Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Dc_smoke309 on September 25, 2019, 01:27:23 PM
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This coming weekend I’m having a family cook out. My brother and I decided that wings sound good . But I’m kinda bored with just tossing on some bbq sauce toward the end and calling it good..
I was Curious if any of you guys have any good ideas as far as sauces. I wouldn’t mind trying a garlic Parmesan. Or anything just ... different now iv
Googles some ideas but was thinkin maybe I’d ask around here for shits and giggles.
Open to trying some new and different things so if anyone has a wild Concoctions they have came up with let me know !!!
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I like Kosmos Chili Lime wing dust.
I also use a homemade Carolina Gold sauce.
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I like to make my own wing sauce.
I'll take my chipotle powder and simmer it quickly in white vinegar. Remove from the heat. Then I add cold butter a tablespoon at a time stirring constantly till each piece melts. When it wont melt any more butter, it's done. If ya have to reheat it, do it carefully. Overheating a sauce like this will break the sauce. Then ya have hot and spicy vinegar with melted butter running all over the place...
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I like to make my own wing sauce.
I'll take my chipotle powder and simmer it quickly in white vinegar. Remove from the heat. Then I add cold butter a tablespoon at a time stirring constantly till each piece melts. When it wont melt any more butter, it's done. If ya have to reheat it, do it carefully. Overheating a sauce like this will break the sauce. Then ya have hot and spicy vinegar with melted butter running all over the place...
Wow! Next level stuff. I’ll have to attempt this.
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I like to make my own wing sauce.
I'll take my chipotle powder and simmer it quickly in white vinegar. Remove from the heat. Then I add cold butter a tablespoon at a time stirring constantly till each piece melts. When it wont melt any more butter, it's done. If ya have to reheat it, do it carefully. Overheating a sauce like this will break the sauce. Then ya have hot and spicy vinegar with melted butter running all over the place...
Wow! Next level stuff. I’ll have to attempt this.
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Do it.
Make it as hot (or not) as you want...
Did it with Ghost Peppers once. Only once. Made some great drain cleaner....................
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I like to make my own wing sauce.
I'll take my chipotle powder and simmer it quickly in white vinegar. Remove from the heat. Then I add cold butter a tablespoon at a time stirring constantly till each piece melts. When it wont melt any more butter, it's done. If ya have to reheat it, do it carefully. Overheating a sauce like this will break the sauce. Then ya have hot and spicy vinegar with melted butter running all over the place...
Wow! Next level stuff. I’ll have to attempt this.
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Do it.
Make it as hot (or not) as you want...
Did it with Ghost Peppers once. Only once. Made some great drain cleaner....................
Do you dehydrate your own peppers to make powder?
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If you want to go somewhat unconventional and surprise some folks, try Scarbelly wings. 2 parts Frank's Wing Sauce to 1 part Cajun Injector Creole butter. Mix together, use the included syringe and inject the mixture into every wing. While in a pan, sprinkle with Creole or Cajun seasoning (or whatever else you want). Throw them on the grill with some hickory chunks. They are amazing.
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Awesome guys. I appreciate it! Can’t wait to try these ideas out .
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I had some honey/Sriracha wings at a local restaurant on Monday. Very tasty combo
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Do you dehydrate your own peppers to make powder?
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PM sent
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Do you dehydrate your own peppers to make powder?
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PM sent
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I want to try doing this . Iv seen some videos and guys doing it . Looks pretty cool
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Try this... good stuff!
Lemon-Garlic Chicken Wings
Ingredients:
• ˝ cup Olive Oil
• ˝ cup Lemon Juice
• Zest of 1 Lemon
• 2 tablespoons diced Garlic Cloves
• 1 tablespoon plus 1 ˝ teaspoons Kosher Salt
• 1 tablespoon plus 1 ˝ teaspoons freshly ground Black Pepper
• 4 pounds Chicken Wings (thawed if frozen)
• Garnish: lemon wedges, finely diced scallion greens
Instructions:
1. In a large mixing bowl, combine the oil, lemon juice, lemon zest, garlic, salt and pepper; whisk to combine. Add the chicken wings and spoon the marinade over any exposed wings. Rotate the wings in the marinade periodically bringing wings from the bottom of the bowl to the top and vice versa.
2. Preheat the oven/grill to 425 degrees. Fit two large rimmed baking sheet pans with foil (dull side up) and baking/cooling racks, or use disposable aluminum pans.
3. When the oven/grill reaches 425 degrees, remove the wings from the marinade with tongs, allowing any excess marinade to drain back into the bowl. Place them on the prepared racks, skin side up, leaving some space between them. Bake for 35 minutes until the wings reach an internal temperature of 165 degrees F and juices run clear. Serve hot with lemon wedges and a sprinkle of scallion greens.
I have done these in the oven, but haven't tried them on the grill. I don't see why they can't be done in a Weber...
Plus, there's this website with all kinds of delights: https://www.foodandwine.com/blogs/17-sauces-chicken-wings (https://www.foodandwine.com/blogs/17-sauces-chicken-wings)
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Try this... good stuff!
Lemon-Garlic Chicken Wings
Ingredients:
•˝ cup Olive Oil
•˝ cup Lemon Juice
•Zest of 1 Lemon
•2 tablespoons diced Garlic Cloves
•1 tablespoon plus 1 ˝ teaspoons Kosher Salt
•1 tablespoon plus 1 ˝ teaspoons freshly ground Black Pepper
•4 pounds Chicken Wings (thawed if frozen)
•Garnish: lemon wedges, finely diced scallion greens
Instructions:
1. In a large mixing bowl, combine the oil, lemon juice, lemon zest, garlic, salt and pepper; whisk to combine. Add the chicken wings and spoon the marinade over any exposed wings. Rotate the wings in the marinade periodically bringing wings from the bottom of the bowl to the top and vice versa.
2. Preheat the oven/grill to 425 degrees. Fit two large rimmed baking sheet pans with foil (dull side up) and baking/cooling racks, or use disposable aluminum pans.
3. When the oven/grill reaches 425 degrees, remove the wings from the marinade with tongs, allowing any excess marinade to drain back into the bowl. Place them on the prepared racks, skin side up, leaving some space between them. Bake for 35 minutes until the wings reach an internal temperature of 165 degrees F and juices run clear. Serve hot with lemon wedges and a sprinkle of scallion greens.
I have done these in the oven, but haven't tried them on the grill. I don't see why they can't be done in a Weber...
Plus, there's this website with all kinds of delights: https://www.foodandwine.com/blogs/17-sauces-chicken-wings (https://www.foodandwine.com/blogs/17-sauces-chicken-wings)
Thank you ! I will be hopefully trying all these at some point . I figure asking a bunch of grillin guys is better than anything google has to say! All this info is very helpful you guys are awesome !
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I have done these in the oven, but haven't tried them on the grill. I don't see why they can't be done in a Weber...
Sounds like a great idea for the Vortex.
Thanks Hawg
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I decided to try @demosthenes9 wing idea for a test run. I followed his recipe for close. Other than I added just a bit more of the butter . Offset for about 2 hrs. And after some good advice to let them cool down before digging in. They were awesome ! Will be making these again soon! My brother also did some wings he marinated them for a couple hours . And he also did a whole chicken . Everyone pokes fun at the guy with all the Weber’s till we 3+ to cook on !!!!
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Oh man, those look sooooo good. Glad you liked the recipe/method.
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Those do look good. I’ll have to give that recipe a try. I make wings once a week so it will be soon enough!
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They are tasty. I usually section mine making them easier to inject.
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They are tasty. I usually section mine making them easier to inject.
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I though of that about 7 wings in. Lol. Either way yes they were a lot of fun to make and grill. And they taste awesome !
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They are tasty. I usually section mine making them easier to inject.
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I though of that about 7 wings in. Lol. Either way yes they were a lot of fun to make and grill. And they taste awesome !
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Heh, time to fess up. Two questions:
1. While injecting, how many times did the mix shoot out the wing and across the table or counter?
2. While eating the wings, did anyone end up with a big orange spot on their shirt?
[emoji4]
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1. I made a damn mess. After the first couple I got it down. So the mess was not as bad . lol
2. I relayed the “ let it cool” method you suggested so no one got third degree burns . So no stains ... this time ....
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1. I made a damn mess. After the first couple I got it down. So the mess was not as bad . lol
2. I relayed the “ let it cool” method you suggested so no one got third degree burns . So no stains ... this time ....
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Hehehe. I still make messes now and then. You just keep pressing that plunger thinking the wing will take more, and usually they do. But there's always those ones where the stuff just shoots through and out.
As for the "cool down", I think we miscommunicated or something. We eat them hot right off the smoker. It's not about preventing burns. It's that the wings sometimes kind of explode like piece of Freshen Up gum when you bite into them, thereby making a mess. It was kind of funny at one of my cookouts. Some of us were actually commenting on how each of us had a spot on our shirts where the wings dribbled. Someone else walked up, grabbed a wing, bit into it and SPLAT, they joined the stained shirt club as well. You could almost walk through the crowd and see who all had eaten wings just by looking at their shirt. :-)