As many of you know, I have been obsessed with creating the perfect skin crispness on my chicken wings.
With the help of several members, I discovered that the secret is to make sure the wings are DRY before smoking them. Their suggestions provided much better results and convinced me of the importance of drying the wings. (I also tried
pc farmer
technique using olive oil with great results.)
Below is the thread I posted documenting the preparation of wings incorporating what I learned.
www.smokingmeatforums.com
However, lately I have been using an oven baking technique from Alton Brown that I found 7 years ago on the Food Network. His recipe always produced crisp wings in the oven, so I thought, why not try it with my vortex. The results were fantastic, so I thought I would share them with you.
Place a 6-quart saucepan with a steamer basket and 1" of water in the bottom, over high heat, cover and bring to a boil. Place the wings in the steamer basket, cover, reduce the heat to medium, and steam for 10 minutes.
Remove the wings, pat dry, lay the wings out on a cooling rack , and place in the refrigerator for a minimum of 1 hour. I usually cool for 2 hours.
Prepare the sauce. This one is my favorite!
3 oz unsalted butter
1 clove garlic, minced
1/4 cup Franks Hot Wing Sauce
1/2 teaspoon salt
1/2 teaspoon pepper
Seasoned with Jeff's Rub and waiting for a full chimney of Kingsford Briquettes to get ready!
Vortex a-bazing with two chunks of cherry!
Rotated the lid on the Weber every 10 minutes, flipped the wings after 20 minutes, and here are the results after 35 minutes. IT reached 180˚.
I'm In Heaven! These are fantastic in the oven and even more fantastic with the Vortex!
The 10 minute steam bath reduced the cooking time, but really contributed greatly to the crispy skin.
Give this technique a try. . . You won't be disappointed!
Kudos to Alton Brown!
Thanks for viewing,
John
With the help of several members, I discovered that the secret is to make sure the wings are DRY before smoking them. Their suggestions provided much better results and convinced me of the importance of drying the wings. (I also tried
pc farmer
technique using olive oil with great results.)Below is the thread I posted documenting the preparation of wings incorporating what I learned.
Vortex Redux
For those who remember, last week I used my Vortex for the first time to smoke wings in my Weber Kettle with not so overwhelming results in the texture of the skin. The wings tasted great, but the rubbery skin was a disappointment. This is how I had prepared those wings: 1. Seasoned the...
www.smokingmeatforums.com
However, lately I have been using an oven baking technique from Alton Brown that I found 7 years ago on the Food Network. His recipe always produced crisp wings in the oven, so I thought, why not try it with my vortex. The results were fantastic, so I thought I would share them with you.
Place a 6-quart saucepan with a steamer basket and 1" of water in the bottom, over high heat, cover and bring to a boil. Place the wings in the steamer basket, cover, reduce the heat to medium, and steam for 10 minutes.
Remove the wings, pat dry, lay the wings out on a cooling rack , and place in the refrigerator for a minimum of 1 hour. I usually cool for 2 hours.
Prepare the sauce. This one is my favorite!
3 oz unsalted butter
1 clove garlic, minced
1/4 cup Franks Hot Wing Sauce
1/2 teaspoon salt
1/2 teaspoon pepper
Seasoned with Jeff's Rub and waiting for a full chimney of Kingsford Briquettes to get ready!
Vortex a-bazing with two chunks of cherry!
Rotated the lid on the Weber every 10 minutes, flipped the wings after 20 minutes, and here are the results after 35 minutes. IT reached 180˚.
I'm In Heaven! These are fantastic in the oven and even more fantastic with the Vortex!
The 10 minute steam bath reduced the cooking time, but really contributed greatly to the crispy skin.
Give this technique a try. . . You won't be disappointed!
Kudos to Alton Brown!
Thanks for viewing,
John
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