Not liking my wings

[Joetee]

Ok, I love wings. I've grilled them. I've used a vortex. I've smoked them. The meat always comes out great.
What I am having a problem with is, the seasoning and sauce.
I make a great sauce. I've made great rubs.
What I don't like is the taste of chili powder which is in my rub and sauce.
I like them both on other cooks.

I'm thinking that after they cook I sauce them and then sear then a bit. This i think changes everything.

I like a sweet with a kick.

Most of the time I'm using memphis dust rub. I've used a lot and I used very little.

I'm gonna have to try something different.

 

[BandCollector]

Try grilling/vortexing the wings naked (without any rub) and after they are done, coat them with your favorite sauce.

That is when I sauce them.

John

 

[drunkenmeatfist]

I will agree with adding sauce after the cook as well as adding the rub after cooking. I usually prefer a dry wing and I really like lemon pepper and Louisiana rub from Wingstop. I tried a bunch of different lemon pepper seasonings and none of them were quite right so I went to Wingstop and they sold me some of their lemon pepper.

I cook the wings up on the vortex with a chunk of wood on the grate above the coals. When they are done I throw them in big bowls with rub or sauce and flop them around until they are nice and coated. Good stuff with a little bit of smoke as well.

 

[smokerjim]

i usually do my wings with just salt and pepper on my pitboss, then i add sauce when they're done.

 

[sawhorseray]

I like to do my Vortex wings and legs a few different ways. One of my favorites is coating them with chilerelleno 's chicken rub, letting them go for a half hour, and then tossing them in a bowl of teriyaki or SBR, and then back onto the grill for five minutes, crispy and delicious! Try it out, you might like it, got nothin' to lose! RAY

 

[JCAP]

I’m with the others. If I’m saucing I’m putting it on towards the end of the cook.

What is it about the chili powder?

 

[Joetee]

I’m with the others. If I’m saucing I’m putting it on towards the end of the cook.

What is it about the chili powder?

To much. Can't taste the meat.

 

[one eyed jack]

Could be the vortex is too hot for your rub and sauce. (My guess is that the sauce and rub is burning).

Like others have mentioned; I vortex nekid, (other than a little salt & pepper).

 

[drunkenmeatfist]

I vortex nekid

You might consider wearing an apron at the very least. Burnin embers could getcha

 

[JCAP]

To much. Can't taste the meat.

You could always pull back the amount of chili powder you're using in the rub, at least for the vortex. Or omit the chili powder all together.

 

[SmokinAl]

I coat mine with EVOO, then dust with Montreal chicken seasoning.
We eat them just like that, or if I want hot wings, I toss them in Frank’s buffalo wing sauce & melted butter, when they come off the grill.
Al

 

[Spodie Odie]

I smoke or grill my wings then toss in a bowl. Ziploc bags work too but it will steam up fast and your skin may not be as crispy but makes for easy cleanup.

Here is the easiest / quickest sauce that will blow the minds of everyone:

Get a sauce pan and melt a tablespoon or so of butter
Then add in Franks Buffalo Wing Sauce
add in salt, pepper, garlic powder
the secret to all this is HONEY- Add in a generous amount to taste- I add in some chili flakes at the end for texture and you can keep modifying this for heat/ sweetness. I actually make a huge batch at a time and jar it. And I do put that S**T on everything lol

 

[one eyed jack]

You might consider wearing an apron at the very least. Burnin embers could getcha

Ya got me, there. Sound advice.