Firemonkey Posted September 12, 2008 Report Share Posted September 12, 2008 I am curious, has anyone tried breading chicken wings to be cooked on the grill? A la Dizzy Pig's method: http://www.dizzypigbbq.com/recipesWings.html I usually do mine un-breaded (and usually still frozen) for a few hours at 275, until the skin is crispy. I am going to make a load of wings for football this Sunday, so I am looking for some ideas for something different. Either thawing them (I buy them in a bag IQF) and marinating for a while or maybe with breading. They come with "*up to 12% magic juice" in them, which is why i dont usually bother with a marinade Quote Link to comment Share on other sites More sharing options...
nickstone Posted September 14, 2008 Report Share Posted September 14, 2008 I did some last spring and everyone raved about them. I doubled up on the Dizzy Pig and even added some ground chipotle peppers. Smoked them about an hour at 300 on a non-KK. Sorry I don't have pics for you so I guess it didn't happen. Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted September 14, 2008 Author Report Share Posted September 14, 2008 Cool...I have a big batch getting ready to try tomorrow, so I'll cover the pictures. Im marinating half in a spicy beer marinade, too. So I can try everything...marinated no breading, marinated with breading, plain breaded... should be fun keeping track of which are what on the grill Quote Link to comment Share on other sites More sharing options...
LarryR Posted September 17, 2008 Report Share Posted September 17, 2008 I did these for UFC 88 two weekends ago and they were AWESOME!! Did 4 lbs and they were gone! Will do them again. How'd your's turnout? Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted September 17, 2008 Author Report Share Posted September 17, 2008 I did a few batches. I let half of then marinate overnight in a beer marinade and the other half plain. I preferred the plain - the marinade was a bit overpowering. I also used two different breading mixes - one with half corn meal and flour, the other all flour. I am usually not a fan of corn meal breading, but I gave them a shot anyway. As expected, I found the cornmeal too crunchy and dry. The all flour breading was great though I mixed up a spiced breading, using a mix I had made up of cayenne, paprika, salt, onion powder, etc. They were great even without sauce. The others needed sauce. Next time I will skip the marinade, and go with a few plain ones for the tenderfoot pallets, and the rest in the spiced breading. Quote Link to comment Share on other sites More sharing options...
scouterpf Posted March 27, 2009 Report Share Posted March 27, 2009 Try the food shredder / ginder on pork rinds, the use a small amount of rice or soy flour along with your favorite spices for the breading. It may not be Kosher but it is good. Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted March 30, 2009 Author Report Share Posted March 30, 2009 I have done the breading on the grill several times now, and just realized I had not posted any pictures. Quote Link to comment Share on other sites More sharing options...
