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Author Topic: Chicken wings at the dock  (Read 1830 times)

captjoe06

  • WKC Performer
  • Posts: 2829
    • Northeast BBQ
Chicken wings at the dock
« on: May 17, 2016, 07:24:40 AM »
Using 80% full Weber Rapidfire chimney of KBB in the charcoal baskets situated in the middle of the kettle.  Placed the wings around the edges for indirect cooking.  Vents wide open with a chunk of hickory.



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captjoe06

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  • Posts: 2829
    • Northeast BBQ
Re: Chicken wings at the dock
« Reply #1 on: May 17, 2016, 08:26:41 AM »
Here they are -


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Travis

  • WKC Ambassador
  • Posts: 6537
Re: Chicken wings at the dock
« Reply #2 on: May 17, 2016, 11:25:57 AM »
What was your marinade, Cap? They have a great color! Your first picture is the best for me with the background shot in there too. Good job!


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Loonysup

  • Smokey Joe
  • Posts: 61
Re: Chicken wings at the dock
« Reply #3 on: May 17, 2016, 11:58:03 AM »
Those look awesome!!!   What was the cook time on those?


David

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captjoe06

  • WKC Performer
  • Posts: 2829
    • Northeast BBQ
Re: Chicken wings at the dock
« Reply #4 on: May 17, 2016, 12:56:17 PM »
@Travis I drizzled a little peanut oil on them yesterday and sprinkled Paul Prudhomme Blackened Rub On Them, Stuck em in the fridge overnight. No marinade.

@Loonysup about 35 minutes after I closed the lid after arranging the wings around the perimeter.. Never took a temperature, just let it rip with the vents wide open.  When i opened the lid they were nice and crispy on the outside- done.

They literally come out as if they were crispy fried and I won't cook wings any other way.  In fact I rarely order them out at restaurants any more because they're rarely as good.

I've done them with a gadget that is shaped like a vortex and I've done them with the two charcoal baskets pushed together in the center.  Haven't found any difference.
« Last Edit: May 17, 2016, 12:58:39 PM by captjoe06 »
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Loonysup

  • Smokey Joe
  • Posts: 61
Re: Chicken wings at the dock
« Reply #5 on: May 17, 2016, 02:04:31 PM »
The first time I cooked wings on my kettle they came out like that.  I guess that was beginners luck as the next time they weren't as crispy.   Guess I need more practice.


David

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captjoe06

  • WKC Performer
  • Posts: 2829
    • Northeast BBQ
Re: Chicken wings at the dock
« Reply #6 on: May 17, 2016, 02:15:36 PM »
Quote from: Loonysup on May 17, 2016, 02:04:31 PM
The first time I cooked wings on my kettle they came out like that.  I guess that was beginners luck as the next time they weren't as crispy.   Guess I need more practice.


David

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You really want to have the coals going and another key is to start out by patting dry the chicken to remove any water before you lightly coat them with the peanut oil and rub.
That's all i could think of if you're doing everything else the same.
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WNC

  • WKC Performer
  • Posts: 4076
Re: Chicken wings at the dock
« Reply #7 on: May 19, 2016, 12:30:17 PM »
@captjoe06 is that an 18" or 22"?
'cuz those wings look great!
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captjoe06

  • WKC Performer
  • Posts: 2829
    • Northeast BBQ
Re: Chicken wings at the dock
« Reply #8 on: May 19, 2016, 12:31:22 PM »
Quote from: WNC on May 19, 2016, 12:30:17 PM
@captjoe06 is that an 18" or 22"?
'cuz those wings look great!
22.  they were so good I went back the next day and did 'em again, lol
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Smokey Joe Black, Smokey Joe Lime Green, Original Kettle Premium Black,'92 Red OTS, Yellow Simpson's 22, 78 Red MBH, '80 Black MBH, '10 Brick Red Performer,'12 Grass Green Performer, '03 Blue SSP, '97 Blue SSP, 18 inch WSM

G19

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  • Posts: 282
Re: Chicken wings at the dock
« Reply #9 on: May 19, 2016, 04:00:32 PM »
Yum - well done
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Nate

  • WKC Ranger
  • Posts: 999
Re: Chicken wings at the dock
« Reply #10 on: May 20, 2016, 04:31:23 AM »
Great lookin wings and pics!
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