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Slow Cooked Wings

post #1 of 8
Thread Starter 

Man, do I love slow-cooking chicken wings on the grill.

Spicy home made rub.

Off-set, with cherry and peach woods.

First set is glazed with Syberg's mustard bbq sauce (STL restaurant)

Second set is glazed with Sugarfire's Coffee/BBQ sauce (STL restaurant)

Gave them a final minute each side over the coals to add some char.

Pretty much a backyard staple for me, now.

Only thing I'd do different is brine them for a couple hours. But dangit, I was hungry.

 

post #2 of 8

They look delicious!

 

Al

post #3 of 8

Tasty looking wings!

post #4 of 8

Looks fantastic!

Exactly how I do mine on the kettle for the kids..

post #5 of 8

Wings might be one of my favorite treats! Those look amazing! For some reason, I never do my own and have always gone to my favorite establishments to get them. I have brined a lot of pork, but never chicken. Is a few hour brine for chicken wings good enough? It seems since they are small you wouldn't brine them very long, but maybe I'm wrong? Looks great! I hope to do my own soon!

post #6 of 8
Thread Starter 
Quote:
Originally Posted by Rybro View Post
 

Wings might be one of my favorite treats! Those look amazing! For some reason, I never do my own and have always gone to my favorite establishments to get them. I have brined a lot of pork, but never chicken. Is a few hour brine for chicken wings good enough? It seems since they are small you wouldn't brine them very long, but maybe I'm wrong? Looks great! I hope to do my own soon!

 

You can brine those wings for just a couple hours and you'll be able to tell a difference. In my experience, it helps w/ the color and plumpness.

But yeah, overdoing it too long could be a bad idea - probably too salty.

post #7 of 8
Very good looking wings.
Points to you.

Ed
post #8 of 8
Thread Starter 

Hey, I did it again!

Traditional homemade Buffalo sauce on the far right. Used Cherry wood and Maker's Mark barrel chunks for flavor.

https://www.instagram.com/p/BIyt_PEDGWd/

 

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