I have been scarce these past few weeks. I will try to do better moving forward. For the Superbowl I decided to do wings again and a couple of sides. I will be employing my OTG and the WhoDat Mini to make the wings, some kicked up smoked poppers, and smoked stuffed mushrooms. I will be tossing the wings once they are cooked in two different sauces - Five Plus and a Siracha based hot sauce which I lifted from this week's Weber Recipe of the Week. Since it looks like rain today, I moved the grills to our front porch where I have some overhang to stay dry.


Laying Out the Poppers - Jalepeno, Stuffing (It. Sausage, Spinach, Onion, Garlic, & Feta), Pepper Jack, and Some Par-cooked Bacon


Prepping The Wings - Brine Overnight and Montreal Chicken




Loading the Mini - Poppers on the Mid Rack - Mushrooms (Same Stuffing) on Top - Snake with Hickory


Chicken on Direct - Indirect Pile Method


Grills Chugging Away on the Front Porch -Mini Running 225


Pulling 'Shrooms - About 1.25 Hours


Poppers - Mid Cook


Bird - Mid Cook​


So far so good. Stay Tuned for the Grand Finale...


Regards,

John
 
Well here is the back end of the cook. I left the wings and poppers on for about 2 hours total (I was afraid a bit long on the poppers). I just kept knocking the wing pile down and rebuilding it every 20 minutes or so to make sure the bird cooked evenly. I like this technique for wings. Anyway here is how it turned out:


Wings at the End of the Cook


Saucing with Five+ Sauce


This is the Siracha Group


Ready for Service


Plated

​
Sorry for the quality of the pictures - the game was coming on and I didn't want to miss kickoff. Well this worked out pretty well. The family enjoyed everything and each seemed to have his own favorite. I thought the mushrooms stole the show - loved the smokiness. Kari said definitely the Poppers. The Siracha wings were more along the lines of traditional Buffalo Wings (the sauce was very thin). I liked the thicker Five Sauce wings. The Montreal Chicken Seasoning really gave these a nice flavor - I think they would have been great naked...

Thanks for looking.

Regards,

John
 
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