Wing Preference

Big G · Newbie Joined: 14 Dec 2008 Posts: 77 Location: New York

Deep fried all the way ! Nice and crispy, then all sauced up with some bleu cheese on the side.

_________________
Strive for Excellence not Perfection !!
55 gal. UDS #2 - The Mighty Kong
55 gal. UDS - Lucille
35 gal. UDS - Jr.
Ducane BBQ Grill

BEAN · BBQ Fan Joined: 14 Oct 2009 Posts: 123 Location: Virginia

Fried for me Very Happy

_________________
BEAN
BEAN'S BARBECUE
Lang 108
Stumps Stretch XL
Bubba Grill 250r

CliffC · Posted: Feb 09 2010 Post subject:

On the cooker with a maple sugar based rub

SmoknCamo · Posted: Feb 09 2010 Post subject:

So...

I smoked some wings and then fried them for the big game.

They were okay but I definitely prefer just straight up fried...if I do cook outdoors that will just be grilled.

Tossing them in a little flour and then frying has to be the only way to go in my book now.

Regardless, here are some wings from Sunday.

Smoked, then fried...

Sauced...

I think going forward they will only be fried and sauced.

polishdon - I work in Buffalo a few times a week and The Anchor Bar wings are amazing. I have yet to try Duff's but I hear they are darn good too. What do you think?
_________________
18.5" WSM
Chargriller Trio
Char Broil Professional Tru Infrared
Brinkmann Gourmet Charcoal X2

Michael B · Posted: Feb 09 2010 Post subject:

I tried Cherry smoked Habanero Peach Hot Wings recently, and they were a big hit.

Michael B.

USDA Monkey · Posted: Feb 09 2010 Post subject:

I like my wings on the kettle.

_________________
The American Atomic Buffalo Turd Society of America
I Love a Good Fattie

day_trippr · Posted: Feb 09 2010 Post subject:

Just out of interest, SmoknCamo - because I've never had smoked-then-fried wings: what didn't you like about them?

It sounded like a good idea to me - if the smoking was done up in the 325-350�F range, and for not too long, before frying...

Cheers
_________________
Save the planet: it's the only one with beer!
FrankennBrinkmann ECB
Char-Broil Commercial Gasser

polishdon · Posted: Feb 09 2010 Post subject:

SmoknCamo · Posted: Feb 10 2010 Post subject:

Skidder · BBQ Super Pro Joined: 10 Feb 2008 Posts: 1720

I would like to say fried but we don't eat very much fried food these days. So I usually brine,dry rub,smoke for a hour and a half then mix butter/wing sauce 50/50 dip the wings in then onto a hot Weber charcoal grill till crisp then back in the wing sauce. Oh yeah plenty of napkins and a few cold ones.

Skidder · BBQ Super Pro Joined: 10 Feb 2008 Posts: 1720

SmokinCamo I here ya it's very easy to get to much smoke on wings and kinda overdo things.

hifimono · Posted: Feb 18 2010 Post subject:

deep fried then tossed in sauce.
I've had grilled then tossed... but I definitely prefer fried

I like Frank's + Butter.
I've tried Defcon & Anchor Bar sauces and they were good, but I was too drunk to know if they were amazing.

Will be trying again.
The Defcon sauces were definitely thicker than Anchor Bar.