I just could stay away from the new grill tonight. One of the nice things about being your own boss is you can make your own hours. I didnâ€™t take lunch today so I could have time tonight to make supper while it was still light. Tonights experiment and bill of fare was chicken wings. Up until now my choices were both compromises. I either did chicken wings on the smoker at low to medium temps and got good smoke flavor but somewhat rubbery skin. If I cooked the wings on the gas grill, I got crispy skin, but a hint of smoke from the smoker drawer. Wood chips just donâ€™t give as much smoke as the wood chunks I use on the smoker. So tonight by cooking these wings at 450 I was hoping to hit the sweet spot: smoke flavor, crispy skin and oh yeah moist wings.
The recipe was called Peppered Wings with Caramelized Soy & Blackberry Gaze. from Big Bob Gibsonâ€™s Bar B Que Book. It used a quite spicy rub and a sweet oriental influenced glaze that gets applied at the end. The wings were indirect grilled with Hickory smoke for 30 minutes. To cut to the chase I now have it all: I got deep smoke flavor, crispy skin and moist wings. These were the best wings I have made from a technical standpoint. The recipe was excellent, but I really canâ€™t wait to try my 3 favorite wing recipes on the Egg. These wings were a bit out of the ordinary, with the quite hot rubs and the sweet oriental influenced glaze. So in the 7 cooks I have made so far 4 have been my best efforts ever, one was a draw and the others were things I havenâ€™t made before. Needless to say I love this grill.
The glaze consisted of: soy sauce, mirin (sweet rice vinegar), sugar & blueberry jam.
The glaze was simmered for 30 minutes to reduce and thicken it.
The rub used smoked paprika, black pepper, white pepper, cayenne pepper, brown sugar & salt.
The finished rub.
The chicken wings and rub were placed together in a ziplock bag and tossed to distribute the rub.
The egg is set up for indirect grilling with the Platesetter installed legs up. The grill is at 450 and I used one fist size hickory chunk for smoke. The wings have just been put on.
Here we are 15 minutes into the 30 minute cook. It is time to flip the wings.
It has been 30 minutes and the wings are ready to come off the grill. The wings get placed in a bowl and tossed with the glaze. I also reserved some of the glaze for use at the table.
The wings have been dunked into the Soy/Blueberry glaze and have been plated and were served along with some shoestring fries.
The wings had a wonderfully crispy skin and wonderful smoke flavor. The rub was quite spicy, but the sweet glaze helped offset and compliment the rub.
So now I know I can turn out amazing wings on the Egg. Life just keeps getting better and better.
About a week ago there were comments about wings being their own food group. My take on that is wings are a great appetizer, but they are an even better meal unto themselves.