How To Wings Recipes and Cooking Techniques

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Okay @NWIP you can start this off. I hear you got "best ever" award for your wings the other night from some tweedy bird (cough: @ARD). Tell me what I need to do to reproduce this masterpiece here.

Others, what's your favorite way to cook wings, sauce, cooking method, what is your magic??? I love wings!

Also, it seems hard to find "wings" in the grocery store. What am I missing? I don't want full size drumsticks, etc.
 
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I am actually a specialist in wings! I don't cook them; my specialty is eating them. :ROFLMAO:

TJ
 
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Also, it seems hard to find "wings" in the grocery store. What am I missing? I don't want full size drumsticks, etc.
Never had an issue getting wings at Costco. That’s usually where we get em.
 
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I’ve shared MapWife’s process in the air fryer, but even with the air fryer you need to do several runs to really get a good amount of them. MapWife turns to the convection oven when it’s time to really crank em out.

  1. Pat your wings dry
  2. Make a seasoning paste with your oils of choice (we use avocado oil) Kirkland brand Organic No Salt Seasoning, Paprika, some salt and if you like some garlic powder.
  3. Rub em down with your seasoning paste. Covering each wing liberally but don’t go bonkers now.
  4. Place on a cookie sheet lined with parchment paper
  5. Place in convection oven on 400F til crispy and the smell has your mouth watering.
  6. Eat em dry (they won’t be too dry because of the oil) or toss them in your sauce of choice.
These wings will turn out more like little roasted chicken wings and you can use the same seasoning and general process for an awesome roasted chicken.
 
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I do the wings on GMG smoker that @Neal coaxed me into buying. I modified a recipe I found on GMG website, I’ll post ingredients but can’t give away all my secrets😳

Sauce
12 oz bottle of Louisiana Hot Sauce
3 tsp ground pepper
3 tsp salt
2 tsp minced garlic
12 tbsp melted butter, this is added right before I am ready to put them on.
This will do normal package of 14-16 wings.

Once wings prepped I coat with GMG Sizzle and let them sit for about 1 hr, this is when I start up the smoker to about 225-250. I dip wings in sauce and place on grill for 20 min, turn them over but dip in sauce again for another 20 min. Increase heat to 325-350 and cook till internal temp is 165. I will occasionally dip in sauce as I turn them over which I do about every 20 min, total cooking time is approx 90 min.

Eat with DW pasta salad and my favorite beer 🍺

Disclaimer: If you don’t like, you didn’t do it right
 
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Well @NWIP I tried and failed. The main cause of failure was I didn't have the GMG Sizzle so I used an alternate, that alternate (GMG South of the Border, whatever it is) was an epic fail. I mixed your concoction, although I forgot the minced garlic and cooked the wings. It was looking good but these wings went to the garbage! GMG Sizzle on order. I should have gone with no rub :(

One question: It seemed the sauce cooked off, do you do a final saucing when they come off the grill?

db-grill.png wings.png
 
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Well @NWIP I tried and failed. The main cause of failure was I didn't have the GMG Sizzle so I used an alternate, that alternate (GMG South of the Border, whatever it is) was an epic fail. I mixed your concoction, although I forgot the minced garlic and cooked the wings. It was looking good but these wings went to the garbage! GMG Sizzle on order. I should have gone with no rub :(

One question: It seemed the sauce cooked off, do you do a final saucing when they come off the grill?

View attachment 1656 View attachment 1657
It does cook off somewhat, if I have any sauce left I will dip when removed and let sit for 5-10 min as they are a little to hot (temperature) to eat anyway.
 
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Although Buffalo wings...tossed in a mixture of Hot Sauce and Butter is a popular dish here in the USA...I found I really like the Version prepared down in Brazil.

Frango à passarinho

Basically chunks of thigh meat...skin on. It is marinated in chopped garlic and an acid...I like lime juice and beer. Fried in a pressure cooker...and more garlic added which becomes crispy. Of course there are many variation...Paprika, Vinegar, and other spices or seasonings. But the thing that makes it magical is the skin becomes crispy like a pork rind...and it’s hard not to like fried chicken that has this much garlic in it.

Hope you can find a suitable recipe and translate it from Portugues...

I have been Vegetarian since 2012...So, it’s only a fond memory for me now...
 
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This is a "cheat" I have been using for years when I am pressed for time, or just plain lazy. Shake and Bake BBQ glaze coating. But, instead of moistening the wings with water, before shaking the coating mix on, I put them in a gallon bag and marinate them in my favorite hot sauce mixture for a few hours or overnight.
Every time I bring these to our Jeep club meetings/camping trips/potlucks, they are the first to disappear.
 
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