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October's Online Block Party - Wings and Other Appetizers!

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ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7445
Location: Stoughton, WI
From big wings to little wings...for dinner last Sunday I cooked up a small batch for Mrs. Chicken and myself.

Since I've been brining things lately I stuck with it, but this time I used white wine and fresh herbs (parsley, organo, basil, sage, and rosemary).
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The wings were in the brine for about 6 hours and as the sun was sinking in the sky I fired up the grill.
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They were actually for dinner so I charred up some asparagus to go alongside.
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The wine and herbs added a light brightness to the wings without them tasting overly winey. The only downside was that I didn't use a cheap wine so this wound up being a restaurant-priced order! :lol:
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CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5839
Location: Central Alberta, Canada
BC - love the Tiger Sauce. I've been using it for well over a decade and it's a family favorite.

Wolfpack - those moink balls look fabulous! So how did the chipotle ones fare next to the regular ones?

BaasPro - those wings look absolutely amazing too! They look positively volcanic. :D

Brad - I was waiting for someone to do turkey wings. And I thought I was the only guy on the board who drank Murphy's, too. :cheers:

It's been a hectic month so far with the end of Farmers' Market season. Plus. I had a disaster recovery exercise to participate in at work to boot. Hopefully I'll be able to cook up my own submission(s) soon as well.

I also managed to score some bison flatiron steak from a vendor beside my own market booth, so that should be done this week as well.
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Wolfpackbbq well done
well done

Posts: 2621
Location: Valley Springs, CA
I prefer the spicy Moinks, Mrs. W prefers the non spicy. I think I need to add some garlic or something to the plain ones for a little flavor boost. For me I wouldn't mind more heat, like adding diced jalapeno to the spicy ones. They were medium spicy on my scale. Great flavor. I didn't have Sweet Baby Ray sauce at home. I think that will help them out. The sauce I used was thinner and not as flavorful. Saturday will be the big cook. I will make sure to get pics of the finished product this time. :cheers:
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Cactus1 well done
well done

Posts: 742
Location: Indian Head Park, IL.
ScreamingChicken wrote:
Wolf, how was the split between the plain balls and the ones with chipotle and adobo? I'm guessing it depended on each person's tolerance to heat.

The wings sound great, Cactus! I see that you didn't add any sugar to the sauce so between the cranberries and the lime it must've been pretty tart.

Should have bought fresh cranberries and then I would have added a sugar when I cooked them down - probably organic blue agave. Most of the time I like blue agave better than a sugar. Should have read the ingredients on the Ocean Spray can before I bought it - high fructose corn syrup & corn syrup - but I used it anyway.
* IHP Cactus Farm & Sauce Shack *
18 1/2 & 22 1/2" WSM
22 1/2" OTS
26 3/4" OTG

beercuer User avatar
well done
well done

Posts: 2287
Location: Southern Californy
Niiice work, guys! Image

Brad-- Those are among the most inspiring and pretty turkey wings I ever done see. And they DO look moist and tender. I know what a challenge it is to achieve that when wings are separated from the body. That cookout deserves at least a wave!
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Got beer???

ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7445
Location: Stoughton, WI
Thanks! I generally prefer dark meat but turkey wings have a much better skin-to-meat ratio than the breast, and skin trumps all. :wink:

beercuer User avatar
well done
well done

Posts: 2287
Location: Southern Californy
ScreamingChicken wrote:
Thanks! I generally prefer dark meat but turkey wings have a much better skin-to-meat ratio than the breast, and skin trumps all. :wink:

Roger that. I just grilled a few chicken thighs the other day with generous skins, and was thinking how much flavor they added to the meal.
Got beer???

BaasPro medium
medium

Posts: 157
Location: Alvaton, KY

I went back to the old faithful "How to Grill" for a Monday Night Football chicken wing idea and ended up on page 247, of course. We used a sauce that was more BBQ than Buffalo, but loved the wings stretched out on skewers. I may never cut up a chicken wing again...

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Ride on, Grill on, Wok on...
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ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7445
Location: Stoughton, WI
Nice job! I see that you leave the tips on as well.

I should try the skewer technique the next time I have a smaller batch of wings. Usually when I grill them it's a quantity large enough to require almost all of the available grate space.

BaasPro medium
medium

Posts: 157
Location: Alvaton, KY

ScreamingChicken wrote:
Nice job! I see that you leave the tips on as well.

I should try the skewer technique the next time I have a smaller batch of wings. Usually when I grill them it's a quantity large enough to require almost all of the available grate space.

Thanks. They do take up a lot of space this way. If you cut the tips off, perhaps you could do two per skewer?
Ride on, Grill on, Wok on...
www.CountrysideFoodRides.com

BaasPro medium
medium

Posts: 157
Location: Alvaton, KY

And sorry for the huge pictures. I've been using the Img button and providing a URL. I just noticed the option to upload attachments today. I'll figure this place out eventually. :oops:
Ride on, Grill on, Wok on...
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ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7445
Location: Stoughton, WI
It looks like they're about 800x600, which seems to be the maximum size generally preferred on forums these days. For a post that doesn't contain a lot of images that's OK, especially with a reasonably fast ISP connection. Bob-BQN, are you the only person left on dialup? :wink:

beercuer User avatar
well done
well done

Posts: 2287
Location: Southern Californy
I have my software set such that no matter how large a screen resolution picture I submit, it is never greater than 65KB. Neat feature, yes? I actually prefer the bigger images because of my vision. Funny me talking like that because I view these things on a 42" monitor! :D
Got beer???

Steven Grilling Guru
Grilling Guru

Posts: 277

Nice work on your wings, folks.

I'm thinking piri piri wings for Grillfest in Phoenix on November 3 (benefit for the PBS on channel 8). Sriracha sesame marinade. Fried jalapeño-sriracha serving sauce. Too hot or just right?

CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5839
Location: Central Alberta, Canada
Steven wrote:
Nice work on your wings, folks.

I'm thinking piri piri wings for Grillfest in Phoenix on November 3 (benefit for the PBS on channel 8). Sriracha sesame marinade. Fried jalapeño-sriracha serving sauce. Too hot or just right?


Since I just started a batch of ghost pepper sauce, I'd say "just right". :twisted:
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

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