UPDATE!! First Attempt At WINGS on WSM - tips, tricks, suggestions, rubs, sauces?


 
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David Verba

TVWBB Fan
So reading through the site last weekend, Holy Grail chicken? Maybe! thread got me. I HAD to make these wings. I generally can only BBQ during the weekends so during the week I picked up a pack of Fresh Tyson "All Natural" (yeah right) Wings at Sam's Club. I usually try to get local foods, but thought I would give it a shot. After washing them off I noticed a Talon like spike on the wings, so I cut that entire end off, leaving below.

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I have TWO trays of these sitting in the fridge to cook tomorrow night (over 24 hours away).

? Will this amount of time suffice enough to dry and get that crispy skin I, friends and family oh-so desire?

? Should I perhaps cover them with a paper towel as well?

? I will be cooking in my WSM without the bowl using Trader Joe's Briquette Charcoal, any tips suggestions on doing that?

? In the mentioned thread, it was a more Asian flavoring, which I don't fancy often, we want BBQ! Anyone have any great rubs/sauces to do these up right? Heat doesn't bother me, regrettably it does much of my family.

? Sauce at the very end - let them sit for a few more minutes on the WSM after?

???Thanks to anyone for all the help, I truly love this board (as do many of those who eat thy BBQ) and I hope (eventually) I can start offering up advice as well.???
 
David

Type in sriracha wings in the FIND category. The first topic has all sorts of useful information. I could repeat it all, but you may as well use the original sources.

Les Stubby
 
Thanks for the tip on searching sriracha , I did find a bit of the information I was looking for, still a few details I'd like, guess I'll just "wing it"
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Dave, I have made wings a couple of times on my WSM and they are delicious. I cook mine using the water bowl and it takes about 1 hr 45 min for them at about 250. They'll just cook faster without the bowl so keep an eye on them. I throw a chunk or two of smoke wood in there with the briquets and the smoky taste really comes through. I just dust mine with whatever rub I have around but only on one side as it can be overpowering. I make dipping sauces in the kitchen and everyone just dips into whatever sauce they want, be it hot or sweet or both.

The one thing I have not perfected is crispy skin. I have tried putting the grate directly on the fire ala the basic BBQ chicken recipe but that didn't really work either. I've seen some around here cook them direct first and then move to indirect.

BTW, you can cut those wings at the joint and separate them to have the wings and the drumettes.

Good luck and have fun.
 
I like to cook them at higher heat (300-350) indirect (with a diverter/foiled empty pan).

Not critical but if you have a baking cooler rack I would place those under the wings in the fridge so they get air flow underneath and they do not sit in their own juices.

For sauces I just keep it simple and add chili powder or hot sauce to a standard BBQ sauce.
 
Thanks for the tips! I definitely would have over rubbed them, and the cooling rack is a great idea! I've been delayed a day so I will post pictures later this evening.
 
Alright, so here it is. Holy Grail? Oh yes.... Crisp & Crunchy Skin.....

Dried for 2 days (instead of 1 as originally planned - I coach baseball so things can get kinda' screwy during tournament season)

Used 30% of a T.J's Briquettes bag, with a bit of left over Royal Oak lump.

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1 HOUR - APPLIED HORIZON DRY RUB JUST BEFORE

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1:45 (APPROX)

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2 HOURS - SAUCED WITH HORIZON & TABASCO CHIPOTLE MIX

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READY TO EAT

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MAINTAINED TEMPS FROM 250° - 300°.....ISH

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( I didn't have any of my accurate temp therms - had to rely on the incredibly inaccurate stock, thus temps are +/- 100° at least) While I will NEVER own a stoker, I do like a play with a slight advantage on occasion. However everything seemed to work regardless.


I made a few sets over the course of the day. Thanks for the suggestions, couldn't have done it without. Best BBQ wings I, or any of my guests have EVER had!

A FEW NOTES

1) I had a smaller charcoal basket made (slightly under 12" round) However, it was not used, and (in hindsight) can't really justify it. If I had, maybe would have used 3-7 less briquettes? Pffftttt...

2) I think a great deal of the success comes from the direct heat / distance from the coals to the meat. (I didn't use the pan)

3) I believe drying the meat in the fridge for a few days is essential.

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David those wings look great. I find a lot of people start saucing way to soon which will take the crisp out of the skin. If you want them even crispier try tossing them in a bit of oil just before putting them on the WSM.
 
I've just started cooking my chicken with out the water pan and I've been impressed with the results. something about abit of direct heat (even though far away on the top grate) adds a specialness to the skin.
 
I do the vast majority of chicken parts on my kettles. But, I usually do very high heat (375+) and the skin gets very crispy, even though it is not in the direct heat. With wings specifically, I follow the same protocols. I've never dried anything in the fridge or on the counter, and the skin still comes out very crispy with those temperatures. Saucing right at the end though is key to maintaining the crisp.
 
Fabulous looking wings, David! Great result! For my Holy Grail cook, I sauced the OMS wings only briefly before serving and they stayed crisp in the sauce.
 
Thanks Jennifer, you're the inspiration behind this cook! I also sauced at the very end for the first set, second set I sauced and left them on there for a few, and did notice the softer, yet still a bit crispy skin on the second.
· I did make a smaller charcoal ring, but didn't use it for this cook.
· I am wondering if it is even necessary?
· I see it will conserve a bit of charcoal, but are there other advantages/cooking applications does it offer?
· I'm going to try that Orange Marmalade Sriracha next time. Your wings looked incredible.
· (on a side note, how the heck do you get your cooking grates so clean?!)

Bob Sample - what type of oil do you toss them in?

I brought a few of the left overs in to my office today - now dubbed the "King of Wings", lol. I love how few people ever experience true BBQ and when they do, it's the greatest thing in the world. I made the worst Pulled Pork in my life for my girlfriends parents party (some reason it was completely flavorless - despite doing everything EXACTLY as I normally do) and 3 weeks later I'm still getting notifications on how great their guests thought it was.

Thanks again to everyone for all the help. I plan on doing these all day, load after load with my friends when we go camping next month.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by David Verba:
· I did make a smaller charcoal ring, but didn't use it for this cook.
· I am wondering if it is even necessary?
· I see it will conserve a bit of charcoal, but are there other advantages/cooking applications does it offer? </div></BLOCKQUOTE>
David (or should I call you King of Wings
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), I liked the smaller ring because I wanted to get good heat but not so much that I would burn my chicken AND, at the same time, I was eager to get lots of air flow. I thought using the smaller ring might give me the best of both worlds, since I would be able to pile up the coals while also encouraging lots of air. Because I'm at high altitude, this airflow thing can become a bit of an issue if there is no breeze on a cook day - not quite enough oxygen for the coals, or something like that.... I don't know the science, but I do know that my little basket created the exact conditions I was looking for.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">(on a side note, how the heck do you get your cooking grates so clean?!) </div></BLOCKQUOTE>
I'm kind of obsessive about "clean" when I cook. After each cook, I remove the cooking grates and give them a quick scrub under the hose. Then I put them in the dishwasher and run it. That loosens and soften everything on them, then I scrub them off in the sink with my dish mop and a little nylon brush. If anything is really stubborn, I use Barman's Friend. I rinse them really well to remove all detergent residue. Don't want Soap Wings next time.
Obviously, I don't clean the inside of my WSM or lid... that grease conditioning is hard won!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> I love how few people ever experience true BBQ and when they do, it's the greatest thing in the world. </div></BLOCKQUOTE>
And, of course, it is!! Have fun camping between munching on wings!
 
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