Looking for alternative ideas for chicken wings

[grebs]

I love my chicken wings but they're getting so expensive. What have you guys done to replace the wings?
Thinking of going big and using drumsticks, thighs and what not. Do you prepare them the same as you would if you was doing wings? Man I love wings.
Maybe slice up a beast in strips then marinade them would be good

 

[Medina Joe]

I bake the drumsticks at 400º for about 50 minutes, or until the surface is golden brown and crispy. While the chicken is in the oven, combine the sriracha, butter, and honey in a small sauce pot.

 

[oddegan]

I blame it on wings becoming popular bar food. I remember when I could buy them for 17 cents a pound. Oh well. I switched to thighs. Love the fatty flavorful dark meat. I like to grill them on the Weber kettle with a couple chunks of apple for smoke. Mojo marinade and a sriracha honey sauce.

 

[SmokinAl]

It's hard to find an alternative for wings. I eat every part of the chicken & I'm partial to boneless skinless thighs.
But there are times that nothing but a plate of wings will do!
Al

 

[SonnyE]

I blame it on wings becoming popular bar food. I remember when I could buy them for 17 cents a pound. Oh well. I switched to thighs. Love the fatty flavorful dark meat. I like to grill them on the Weber kettle with a couple chunks of apple for smoke. Mojo marinade and a sriracha honey sauce.

I remember buying Gas for $00.23 9/10 a gallon, too. But man, that was a long time ago! LOL!

We like the boneless thighs, and drumstix here. I use to like white meat, but like the flavor of the dark better now.

 

[grebs]

I think I'll try some thighs and drums next.
I like it all so I doubt I'll be disappointed. Meanwhile I'll be slowly stocking up on wings hehe.

 

[tallbm]

As Al mentioned it is hard to replace wings. I guess you will just have to embrace other parts of the chicken but it won't be a wing replacement.

Costco has wings in bulk packs for just over $2 a pound. I bought 7 pounds for $14 and some change a while back. That was a little over 60 cut up wings (drum or wingy being individual pieces) with no wing tips. At the very least there is a savings in not having to cut/prep the wings if you care about that kind of thing. It makes them a little easier to space to fit more on the grates :)

I don't know if the price was much better or not than other places but it seemed like it was better. I can't find wings half the time I go into the grocery store much less in quantities over 2-3 pounds.

If that sounds like a better deal then you may want to look into a Costco membership, and you get much less expensive gas from them as well which is my main membership factor :)

 

[Bearcarver]

Find the place where they make "Boneless & Skinless" Thighs. Then get their trimmings.
That's about all the wings are anyway---Bones & Skin.

Thighs & Drums are MUCH Better.

Bear

 

[zwiller]

Drums work well if you are smoking them. I have to laugh at people buying wings to make at home, GOOD wings are not easy to make. I am fortunate to live nearby a bar that rocks them for basically the same price as buying at the store.

 

[Geebs]

How do you guys prepare your drums and thighs, everytime I try to do them they come out like rubber and inedible.

 

[tallbm]

How do you guys prepare your drums and thighs, everytime I try to do them they come out like rubber and inedible.

If the skin is rubbery well that is because you need to cook at a higher temp. 325F or so should do it.
If the meat is rubbery well I think you are overcooking. Cook until they are 165F IT and you should be fine.

I do my regular all purpose meat seasoning of Salt, Pepper, Onion (minced/dehydrated is what I have on hand), Garlic (granulated), powders work fine too but I don't have those on hand. This combo is known as SPOG. It is very very simple and produces very very very amazing flavor with no tricks or magic involved.

I would say season your drums and thighs with SPOG and then smoke them. If you have skin on your drum and thighs try for 325F or smoke at 225F and a little before they are done (maybe 145F IT) throw them on a hot grill to finish them and get the skin to become edible :)

That should do the trick nicely! BTW, I only brine whole chickens and chicken breast. The dark meat doesn't need it at all and that will save you some time :)

 

[zwiller]

I've not perfected my chicken yet but getting close. I do like tall suggested with lower temp smoke and grill spread over a few days. I think resting helps. I am also thinking that you may need to take to higher IT/overcook them a bit for better skin. I think I have been pulling too early.

 

[Bearcarver]

How do you guys prepare your drums and thighs, everytime I try to do them they come out like rubber and inedible.

No Rubber here---225° until the last hour---Max 275°:
Chicken Thighs (Hickory Smoked)


Bear