Wings - BCS Help


 
J

Jim Creasy

TVWBB Fan
Kids,

BCS Championship tonight. I am cooking wings. I got a pack of flash frozen wings (drums and flats).

Here is what I was thinking...

Dust/Shake wings in ranch dressing mix/powder or lemon pepper and flour and "... grill" on WSM with no water in the pan on the top grate. So, that would give me higher heat and smoke flavor.

Thoughts?

Thanks for the help.

JKC
 
Jim - Probably will need to run the WSM about 275 - 300 to get the wings crisp. I do my wings on one of my kettles.
I'm a "classic" wing guy - "naked" wings with a good coating of hot sauce made with Crystal & butter.
 
Gotcha on classic wings. I like them classic too, except super hot...

Jim, regarding the comment about "... unique." Do you think they will turn out weird or do you have a better idea? Otherwise, I'll let you know.

Thanks, guys.

JKC
 
c'mon Jim, how can wings turn out weird?!
tellya what, you make'um that way, if you don't like'm or they turn out weird, box'em up an' ship'um to me.
I'll eet'um!

No, that's not weird, it's the idea itself that is unique. Ya gotta try different things to "wake up" your taste buds every now and then.
And one more thing Jim, while you're grillin' these wings, don't forget to slice up some big ol' dill pickles and slap those on the grill too! They're AWESOME!
 
the smoke will be different enough than anything you guys are used to.

My favorite wings as of the last couple of years are Terriyaki Hots, I mix up some Soy Vey terriyaki sauce (has sesame seeds in it, nothing unusual about it other than that) w/ my Habanero sause (Mezzetta California Twist n Shout), thicken it with corn starch, & serve w/ blue cheese or ranch.


Here's a menu from a couple of places I go to:

https://www.facebook.com/pages...86675&type=3&theater

http://wingnutzllc.com/web/menu.html
 
Jim,

I plan on doing wings on the WSM for the Super Bowl so please let me know how yours turn out. Are you going to brine yours prior to smoking? As far as the skin goes, why not pop them in a fryer for a minute or so once you take them off the WSM to crisp up the skin?
wsmsmile8gm.gif
 
JC, eliminate the water pan completely, get the temp up to 325-350 range before putting any wings on the grate. Good Luck
 
I cook wings on a kettle, too (2 out of 2 Larry's agree). I just dust them with this rub*:

1/3 cup fajita seasoning
1 Tbsp paprika
4 tsp chili powder
1/4 tsp cayenne

and grill them, then serve them with hot sauce and bbq sauce on the side. People can then make them hot or mild, whichever they prefer.

*The taste of the rub will obviously depend on which brand of fajita seasoning and chili powder you use, but so far I haven't made a batch that wasn't good.
 
I smoke wings at about 225 - 250 for 2 or 3 hours then take them to the grill over medium high heat and crisp them up a little. Put them in a large bowl and toss with Franks Sweet Heat wing sauce and put them back on the grill to set the sauce. I usually dust them with a rub before I put them on the smoker. The smoke gives them a nice taste. For what it's worth I usually do wings at the end of a longer cook to take advantage of the thing already being fired up. I can cook the wings while the other "stuff" is resting and being prepped.
 
They are up and running. I did not get the cooker up to temp. before loading... Didn't see the email.

Seasoned them by shaking in ranch dressing mix and flour. Dry water pan.

Will let you know.

As for the idea of putting them on at the end of a cook while the other stuff rests... Great idea! I usually do my cheese potato thingy then, but this is an option.

JKC
 
Jim - How'd them wings turn out? Hope they were better than the game - I was pulling for LSU. Alabama played a great game - couldn't believe how easily they shut down the Tigers.
 
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