Put a little spice in your life

[Travis]

Hello boys. This is my go to chicken wing recipe I found on YouTube from Robin Lindars. It's easy, no fuss, quick cookup and delicious. I marinated them for around two hours. The longer you go, the spicier they will be so adjust the time as well as ingredients to your liking.

Ingredients:

2 lbs of whole chicken wings
1/2 cup Franks buffalo wing sauce
1/8 cup sriacha
3 finely minced garlic cloves
1 adobe pepper in the sauce
Pinch of salt

That's it! I set up the cooker for two zone heat using a heaping chimney of kbb. Seared the wings for color (about 10 minutes) with the lid on and cracked, watching closely, moving around, so on cause they will burn so pay attention to that part. Then moved indirect with the rest of the marinade poured over the top for 35 minutes.
These aren't the super crispy wings everyone talks about. Honestly, those aren't my favorite. These have a grilled skin texture and very tender, juicy inside.
Give it a try!






A chunk of kettlebb' apple wood. Thankyou again, sir.






And with some blue cheese served over the top.

Have a good one fella's!


Sent from my iPhone using Tapatalk

[JEBIV]

Looks good @Travis I like both ways crispy or the way you do it and I love Sriracha

[kettlebb]

Travis those look great! I thought of a wing cook question this morning. Do any grillfellas line the bottom grate with foil around the baskets or vortex to catch the grease? I've been trying to do that more on my cooks to keep the bowl and sweeps cleaner.


Sent from my iPhone using Tapatalk

[JEBIV]

Travis those look great! I thought of a wing cook question this morning. Do any grillfellas line the bottom grate with foil around the baskets or vortex to catch the grease? I've been trying to do that more on my cooks to keep the bowl and sweeps cleaner.


Sent from my iPhone using Tapatalk

@kettlebb I have started lining my bottom grate for better clean up and I have not noticed any negative effect in my cooks

[Travis]

I stopped lining the bottom of my cooker for small cooks. Mostly because I haven't been using my one touch grills for a while. The gunk doesn't bother 3 wheelers like the one touch sweep blades. That's not meant to sound snobby, like 3 wheelers are better or worse. I've just been using them more is all. I do line in foil if doing whole chickens, butts or stuff like that though.

Not a great pic, but this is the kettle after I got rid of the ash from the wing cook. No real build up. The red stuff is the leftover marinade when I moved the wings over and poured the marinade on them. Not really a big deal.

Sent from my iPhone using Tapatalk

[WNC]

Looks great Travis!
I bet if you did the ring of wings around the baskets you could get the same flavor and a bit more crispiness. I did two batches of wings the other night one around the vortex and the other around the baskets, baskets took a little bit longer, but other than that just as crispy.
I don't line my kettle with foil, but then again I have a designated wing cooker, and yeah it's an effing mess...


Sent from my iPhone using Weber Kettle Club mobile app

[WNC]

Another thought...
Before I had the vortex I would cook wings directly over a smallish amount of coals that were spread out across the whole charcoal grate. Direct cooking, but with lower heat and less flare ups. I think this is one of the most overlooked techniques in charcoal cooking


Sent from my iPhone using Weber Kettle Club mobile app

[Travis]

@wnc thanks bud! I actually do have the vortex and it does exactly what it says it will do! I just prefer this way better. I've tried a lot of different ways now, baskets, vortex, wing ring with both, and for me, the sear and slide is the way I prefer them.


Sent from my iPhone using Tapatalk

[HoosierKettle]

[emoji106] nice work, those look great.  I've been using baskets in the middle and it does trash the one touch.  I never thought of that advantage on the three wheeler. I'll start using it more often.


Sent from my iPhone using Weber Kettle Club mobile app

[HoosierKettle]

Another thought...
Before I had the vortex I would cook wings directly over a smallish amount of coals that were spread out across the whole charcoal grate. Direct cooking, but with lower heat and less flare ups. I think this is one of the most overlooked techniques in charcoal cooking


Sent from my iPhone using Weber Kettle Club mobile app

I agree it is overlooked. I use that method all the time for various things. Full lit chimney and half vent the bottom and it's almost worry free and you get great marks and color without burning. [emoji106]


Sent from my iPhone using Weber Kettle Club mobile app

[Travis]

@hoosierkettle
Thanks man. There are advantages to both, but for me, a three wheeler is the way to go.


Sent from my iPhone using Tapatalk

[WNC]

@hoosierkettle
Thanks man. There are advantages to both, but for me, a three wheeler is the way to go.


Sent from my iPhone using Tapatalk

Three wheelers for life [emoji1]


Sent from my iPhone using Weber Kettle Club mobile app

[SMOKE FREAK]

Another thought...
Before I had the vortex I would cook wings directly over a smallish amount of coals that were spread out across the whole charcoal grate. Direct cooking, but with lower heat and less flare ups. I think this is one of the most overlooked techniques in charcoal cooking


Sent from my iPhone using Weber Kettle Club mobile app

This is how I did wings etc. before I had my first kettle... A long time ago...Works great...

Only time I foil the bottom grate is when I have the vortex placed to the side rather than centered...I do it to direct the airflow to the hot coals and not to the meat...

[SMOKE FREAK]

Hello boys. This is my go to chicken wing recipe I found on YouTube from Robin Lindars. It's easy, no fuss, quick cookup and delicious. I marinated them for around two hours. The longer you go, the spicier they will be so adjust the time as well as ingredients to your liking.

Ingredients:

2 lbs of whole chicken wings
1/2 cup Franks buffalo wing sauce
1/8 cup sriacha
3 finely minced garlic cloves
1 adobe pepper in the sauce
Pinch of salt

That's it! I set up the cooker for two zone heat using a heaping chimney of kbb. Seared the wings for color (about 10 minutes) with the lid on and cracked, watching closely, moving around, so on cause they will burn so pay attention to that part. Then moved indirect with the rest of the marinade poured over the top for 35 minutes.
These aren't the super crispy wings everyone talks about. Honestly, those aren't my favorite. These have a grilled skin texture and very tender, juicy inside.
Give it a try!






A chunk of kettlebb' apple wood. Thankyou again, sir.






And with some blue cheese served over the top.

Have a good one fella's!


Sent from my iPhone using Tapatalk

Great post

[IndianBBQ]

 Dude..... its so creepy .. you post... because thats exactly how i do my wings. Minus the siracha.

Sent from my SM-G7202 using Weber Kettle Club mobile app