Wings.c

sukie

sukie

Well-known member
Okay. Love wings. But I need to know. Are you strictly a purist or do you go for the sweet honey morrocan BBQ sauce or the lemon pepper dry rub?

See I only ate traditionally sauced wings. Then in around 1987-88 I caved and had garlic wings, the chunks of garlic made the wings look like a peanut stick. Loved them… (know that by this time I’ve been in Florida 2 years. )

Can’t find garlic wings like that but all these other flavors popped up. Teriyaki wings, Korean Hot honey, Parmesan, herb garlic, Jamaican jerk, pineapple habanero, honey mustard… you get the idea.

I cannot eat any of those garbage sauces. They also have flavored dipping sauces… shut up. I order 100 wings for the Super Bowl and the girl says “you can have up to 8 different sauces” to which I reply… Hot “Buffalo”.

Ranch Blue cheese or our yogurt based jalapeño aioli. Shut up… Blue.

Oh would you like those boneless or bone in?

I learned that day… order them naked and sauce them myself… always.
 
For me, always traditional, til I moved to IL, err, got exiled here.
Since no one can make wings like in Buffalo, I usually opt for a dry rub or BBQ.

I make wings in the air fryer.
One of the local grocery stores has jumbo wings, frozen with about a dozen and a half in the bag.

If you ever want to make them, and I make up my own dry rub;

I rinse and dry them off with a paper towel, then put them in a flat, large bowl to dry out overnight, with a line of paper towels between each layer.
My cousin Wayne, who was once the Fire chief in St. Catherines, taught me that trick.

The next day, I lay them out on a roll of paper towels and make sure they've dried pretty well, then sprinkle both sides with my rub while the Air Fryer - and you have to use a basket style, I say, for the best results - preheats to 400 degrees.

2 tbsp Brown Sugar
1 1/2 tsp Salt (Sea salt if you can find it finely ground is better)
1 tsp ea of ground black pepper, baking soda, smoked paprika, garlic powder, & onion powder
1/2 tsp ground mustard
1/2 tsp cayenne pepper (or more if you want more bite)

Cook them 20 minutes @400 degrees, flipping them halfway through.
Then toss them in a light coating of BBQ Sauce mixed with a little honey
3 minutes back in the air fryer.

Let sit for about 5 minutes to cool slightly.

ENJOY!!
 
I tend to BBQ my own or use the new oven that air fries them.

I bought a gallon jug of Frank's just the other day.

A healthy alternative is skinless drumsticks.

I scored 5 lbs this morning 50% off.

Washed them and threw in a big freezer bag with vinegar, garlic powder, no salt chicken rotoasiare spice and some cayenne pepper sauce.

They are now in the back of the fridge until I grill them tomorrow night on the Big Green Egg.

Then I will take some of the Frank's and melt 1/4 lb of the good butter.

Heaven!!!
 
I also have some pork blade that I am marinating in fake soya sauce and lemon juice to make Korean BBQ with.

Oh and I have two pork bellies in rub in the back of the fridge to make my own smoked bacon for BLTs from the garden.
 
sukie said:
Big green egg. Is that what you smoke in as well?
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I can and have but for the brisket, turkey wings and turkey drumsticks I used my electric smoker which I can move to the front of my house, sit on my front wooden swing set under the roof and let people walking by my front sidewalk smell what I am cooking for hours.

I am Christian Sukie -- I like to share my smells.
 
I was toying with the idea of getting a propane griddle . Unlike the toying Guests do to their gaping Sphincter holes. But I feared the rapid decline in the climate if I lit propane and I decided to take the money and put it in a mason jar with the label “solar fund” on it.
 
sukie said:
I was toying with the idea of getting a propane griddle . Unlike the toying Guests do to their gaping Sphincter holes. But I feared the rapid decline in the climate if I lit propane and I decided to take the money and put it in a mason jar with the label “solar fund” on it.
Click to expand...

You are a good Christian as well Sukie.

Planet Earth thanks you.

 
SpikedLemonade said:
I can and have but for the brisket, turkey wings and turkey drumsticks I used my electric smoker which I can move to the front of my house, sit on my front wooden swing set under the roof and let people walking by my front sidewalk smell what I am cooking for hours.

I am Christian Sukie -- I like to share my smells.
Click to expand...
Electric smoker?

LMAO!

What next… giving your brisket a vacuum sealed bath with liquid smoke marinade?
 
coastal said:
Electric smoker?

LMAO!

What next… giving your brisket a vacuum sealed bath with liquid smoke marinade?
Click to expand...

Fuck the French and their boil in the bag witchcraft shit.

Some of us still care about the environment and drive electric cars & scooters, use electric grass trimmers/hedge cutters/leaf blowers/chainsaws and yes electric smokers.
 
SpikedLemonade said:
Fuck the French and their boil in the bag witchcraft shit.

Some of us still care about the environment and drive electric cars & scooters, use electric grass trimmers/hedge cutters/leaf blowers/chainsaws and yes electric smokers.
Click to expand...
Sorry dude… electric and pellet smokers is not bbq.

So disappointed in you
 
coastal said:
Sorry dude… electric and pellet smokers is not bbq.

So disappointed in you
Click to expand...

Pellet?

I don't use NO fuckin' pellets.

My buddy trimmed his 60 year old monster pear trees last year and gave me 2 face cords of the wood.

I put that in the electric smoker and she smokes up real nice.

I use the pear along with oak in the wood burning pizza oven from Italy as well.

I don't want a real smoker like yours because I only smoke 3-4 times a year to avoid introducing all that sodium (which is a must in smoking) into my diet.
 
SpikedLemonade said:
Pellet?

I don't use NO fuckin' pellets.

My buddy trimmed his 60 year old monster pear trees last year and gave me 2 face cords of the wood.

I put that in the electric smoker and she smokes up real nice.

I use the pear along with oak in the wood burning pizza oven from Italy as well.

I don't want a real smoker like yours because I only smoke 3-4 times a year to avoid introducing all that sodium (which is a must in smoking) into my diet.
Click to expand...
Just teasing my pellet smoking friend ;-)
 
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