ThreeDJ16 Posted June 25, 2007 Report Share Posted June 25, 2007 Mmmmm, got some hot wings grillin' right now! I just coat the wings with favorite hot sauce and sprinkle on Dizzy Pig's Swamp Venom. Grill at 275 to 325 till the wings are very loose in the joint. I like mine almost falling apart, around 2 hours. May seem like a lot, but wings can handle it with all that protective skin and nice fat content (I like them crisp). Coat again with hot sauce 30 minutes before end of cook. I use something like Tabasco initially, then something slightly milder for the end coating like Texas Pete wing sauce. Opps, forgot to mention that I usually up the temps during the final coat to crisp things up more (375-400). They will still eventually crisp anyway, but this speeds it up. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted June 25, 2007 Author Report Share Posted June 25, 2007 Finished and eaten - wow they were hot. I just had to kick up the hot sauce a little - duh! -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Sanny Posted June 25, 2007 Report Share Posted June 25, 2007 What's that rack they're on? Is that a wing thingy? Who knew they made such a thing? Glad your wings were yummy. Next time, maybe not quite so hot, huh? lol. Quote Link to comment Share on other sites More sharing options...
Curly Posted June 25, 2007 Report Share Posted June 25, 2007 What's that rack they're on? Is that a wing thingy? Who knew they made such a thing? Glad your wings were yummy. Next time, maybe not quite so hot, huh? lol. Looks like a Leg thingee rack. I bought 4 of them recently and they are nice. I think it's 12 legs per rack. 3 racks fit on the KK main grill. I brought some of those legs in for lunch today as a matter of fact. It's great, don't have to turn the legs this way (or wings). Quote Link to comment Share on other sites More sharing options...
PaulR Posted June 25, 2007 Report Share Posted June 25, 2007 The wings look great!!! makes me hungry just looking at them... Deej, did you cook on the KK every night so far??? Did I mention my KK is in the country?? WOOOHOOO But not at my place yet Quote Link to comment Share on other sites More sharing options...
Sanny Posted June 25, 2007 Report Share Posted June 25, 2007 The wings look great!!! makes me hungry just looking at them... Deej, did you cook on the KK every night so far??? Did I mention my KK is in the country?? WOOOHOOO But not at my place yet What's the estimated drool date, Paul? Have they called to tell you when to have the pack-roos ready to move it for you? Hope you have meat ready to go as soon as it's uncrated. Order of priorities: camera, then stuff to cook. S'very exciting. You'll have a fur family AND a tile family. lol Quote Link to comment Share on other sites More sharing options...
PaulR Posted June 25, 2007 Report Share Posted June 25, 2007 What's the estimated drool date, Paul? Have they called to tell you when to have the pack-roos ready to move it for you? Hope you have meat ready to go as soon as it's uncrated. Order of priorities: camera, then stuff to cook. S'very exciting. You'll have a fur family AND a tile family. lol They figure 5-7 working days to process + 2 days to fumigate...So I reckon some time next week.. I'll make sure the camera will be present to take some photo's of me and the posse before and after the hernia I think I'll make some chicken for my first cook to thank the helpers....(easypeasy with the rotisserie). Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted June 25, 2007 Author Report Share Posted June 25, 2007 What's that rack they're on? Is that a wing thingy? Who knew they made such a thing? Glad your wings were yummy. Next time, maybe not quite so hot, huh? lol. It is a leg / wing holder. Lowes and Target carry them. It has the bar in the center for wings to hook into or just slide a leg on the slot. It works great. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Curly Posted June 25, 2007 Report Share Posted June 25, 2007 What's that rack they're on? Is that a wing thingy? Who knew they made such a thing? Glad your wings were yummy. Next time, maybe not quite so hot, huh? lol. It is a leg / wing holder. Lowes and Target carry them. It has the bar in the center for wings to hook into or just slide a leg on the slot. It works great. -=Jasen=- Yep, got mine at Lowes. about $5 each. Quote Link to comment Share on other sites More sharing options...
Porkchop Posted July 2, 2007 Report Share Posted July 2, 2007 deej, i do wings fairly often, but do a high(ish) temp cook, about 450+ or so. reason being, i like the crispy skin. i do them with a little rub, then toss them hot in a hot sauce/butter 50/50 mix. i like them, but i'm intrigued by your method. you say the skin crisps up nice at those low temps if left to "simmer" for a couple hours?? they are definitely prettier than mine! Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted July 2, 2007 Author Report Share Posted July 2, 2007 deej' date=' i do wings fairly often, but do a high(ish) temp cook, about 450+ or so. reason being, i like the crispy skin. i do them with a little rub, then toss them hot in a hot sauce/butter 50/50 mix. i like them, but i'm intrigued by your method. you say the skin crisps up nice at those low temps if left to "simmer" for a couple hours?? they are definitely prettier than mine![/quote'] Well, think about it, when you finish a pork butt is the skin cripsy? Mine is! But when I place the final coat on them, I do increase the heat ( I forgot to mention that - but they do still crisp up eventually anyway). I like them crispy on the outside too, but I like the flavor that they pick up starting them out low and slow. I will go back and mention the heat up at the end in my original post. -=Jasen=- BTW, welcome back, good trip I take it or are you sneaking a peak at the forum while still on vacation? Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted July 2, 2007 Report Share Posted July 2, 2007 Ok...I know....if there are no pictures it didn't happen.....but here is what I imagined this weekend I love wings (or more specifically the hot buffalo sauce), but am not a big fan of all the skin and fat. Being inspired by DJs grilled wings, I decided to make some buffalo chicken thighs. I started with a brine: about 2 1/2 quarts of water 1 bottle of beer about 3-4 ounces of Tabasco (I use the giant bottles, but I would guess it was about 1 full small bottle of Tabasco I put in there, plus a few shakes of chipotle Tabasco, because I was out of regular about 1/4 cup of kosher salt (less than standard because of the salt in the Tabasco) about 2/3 cup sugar Can you tell I believe in precise measurements? I soaked the thighs in the brine for about 4-5 hours, then put them skin side down on the main grill at 230* . I added a big foil pouch full of peach twigs for smoke, and let them cook indirect for about 90 minutes. After 90 minutes, I placed a small foil pan full of buffalo sauce on the upper grill. For the sauce I use: about 1/3 stick of butter about a half a regular sized bottle of Franks red hot Tabasco or other hot sauce to taste (I like mine HOT) several tablespoons of honey When the sauce is nice and hot, I flipped the thighs and removed the skin. Gave them a bath in sauce and back on the grill. I opened the vents to get the temps up to about 350 and baked them for about 20-30 more minutes, re-dipping in sauce 2-3 times. worked out excellent. Lots of flavor, not dry at all, and I got to satisfy my wing craving a little bit healthier than usual Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted July 2, 2007 Report Share Posted July 2, 2007 I found some leftovers in the fridge...I guess I didnt imagine it Quote Link to comment Share on other sites More sharing options...
Curly Posted July 2, 2007 Report Share Posted July 2, 2007 I just cook my wings in a deep fryer. Ummm-ummm. Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted July 2, 2007 Author Report Share Posted July 2, 2007 I just cook my wings in a deep fryer. Ummm-ummm. I do too sometimes, but I prefer to do them outside with the fish cooker as I hate stinky oil smell. I also hate pulling out the fry fryer - hehe. I am thinking about getting one of these bad boys, but really need more space to put it. http://www.lowes.com/lowes/lkn?action=p ... lpage=none -=Jasen=- Quote Link to comment Share on other sites More sharing options...
CHILE Posted July 5, 2007 Report Share Posted July 5, 2007 If you like breaded wings try this http://www.dizzypigbbq.com/recipesWings.html then I toss them with Texas Pete and butter grab a cold beer and enjoy Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted July 5, 2007 Author Report Share Posted July 5, 2007 If you like breaded wings try this http://www.dizzypigbbq.com/recipesWings.html then I toss them with Texas Pete and butter grab a cold beer and enjoy Those looks good, I will try that next! -=Jasen=- Quote Link to comment Share on other sites More sharing options...
