Search the Community: Showing results for tags 'chicken wings'.
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I made chicken wings last night and I figured I'd share my latest recipe. Instructions to make: Honey BBQ Chicken Wings Ingredients: - Package of Chicken Wings - 2 to 2.5 lbs - A couple cups of flour - 3 eggs - KC Masterpiece Original BBQ Sauce - 1 1/4 cups - Honey - 1/4 cup - Soy Sauce - 1/8 cup Instructions: 1) Rinse off the chicken winds and cut them into three pieces, discarding the tips. I'm using a 4.5 lb package of chicken wings because half of this package are used for my Honey BBQ wings and the other half I used a McCormick Buffalo Wings Garlic and Herb dry rub. 2) Pat the chicken wings dry with paper towels. 3) Crack 3 eggs into a bowel and wisk it up to make an egg wash. 4) Once the chicken wings are mostly dry, dip them in a ziploc bag of flour to coat them, then coat both sides into the egg wash and then put them back into the flour so you have a double coating of flour. 5) Put your wings on your grill at a low temperature and cook them for about 15 minutes, flipping them once. Notice that the other half of my chicken wings look different (the ones on the left), those are the ones I patted dry and coated with the McCormick mix. 6) While the chicken wings are cooking, mix the three sauce ingredients together. You can add more honey or soy sauce to taste. With the mix I made it turned out to be a bit more of a honey/sweet&tangy sauce. 7) After the first 15/20 minutes take your flour coated wings off the grill (I did it right at the grill, one at a time) and dip them in your honey bbq sauce. Then put them back on the grill and turn the temp up to medium. Keep flipping them every 5 minutes or so and cook your wings until their internal temperature is 180 degrees. It takes about a 1/2 hour to 40 minutes. To do this easier on a grill, cook only a 2 - 2.5 lb of chicken wings at a time and place them on the top far left of the grill. Turn off the burner directly below the wings, the left one and crank the temp on the right burner to full. Because the chicken wings get cooked with indirect heat you don't need to keep flipping them constantly and they should cook faster. 8) Finished Honey BBQ Wings. They look burntish, but they taste good to me. The only problem I had was that the wings just weren't crispy. I think breaded wings cook best fried, but in the end grilled wings turned out pretty decent and the sauce tastes quite good. 9) Finished McCormick Garlic and Herb Wings. Cooking these on the grill, they turned out very crispy and tasty. Of course being a dry rub, there was no flour or sauce involved to moisten the skin. I honestly think for cooking wings on the grill a dry rub has a much better result.
Instructions to make: Sledge's Sweet and Spicy Rib Rub This dry rub can be used on pork or beef ribs, chicken, chicken wings, beef, pork, steaks, etc! Ingredients: 1 1/2 cups brown sugar (firmly packed in measuring cup) 1/4 cup white sugar 1/3 cup paprika 1 tablespoon ground black pepper 1 1/2 teaspoons garlic powder 1/4 cup + a little over.. half seasoned salt, half bucks seasoning 2 1/2 teaspoons chili powder 2 teaspoon cayenne pepper Instructions: 1) Mix all the ingredients together. If you don't have a food processor to mix it with, then use your hands and really work the mix in a larger bowl to break apart the brown sugar so everything is equally mixed in. 2) This recipe will yield a good sized batch of rub that should last you all summer! Just remember to separate the amount of rub you plan on using ahead of working with raw meats or other foods so you don't cross-contaminate your main batch! So when you are ready to start cooking, set a small bowl of your rub aside and store the rest of your rub in an airtight container. Or do what I do and put your rub mix in a freezer bag and store it out of the way on a refrigerator door shelf. It does not need to be refrigerated, but it will stay fresh longer in the fridge! But keep in mind, regardless of how you store the rub mix, the brown sugar in this rub will cause the rub mix to re-clump after it has sat for a few days/weeks. This is normal, just simply break the clumps apart and its ready to be used again!
Instructions to make: Sledge's Grilled Sweet and Spicy Chicken Wings Ingredients: - Chicken Wings - Sledge's Sweet and Spicy Rib Rub Stuff you will need: - A good knife - Aluminum foil - Ziploc gallon storage or freezer bag - Grill - Tongs Instructions: 1) Prepare your chicken wings! I consider one batch of wings to be about 2 or 2 1/2 pounds. This package is enough for two batches of wings. 2) If you have never cut chicken wings before, start by grabbing the tip and stretching out the wing.. the muscle structure of the wing will stay stretched out while you hold it allowing for an easy cut. 3) If you do not have a sharp knife that will easily cut through bone, then grab the wing and snap the drumette away from the wingette in the opposite direction you were cutting, like in this pic.. the bone will pop out of the cartilage thus separating the two pieces. 4) Now just cut the skin/meat that is still connecting the two pieces. 5) Now cut the wing tip off and discard it. 6) Cut the rest of your batch of wings the same way and place all the pieces on a paper towel covered plate. 7) Get a small bowl of Sledge's Sweet and Spicy Rib Rub ready and get a gallon size ziploc bag for shaking your wings in. Now use paper towels and dry each wing individually and place them in the ziploc bag in rows. Drying the wings can take a while, so go ahead and start your grill and get it heated up and cleaned. 8) Sprinkle one side of the wings with the rub so they are coated, flip the bag over and coat the other side too. 9) Close the bag with a bit of air in it, and shake that bag to make sure the wings are fully coated. 10) You will want to cook your wings on the grill with indirect heat. Line up your wings on the grill on one side, then set the burners on your grill to high, except for the burner your wings are sitting on, turn that one off. 11) After letting them cook for about 20 minutes, you will want to flip them over and let them cook another 20 minutes. 12) Use a meat thermometer if you unsure if the wings are done or not. Chicken is done at 170 degrees. Depending on your grill and the temperature it is maintaining, you may have to cook them longer or shorter. Once they are done, put them on an aluminum foil lined plate and then cover them with another layer of aluminum foil and let the wings sit for a good 5-10 minutes. This way the wings will rest and retain their moisture. And here they are done! Additional tips: 1) You can cook them faster by cooking them over direct heat, but you will have to flip them very often and the more you flip them, more of the seasoning will be burned off onto the grill surface. That is why I cook them slower to retain the most flavor. 2) You can get the wings crispier by turning the burner underneath them on in the last 5-10 minutes of cooking. Just keep flipping them. But because this rub has sugar in it, the wings will want to burn quickly! So keep an eye on them and if they start charring up, lower the heat or take them off the grill!