Well, the wife was getting home from work late tonight so it's just me and my daughter. I decided to play around a bit and try some "Hooters" style breaded wings. My wife loves Hooters wings so my thinking was I was experimenting for her. I'm such a good husband that I am willing to cook and eat wings for her haha. So here is the list of the steps I took:
1. Mixed a 1/2 cup of flour with some salt, paprika, and cayenne in a ziplock
2. Shook the wings in the bag to coat
3. Put the wings on a wire rack in a foil pan in the fridge to help the breading adhere. Prior to doing this I shook off any excess flour
4. Got a chimney of lump going to pour into the vortex
5. Once the chimney was ready, I poured it in the vortex, put the grate on, and closed the lid to get it nice and hot in there.
6. After about 5 minutes I arranged the breaded wings around the vortex.
7. Cooked 20 minutes, flipped the wings and gave the lid a 1/4 turn to make sure the heat evened out.
8. At about 38-40 minutes in, they were looking crispy and delicious so I took them off the grill
9. Tossed them in some warm Frank's Red Hot Buffalo Sauce
10. Topped with some crumbled blue cheese
11. Shoved them in my face.
Here are some pics, followed by a couple of things I learned from this experiment:
So what I learned:
1. I still hate lump...the little pieces fall through the chimney, they clog up the lower vents in the kettle and they are too unpredictable
2. The breading adds a great texture that reminds me of Hooters wings
3. The breading needs a bit more flavor. I followed a recipe that is supposedly a clone of the Hooter's recipe for the breading and I just think there is something extra in the Hooters breading that makes it more flavorful.
4. I really like the crumbled blue cheese as opposed to the dressing. Nice textural contrast.
4. My wife is going to love these. Husband of the year! haha
Thanks for looking!
-Chris
1. Mixed a 1/2 cup of flour with some salt, paprika, and cayenne in a ziplock
2. Shook the wings in the bag to coat
3. Put the wings on a wire rack in a foil pan in the fridge to help the breading adhere. Prior to doing this I shook off any excess flour
4. Got a chimney of lump going to pour into the vortex
5. Once the chimney was ready, I poured it in the vortex, put the grate on, and closed the lid to get it nice and hot in there.
6. After about 5 minutes I arranged the breaded wings around the vortex.
7. Cooked 20 minutes, flipped the wings and gave the lid a 1/4 turn to make sure the heat evened out.
8. At about 38-40 minutes in, they were looking crispy and delicious so I took them off the grill
9. Tossed them in some warm Frank's Red Hot Buffalo Sauce
10. Topped with some crumbled blue cheese
11. Shoved them in my face.
Here are some pics, followed by a couple of things I learned from this experiment:
So what I learned:
1. I still hate lump...the little pieces fall through the chimney, they clog up the lower vents in the kettle and they are too unpredictable
2. The breading adds a great texture that reminds me of Hooters wings
3. The breading needs a bit more flavor. I followed a recipe that is supposedly a clone of the Hooter's recipe for the breading and I just think there is something extra in the Hooters breading that makes it more flavorful.
4. I really like the crumbled blue cheese as opposed to the dressing. Nice textural contrast.
4. My wife is going to love these. Husband of the year! haha
Thanks for looking!
-Chris
