"All the Way" Brined, Rubbed, Smoked, Fried, and Grilled Sweet BBQ Wings

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feldon30
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"All the Way" Brined, Rubbed, Smoked, Fried, and Grilled Sweet BBQ Wings

Post by feldon30 »

This won't be a revelation to experienced chicken wing cookers, but I went on a chef's tour in Charleston a few years back and went to a BBQ place with a uniquely catchy name -- Smoke BBQ. [Sadly they went out last year due to rising rents] They served us each one chicken wing drummette and one chicken wing flat. I thought this a pretty anemic offering until I took a bite. Holy chit!

With no expectation that I'd get a real answer, I asked our host how they made them. Surprisingly, she told me every step they used. I'm sure she thought "no idiot is going to spend 12 hours and do all those steps at home". Well gentlemen I am that idiot.

Taking good advantage of my favorite KCBS membership perk, I headed to Restaurant Depot to see what was on offer. Used to coughing up $3 a pound at my local Food Lion for scrawny wings, I was startled to find Super Jumbo party wings for $2 a pound. Suffice it to say I bought a 40 lb box right on the spot and I did not regret it at all.
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The complete process from Smoke BBQ, after I've tweaked and adjusted for my own timings, is:
  • Brine wings in water with kosher salt and sugar for 3 hours
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  • Dry and arrange wings on cookie sheet lined with a cooling rack. Sprinkle both sides of wings with a dusting of Plowboys Yardbird or other chicken friendly rub. Place uncovered in fridge for 8 hours.
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  • Transfer wings to foil pan with 1/2 stick butter and place on smoker at 275-300 for 45 minutes.
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  • Confit (fry) chicken wings in a skillet with 1/2 inch of melted chicken fat*. -- Whenever chicken quarters go on special for $5 for 10 lbs, I buy em and cook them up for my dog and save the cups and cups of chicken fat for doing these wings.
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  • Dip wings in Head Country Habanero, Sweet Baby Ray's, or some other chicken-friendly sauce of your choice and grill for 10-15 minutes until sauce is set.
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I always do half Buffalo half Sweet BBQ.
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Last edited by feldon30 on Wed Sep 02, 2020 11:28 pm, edited 2 times in total.
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Re: "All the Way" Brined, Rubbed, Smoked, Fried, and Grilled Sweet BBQ Wings

Post by feldon30 »

Buffalo Wing bonus recipe:
  • Brine wings for 2-3 hours in salt and sugar water
chicken_wings_IMG_20190722_121653.jpg
  • Thoroughly dry wings and then transfer to wire rack over a baking sheet.
chicken-wings-IMG_20181130_133557.jpg
  • Lightly dust with baking powder.
  • Bake or smoke at 250°F for 30 minutes.
  • Bake or smoke at 425°F for 40-50 minutes until wings are a dark golden brown and skin is very crispy.
chicken-wings-IMG_20200404_191915.jpg
  • Toss with Buffalo sauce -- 1/2 stick unsalted butter, 1/2 cup Frank's Original Red Hot Sauce, 1/4 tsp salt -- and serve with ranch or blue cheese dressing and celery stalks.
chicken_wings_IMG_20190704_182322.jpg
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Re: "All the Way" Brined, Rubbed, Smoked, Fried, and Grilled Sweet BBQ Wings

Post by Smokin Mike »

mmmmmm, I never met a chicken wing I didn't like and those look pretty awesome. Looks like I'll be heading to Sam's Club to pick up an 8 lb pack of wings for the weekend @ $2.48/lb.
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Re: "All the Way" Brined, Rubbed, Smoked, Fried, and Grilled Sweet BBQ Wings

Post by BigO »

My wing sauce substitutes rooster brand sri racha for the Frank's. I seriously love that sri racha sauce. Not too hot and not too sweet. I buy it by the gallon a couple times a year.
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Re: "All the Way" Brined, Rubbed, Smoked, Fried, and Grilled Sweet BBQ Wings

Post by SVonhof »

So, wait. You smoke, fry and grill your wings? Man, that's dedication!

The second post with the single cooking (2-stage) is what I am used to and I bought some Frank's for the first time a few weeks ago but have yet to use it. I have some wings in the freezer, so I will be doing it soon.
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