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Author Topic: Wangs  (Read 4154 times)

TheFinkFarm

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Wangs
« on: January 10, 2013, 05:33:49 PM »
Wings on the Weber, tried the Orange Marmalade Sarachi and some with just BBQ sauce.

Notice the indirect. I'm still getting used to this.


Wangs by FinkFarm, on Flickr

I don't know how long, but almost there.


Wangs by FinkFarm, on Flickr

Glazed


Wangs by FinkFarm, on Flickr

BBQ on the left, Marmalade on the right.


Wangs by FinkFarm, on Flickr

Plated, marmalade on the left, BBQ on the right.


Wangs by FinkFarm, on Flickr
22.5" Blue OTG, Black SJ, Lime Green SJ X 2, Brick Red Performer, Outlaw Red 22" daisy wheel, Ivory MT, LE Red MT, Spring Green MT, Slate MT, Smoke MT.
http://www.youtube.com/user/TheFinkFarm

Duke

  • The Duke
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Re: Wangs
« Reply #1 on: January 10, 2013, 05:43:29 PM »
It looks like you nailed them and those beans look fantastic!  :o

Golly

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Re: Wangs
« Reply #2 on: January 10, 2013, 08:54:03 PM »
nailed them wangs 8) (whatever wangs are)
whats that in orstralyin ???
GET ON THAT SHIT
WONT TAKE NO FOR AN ANSWER

1buckie

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Re: Wangs
« Reply #3 on: January 10, 2013, 10:39:34 PM »


Nice, nice cook !!!

That second shot with the glowing coals is ready for Sunset magazine !!!!

Like the Cookingmama center coal setup, seems it worked out pretty well

Plate up looks good enough to eat from all the way over here !!!
"If you want it fancy there is BBQ spray paint at home depot for that. "
    Covered, damper-controlled cooking.....IF YOU PLEASE !!!
           "But the ever versatile kettle reigned supreme"    

DoppelBock

  • WKC Ranger
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Re: Wangs
« Reply #4 on: January 11, 2013, 01:55:11 AM »
Those look great! For indirect I usually pile the coals on one side and the food on the other. My method forces me to swap out food pieces for even cooking. But your method, which I haven't tried yet, looks like it's just a simple matter of turning food over once or twice; a much easier way to go. Is this the normal way you usually do indirect?

Hogsy

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Re: Wangs
« Reply #5 on: January 11, 2013, 02:01:04 AM »
They look great... What did you think of the marmalade sauce?
That's the first time I've seen them cooked using that style
How many lbs of wings did you fit on?
I'm only 2 or 3 kettles away from being that creepy guy down the street with all the Webers
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bob hope

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Re: Wangs
« Reply #6 on: January 11, 2013, 04:24:40 AM »
It's 7am here and I just suddenly got a craving for wings, :o
Great looking cook!!
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A family in the name of Weber.

TheFinkFarm

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Re: Wangs
« Reply #7 on: January 11, 2013, 03:08:54 PM »
Chad, I usually don't do indirect, but I had saw a video on you tube of wings done like this and thought I would give it a try.  I have some charcoal baskets if I do a whole chicken and put the chicken in the middle, if I do indirect. And then I usually put a layer of coals under the chicken to get some good flavor.

Hogsy, I thought the marmalade sauce was fantastic, and so did the family.  Will definitely do this one again, and again, and again...
And I think this was 1.81 kg  of wings I could fit on.  ;)

I had put a ring of aluminum foil under the wings, and I'm glad I did as the marmalade sauce got really sticky.

Thanks all for the kind words.
22.5" Blue OTG, Black SJ, Lime Green SJ X 2, Brick Red Performer, Outlaw Red 22" daisy wheel, Ivory MT, LE Red MT, Spring Green MT, Slate MT, Smoke MT.
http://www.youtube.com/user/TheFinkFarm

1buckie

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Re: Wangs
« Reply #8 on: January 11, 2013, 03:11:48 PM »


Those do look outstanding !!!

I thought you might have gotten the idea from Cookingmama, here ~~>

http://weberkettleclub.com/forums/grilling-bbqing/banking-coals-vs-middle-of-kettle/
"If you want it fancy there is BBQ spray paint at home depot for that. "
    Covered, damper-controlled cooking.....IF YOU PLEASE !!!
           "But the ever versatile kettle reigned supreme"    

TheFinkFarm

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Re: Wangs
« Reply #9 on: January 11, 2013, 03:22:23 PM »


Those do look outstanding !!!

I thought you might have gotten the idea from Cookingmama, here ~~>

http://weberkettleclub.com/forums/grilling-bbqing/banking-coals-vs-middle-of-kettle/

Actually, I got it from here :
http://www.youtube.com/watch?v=3V-hi2VGfDk&list=FLS5yHVbIWbu4p9tGHwsMIQQ

I love this video  ;D
The PERFECT chicken wings...
22.5" Blue OTG, Black SJ, Lime Green SJ X 2, Brick Red Performer, Outlaw Red 22" daisy wheel, Ivory MT, LE Red MT, Spring Green MT, Slate MT, Smoke MT.
http://www.youtube.com/user/TheFinkFarm

1buckie

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Re: Wangs
« Reply #10 on: January 11, 2013, 03:38:16 PM »


I've seen where some folks deep fry them for a real short time, just before saucing....
that looks like an interesting approach also.... :)
"If you want it fancy there is BBQ spray paint at home depot for that. "
    Covered, damper-controlled cooking.....IF YOU PLEASE !!!
           "But the ever versatile kettle reigned supreme"    

Hogsy

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  • Posts: 3631
Re: Wangs
« Reply #11 on: January 11, 2013, 05:01:21 PM »
Actually, I got it from here :
http://www.youtube.com/watch?v=3V-hi2VGfDk&list=FLS5yHVbIWbu4p9tGHwsMIQQ

I love this video  ;D
The PERFECT chicken wings...
Great vid.... Thanks for posting
How much fuel did you use?.... Full chimney? Half chimney?
I'm only 2 or 3 kettles away from being that creepy guy down the street with all the Webers
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                        Viva La  Charcoal Revolution

TheFinkFarm

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Re: Wangs
« Reply #12 on: January 14, 2013, 07:17:46 PM »
I used a full chimney... but I do re use my coals, so they weren't all new briquets.
22.5" Blue OTG, Black SJ, Lime Green SJ X 2, Brick Red Performer, Outlaw Red 22" daisy wheel, Ivory MT, LE Red MT, Spring Green MT, Slate MT, Smoke MT.
http://www.youtube.com/user/TheFinkFarm