Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: knagy88 on October 15, 2019, 06:20:41 PM
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My personal favorite way to make wings. Grilled then tossed in some sauce. Have some hot buffalo and jerk sauce here!
Some jalepeno cheddar brats and a pasta salad side will do.
(https://uploads.tapatalk-cdn.com/20191016/561f1ee488826457cf5ba0b7c7a6f66b.jpg)(https://uploads.tapatalk-cdn.com/20191016/3a06000d60d194b79eb5cf1a393b1708.jpg)
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perfect
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Lookin good!
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Looks great!
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Looks like the real thing to me. Nice work.
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Wings have been a big hit in my house since I got my kettle
(https://imagizer.imageshack.com/v2/1024x768q90/923/9X477a.jpg)
(https://imagizer.imageshack.com/v2/1024x768q90/922/YRmARz.jpg)
We've been doing "Wing Wednesday" lately - so easy to just season a bit, toss 'em on and come back in 45 minutes or so.
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Lip smacking good !!!
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How much charcoal did you use with your Vortex? What kind of sauce?
Sent from my iPad using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
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How much charcoal did you use with your Vortex? What kind of sauce?
Sent from my iPad using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
It's the $17 version from Amazon, and it's about a half-chimney (these are Weber briquettes - they're great for long cooks, but I should be using something "shorter" for this - only a total of an hour including warm-up).
As far as the sauce, it's just some kosher salt and a BBQ rub - no sauce until they're off. I did put a very small chunk of applewood down.
They were fantastic.
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Is it only me who loves chicken wings whole, with all its segments?
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Is it only me who loves chicken wings whole, with all its segments?
I don't mind them that way at all
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I SV'd the wings first, I started these wings out with a healthy coating of Mad Hunky General Purpose rub, along with about a 1/2 stick of butter, I placed them all in an extra large ZipLok bag and draped it over the edge, forcing all the air out of the bag while submerging. The wings were bathed @ 150 for about 4 hours, Yes, that is an old Igloo cooler I modified for SV baths. A quick ice bath, then off to the coppertop kettle for the finale.
(http://www.hhsbbq.com/dsp/09-05-16/igloo-sv1.jpg)
I notched the lid to clear the Anova unit...
(http://www.hhsbbq.com/dsp/09-05-16/igloo-sv2.jpg)
(http://www.hhsbbq.com/dsp/09-05-16/igloo-sv3.jpg)
(http://www.hhsbbq.com/dsp/09-05-16/igloo-sv4.jpg)
(http://www.hhsbbq.com/dsp/09-05-16/igloo-sv5.jpg)
(http://www.hhsbbq.com/dsp/09-05-16/igloo-sv6.jpg)
Best wings to date, there were none left!
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@hawgheaven those look absolutely amazing, Do I need to buy a sous vide? just damn!!
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@hawgheaven those look absolutely amazing, Do I need to buy a sous vide? just damn!!
Thanks!
The SV is another tool in the belt. This is the first time I used it with wings, and I will from now on!
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@hawgheaven wow! those look delicious - my buddy swears by his SV, but I've never thought to try it like this!
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After looking at all of these great pictures of wings... I now want wings.
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@hawgheaven wow! those look delicious - my buddy swears by his SV, but I've never thought to try it like this!
Thanks!
That was the first time I tried wings in the SV, and certainly, it will not be the last! :)