Forums
New posts
Search forums
What's new
New posts
New Trophy's
New trophy room comments
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Classifieds
Trophy Room
New items
New comments
Latest content
Latest updates
Latest reviews
Author list
Series list
Search showcase
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Off Topic TN Forums
Cooking Forum
Wings
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="TAFKAP" data-source="post: 5439212" data-attributes="member: 7776"><p>So I've modified the Alton Brown method that I first saw about 12 years ago. I like to buy whole wings from Costco, not only for price, but they're one of the few suppliers anymore that don't use a "solution of up to 15% salt and sugars" in their chicken. Separate the drummies from the flats at the joint, and remove the wing tips and save those for stock. </p><p></p><p>Lay the drummies and flats out as best you can, salt & pepper generously either side, and let rest for a day. This is a dry brine, and is important to the seasoning and tenderness of the meat. Feel free to use any other dry rubs you'd want to use, as well. Then, Alton Brown's method calls for a steaming process to help pre-cook the meat, but also to render out the fat under the skin. But I've adapted that into smoking my wings on a low flame, between 200° and 225°. SMOKE YOUR WING TIPS AS WELL. After that, they need to chill out either in the freezer for an hour, or in the fridge for a couple hours. This will dry the surface of the skin.</p><p></p><p>Once they're dried out, blast in a 450° oven for about 15 mins, then flip. 15 minutes more, and they will be done....crispy skin, tender meat. </p><p></p><p>For sauce, I'm a big fan of just ol' reliable Buffalo seasoning. Melt a quarter stick of butter in a pot, pour in your hot sauce, and whisk together. Toss the wings in a batch at a time to sauce. Another favorite is to use Walkerswood Caribbean Jerk seasoning.</p><p></p><p>Save the bones, and throw in a pot with your smoked wingtips, cover with water, and make chicken stock with all the smoked bones</p></blockquote><p></p>
[QUOTE="TAFKAP, post: 5439212, member: 7776"] So I've modified the Alton Brown method that I first saw about 12 years ago. I like to buy whole wings from Costco, not only for price, but they're one of the few suppliers anymore that don't use a "solution of up to 15% salt and sugars" in their chicken. Separate the drummies from the flats at the joint, and remove the wing tips and save those for stock. Lay the drummies and flats out as best you can, salt & pepper generously either side, and let rest for a day. This is a dry brine, and is important to the seasoning and tenderness of the meat. Feel free to use any other dry rubs you'd want to use, as well. Then, Alton Brown's method calls for a steaming process to help pre-cook the meat, but also to render out the fat under the skin. But I've adapted that into smoking my wings on a low flame, between 200° and 225°. SMOKE YOUR WING TIPS AS WELL. After that, they need to chill out either in the freezer for an hour, or in the fridge for a couple hours. This will dry the surface of the skin. Once they're dried out, blast in a 450° oven for about 15 mins, then flip. 15 minutes more, and they will be done....crispy skin, tender meat. For sauce, I'm a big fan of just ol' reliable Buffalo seasoning. Melt a quarter stick of butter in a pot, pour in your hot sauce, and whisk together. Toss the wings in a batch at a time to sauce. Another favorite is to use Walkerswood Caribbean Jerk seasoning. Save the bones, and throw in a pot with your smoked wingtips, cover with water, and make chicken stock with all the smoked bones [/QUOTE]
Verification
Post reply
Forums
Off Topic TN Forums
Cooking Forum
Wings
Top