Wings and a drunk amazon order today

[HoosierKettle]

I’m alone tonight so making wings using a mix of my brothers devilish mix of assorted dehydrated hot peppers and I added some Tony’s. They should be very hot.

Also received a package I forgot I ordered. I’m trying to remember my reasoning for getting a 10” instead of 12”?  I vaguely remember thinking since I have a 15 I needed to skip a size to the 12. I would have gotten the 12 hind sight. I treat myself right when I drunk order and I added the handle thing.

Wings are cooking now.

 


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[rwalters]

Nice!!! Vortex wings tonight? Pics? [emoji120]

[HoosierKettle]

Nice!!! Vortex wings tonight? Pics? [emoji120]

No way. Wings cooked the way I always cook them. Direct.




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[rwalters]

Awww, smart man! Raise em and cook em [emoji41]

[Mr.CPHo]

Love me some Hoosier-style wings.  Only way I do them now.

Nice splurge!


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[HoosierKettle]

These were absolutely perfect. Crispy outside, fall apart tender and juicy inside and my little brothers pepper powder provided an excellent hotness. Way way too hot if I was cooking for my family but absolutely perfect if you like a good amount of heat.



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[rwalters]

Can you explain your “direct” method a bit... cooking temp, how long, how often are you flipping, do you battle flare ups, etc?

[Jules V.]

Hard to beat chicken cooked directly over a hot coals.  Only time i cooked them indirect/vortex is when cooking for my older daughter. 

[SMOKE FREAK]

Congrats on the carbon steel pan...I think you will love it...

Wings looking good man...

[HoosierKettle]

Can you explain your “direct” method a bit... cooking temp, how long, how often are you flipping, do you battle flare ups, etc?

The added height from the roti ring keeps flare ups in check but I do flip and rotate every 5-10 minutes. Working the wings in and out of hot spots. I don’t track cooking temp but it is in the 350-500 range for approximately one hour give or take. I cook them until they are done which is something you can tell by looking at the wings after enough experience. It’s hard to explain but they shrink a little and you can just tell after many wing cooks.


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[rwalters]

Thank you kind sir! Yes, I I’ve cooked lots of wings over the years so I know exactly what you’re talking about when you say they shrink a bit. Was curious how you do them direct. They look awesome!

[Travis]

Those look incredible! I like the style of that pan too. It looks old school, outback type


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[cwmfour]

Carbon steel pans rock. You will love it.


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[Big Dawg]

Just bought a set of three Lodge pans, so they're just starting the culinary journey.  But, so far, they've been great.

Have to give that Roti ring method a try.





BD

[HoosierKettle]

Just bought a set of three Lodge pans, so they're just starting the culinary journey.  But, so far, they've been great.

Have to give that Roti ring method a try.





BD

Give it a try. You have to keep an eye on them more than indirect methods but it’s worth it imo.

Carbon steel or cast iron?


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