Who's cooking chicken wings for Super Bowl Sunday?

[stainless]

I'm looking to make me a few different flavors of chicken wings for Sunday. I haven't cooked anything in a while and figured that would be a good day to do it.

I'm going to try one recipe I found for Honey Sriracha Chicken Wings. It looks pretty tasty. The recipe doesn't show smoking them but I may go that route. That's one down.

Not sure on the second batch.. wanting to try something else that's a keeper recipe. Anyone care to share their favorites?

 

[cmayna]

what grillin' / smokin' equipment do you have? If you have a weber, I'd simply put a bunch of poultry seasoning on a bunch of wings and grill/smoke them. Actually that is what I was considering to do this next weekend.

 

[mosparky]

I really enjoyed this one, very simple and IMHO complements the smokey flavor very well.
https://www.smokingmeatforums.com/threads/smoked-party-wings.269719/#post-1771021

 

[tropics]

I don't buy wings to costly,I will be doing legs Buffalo style
Richie

 

[SmokinAl]

Here you go:
https://www.smokingmeatforums.com/threads/scarbelly-wings-buffalo-style.119306/
Al

 

[BandCollector]

Not sure on the second batch.. wanting to try something else that's a keeper recipe. Anyone care to share their favorites?

Stainless,

The Scarbelly Wings Buffalo Style are definitely a keeper along with others I have seen here on the Forum. Do a search for Chicken Wings and you will find a multitude of recipes which may suite your fancy.

But anyway I have done this one which many folks enjoyed:

1/4 Stick Butter
4 T Dark Brown Sugar
5 T Tomato Sauce
1/2 t Oregano
1/4 t Garlic Powder
1/4 t Onion Powder
1/4 t White Pepper
1/4 t Chili Powder
1/4 t Salt
1/4 t Franks Hot Sauce
1/4 t Cayenne....This one is optional
And of course A Dash of Beer

Heat all ingredients in a small saucepan until it boils.
Allow sauce to cool so that all flavors meld together.
Reheat when wings are cooked and coat the wings with the sauce.

For something a bit simpler:

6 oz Franks Hot Sauce
3 oz Beer of your liking
3 oz Creole Butter
4 oz Blue Cheese


Enjoy and Go Phily!

John

 

[BandCollector]

Also, not sure if this is completely authentic but I found it on the internet and also enjoyed it very much:

Anchor Bar Buffalo Chicken Wing Sauce

6 T Louisiana Hot Sauce
1/4 C Butter
1 T White Vinegar
1/8 t Celery Seed
1/8-1/4 t Cayenne Pepper
1/8 t Garlic Salt
1 dash of Black Pepper
1/4 t Worcestershire Sauce
1-2 t Tabasco Sauce

Serve with Marie's Blue Cheese Dressing

Really don't think this was the original recipe ( maybe someone from Buffalo will chime in ) but good none the less

Enjoy and again....Go Phily!

John

 

[Rings Я Us]

I think steak is cheaper than wings.
Every bar, restaurant, diner, bowling alley, pizza joint and snack bar in the country is now buying millions of tons of chicken wings and serving them 500 ways. You could get 15 lbs of wings for $5.00 years ago.
It's getting ridiculous now with wing prices.

 

[tropics]

Looks like my plans are going to change,I thought yesterday was Thursday.Legs will have to be done tomorrow they are already thawed
Richie

 

[zwiller]

Glad I am not alone about wings prices... I do drums when I smoke and Anytizer chicken "boneless style" for buffalo style.
IMO most buffalo sauce recipes online are bogus. Good sauce is quite simple. It's basically Franks and margarine. I prefer about 50:50 but the classic is 3:2. Local favorite style is hot garlic parmesan extra crispy (fried, cooled overnight, fried again)

Anyone have a proven rub for smoked wings/drums?

 

[DrewJ]

I find it very hard to buy wings since I can regularly get legs and thighs for 99 cents a pound and wings are twice that at best. Usually more.

 

[tallbm]

I'm looking to make me a few different flavors of chicken wings for Sunday. I haven't cooked anything in a while and figured that would be a good day to do it.

I'm going to try one recipe I found for Honey Sriracha Chicken Wings. It looks pretty tasty. The recipe doesn't show smoking them but I may go that route. That's one down.

Not sure on the second batch.. wanting to try something else that's a keeper recipe. Anyone care to share their favorites?

No matter which route you take understand that unless you are smoking your wings at 325F or so, you will likely end up with leather chicken skin. To combat this smoke them at a high temp or finish them on a grill.

I plan to make smoked wings sat and finish on the grill. I'm going to experiment with just applying smoke for a 2-2.5 hours and then grilling them to cook. I'll report back here on SMF if anything significant occurs :)

 

[zwiller]

No matter which route you take understand that unless you are smoking your wings at 325F or so, you will likely end up with leather chicken skin. To combat this smoke them at a high temp or finish them on a grill.

I plan to make smoked wings sat and finish on the grill. I'm going to experiment with just applying smoke for a 2-2.5 hours and then grilling them to cook. I'll report back here on SMF if anything significant occurs :)

Working on a good chicken (drums) technique too. I think an overnight rest/dry phase/pellicle helps but yes grilling is essential. I think a multi day process helps too as each part dry things out a bit. I actually call my recipe "3 day chicken". 24 hour rub/rest, smoke next day, grill and serve the last.

 

[tallbm]

Working on a good chicken (drums) technique too. I think an overnight rest/dry phase/pellicle helps but yes grilling is essential. I think a multi day process helps too as each part dry things out a bit. I actually call my recipe "3 day chicken". 24 hour rub/rest, smoke next day, grill and serve the last.

Yeah that pesky poultry skin is a menace! I hope my pseudo cold smoke approach comes out well. I'll just apply smoke for a while and then grill all well within the 4 hour mark. Then I'll just run my smoker hot to burn up any chicken wing juices that may have stayed behind :)

 

[yankee2bbq]

We are deep frying wings! Just keeping it simple, Franks red hot and butter, mix in wings and homemade blue cheese! (Better than Buffalo Wild Wings) And I agree with Rings R Us, wings are becoming expensive!

 

[jbellard]

I am cooking 40-60lbs of chicken wings for our Young Life group on Sunday.
My smoker is finally sandblasted and painted today and I can’t wait to use it to cook these!! Will be fun.
Will just put some of my own rub on them. Keeps it simple and yummy.

 

[BandCollector]

Stainless,

Did you get the recipes you were asking for?

John

 

[BandCollector]

I think steak is cheaper than wings.
Every bar, restaurant, diner, bowling alley, pizza joint and snack bar in the country is now buying millions of tons of chicken wings and serving them 500 ways. You could get 15 lbs of wings for $5.00 years ago.
It's getting ridiculous now with wing prices.

Before the advent of shopping malls, the Internet, and Walmart all small steel mill towns were self-sufficient with their own appliance, clothing, jewelry, cobbler, department, record, grocery, butcher, 5 & 10s, etc. stores.

When I was a kid growing up in Homestead Pennsylvania we had a poultry store where you could actually chose your own live chicken and have it butchered and plucked on sight. Chicken wings were considered useless and were either thrown away or given to the poor for free . . . . Well boys and girls, those days are long gone and we may as well face facts. If we enjoy wings, we will have to bite the bullet and pay the price. I'm wondering how long it will be before chicken thighs and legs will join the ranks of being too expensive?

I miss the old days,

John

 

[Rings Я Us]

They had chicken wings at my butcher in bulk bags for $2 a lb.

 

[BandCollector]

They had chicken wings at my butcher in bulk bags for $2 a lb.

Okay, Do you regard that as reasonable or expensive?