View previous topic :: View next topic |
Author |
Message |
BigOrson BBQ Super Pro

Joined: 02 Dec 2006 Posts: 2857 Location: Marietta, GA
|
Posted: Sat Aug 29 15 8:02 pm Post subject: Is there really any merit in marinating chicken wings? |
|
|
I've got a mess of them that I need to grill and possibly freeze. Despite they're being considered white meat, I've never really been able to taste the difference between wings that are marinated. Tossed with spices and then grilled or fried seems to make a lot of difference in the taste.
Is there a legit rationale for marinating them and, if so, what do you find success with them? |
|
Back to top |
|
 |
k.a.m. BBQ Mega Star

Joined: 12 Dec 2007 Posts: 26012 Location: Southeast Texas.
|
Posted: Sat Aug 29 15 8:25 pm Post subject: |
|
|
I relate wings to crawfish. I think the marinade gets to the skin but not the meat kinda like dusting crawfish when they are done cooking. I like grilled wings with a light glaze on them so I can taste the grilled flavor. Too much or a thick sauce is like just tasting the sauce. For fried Debbie has a two or three step method that works but she still hasn't hit that Popeye's spicy level I like, it is a work in progress.
Injecting the wings works well for internal flavor in my opinion. _________________ Always remember slow and steady wins the race.
Hybrid Cooker |
|
Back to top |
|
 |
BigOrson BBQ Super Pro

Joined: 02 Dec 2006 Posts: 2857 Location: Marietta, GA
|
Posted: Sat Aug 29 15 8:55 pm Post subject: |
|
|
Wow, Kevin, if I could make my wings taste like Popeye's I'd do them like that every time. I worked in a fried chicken joint that used a dry marinade on their chicken, but the place has long gone out of business, and I've lost the recipe (close to 30 years ago).
Give me some tips on what Debbie comes up with. I'd be much obliged. |
|
Back to top |
|
 |
Smokin Mike BBQ Super Pro

Joined: 02 Dec 2008 Posts: 3142 Location: Winston-Salem, NC
|
Posted: Sat Aug 29 15 9:07 pm Post subject: |
|
|
I have a marinade / brine that I use and it changes up the taste from straight grilled wings.
Of course things like this are subjective to your own particular taste.
I get a lot of complements with this method;
• 1 qt. (4 cups) Apple cider vinegar
• 4 tbl. Kosher salt
• 2 tbl. brown sugar
• 1 tbl. sweet smoked paprika
• 2 tbl tomato paste
• 6 oz. Texas Pete hot sauce
Mix until salt and brown sugar is dissolved.
Makes enough for approx. 4 lb.'s or 24 wings,
Soak in stainless steel bowl for 4 to 6 hours, stirring occasionally. Keep refrigerated.
Place directly in smoker or grill after soaking.
If you want to kick up the heat then replace a cup or two of ACV with the hot sauce otherwise they're good to go for anybody that doesn't like heat. _________________ My current cookers: 80 gallon vertical tank
The Ultimate New Braunfels Makeover |
|
Back to top |
|
 |
MacEggs BBQ Super Pro

Joined: 20 Dec 2010 Posts: 1740 Location: Barrie, Ontario, Canada
|
Posted: Sat Aug 29 15 10:16 pm Post subject: |
|
|
I have marinated them, then dusted with seasoning.
Also, just marinated them …. Also, just dusted with seasoning.
I find a longer marinade, maybe 6 hours might show some extra flavour, but a short spell does not.
That's when I just season them when I am pressed for time.
I now do them at a very high heat on the kettle.
http://www.thesmokering.com/forum/viewtopic.php?p=688137 _________________ "If the women don't find you handsome, they should at least find you handy."
Pickled Eggs
The cookers (so far).
Some Weber kettles of various age, color and size
UDS & Mini UDS
Abby Normal ECB
Napoleon Propane Grill |
|
Back to top |
|
 |
suckaass BBQ Pro

Joined: 06 Apr 2011 Posts: 688 Location: The Pacific Northwest
|
Posted: Sat Aug 29 15 11:45 pm Post subject: |
|
|
Hmmm. Never thought to marinate wings guess I figure that there's not that much meat, so why bother.
I love 'em grilled with a dry rub or fried and tossed in a Buffalo sauce. Mike's recipe looks pretty good though. I'm gonna have to try that.  _________________ save the neck for me, Clark - Cousin Eddie |
|
Back to top |
|
 |
BUGSnBBQ BBQ Super Pro

Joined: 29 Jul 2010 Posts: 3981 Location: Smyrna, Georgia
|
Posted: Sun Aug 30 15 1:52 am Post subject: |
|
|
When I grill wings, I sometimes marinade them in Italian dressing overnight. The cheap, store bought kind (like Lawry's). And baste them once, halfway through. Kinda old school, the dressing marinade was popular in the 80's. _________________ The Matt Ryan of LIARS! (#2)
I had the RIGHT to remain silent, I just didn't have the ABILITY.
Support your 2nd Amendment RIGHT. Criminals prefer unarmed victims. |
|
Back to top |
|
 |
Canadian Bacon BBQ Super All Star

Joined: 06 Sep 2007 Posts: 13547 Location: Mississauga ON Canada
|
Posted: Sun Aug 30 15 9:29 am Post subject: |
|
|
For wings I like to rinse,pat dry with paper towel.....coat of good EVOO and Montreal Chicken spice......then let sit in the fridge at least a couple hours......
then i bring them out to warm up a bit just before hitting the hot grill.....thats the way i like em. _________________ Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25 |
|
Back to top |
|
 |
GeorgeH BBQ Super Fan
Joined: 30 Aug 2009 Posts: 445 Location: Arkansas, between Little Rock and Fort Smith
|
Posted: Sun Aug 30 15 1:41 pm Post subject: |
|
|
The only time I ever had success in marinating chicken wings is when I made chicken lollipops. If you are not familiar with lollipops, you cut the tendons off the small end of the wing section and pull the wing inside out but leave the bone as a handle. It is pretty time consuming but it exposes the meat so a marinade can act on it. If you leave the skin intact, the marinade just doesn't go through the skin. If you don't want to make a chicken lollipop, you are better off using a seasoning or sauce. Most buffalo wings I have eaten just immerse the wings in a sauce and cook them on a stove top. It's not exactly BBQ though.
George |
|
Back to top |
|
 |
k.a.m. BBQ Mega Star

Joined: 12 Dec 2007 Posts: 26012 Location: Southeast Texas.
|
Posted: Tue Sep 01 15 7:16 pm Post subject: |
|
|
BigOrson wrote: | Wow, Kevin, if I could make my wings taste like Popeye's I'd do them like that every time. I worked in a fried chicken joint that used a dry marinade on their chicken, but the place has long gone out of business, and I've lost the recipe (close to 30 years ago).
Give me some tips on what Debbie comes up with. I'd be much obliged. |
I apologize Big O for being a bit late on the response. She has her batter down for crispiness and working hard on the heat I will get her steps and report back to ya.  _________________ Always remember slow and steady wins the race.
Hybrid Cooker |
|
Back to top |
|
 |
BigOrson BBQ Super Pro

Joined: 02 Dec 2006 Posts: 2857 Location: Marietta, GA
|
Posted: Thu Sep 03 15 3:26 am Post subject: |
|
|
FWIW, I ended up dredging them in blackened seasoning, coating them with flour and deep frying them in peanut oil. Sauce was absolutely unnecessary, although they could have benefited from some sweet with the heat. |
|
Back to top |
|
 |
NAVET BBQ Fan

Joined: 20 Aug 2010 Posts: 241 Location: Vienna, Mo
|
Posted: Sat Sep 12 15 11:41 am Post subject: |
|
|
I rub the wings the day before and leave them to "marinate" for at least 24 hours. Then I smoke them at about 300-325F till they are done. Move the grate to right over the coals for a few minutes to crisp the skin and then devour them! _________________ AD1 (AW) Ret
Competitive BBQ; The only sport where a fat, bald man can be looked upon as a hero. |
|
Back to top |
|
 |
Chef BBQ Pro

Joined: 13 Apr 2010 Posts: 855 Location: Lytle, Texas
|
Posted: Tue Sep 29 15 4:39 am Post subject: |
|
|
When you talk marinade you are not talking about letting it soak long enough to penetrate. into the meat. Now a brine is a long process that the liquid can penetrate into the muscle fibers. often marinades have an acid componet so if your wings sit in it to long it will break down the meat and make it mushy. For me it is a little rub and maybe some italian dressing on it right before or during the cook. then coat with sauce the last part of the cook so it will candy up on the wings. _________________ Many assorted small pits and one huge RF and now two Viper Red BBQ Vaults from Pitmaker mounted on a 26' food trailer.
http://texasstylecuisine.com
https://www.youtube.com/channel/UCWqNUDaH4Yd7RJgeSXE9LhA |
|
Back to top |
|
 |
Cal-B-Que BBQ Super Fan

Joined: 09 Dec 2006 Posts: 498 Location: Groveland, CA
|
Posted: Thu Oct 01 15 3:43 am Post subject: |
|
|
It is almost not worth the effort to me, unless I am doing Indian Tandoori wings (yogurt/curry marinade).
Usually, I just season with a jerk dry rub, smoke for a half hour and then crisp/finish on a grill grate over the firebox coals.
Last step is a light saucing with Sweet Baby Rays. It is a great contrast with the jerk seasoning. _________________ There is a fine line between "hobby" and "mental illness."
Weber Smokey Mountain
Chargriller Akorn Kamado Kooker
Chargriller Pro
Weber Performer
Lodge Logic Hibachi Grill |
|
Back to top |
|
 |
tskeeter
Joined: 28 May 2015 Posts: 4
|
Posted: Sat Oct 03 15 6:43 am Post subject: |
|
|
GeorgeH wrote: | The only time I ever had success in marinating chicken wings is when I made chicken lollipops. If you are not familiar with lollipops, you cut the tendons off the small end of the wing section and pull the wing inside out but leave the bone as a handle. It is pretty time consuming but it exposes the meat so a marinade can act on it. If you leave the skin intact, the marinade just doesn't go through the skin. If you don't want to make a chicken lollipop, you are better off using a seasoning or sauce. Most buffalo wings I have eaten just immerse the wings in a sauce and cook them on a stove top. It's not exactly BBQ though.
George |
If you've ever had wings at the Anchor Bar, in Buffalo, you ate a wing that was deep fried, then tossed with the wing sauce of your choice. Most Buffalo wing sauces are melted butter blended with Tobasco for heat. Frank's is a fair approximation of the real deal.
Sauced and then grilled is a chicken wing, but it ain't a Buffalo Wing. |
|
Back to top |
|
 |
|