Wing question

[TuckersBarbeque]

What about marinades or brines? I see a lot of drying the wing pre smoke, which I’ve definitely got to do. Should I brine first?

Drying the wings helps the skin crisp up. As long as there is moisture on the wing, they are getting steamed.
Brining doesn't do much given the fat content of wings. I've seen folks inject before, but I really don't have the patience.

 

[jcoleman66]

You could try a pickle brine. This is what Chick-Fil-A uses. I have done in past. Dont want to brine over night just a few hours. Here is an example, not wings but principal is same.

Nashville Hot Chicken Sandwiches

Nashville Hot Chicken SandwichesWe love hot chicken and have found this is something we make for friends that seems to be one of our top recipes. Everyone that has one of these sandwiches asks us how to make, so naturally that meant we needed to bring you the recipe. Meat Church How To YouTube...

www.meatchurch.com

Additionally this article talks about baking powder etc.

The Best Oven-Fried Chicken Wings Recipe

This oven-fried crispy buffalo wing recipe makes baked wings that are less messy than their fried counterpart, and taste almost indistinguishable.

www.seriouseats.com

 

[Inscrutable]

Sometimes I think about getting rid of my SQ36 stick burner in favoe of just getting a 26" Weber, then I stop thniking. RAY

I was thinking I drink too much, so I stopped thinking.

 

[Inscrutable]

similar to what others have said ... I dry the wings in the fridge overnight, mix some corn starch in with my rub, smoke at 250 to IT around 155*, finish in 450* oven to desired crispness. I prefer just dry rub ... usually sauce just for family/friends.

 

[Inscrutable]

Vortex on a Weber kettle, perfect every time. Did these last night. RAY
View attachment 483478

Hey Ray ... do you use wood with the charcoal? Got a friend a vortex, and thinking of letting her try on my BGE, but seems the charcoal will burn so hot will just have a wood chunk burn too fast/hot and billowing(?) Maybe wrap in a foil packet, or use a small smoker box up on the grate?

 

[jcoleman66]

Hey guys, I always smoke and then deep fry my wings. The problem I am running into is, in order to get crispy skin in my deep fryer, the meat starts to separate from the bone and they don't look the best. I am frying between 350-375 for about 4 minutes. Normally I smoke them and pretty much immediately drop them in the fryer once they have an IT of 160 in the smoker. So here is my question, should I smoke them and then let them sit uncovered in the fridge overnight so they dry out a little bit before dropping them in the fryer?
Thanks,
Mark

Hey Mark ran across this.. might give you some ideas

Smoked Fried Chicken Wings Recipe and Video | Hey Grill, Hey

Smoked then fried chicken wings bring you the best of both worlds with wings that are flash-fried after sitting in a slow smoke.

heygrillhey.com

 

[Mychops]

Wings can stand going up to 170-175

Temping wings can be a tricky endeavor. Pictures to be posted tomorrow!

 

[edmonds]

Wings can stand going up to 170-175

And even higher, like 180. But I never measure; just go by looks.
I prep by drying in fridge for 8+ hours with 1 t baking powder 3/4 t salt per lb. Indirect heat at 375-400F for 40 minutes to brown and render fat, sometimes with smoke wood. They absorb smoke readily so you don't need a long smoke time. Then directly over coals for a couple of minutes with constant turning. Let them cool slightly before tossing with sauce or the sauce might steam (i.e., soften) them. I'm doing a batch for Super Bowl too.

 

[Mychops]

Half base bbq rub and pepper garlic. Into the refer to air dry until tomorrow. I’ll pull them out when I fire up the offset and sprinkle more rub on them. Garlic ones will be tossed into a butter garlic parm sauce. Left batch will be unsauced.

 

[MJB05615]

Looks good so far. I did mine today, rained all day so I use my MES instead of the Charcoal Smoker. Used a very small amount of Baking powder before the SPG and dry in fridge overnight. Came out a little crispier than usual. Took a lot longer to get IT up to 165. So I'll finish in the Air fryer tomorrow for 10 minutes. Next time I'll add equal parts Corn Starch and Baking Powder right into the SPG rub. Then do exactly the same thing and see if more crisp. No pics as I was worried about the rain + rain snow sleet mix most of the afternoon.

 

[6GRILLZNTN]

Vortex on a Weber kettle, perfect every time. Did these last night. RAY
View attachment 483478

Vortex all the way.

 

[73saint]

I’ll never do em another way again. 220-250 until they hit 160, then I cranked it to 400 until they were perfect. Did a few rotations as the heat elevated.

 

[73saint]

I forgot about the home made buttermilk ranch. Had to cut the heat from the franks.

 

[912smoker]

Wow those look great saint ! Wouldn't change anything either with those results

 

[Mychops]

I’ll never do em another way again. 220-250 until they hit 160, then I cranked it to 400 until they were perfect. Did a few rotations as the heat elevated. View attachment 483951View attachment 483952
View attachment 483954
View attachment 483953

That’s a good looking wing! I had trouble managing temps in my offset and cooked at 275. No pretty pictures.

 

[bregent]

Try corn starch instead of baking powder. I do a great deep fried fish, secret is cold, cold fish, dry and roll in corn starch, dip in beer batter, deep fry. Works pretty good for wings too.

RG

If you're deep frying, then yes. But I think most of the folks that use baking powder are dry cooking them. Baking powder raises the pH which helps the skin brown and crisp up.