Wife and I were craving some wings so I thawed a bag and got them in a brine last night. I used a basic poultry brine; Water, White Vinegar, Salt, Sugar, Garlic Powder. Heated to combine and iced to cool. Put the wings in to soak it up til tonight. Spent the day trying to come up with a side. Originally settled on potato skins and then that lead me to mini one bite twice baked potatoes... or tater bombs. Not sure if they are known by another name, but it sounded good.
Cook Details:
Date: 10/28/2019
Food: Chicken Wings And Baby Red Spuds
Rub: Cook Shack Spicy Chicken Rub
Cooker: Weber 26" with the Vortex and a chunk of mesquite wood
Temp: 350°F ish at sides... hot AF over the coals (400°F oven for the taters)
Cook Time Brisket: 45 minutes for the wings and 45 minutes for the tater bombs (30 mins over and 10-15 on the pit)
Didn't get any pics of wing prep, but it was about 20 wings. rinsed the brine real good and then dried them off real good. I tossed them with about 1.5 tbsp of baking powder. This will dry out the skin and give an amazing crispiness to them! No frying required! After I tossed them in BP, I let them sit in the fridge for about 45 minutes while I got the potatoes prepped.
I washed all the baby reds and dried them, then tossed in EVOO, salt and pepper. I baked them at 400°F for about 30 minutes until they probed tender.
After they cooked, I let them cool and sliced off the tops. The scraps made great snacks.
I used a melon baller to scoop them out a bit
I mixed the innards with Tillamook Sharp Cheddar, Sour Cream, a splash of heavy cream, and pepper.
I got the pit rolling
I tossed the wings in Cook Shack Spicy Chicken Rub and got them on the pit with a chunk of mesquite using the vortex.
Progress pic
Back to the spuds... I filled them back up with the mixture
Topped with more cheese
I added them to the grill to melt the cheese and reheat the taters
Fresh off the pit
The wings are sooo crispy using the baking powder!
Topped the Tater Bombs off with Sour Cream, Chives, and more Bacon Bits. Time to dig in!
Final Thoughts:
It was a little bit of effort but oh so worth it. I will be doing these again! The tater bombs were bite sized and just amazing. The wings were some of the best I've done. I even got the wife's blessing on both! I highly recommend making these as a great finger food side dish, or just a Monday night meal... Cheers Y'all!
Cook Details:
Date: 10/28/2019
Food: Chicken Wings And Baby Red Spuds
Rub: Cook Shack Spicy Chicken Rub
Cooker: Weber 26" with the Vortex and a chunk of mesquite wood
Temp: 350°F ish at sides... hot AF over the coals (400°F oven for the taters)
Cook Time Brisket: 45 minutes for the wings and 45 minutes for the tater bombs (30 mins over and 10-15 on the pit)
Didn't get any pics of wing prep, but it was about 20 wings. rinsed the brine real good and then dried them off real good. I tossed them with about 1.5 tbsp of baking powder. This will dry out the skin and give an amazing crispiness to them! No frying required! After I tossed them in BP, I let them sit in the fridge for about 45 minutes while I got the potatoes prepped.
I washed all the baby reds and dried them, then tossed in EVOO, salt and pepper. I baked them at 400°F for about 30 minutes until they probed tender.
After they cooked, I let them cool and sliced off the tops. The scraps made great snacks.
I used a melon baller to scoop them out a bit
I mixed the innards with Tillamook Sharp Cheddar, Sour Cream, a splash of heavy cream, and pepper.
I got the pit rolling
I tossed the wings in Cook Shack Spicy Chicken Rub and got them on the pit with a chunk of mesquite using the vortex.
Progress pic
Back to the spuds... I filled them back up with the mixture
Topped with more cheese
I added them to the grill to melt the cheese and reheat the taters
Fresh off the pit
The wings are sooo crispy using the baking powder!
Topped the Tater Bombs off with Sour Cream, Chives, and more Bacon Bits. Time to dig in!
Final Thoughts:
It was a little bit of effort but oh so worth it. I will be doing these again! The tater bombs were bite sized and just amazing. The wings were some of the best I've done. I even got the wife's blessing on both! I highly recommend making these as a great finger food side dish, or just a Monday night meal... Cheers Y'all!
