AZ Barbeque.com

What's your best Chicken Wing Recipe?

Discussion started on

Mike (AZBarbeque)

  • Karma: 124
With our 2nd Event in the Rock Springs Summer BBQ Series coming up on July 2nd, we wanted to find out what was your favorite/best Chicken Wing Recipe.

http://www.azbarbeque.com/forums/rock-springs-chicken-event/ for info on the event.

Post up what your favorite or best Chicken Wing Recipe is and maybe one of the teams competing out at the event will use it and do well.

Hope to see lots of you out there for that event, either cooking or tasting.  ;)
#1 - June 08, 2011, 10:03:47 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

n2dabluebbq

  • Karma: 2
here is a wet one....
2 Lbs Chicken Wings cut up Buffalo style.


 6      whole sorano chili peppers.
 6      whole red chili peppers
10     whole jalapeno peppers
 2      cups white wine
 1      Bottle Tabasco Sauce
 1/2   Bottle Worcestershire sauce
 10    Tablespoons Cayenne pepper
 10    Tablespoons Durkee red-hot sauce
 1      Tablespoon salt
 3      Tablespoons pepper
 1/2   Cup Vinegar
 1      Fire Extinguisher (Optional....)


 In a blender, carefully puree the peppers, wine, vinegar and all spices. Caution, the fumes are deadly and wear rubber gloves or your fingers will burn! Put the puree into a bowl and marinate the wings in the bowl in the fridge for 5 days. After 5 days, carefully remove the wings and broil them until cooked. Usually approx 15 mins (+/- 5 mins). Take the marinade, put it on the stove, add 1/4 cup sugar and heat to a boil. reduce until thick. Pour over wings and re-broil for about 5 more minutes, serve with soda water for maximum heat effect but keep plenty of ice water handy.


and here is a dry one

3/4   cup brisket rub
1/3   cup ground garlic
1/2   cup ancho chile powder
1/4   cup hot shot
1   Tsp  white pepper
1   Tsp black pepper


Coat wings generously with rub, let sit overnight in fridge. Grill wings on gas/wood grill. Serve.
#2 - June 08, 2011, 10:19:41 pm
low and slow baby, low and slow

s.475 passed baby!           http://s801.photobucket.com/albums/yy291/n2dabluebbq/

Mark

  • Karma: 23
The problem I have with wings is that they love to stick to the the grill. At least they do in my Kamado because of the direct heat. Has anyone ever tried a high-temp silicon baking sheet in their offset smoker?

I love those things. They might be my single favorite kitchen item.
#3 - June 08, 2011, 11:16:11 pm
Mark Motta
Meatier Creator

Crash

  • Karma: 19
Hooters.....they look....have the best wings.   ;D
#4 - June 08, 2011, 11:41:43 pm
I love animals.  They're delicious!
VRM Pit Crew

Mark

  • Karma: 23
They actually are pretty good wings. I like their grouper sandwiches too.
#5 - June 09, 2011, 05:33:18 am
Mark Motta
Meatier Creator

bucaguy

  • Karma: 4
The problem I have with wings is that they love to stick to the the grill. At least they do in my Kamado because of the direct heat. Has anyone ever tried a high-temp silicon baking sheet in their offset smoker?

I love those things. They might be my single favorite kitchen item.

have you tried frogmats?   I traded the owner some bbq sauce for the frogmats and they work awesome.. I have cooked fish, chicken, steaks and nothing has came close to sticking.. I will be ordering more for sure. 
http://www.frogmats.com/
#6 - June 09, 2011, 07:19:06 am
Owner of Sin Bin BBQ and Member of Fat Man Que bbq team
Just some big heavy offset right now.

Mark

  • Karma: 23
Mine are called Silpats and they're from France. (I wonder if that represents the "frog" in Frogmats?) :D Nothing hurts them; nothing sticks. Great for cookies.  I make peanut brittle and pour the boiling sugar right onto them. They last forever.

http://silpat.com/
#7 - June 09, 2011, 09:57:05 am
Mark Motta
Meatier Creator

AzJohnnyC

  • Karma: 2
Hooters.....they look....have the best wings.   ;D

Hooters has wings?  I never noticed.   >:D
#8 - June 09, 2011, 08:30:22 pm
Whiskey Business BBQ
WWW.Facebook.com/whiskeybusinessbbq

Weber 22-1/2 Silver
Twin Pro Q Excel 20s
Lang 84 Deluxe

Mark

  • Karma: 23
That's the point(s). 8)
#9 - June 09, 2011, 11:07:44 pm
Mark Motta
Meatier Creator

tbonejc

  • Karma: 2
Back on topic... :)
I like to smoke my wings for 2-3 hours then depp fry them for 2-3 minutes.  I like a spicy sauce to coat but my wife likes bbq sauce on 'em.
Don't think I'll be able to do these at Rock Springs on July 2nd though.
#10 - June 10, 2011, 10:57:13 am

Mike (AZBarbeque)

  • Karma: 124
You could always smoke them at home first, then flash cool then and then fry them up on site.

Just a thought..
#11 - June 10, 2011, 01:54:04 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

tbonejc

  • Karma: 2
Thanks for the idea mike.  I actually had the thought, over the weekend, to smoke 'em with my chicken then use my camping stove to fry 'em.  That'll probably work.  Just gotta work on a sauce now.  things that make you go hmmm...
#12 - June 13, 2011, 10:12:12 am

bearbonez

  • Karma: 9
This is a cut and paste from Cindy's old post

I thought I'd post my wife's hot wing recipe. I had her type this up to post on another forum a while back. I found it and sharing it here. These can be done in the oven at 350 or on the grill or bbq'd. Whatever works for you.


here is my bastardization of Thai/ Viet spicy lemon grass wings (beware lots of chopping involved!!)

5 lbs. chicken wings
1 whole hand of Ginger, young is better, and Thai ginger (real hot) is even better if you can find it. Chope into tiny slivers , about 1/4" x 1" is acceptable, but smaller is better.
1 huge garlic clove, mince the whole thing, if you like garlic, chop 2!
fish sauce (yes you have to use this=P lol) this is the *salt* and you will not salt at all beyond this so use at least 1/4 cup, i use more, and YES the stink cooks off! (also called shrimp sauce, or fermented fish sauce...STOP THAT GAGGING DAMMIT!)
about 1/2 cup oyster sauce

now here is the best part!!!

6 fat stalks of lemon grass, you have to chop these down to the size of glitter, (askin bear what a better refference fer da mens would be)
ok he says ultra fine chop...
I HAVE seen in some asian markets where some ambitious asian ladies have prechopped and bottled the dry lemongrasses...get em if they exist where you live and save the chop time.

this will take you an hour at least and i chop dozens at a time and freeze them myself so that i dont have to take the time everytime i want spicy lemon grass flavor. in my freezer bag is lemon grass, teensy diced thai chilis, minced garlic, and ginger slivers just sos ya know how I do it)

2 huge heaping satay sauce dolops (also called Tuong Ot and ground chili with fried garlic, its a deep burgandy color, usually small bottles)

about 1/3 cup sriracha HOT chili sauce, this is not Mae ploy, it isnt sweet, and neither are these wings=) (also called Tuong ot sriracha)

a handfull of Thai chillis chopped fine, these are those leetle buggers that look like the xmas tree lights...yummy! if you substitute chilis you will get a different taste, but do what you like there.

now you grab a beer or 6 cause they have to marinate all night!!

I like these crispy, but they are good and hot and tasty either way.

Grill indirect or smoke till done
#13 - June 16, 2011, 06:21:03 am
David "Bear" Nunley

EraDavis

  • Karma: 0
I love finding new ways to save money and make tasty meals for my family.Thanks for sharing. :)
#14 - June 22, 2011, 05:31:09 am

n2dabluebbq

  • Karma: 2
welcome to the forum kaitlyn. glad some of these recipes are helpful to you. you ought to head on over to the intro section and tell us a little bit about yourself.
#15 - June 22, 2011, 03:29:05 pm
low and slow baby, low and slow

s.475 passed baby!           http://s801.photobucket.com/albums/yy291/n2dabluebbq/

Members:

0 Members and 1 Guest are viewing this topic.