Wings

[Just1more]

I like grilled chicken

 

[steviesterno]

I smoke mine. Low and slow at like 225. When they are done you can toss with melted butter/franks or melted butter/garlic/parmasan cheese

Broil for a few seconds post-sauce if you want them crispy.

 

[palmettomoon]

When Piedmont Brewery and Kitchen jumped to $24+tax for 20 smoked wings, I got serious about either making my own better or coming close to theirs. I mix a little smoke flavored BBQ sauce with Franks Wing Sauce and melted butter (maybe a little Mrs. Griffiths Sweet) and put on the Bullseye for about 40 minutes total at 375. I do use a smoke stick too. Wings are sectioned and dried overnight in the frig prior to cooking. Damn close or better in my opinion to the $24 wings downtown.

I still like fried wings tossed in sauce but I rarely eat them that way anymore.

I may add some white pepper and red pepper flakes to my next batch of sauce. I also like adding a little asian chili pepper sauce (hot & sweet) to the mix as well. The white pepper is what I used in collards to add some heat.

Forgot to add. Kroger sells wings for $4.79/lb. 22% water and packaging makes it more like $5.99/lb. Walmart packaged whole wings have less than 5% water and packaging by weight and cost only $2.79/lb.

 

[InTune]

I remember 10 cent wing nights. Ain't been that long ago.....

 

[Dice]

When Piedmont Brewery and Kitchen jumped to $24+tax for 20 smoked wings, I got serious about either making my own better or coming close to theirs. I mix a little smoke flavored BBQ sauce with Franks Wing Sauce and melted butter (maybe a little Mrs. Griffiths Sweet) and put on the Bullseye for about 40 minutes total at 375. I do use a smoke stick too. Wings are sectioned and dried overnight in the frig prior to cooking. Damn close or better in my opinion to the $24 wings downtown.

I still like fried wings tossed in sauce but I rarely eat them that way anymore.

View attachment 4503141

I may add some white pepper and red pepper flakes to my next batch of sauce. I also like adding a little asian chili pepper sauce (hot & sweet) to the mix as well. The white pepper is what I used in collards to add some heat.

that salad looks great too!

 

[Allsmiles]

Been making wings on the RecTec for a while. Salt, baking powder, seasoning and cook at 260 for 30 minutes and then turn up to 460 for 55 minutes. Pull off for crispy smoked wings. I've done up to about 90 at one time.

 

[steviesterno]

Bastards made me pull wings out of the freezer for dinner….

 

[basstracker89]

Local wing spot went up to $25 for a 20 piece so I hit up a local grocery for $10, Air fried wings smothered in Franks/butter and some black pepper…


View attachment 4480220

Looks good

 

[basstracker89]

When Piedmont Brewery and Kitchen jumped to $24+tax for 20 smoked wings, I got serious about either making my own better or coming close to theirs. I mix a little smoke flavored BBQ sauce with Franks Wing Sauce and melted butter (maybe a little Mrs. Griffiths Sweet) and put on the Bullseye for about 40 minutes total at 375. I do use a smoke stick too. Wings are sectioned and dried overnight in the frig prior to cooking. Damn close or better in my opinion to the $24 wings downtown.

I still like fried wings tossed in sauce but I rarely eat them that way anymore.

View attachment 4503141

I may add some white pepper and red pepper flakes to my next batch of sauce. I also like adding a little asian chili pepper sauce (hot & sweet) to the mix as well. The white pepper is what I used in collards to add some heat.

Looks good

 

[renagadeinjun]

When Piedmont Brewery and Kitchen jumped to $24+tax for 20 smoked wings, I got serious about either making my own better or coming close to theirs. I mix a little smoke flavored BBQ sauce with Franks Wing Sauce and melted butter (maybe a little Mrs. Griffiths Sweet) and put on the Bullseye for about 40 minutes total at 375. I do use a smoke stick too. Wings are sectioned and dried overnight in the frig prior to cooking. Damn close or better in my opinion to the $24 wings downtown.

I still like fried wings tossed in sauce but I rarely eat them that way anymore.

View attachment 4503141

I may add some white pepper and red pepper flakes to my next batch of sauce. I also like adding a little asian chili pepper sauce (hot & sweet) to the mix as well. The white pepper is what I used in collards to add some heat.

looks good but your Ratio is wrong ................. lol Rabbit food taking up too much real estate on that plate....