Wings

[waterman]

Nothing better than a big ole plate full

 

[JCDEERMAN]

One of my favorite things ever. I smoke them all the time.

 

[splatter]

stop it.

 

[Creek bottoms]

Post the recipes

 

[waterman]

One of my favorite things ever. I smoke them all the time.

View attachment 320857
View attachment 320858

I see we have the same fine china

 

[waterman]

Mine were cook in the bag, finished up under the broiler with franks dry wing seasoning

 

[Gronkmonster]

stop it.

THIS

 

[JCDEERMAN]

I see we have the same fine china

every night, no exceptions

 

[JCDEERMAN]

Post the recipes

Mine came from Costco. They aren't frozen and they put a garlic sauce on them, and put on a big tray wrapped up. Tried them one time and keep going back.

On the Recteq, 400 for 25 minutes, flipped them and did for about another 20 minutes until they were 190-200 temp internal. I usually put in a bowl when done and toss them in buffalo, so. These are garlicky buffalo. That high temp makes them fall of the bone and juicy

 

[Wildcat]

Mine came from Costco. They aren't frozen and they put a garlic sauce on them, and put on a big tray wrapped up. Tried them one time and keep going back.

On the Recteq, 400 for 25 minutes, flipped them and did for about another 20 minutes until they were 190-200 temp internal. I usually put in a bowl when done and toss them in buffalo, so. These are garlicky buffalo. That high temp makes them fall of the bone and juicy

I LOVE the Smoked Wing and seriously want to try those in the picture.

 

[chris1976]

1 bottle of Italian dressing, 1 bottle of Franks red hot, 1 cup Worcestershire, 1/2 cup soy sauce Marinate wings overnight but 24hrs is best. Remove from marinade and place on a wire rack, liberally season with your favorite. I like holy voodoo by meat church. Smoke at 275 for about 1.5 hours.

 

[Laserman1]

 

[DCA-DEER]

Looking good I'm going to smoke a stick of bologna tomorrow

 

[Gunpowder]

Looking good I'm going to smoke a stick of bologna tomorrow

 

[Popcorn]

Had a big plate of wings last night. Boiled them then hit them with garlic and cayenne before soaking them in sweet baby rays and finishing them on the grill! Mmmmmmm

 

[TnYeti]

1 bottle of Italian dressing, 1 bottle of Franks red hot, 1 cup Worcestershire, 1/2 cup soy sauce Marinate wings overnight but 24hrs is best. Remove from marinade and place on a wire rack, liberally season with your favorite. I like holy voodoo by meat church. Smoke at 275 for about 1.5 hours. View attachment 320882

Oh wow-Holy marinade Batman! Y'all gonna make my Doc hate me, I think-this is RIGHT up my ally....

 

[TnYeti]

Alright @Gunpowder -you've taken enough grief.... (for me anyhoo)....

I was born in a city, maybe worse than where you are now, fried bologna was a "treat" to me.

In the Southland, there are "sticks/logs of bologna" folks, smoke them and things such as cheese... well, heck, ANYthing, that fits in a smoker. Bear with me..... ALL fine eating, IMO. Doc has other opinion-screw that guy.

Top that sammich, however makes you happy and, do NOT incite the "Dukes/Mayo" war again... you will thank me later, but your Doc won't. Just sayin'. Enjoy partner.

 

[Omega]

Dukes/Mayo

What? No Miracle Whip?

 

[TnYeti]

You, sir, are starting that war, again! I'm out!

ETA: "All the fat, twice, the calories-don't care!" I'm in!

 

[Forvols]

FOR GUNPOWDER smoked baloney, Also in southern small towns alot of gas stations etc you can get a fresh made thick cut baloney sandwich with all the toppings usually on whitebread. recommend mayo/tomato/onion maybe cheese.

 

[WTM]

View attachment 322772FOR GUNPOWDER smoked baloney, Also in southern small towns alot of gas stations etc you can get a fresh made thick cut baloney sandwich with all the toppings usually on whitebread. recommend mayo/tomato/onion maybe cheese.

poor guy going to be overwhelmed with all this rich food down hea. hope he dont gain 300 pounds and be rolling around walmart on a scooter.

 

[brassmagnet]

We were smoking chicken leg quarters for a fundraiser for a Lodge I'm in and I got there a couple hours before serving time. The lead hand opened up the smoker and had a three pound baloney chub cup up into chunks and dry rubbed, legendary!!!
We sold out pretty quickly, do it once a year..

 

[UCStandSitter]

Make sure you are prepared to make these regularly before sharing them with others:
https://howtobbqright.com/2016/09/19/smoked-party-wings/

Hard to beat

 

[DMD]

We got a place near me that has 50 cent wing night on Wednesday. And they are HUGE wings, not little scrawny suckers. They do an excellent job with them. Wife and I go and get enough to eat there and then have enough leftover for another meal.

 

[nso123]

You are going to find the gate to the state locked when you get here…

 

[chris1976]

What? No Miracle Whip?

 

[Lt.Dan]

View attachment 322772FOR GUNPOWDER smoked baloney, Also in southern small towns alot of gas stations etc you can get a fresh made thick cut baloney sandwich with all the toppings usually on whitebread. recommend mayo/tomato/onion maybe cheese.

And @Gunpowder this ain't Oscar Mayer thick cut, this is THICK CUT as in 1/2" to 1" thick slices of bologna goodness.

 

[Lt.Dan]

Had a big plate of wings last night. Boiled them then hit them with garlic and cayenne before soaking them in sweet baby rays and finishing them on the grill! Mmmmmmm

Boiled??? Blasphemy I say, Blasphemy.

 

[Lt.Dan]

We got a place near me that has 50 cent wing night on Wednesday. And they are HUGE wings, not little scrawny suckers. They do an excellent job with them. Wife and I go and get enough to eat there and then have enough leftover for another meal.

I remember the days of 10 cent wings.

 

[Gunpowder]

And @Gunpowder this ain't Oscar Mayer thick cut, this is THICK CUT as in 1/2" to 1" thick slices of bologna goodness.

And probably a thousand times better quality than Oscar Mayer too. Can't wait to try some!!

Boiled??? Blasphemy I say, Blasphemy.

You and I are in absolute 100% agreement. No meat should be boiled.

Hot Wings need to be baked or deep fried to a crisp.