- Sep 10, 2019
- 135
- 96
Sadly we're still locked down in Canada so that means no pub wings but luckily the home mades are getting better with practice! Last night I did some up on the KJII and they're SO close to deep fried without all the oil hassle I'll happily eat these any time. Ma likes them too!!
Credit where it's due, I use the method from Serious Eats J. Kenji Lopez-Alt to desiccate the wee buggers first. It's 1 tsp of salt, 1tsp of baking powder and 1tsp of cornstarch per pound of wings that you roll the wings in first and let stay overnight on a rack in the fridge. I don't go overnight since the meal is afternoon. I just prep the wings first thing and let them sit about 10 hours in the fridge.
Fire up the joe for high heat with the deflectors in place and the rack at the top position. If you've got the slo roller I'd do that but then you need to be temperature conscious as there's limits there. I got to about 450 or so which is the upper limits for the Slo Roller. Be aware that without the slo roller you'll get a higher (significantly) temperature around the edges of your grill than the center. That'll need to be managed to keep the critters on the outside from getting too crispy!
Flip them after about 20 minutes but (as I've learned) you need to keep an eye in between for the outer edges...
I sauce mine two basic ways although we've tried several. Our favorites are buffalo hot (Franks buffalo sauce with butter - to your taste in proportions but 50-50 is a good start for a relatively mild wing and salt and pepper.
Here's the two types (hot sprinkled with a bit of parmesan cheese - if you haven't done that you just HAVE TO. It's fantastic and a Caesar salad for the roughage....
Credit where it's due, I use the method from Serious Eats J. Kenji Lopez-Alt to desiccate the wee buggers first. It's 1 tsp of salt, 1tsp of baking powder and 1tsp of cornstarch per pound of wings that you roll the wings in first and let stay overnight on a rack in the fridge. I don't go overnight since the meal is afternoon. I just prep the wings first thing and let them sit about 10 hours in the fridge.
Fire up the joe for high heat with the deflectors in place and the rack at the top position. If you've got the slo roller I'd do that but then you need to be temperature conscious as there's limits there. I got to about 450 or so which is the upper limits for the Slo Roller. Be aware that without the slo roller you'll get a higher (significantly) temperature around the edges of your grill than the center. That'll need to be managed to keep the critters on the outside from getting too crispy!
Flip them after about 20 minutes but (as I've learned) you need to keep an eye in between for the outer edges...
I sauce mine two basic ways although we've tried several. Our favorites are buffalo hot (Franks buffalo sauce with butter - to your taste in proportions but 50-50 is a good start for a relatively mild wing and salt and pepper.
Here's the two types (hot sprinkled with a bit of parmesan cheese - if you haven't done that you just HAVE TO. It's fantastic and a Caesar salad for the roughage....
