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Found 36 results

  1. Made some grill fried hot wings on the Kamado Joe classic. Seasoned the wings with some kosher salt and fresh cracked black pepper. Sprayed them with some vegetable oil, tossed them in some Lefty's Spicey Fish & Chicken Mix. I highly recommend it if you can find it. I happened upon it at Shoprite and all I can say is I love it. After I applied one coat I rested the wings on a cookie cooling rack over a half sheet. An hour later when the dry mix got all gooey I applied a second coat to get it extra crispy. While that was resting I lit the KJ, inserted the deflector plates in the high position and brought the temp up to 425°. Once up to temp I let it ride for for 15 minutes just to make sure the grill was thoroughly warmed through. Put the wings on and flipped them every 10 minutes for even cooking for 45 minutes and voila!!! Crispy hot wings.
  2. Some wangs seasoned with Oak Ridge BBQ Secret Weapon and slathered with Sweet & Spicy, and Honey BBQ Baby Ray's sauce. I also added a little extra heat via some cayenne pepper powder. I just started a load of lump charcoal with a starter cube. Put the ×-rack on the high position, placed the heat diffuser half moons on, and then the grill grate. I closed the dome and opened the bottom vent completely. Then I opened the daisy wheel so all the holes aligned and swung the vent on top about a 1/4 of the way open. Waited for the temp to approach 400°, then closed the bottom vent about half way. Put the wings on and flipped them a few time so they would cook evenly. When they were almost done placed them in a stainless steel bowl tossed them with sauce threw them back on for a few minutes and viola!
  3. Okay, @KismetKamado I've heard you loud and clear. So I was attempting wings, rings and mozzarella sticks. However disaster struck when I was trying to put them on the grill. Oh well, made adjustments on the fly and it turned out nicely to say the least. Started with the wings; marrinated for a few hours in about a quarter cup pure NH maple syrup, quarter cup Gansett, salt and pepper, garlic flakes, cilantro and a pinch of turmeric. In the fridge they went. Then I cut up my onion rings, mushrooms, and opened the mozzarella cheese. Dredged through egg wash, flour and a homemade pretzel bread crumbs coating.(salted pretzels, black pepper, garlic, onion and cilantro. Ran food processor on chop then purree.) Set up grill for indirect cooking at 350. Took wings out of marrinade and coated with famous Dave's spicy hot chicken rub. Wings go on the grill. Go to get my cheese sticks and veggies. Got 1 mushroom, 3 onion rings and 3 cheese sticks on to doubled over lightly oiled hd aluminum foil. The rest went all over my porch. Then the mozzarella turned into a melted glob of cheese. So I went inside and cored out a red pepper to stuff the cheese into. It went directly onto the coals as I was looking for a nice char on it. Sauce was applied to wings last 30 minutes and turned with a reapplication of sauce. Suace: 1 bottle Anchor Bar medium wing sauce, quarter stick butter, black pepper, garlic, cilantro and a pinch of chipotle. Cooked for almost 2 hours at 350° until no pink when peeled from bone and internal temp of 165. Did it over 2 small chunks of pecan. Nice crisp skin and fall off the bone wings. Everything was very good, my wife and I both really enjoyed the red pepper bomb! It was a ton of fun.
  4. I had a hankering for some "Wings and Thangs" so I searched the internet for a good appetizer to go with wings. I came up with one from “Tasty” on YouTube. I started out with the potato skins as they took the longest. Here are the ingredients: 4 medium large (or 8 smaller) Russet potatoes. Prick w/ fork and bake for 60 minutes at 400 degrees. Let then cool and cut in half. Scoop out most of the potato flesh leaving approximately 1/4". Place them on a baking rack (flesh side up) and coat the flesh with some OO and bake for 15 minutes at 400 degrees. (Flip after 10) While they are baking put the flesh of 2 scooped out potatoes into a bowl, add the following and then mix well: 1/2 cup grated Sharp Cheddar Cheese 1/2 cup grated Mozzarella Cheese 6 oz. of softened Cream Cheese 2 cups shredded chicken 1 packet of Ranch Seasoning. (2 tbsp.’s) 1/2 cup Hot Sauce Mix well. Take the potato skins and fill with the potato and chicken mixture. Top with more grated Sharp Cheddar Cheese and bake for 15 minutes at 400 degrees. (Drizzle with some ranch dressing and some diced green onion and serve) For the wings I used a recipe from Chef John on Food Wishes. Here are the ingredients: Honey Sriracha Chicken Wings Ingredients for 4 portions: 2 1/2 pounds chicken wing sections (I had 1 ¼ lbs. so I cut these amounts in half) 1 tbsp kosher salt 1 tsp freshly ground black pepper 1 tsp smoked paprika 2 tbsp baking powder (aluminum free) - Coat wings, and bake at 425 F., turning every 15-20 minutes, until they are browned and crispy. Total cooking time will be about 1 hour, but that depends on the size and temperature of your wings. On the kamado at 400. After 15 minutes I flipped them. While they were cooking I made up the glaze. Here are the ingredients: For the Honey Sriracha glaze: (I cut these amounts in half) 1/3 cup honey 1/3 cup Sriracha 1 tbsp seasoned rice vinegar 1/4 tsp sesame oil sesame seeds to garnish Here they are ready to be glazed. Here they are plated up with some ranch dressing, carrots, celery and a Ballast Point Grapefruit Sculpin. Close up of the wings. Close up of the Buffalo Chicken Potato Skins. Wings had some nice heat and sweetness to them and the skin was fairly crispy too. And done! Yum! Thanks for looking.
  5. Gave this one a test run yesterday on some wings after a long afternoon spent driving. Kick Butt on the wings prior to grilling......and Kosmos Honey Dust added after they came off the grill (didn't get pics of this step). Wings went quick.....family loved 'em. Thanks for the rub @BOOMSTICK069
  6. Son called me 15 mins before dinner was supposed to be on the table......said his vegetarian girlfriend would be coming with him to dinner. My #### went into scramble mode. A little notice from him would've been mighty nice....coulda done much better. I've already been in carnivore mode all day......can't imagine why. Pig Candy appetizer put on the grill..
  7. I'm not looking for a wing basket or wing grate that will allow me to easily move party wings or Buffalo style wings back and forth from the grill. I hate having to pickup the wings off the grill individually. Any ideas or suggestions?
  8. Been cooking a bit on the Pit Barrel. Here's a couple things that were done last couple of days. I became vegan for health reasons a few months back and so these cooks are for others. Anyways enjoy!
  9. Rob_grill_apprentice

    Hot wings with Joetisserie

    Tonight at request on my son's, I made some hot wings with Joetisserie using Basket. Last night I prepped wings with rub, air dried in refrigerator overnight. Today heat soaked Kamado at 450 and spin the wings for 25 minutes at 425-450F. I then glazed wings with sweet Asian style sriracha, I used red sriracha. After plating I coated with sesame seeds. Very happy how crispy the wings were. I attached two pictures, one with wings in basket and final plating picture.
  10. Rob_grill_apprentice

    Hot wings on Traeger select

    For Super Bowl I made some hot wings, 1/2 batch with red Sriracha glaze and other half with Green Sriracha glaze. Cooked the wings at my hightest temp setting on my Traeger select. Very happy with recipe for glaze.
  11. Took a vacation day today and made the most of it. It's pouring down cats and dogs outside now.....but the rain is simply cooling down a hot grill and washing my son's Jeep and my dirty truck. :cool: I think we timed everything perfectly. Great day together. Coaxed him outa bed this morning with some biscuits & OJ from Hardee's. Man oh man...they've really been working on their menu since I last went there. My son and I agree that their burgers and biscuits are top notch...fast food or not. We hit the water shortly after he declared breakfast had hit the spot. The weather was super. Very grateful for this. Saw a really vibrant banded water snake that caught his eye...... Lazy turtles had the right idea.....chillaxing. Home after 6 miles of paddling and fired up the BigJoe......tossed in a smallish pecan split. Maybe next time I'll not do that as it was really dark on the wings and smoked sausage. Tasted good, though. Layered these two rubs. Love 'em on wings. Made a 75/25 mix of these two for a dipping sauce. T-Rex liked it. Great day.
  12. Hello All, We are having a family party with around 20 people. I really don't have the time to smoke a couple briskets, so I'm smoking 5-6 slabs of ribs. What else can I, or should I, smoke with around a 6 hour cook/smoke time? Thanks! Tom
  13. First try with the Vision M (Combo unit with gas grill/rotisserie and searing unit from Sam's), was actually my son's...I'm the grillmeister (although he is pretty dang good too), he's a chef... Getting enough coals going to get to heat was a little issue...(used Cowboy lump charcoal) followed directions, used enough to cover the heat cover decently...heat got to 200 and stalled...added about half as much again (lit it up in a chimney starter), still not enough to get it to 350, even with the vents opened up almost all the way...started up another batch of coals, as much as both smaller batches...got to 300+ but not 325, but was good for wings... My son made chicken wing nachos...the wings take the place of the chips...dry rub of chili powder, brown sugar, onion powder, fresh minced garlic, salt, pepper, not sure everything he used but that was the basis...grilled the wings off on the Kamado, cooked up about 6 oz center cut bacon on the grill at the same time...I chopped up the bacon when it was done...he stacked the wings to one side of the kamado, layered on cheese, the bacon, jalapenos...closed it up and let it all cook together and melt in good...you can see the results...WOWSA...he knocked this one outta the park! Have a little learning curve, I've been a grillmeister for 20+ years, but brand new to the Kamado thing...I see serious potential tho...I can't wait to smoke up something good this weekend... Have a great week, y'all!
  14. Enjoying the day off work today. Cleaned out my firebox this morning with supreme ease. Simply raked the ash across the bottom grate and emptied the ash tray as it filled. Simple. Fast. Easy. Another great feature that Kamado Joe has added. Had some chicken breasts and wings in Mad Hunky brine since my morning coffee. Deck radio tuned into local classic rock station. Great playlist this morning with a little football talked interspersed. Added some outstanding lump that I've been getting from Fireside Grills in downtown Augusta, Georgia. Doesn't have a name. It consists of tremendous pieces of dense lump in a massive white bag. Imported from Argentina. One of these days I"m going to slip down there and do one of their legendary dove hunts and see where their lump comes from firsthand. Tossed in a couple chunks of Bosco-approved peach wood for good measure. Fired up the Big Red and let it smoke pleasantly for a while as I killed the last of my java. Went ahead and grilled up some boneless breasts early on so I could use them for my chicken dip (recipe in the recipe section). Had a little indoor work to do that involved chopping stuff for the dip and getting yardbird rubbed. Couldn't hear the deck radio to my satisfaction....had the house to myself other than the dogs.....and they never complain over what I play...just the volume. Krunk up the kitchen Bluetooth speaker to a satisfactory volume and put some new tunes on. Great chopping music. My lovely bride asked that I tone it down on the heat so I didn't use my favorite wing rub......but used my favorite rib rub instead. Because of this change, I'd set the Big Joe up with 1/2 heat deflector in place and ran the grill cooler than normal. Once the wings were close .....just after the Conecuh sausage & hot dogs were ready.....I flipped them over the coals to crisp up the skin but tried not to allow the rib rub to scorch too much. Pic below taken just prior to this. We all like our hot dogs done....splitting done. The Conecuh was great cut into small pieces that we dipped in mustard or bbq sauce. My wife likes to dip her's in Crawtater sauce. I think she's onto something good there. I achieved the desired crispiness on the wings, but the rib rub scorched just a tad. It wasn't objectionable at all in terms of flavor, though. I should have kept them on the cooler side a while longer so less time would be needed over the coals. No plated pics.....because it was a blur of fast action after that. Football viewing at my hacienda today will be the East Carolina-Navy game, Georgia-South Carolina and then the Ole Miss-Bama games. Lazy days are great days around the house. It's worth noting that the weather today was outstanding.....sunny and mid-80's at the time of grilling with highs in low-90's forecasted. Hope everyone is having a great day !!!!
  15. 250 for about 4.5 hours. Rub was "Sweet Swine O' Mine" , At 3 hours put wings (Old-Bay seasoned) on Akorn swing-out grate at 250. With 30 minutes remaining raised the heat gradually to 325. When it hit 325 I pulled it all, foiled the ribs for about 15 minutes (wasn't necessary and probably didn't add anything, but seemed like a good idea at the time). The ribs, eaten dry only, were amazingly delicious - juicy, tender, . I'm not sure if they were the best ribs I've ever had, but they were pretty close. I think Cooter Brown's Rib Shack in Jacksonville, AL (http://www.cootersribs.com/) has the best, but these were really close. Yeah, I know this picture is only a half-rack but we have a terrible plague of rib-eating-locusts in this part of TN and I could only save half of them. ...and the wings? the wing-locusts got 'em before I could get a picture. Sorry!
  16. I haven't searched it out, but has anyone used Chili Dan's Start to Finish sauce? Friend of mine brought some back from a recent trip to Ohio where she met the guy who makes and sells it. Absolutely awesome on wings with nothing else necessary... S/P the wings and on to the upper deck of the Vision at 400 direct for 15, flip and 15 more. Move to indirect, sauce, run for 5 and flip/sauce every 5 for 15-20 or until they get where you want 'em. I do another quick 3 minutes per side back on direct at the end to crisp 'em up. Was a great night for a cigar and wings (and unfortunately, a Lightning loss in the Cup Finals). Cheers!
  17. So I figure I've been here long enough, I should probably prove that I can cook, at least somewhat. I will warn you, this is actually a very tame cook compared to what I usually have going. A couple weeks back I did a chicken thigh recipe out of Adam Perry Lang's Serious BBQ. That was like running a marathon. Do not recommend. Anyways, I am getting off topic. Just some simple wings. I brined them for a few hours, then patted them dry before hitting them with some Dizzy Dust. Let them dry out in the fridge a bit, then tossed them on the Akorn indirect for an hour between 375-400. It was really windy, so I had to ride the temps a bit. After the hour, I I kissed them with a hot grill for a couple minutes. Served some homemade sauce on the side (not shown). Now I know I honked on about what a great photographer I was...I was lazy tonight...and hungry. So all you gets is mediocre iphone snaps. I will burn an effigy to the Kamado lords for forgiveness. Difficulty Level: Low Mood: Lazy
  18. Well.....felling better and going stir crazy. Son has been after to me to fire up the grill and said, "Dad.....why don't we grill something tomorrow? I'll load it and do the work....you just tell me what to do.....and when". He didn't have to offer twice. The kid really was missing some grilled food as bad as I was. I was able to watch some great NBA playoff ball while my little buddy set a pick'n roll play for me. We slam dunked it, too. I enjoy his enthusiasm and am always grateful to have an opportunity to see him enjoy himself. Wife picked up what we needed from the store and the rest went smooth. We dusted the wings fairly heavily in a combination of these two rubs: The Slabs, Stephy-Style is a very rich & sweet flavored chicken rub. It really shines when mated up with the John Henry's Pecan rub. I'm a fan of the JH Pecan used like this. It has a savory flavor with a little heat on the back. Really good combination with this pair that we've grown to love on wings. Don't get me wrong....I love the Mad Hunky wing rub....but sometimes I want to go in a different direction entirely. This wasn't a large enough wing cook to really do more than one variety. We put a fairly heavy dusting on there....since it wasn't going to get much dwell time to set.....and we'd be spritzing-saucing mid cook. Midway through the cook we hit the wings with the same Eastern NC-type sauce that I always use with pulled pork. Finished off the last 1/4 bottle on these wings with the midway spritz and just before taking them off the grill. Bottle is now empty....time to make another batch. I keep it in the fridge and we all use for all sorts of stuff...it's essentially a table condiment. When it hits the meat on the grill and drips down into the coals.....the smells never fail to bring back some great memories of being a kid and enjoying good bbq from my home state. Just before midway spritzing: http://youtu.be/opQCDmk1fEM Nobody wanted any sauce.....and we had a variety available....from SC mustard-style, hickory, Asian chili sauce, apple-hickory and homemade honey-rum bbq sauce. Everyone just jumped on them as they are in the pic: Wife made some pasta salad for herself earlier and chilled it. Son had m&c with his. I opted for one of these handy salad kits. What is funny is that the salad kit had way more heat than the wings did....by a long shot. There were some type of crispy jalapeño pieces in there as toppings. Great flavor....just surprising from a kit. Just when I though kamado grilling was as easy as grilling could possibly be......along comes a helper to load the lump and manage the pit. All this old boy had to do was kick back and lick his lips and wait.
  19. No kidding......these green gems have tons of flavor and can be dipped in anything you'd want to dip in. Of course you'd need something to go with them...... Perfect time to use the firebox divider too. This stuff was killer on the "green fries" !!!!
  20. I always laugh when folks talk about "can't wait for grilling season". In this state....it's always grilling season. Yesterday was no exception. I really have mad respect for my Q brothers and sistas who are grilling it up in the ice & snow in other parts of the globe. I'd be doing the same...but doubtful it'd be wearing shorts and flip-flops like I was on yesterday's cooking. It was time to replace my old reliable electric lighter. It works like a champ, but it takes a while and isn't really one that you can be very precise with and target just one or two pieces of lump to ignite for times when you just want a slow'n'low cook. Fired up my grilling tunes in the kitchen and started having fun ! It took very little time at all....standing there with my JoeBlow in one hand.....beer in the other.......and then the fireworks happened before my eyes. I didn't time it...but my estimation was it was under 3 mins. It has a low vibration thing that was therapeutic on my jacked up wrist. Win-Win. Funny thing is that the JoeBlow was almost.....almost cool to the touch in all parts immediately afterwards. Had these raw wing parts dusted heavily with my favorite wing rub. It makes a hot wing that's not offensively hot and has a great flavor. Mad Hunky Hot Wang! Also had to throw in my favorite grilling sausage. A great bacon, cranberry, sunflower seed salad right out of one of those bagged mixes. These things seem to get better all the time. This one had some type of orange-cider vinegar dressing that I wish I could find in gallon sized bottles It was a split between my tribe....Williamson Bros Original vs The Shed Southern Sweet & Spicy.....both are great on wings & sausage. It's going to take many more cooks to decide.
  21. Spent the afternoon trying not to get butthurt over my Pirates winning.....yet sliding down in the top 25 polls. I think I had the same reaction as Coach Ruffin. It's understandable, though.....our last 3 wins have been very sloppy. We've gotta tighten up. Enough on football, though. This is a kamado grilling forum. I fired up my bluetooth speakers with some proper grilling tunes on this perfect weather day. Coals ready. Wangs ready after removing the tips and dusting with a rub mix (Mad Hunky, KJ Honey BBQ and KJ Poultry). Pork tenderloin ready after hitting with KJ Honey Barbecue rub. Got the sides ready at the 35 minute mark. Killed the last of my Smoking Guns Gun Powder. This stuff is the best finishing rub I've ever used.....ribs, beans, chili and etc. @Vance can tell you about how good this stuff is on vegetables. Pork loin turned out to my satisfaction. Loved the rub on it. Folks.....that sauce over the KJ rubs is the winning ticket on everything I've tried it on. Well fed and well hydrated (as per CC's instructions) and ready to watch the new Walking Dead episode.
  22. Been grilling on Joe every day since we got moved in. Mahi, 2 Spatchcock chickens, Wings,8 lb Butt, Veg, Roasted Garlic, Pizzas, Brownies. Still lots of learning to do but have had some really amazing stuff so far. The Salmon was super easy and way tastier than when I have made it in the Past (Gasser). Pizzas were Fun and the 2nd one the Crust was so crisp. Cooking the butt was in the top 3 most fun things I've ever done on a Grill. Just went off without a hitch and done in a very civilized time (8am-5pm) and Amazing.. We can't stop eating it. Coho Salmon Cedar plank Glaze of Ginger Dijon Honey. Wings: Best I've ever made. Coconut oil and dizzy pig Ragin river. Glazed in SweetChili. Pizzas: Pesto and Parm, Alfredo Tomato 8lb Bone in Butt from Kroger Rubbed in Dijon Mustard and covered in Garlic powder, Rib Rub and Black Pepper. On the Joe at 8 Am over KJ Lump and Cherry and Apple wood chunks. My very first Butt Ever Ever. Held 275 F and never strayed. Just like the Gurus said it would.Very confidence inspiring. Amazing smell during.. That cherry and Pork. Local beer helps things along. No Peeking. Like a working Butt.. it was 5 O'clock. The Probe alarm rang out at 5:00 pm on the nose with the news that 205F was here!! Thermopop for confirmation. First look!! Into Foil and cooler for 40 minutes. Bone just slipped right out clean and the meat just fell apart.. Smell and Flavor was amazing. Pulled pork tacos with homemade BBQ sauce, Simple Lime slaw, chipotle Crema, Cotija cheese, Cilantro Negro Modelos (ahhh!! No pic) ate it.. Kris fell on the floor it was so good. Pulled Pork sammich warmed in BBQ sauce with standard slaw on potato rolls... ( ahhh!! no Pic) Pulled Pork Breakfast tostadas Yum... (ahhhh!! No Pic) Pulled Porkkkkk Must eat more.. MORE!!! Thank You to the Guru's and to John Setzler and youtube for all of your advice and help to get me cooking on this Joe!! I just want to wake up and cook food on this Kamado everyday... is that so wrong? To say i'm hooked would be an understatement.. Flame on! ♨️
  23. Couldn't really figure out what we wanted for game day eats today.....so I went with some basic finger foods. A tried & true appetizer to be had while I'm working the grill. Prepped the wangs with some olive oil then Mad Hunky rub (not the hottest version.....the regular is strong enough for me) and then dusted well with House-Autry med-hot breading mix. Tossed some Teriyaki-Pineapple chicken meatballs, portabellas and jalapeño in my old grill basket and let it ride. Now.....gonna enjoy the rest of the GA-Tenn game.
  24. Got off yesterday morning and felt like dog meat all day long. Slept like a champ last night and woke up early....hot shower and emerged like a beast !!!! Fired up the grill for the first time in fo-eva. Chicken dip, white chicken chili and wangs for todays games. Watching the VaTech-GaTech game now.....getting read to watch my Pirates plunder some Tarheels and hopefully send them packing back to Chapel Hill. Even got my lucky Pirate grilling shirt on. New grilling tunes pumping !!!! Getting the chicken ready first. Using @JRow Mad Hunky rub ! This stuff is here to stay 'round my house. Ready for chopping for chili & dip. Grilled-fried wangs on next. Hit the raw wings with evoo & JRow's rub, then shook some House Autry Hot breading on them and onto the grill. Also threw on a some Conecuh Hot & Spicy smoked sausage. Ah yeah.....test wang was proper. The dip was better than ever due to using a whole bottle of Ed's Red Original in there....bamsucka.....much respect to Mr. Ed Creamer. White chicken chili is coming along well for later enjoyment. Poured a bottle of these suds in there for good measure. 3:30pm GO PIRATES !!!!!!!!!
  25. Despite my BBQ extravaganza yesterday, I decided to do another round of wings today just because... I like wings. They got a 6-hr marinade in soy sauce, tomato paste, honey, and Crystal hot sauce. I decided to use the Akorn Jr... I didn't get a grill setup shot, but I used my cast iron pan diffuser covered in foil and filled with water (to prevent dripping smokiness), and two layers of wings using my canning tray riser. After getting the wings on the grill at around 300° it started to pour... And then the sun came out again... Finished them up around 400°, around 50 minutes total. Here's where it got interesting. The water in the diffuser was steaming like mad, When I carefully tried to open the lid, the greasy steam was fireball city, but they were done and had to be removed. I had to open it just a crack and sneak out one piece at a time before snuffing out the considerable fireball. It was intense! Again, no shots on the grill, but I did manage to get it on the plate relatively unscathed... Sauce was sriracha lime butter mixed with smoked jalapeno butter (using up the last of my batches). They were pretty good, even if the steam prevented the skin from crisping fully. I really didn't want grease flareup smoke on the wings, but I need to find a way to strike a balance with the water in the diffuser at that temp.
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