Franks (or your favorite red hot) and butter. Adjust ratio to the heat you want. I toss in some crushed red and garlic powder too. Wing sauce doesn’t need to be fancy.
Grill the wings. Sauce the wings. Put them back on the grill for a minute or two. It’s delicious.
I use Kingsford professional, chimney starter, NO fluid. There are a lot of good charcoal brands out there, but Kingsford does it for me.
Wings. As noted above, grill 'em. I grill them whole, tucked into a triangle. I season them with what my family like that day...sometimes a BBQ rub, sometimes lemon pepper, sometimes garlic, etc. Sometimes three or four different kinds. I make corresponding sauces for each, not hard to do. I use my own BBQ sauce for the BBQ (mother in law and kids fave), I make a lemon BBQ sauce that my wife loves, and I like a simple hot sauce/butter based sauce on the garlic wings. Play with it...you'll love doing it. I cut the wings after they cool a bit, then drop them into a bowl with the sauce to coat. Good luck and have fun!
the key is to dip the wings in hot sauce every 10 minutes so that the sauce starts to build up and form a crispy coating. Total cook time is an hour. Also, in addition to butter and redhot, add a tablespoon of soy sauce.
I like my wings to have a little sweetness that will char up. I use a mix siracha and balsamic glaze to mix with fresh garlic and butter. Low and slow on the rop rack brush of olive oil and seasoned salt to start let em get a crispy before basting in sauce. every 10 minutes turn an sauce.
you want them a little sweeter mix in some maple syrup. a little hotter switch the seasoned salt to cajun seasoning
of grilling wings, but I do enjoy smoked wings - and you can do those on the grill if you want.
I'd use a dry rub on the wings (something like salt, pepper, garlic powder, maybe a dash of cayenne, a little bit of brown sugar, and paprika) let that sit overnight.
no "wet" sauce needed.
I use kingsford - because it's cheap and accessible - no lighter fluid but add some wood to it, keep the temp low, and use indirect method.
I generally do barbecue or jerk style to go with the smoke flavor not buffalo. Anytime I do buffalo I either fry, air fry or roast in the oven so it retains its buffalo flavor. My buffalo sauce recipe is a lot different than most I can't stand butter in my sauce so I played around with different ideas and this one was a winner on Sundays with our group and family.
Frank’s or Texas Pete whatever your preference is, fresh minced garlic, dark brown sugar and honey. I will add a touch of salt if needed but not if I have brined the wings first. All ingredients are based on taste rather than measurements but I go light on the brown sugar and a little heavier on the honey. Bring all the ingredients to a simmer until all is combined and your set.
Charcoal wise I have been using Royal oak on the egg, been trying to find Pimento wood to play around with for jerk recipes.
Good Luck
is simple. I use the full wings, season with salt and pepper and grill over medium heat until about halfway cooked through. Then I start hitting each side with Franks and flipping them regularly. The Franks will start to gel up as they cook and you're flipping them. People always seem to love them when I make them for their first time and most of my friends have started doing them the same way over the years.
Agreed. For steaks and short term cooking I use the Royal Oak lump, Royal Oak briquets for chicken, ribs and things that take a longer, slower cooking process.
Use dry mesquite chips as your starter, and keep feeding chips in the bottom holes so you get a nice roaring mesquite flame to ignite the lump chamber - you want all that mesquite smoky goodness to infuse the coals.
easiest and most foolproof method for getting really crispy wings. The baking powder (I add a little salt) makes them turn out very crispy. Once done in the oven, throw into a bowl of sauce (as recommended hot sauce and butter to desired heat) and you get perfect wings.
And after many years of not wanting to bother buying a chimney starter, I finally got one recently and wish I had done so years ago. I thought it would be kind of a pain in the ass compared to just using lighter fluid, but lighter fluid so frequently takes multiple attempts to really get the fire going. The chimney starter works quickly and gets red hot coals in almost no time at all.
And after many years of not wanting to bother buying a chimney starter, I finally got one recently and wish I had done so years ago. I thought it would be kind of a pain in the ass compared to just using lighter fluid, but lighter fluid so frequently takes multiple attempts to really get the fire going. The chimney starter works quickly and gets red hot coals in almost no time at all.
I've been thinking of getting one. Currently I put newspaper under the charcaol grate, some twigs on the grate under the charcoal, and lighter fluid around the edges. Do you need to put anything under the lump coal in the Chimney??
The top part, the bigger section, is where the charcoal goes. The smaller bottom section is where you stuff some paper. We don't get a newspaper so I just use paperwork that I'd otherwise shred - a delicious way to practice document security! There are little holes along the bottom - you just light the paper through the holes and that's it. Once the coals are ready, you just pour them out onto the grate. Some fancier chimneys have like a trap door so the coals just drop down, but mine doesn't.
RE: Yeah, there are two compartments in the chimney
The top part, the bigger section, is where the charcoal goes. The smaller bottom section is where you stuff some paper. We don't get a newspaper so I just use paperwork that I'd otherwise shred - a delicious way to practice document security! There are little holes along the bottom - you just light the paper through the holes and that's it. Once the coals are ready, you just pour them out onto the grate. Some fancier chimneys have like a trap door so the coals just drop down, but mine doesn't.
Thanks. Sounds good. I like the shredding idea too.
I used to bring my chimney and I had folks around me line up asking if they could borrow it and leave a six pack, some brats or pasta salad. It was a great ice breaker to meet folks but also helped a lot of people who didn't want to deal with lighter fluid.
We have a beautiful gas grill here on the deck, but every now and then I bring up the charcoal grill and my trusty chimney!
I tried using it in my chimney starter but some of the wood was so small it ended up falling down into the kettle before burning. Maybe I just had a bad bag.
I tried using it in my chimney starter but some of the wood was so small it ended up falling down into the kettle before burning. Maybe I just had a bad bag.
That happens sometimes. the pieces break up as the bag jostles around
And after many years of not wanting to bother buying a chimney starter, I finally got one recently and wish I had done so years ago. I thought it would be kind of a pain in the ass compared to just using lighter fluid, but lighter fluid so frequently takes multiple attempts to really get the fire going. The chimney starter works quickly and gets red hot coals in almost no time at all.
I've been thinking of getting one. Currently I put newspaper under the charcaol grate, some twigs on the grate under the charcoal, and lighter fluid around the edges. Do you need to put anything under the lump coal in the Chimney??
Rip a portion of the bag that the lump comes in. Put it in the bottom and light it. Gives a great slow burn. Just enough to get the coals going.
And after many years of not wanting to bother buying a chimney starter, I finally got one recently and wish I had done so years ago. I thought it would be kind of a pain in the ass compared to just using lighter fluid, but lighter fluid so frequently takes multiple attempts to really get the fire going. The chimney starter works quickly and gets red hot coals in almost no time at all.
I've been thinking of getting one. Currently I put newspaper under the charcaol grate, some twigs on the grate under the charcoal, and lighter fluid around the edges. Do you need to put anything under the lump coal in the Chimney??
Rip a portion of the bag that the lump comes in. Put it in the bottom and light it. Gives a great slow burn. Just enough to get the coals going.
I'll try it. Thanks.
thanks everyone. I bought the chimney yesterday and used it. it was
If you need to, hit the newspaper that goes in the bottom with a spritz of cooking oil and it will burn longer (good for coals that might not want to light so easy, bad conditions, etc)
If you want more heat on your wings, add some cayenne pepper to the Franks.
A friend of mine spays his wings with cranberry juice during cooking. They’re damn good but I’ve not tried it myself.
Grill the wings. Sauce the wings. Put them back on the grill for a minute or two. It’s delicious.
Wings. As noted above, grill 'em. I grill them whole, tucked into a triangle. I season them with what my family like that day...sometimes a BBQ rub, sometimes lemon pepper, sometimes garlic, etc. Sometimes three or four different kinds. I make corresponding sauces for each, not hard to do. I use my own BBQ sauce for the BBQ (mother in law and kids fave), I make a lemon BBQ sauce that my wife loves, and I like a simple hot sauce/butter based sauce on the garlic wings. Play with it...you'll love doing it. I cut the wings after they cool a bit, then drop them into a bowl with the sauce to coat. Good luck and have fun!
you want them a little sweeter mix in some maple syrup. a little hotter switch the seasoned salt to cajun seasoning
HUGE difference
Gives you an amazingly crispy skin
I'd use a dry rub on the wings (something like salt, pepper, garlic powder, maybe a dash of cayenne, a little bit of brown sugar, and paprika) let that sit overnight.
no "wet" sauce needed.
I use kingsford - because it's cheap and accessible - no lighter fluid but add some wood to it, keep the temp low, and use indirect method.
I generally do barbecue or jerk style to go with the smoke flavor not buffalo. Anytime I do buffalo I either fry, air fry or roast in the oven so it retains its buffalo flavor. My buffalo sauce recipe is a lot different than most I can't stand butter in my sauce so I played around with different ideas and this one was a winner on Sundays with our group and family.
Frank’s or Texas Pete whatever your preference is, fresh minced garlic, dark brown sugar and honey. I will add a touch of salt if needed but not if I have brined the wings first. All ingredients are based on taste rather than measurements but I go light on the brown sugar and a little heavier on the honey. Bring all the ingredients to a simmer until all is combined and your set.
Charcoal wise I have been using Royal oak on the egg, been trying to find Pimento wood to play around with for jerk recipes.
Good Luck
Agreed. For steaks and short term cooking I use the Royal Oak lump, Royal Oak briquets for chicken, ribs and things that take a longer, slower cooking process.
Not sure if this is a proven fact, but IMO mesquite is the strongest flavored of the smoking woods and it can be overpowering.
I like the idea, I would just caution newer users to be careful.
+1
I've been thinking of getting one. Currently I put newspaper under the charcaol grate, some twigs on the grate under the charcoal, and lighter fluid around the edges. Do you need to put anything under the lump coal in the Chimney??
that works for me. not sure what others do.
that works for me. not sure what others do.
thanks. i think I may run over to Home Dpeot or Lowes and get one for tonights sock eye salmon
Thanks. Sounds good. I like the shredding idea too.
We have a beautiful gas grill here on the deck, but every now and then I bring up the charcoal grill and my trusty chimney!
Great thread! Great thread!!!!
That happens sometimes. the pieces break up as the bag jostles around
Quote:
And after many years of not wanting to bother buying a chimney starter, I finally got one recently and wish I had done so years ago. I thought it would be kind of a pain in the ass compared to just using lighter fluid, but lighter fluid so frequently takes multiple attempts to really get the fire going. The chimney starter works quickly and gets red hot coals in almost no time at all.
I've been thinking of getting one. Currently I put newspaper under the charcaol grate, some twigs on the grate under the charcoal, and lighter fluid around the edges. Do you need to put anything under the lump coal in the Chimney??
Rip a portion of the bag that the lump comes in. Put it in the bottom and light it. Gives a great slow burn. Just enough to get the coals going.
Quote:
In comment 14911889 Greg from LI said:
Quote:
And after many years of not wanting to bother buying a chimney starter, I finally got one recently and wish I had done so years ago. I thought it would be kind of a pain in the ass compared to just using lighter fluid, but lighter fluid so frequently takes multiple attempts to really get the fire going. The chimney starter works quickly and gets red hot coals in almost no time at all.
I've been thinking of getting one. Currently I put newspaper under the charcaol grate, some twigs on the grate under the charcoal, and lighter fluid around the edges. Do you need to put anything under the lump coal in the Chimney??
Rip a portion of the bag that the lump comes in. Put it in the bottom and light it. Gives a great slow burn. Just enough to get the coals going.
I'll try it. Thanks.
I also tried the Royal Oak "Tumbleweed" fire starters. they worked really well.
If you want more heat on your wings, add some cayenne pepper to the Franks.
A friend of mine spays his wings with cranberry juice during cooking. They’re damn good but I’ve not tried it myself.
Seconded