Robert McGee
TVWBB Gold Member
After some discussion on this forum about the high price of wings, I mentioned that I had picked some up from Costco for a very good price. They come with about ten wings (NO TIPS) all separated and ready to go to a bag, and several bags in the larger container. They are in the frozen food section.
At any rate, my wife Marilyn, thawed them, punctured the skin with a sharp fork and brined them for about an hour and a half. She patted them dry, light coat of EVOO, then sprinkled with Weber's "Kick'n Chicken".
I filled the original (medium) Vortex full of mixed new and used Kingsford Original briquettes after centering it on the charcoal grate of my Performer. I used the gas ignition, with every thing in it's place (letting the Vortex) act like a chimney, for exactly three minutes. Then turned off the gas and let it set with lid off for a total of fifteen minutes. It was ready to go! I put the food grate on, and put one chunk of apple wood on the food grate right over the Vortex. After five minutes, I removed the lid, and thoroughly cleaned the grate and using an oil soaked paper towel with tongs thoroughly oiled and cleaned the food grate. This, hopefully, will insure that no one ingests any wire scraps from the cleaning brush, and will insure that the chicken parts don't stick to the grate. I consider this important (don't want my beautifully crisp skin sticking to the grate and tearing off when the chicken is removed, nor do I want any steel brush scraps in my belly).
I put the chicken on the food grate, like so:
After thirty minutes they were ready to come off and there is NO reason to flip them as they cook perfectly on both sides at once:
As you can see above, the sauce is Home Made Apricot Preserves, Honey, and Chipotle in Adobo. Notice the small saucepan, just made for the grill (bought that at Menard's and is it practical on the grill (right size and has a fireproof handle, etc).
I, deliberately, did NOT sauce on the grill. I have found that the crisp skin stays crisp if i sauce off the grill and just let the heat of the chicken parts "set" the sauce. It works beautifully!
This wings were the best yet. My Sou Chef (SWMBO) also liked the fact the they were ready to go right out of the bag. Costco does it AGAIN!
The skin was crackling crisp, the meat was juicy and the sauce not only tasted wonderful but it also showcased the wings. Good stuff, that!
Naturally, excellent wings demand excellent sides. Marilyn made Jalopeno/Cheddar corn bread in a cast iron skillet (what else?
) and it was so good. The recipe came from:
https://www.amazon.com/exec/obidos/ASIN/1623157552/tvwb-20?tag=TVWB-20
We also had dessert courtesy of Marilyn, Apple Roses:
https://www.puffpastry.com/recipe/a...AoCDQEmYKKFklgLQfuz7miDw7LE5e-OaikRoCRMTw_wcB
ENJOY!
Keep on smokin',
Dale53
At any rate, my wife Marilyn, thawed them, punctured the skin with a sharp fork and brined them for about an hour and a half. She patted them dry, light coat of EVOO, then sprinkled with Weber's "Kick'n Chicken".
I filled the original (medium) Vortex full of mixed new and used Kingsford Original briquettes after centering it on the charcoal grate of my Performer. I used the gas ignition, with every thing in it's place (letting the Vortex) act like a chimney, for exactly three minutes. Then turned off the gas and let it set with lid off for a total of fifteen minutes. It was ready to go! I put the food grate on, and put one chunk of apple wood on the food grate right over the Vortex. After five minutes, I removed the lid, and thoroughly cleaned the grate and using an oil soaked paper towel with tongs thoroughly oiled and cleaned the food grate. This, hopefully, will insure that no one ingests any wire scraps from the cleaning brush, and will insure that the chicken parts don't stick to the grate. I consider this important (don't want my beautifully crisp skin sticking to the grate and tearing off when the chicken is removed, nor do I want any steel brush scraps in my belly).
I put the chicken on the food grate, like so:
After thirty minutes they were ready to come off and there is NO reason to flip them as they cook perfectly on both sides at once:
As you can see above, the sauce is Home Made Apricot Preserves, Honey, and Chipotle in Adobo. Notice the small saucepan, just made for the grill (bought that at Menard's and is it practical on the grill (right size and has a fireproof handle, etc).
I, deliberately, did NOT sauce on the grill. I have found that the crisp skin stays crisp if i sauce off the grill and just let the heat of the chicken parts "set" the sauce. It works beautifully!
This wings were the best yet. My Sou Chef (SWMBO) also liked the fact the they were ready to go right out of the bag. Costco does it AGAIN!
The skin was crackling crisp, the meat was juicy and the sauce not only tasted wonderful but it also showcased the wings. Good stuff, that!
Naturally, excellent wings demand excellent sides. Marilyn made Jalopeno/Cheddar corn bread in a cast iron skillet (what else?
) and it was so good. The recipe came from:https://www.amazon.com/exec/obidos/ASIN/1623157552/tvwb-20?tag=TVWB-20
We also had dessert courtesy of Marilyn, Apple Roses:
https://www.puffpastry.com/recipe/a...AoCDQEmYKKFklgLQfuz7miDw7LE5e-OaikRoCRMTw_wcB
ENJOY!
Keep on smokin',
Dale53
Last edited:
