Chicken Wing Variations

Ive seen a thread for buffalo wings made at home, and other threads about wings, I think one is needed for variations on wings(Korean, Thai, Vietnamese, etc.). Buffalo style wings are great, but sometimes its fun to mess around with twice frying, or grilling wings, and using different marinades & sauces.

I knocked out some Vietnamese style wings last night on the Weber kettle.

I marinated the whole wings with slits cut in the wing and drummie portion to allow penetration of the marinade for about 8 hours, overnight would have been ideal.

marinade:
equal parts light soy sauce & fish sauce
sugar
sesame oil
garlic
onion
garlic powder
mirin
montreal seasoning






Fired up the Weber Kettle using Coshell Coconut briquettes set up for an indirect cook. Took the marinated wings right out of the marinade and onto the grill, and applied a little of my rub just for fun.

Beautiful night out in God's Country, me and my wing loving sidekick having some fun:





Coshell roaring:



pretty chicken:



tossed in sauce, medium char, made for alot of flavor. These wings were never cooked over direct heat, and still got that nice char on them:



glaze:
ketchup
shark sriracha
rooster sriracha
black pepper
fish sauce
Texas Pete
mirin
seasame oil
melted butter


nice batch, would have liked longer in the marinade, but overall very good dinner & batch, crispy and spicy.

I want those for breakfast!!!!!!!

boudreaulicious wrote:I want those for breakfast!!!!!!!

I think you'd have to fight vangie for those.

A little more char than I usually like, but some charred crispy chicken skin is always better than rubbery chicken skin in my world. The char added chacter.

jimswside wrote:

boudreaulicious wrote:I want those for breakfast!!!!!!!

I think you'd have to fight vangie for those.

A little more char than I usually like, but some charred crispy chicken skin is always better than rubbery chicken skin in my world. The char added chacter.

Trade you for whatever produce you'd like to carry home on Saturday

boudreaulicious wrote:

jimswside wrote:

boudreaulicious wrote:I want those for breakfast!!!!!!!

I think you'd have to fight vangie for those.

A little more char than I usually like, but some charred crispy chicken skin is always better than rubbery chicken skin in my world. The char added chacter.

Trade you for whatever produce you'd like to carry home on Saturday

lol, these will be long gone by then. I only made a few. next time. I might be doing a variation for the LTH picnic.

I think wings make a GREAT picnic contribution!

I'm doing some wings tonight on the smoker. How long did you leave your's on the grill, jimswside?

A couple nights ago I made grilled red curry wings. I saw Tyler Florence do something similar & thought I'd take a shot. Basically, salted wings grilled over indirect heat, the tossed in a sauce of butter, red curry paste, honey, fish sauce, lime, salt. They were pretty tasty. Especially with cold beer.

20 years ago, I discovered a wonderful recipe for "Deviled Grilled Wings" in one of those Williams Sonoma Cookbooks. It serves as the basis for the following recipe which I rarely deviate from now for marinade and dipping sauce:


For the Marinade:
1 cup (8fl oz/250 ml) cider vinegar
4 cloves garlic minced
2 tablespoons light olive oil
2 tablespoons Worcestershire sauce
2 tablespoons chili powder
1 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon freshly ground pepper
4 tablespoon Tabasco (hot red pepper)
sauce
4 lb chicken wings (about 24)

For the Blue Cheese sauce:
2/3 cup (5fl oz/160 ml) sour cream
1/2 cup (4fl oz/124 ml) mayonnaise
1 large clove garlic, minced
2 teaspoons Worcestershire sauce
1 cup (4fl oz/125 g) crumbled blue cheese
salt
freshly ground pepper
2 tablespoons, more or less, milk
celery sticks

To make the marinade, in a small bowl stir together the vinegar, oil, Worcestershire sauce, chili powder, garlic red pepper flakes, salt, pepper and Tabasco sauce. Place the chicken wings in a large plastic food storage bag and pour in the marinade. Press out the air and seal the bag tightly. Massage the bag gently, to distribute the marinade. Set in a large bowl and refrigerate for 24 hours, turning and massaging the bag occasionally.

To make the blue cheese sauce, in a small bowl whisk together the sour cream, mayonnaise, garlic, Worcestershire sauce and blue cheese. Season to taste with salt and pepper. Add enough milk to make a sauce with the consistency of pancake batter. Cover and refrigerate.

Prepare a fire in the grill. Remove the wings from the marinade and pat them dry with absorbent paper towels; reserve the marinade. Arrange the wings on the grid. Grill, turning frequently and brushing with the reserved marinade, until cooked through, 25-30 minutes. Serve with the dipping sauce and celery sticks.

Serves 4 as a main course, 6-8 as an appetizer.

Seamus wrote:I'm doing some wings tonight on the smoker. How long did you leave your's on the grill, jimswside?

I think these took about 45 minutes on the kettle indirect. The Coconut charcoal I am using burns really hot, as hot as lump, maybe hotter imho.

Nice!! I actually deferred the wings until today. I'll check 'em after 45 minutes on the smoker.

Yesterday, I smoked some ABTs for the Bears game. Stuffed them with a mix of cream cheese, crab claw meat, Worcestershire sauce, and Hot Shot. They turned out great!!

Seamus wrote:Nice!! I actually deferred the wings until today. I'll check 'em after 45 minutes on the smoker.

esterday, I smoked some ABTs for the Bears game. Stuffed them with a mix of cream cheese, crab claw meat, Worcestershire sauce, and Hot Shot. They turned out great!!

I bet, those abt's cound great.

the weber was running a little hotter than I wanted(the char is evidence of that), 45 minutes was pretty quick.

fixin' to do some wings tomorrow. My take on an Asian themed stuffed chicken wing.

I am going to stuff a boned section of the chicken wing with my pork shui mai filling. Some will be steamed then wok fried, some will get a go on the WSM.

should be fun/interesting.

stuffed wings are a hit. Alot of prep, but well worth it. No way i am doing these for next weeks picnic though.

Takes abit of time to debone the wing portion after removing the drummie. Wing tip is left on for ease in handeling. Filling is ground pork, mirin, serrano pepper, fish sauce, ginger, garlic, green onion, black pepper.

Did a test run on the wing, steamed for about 7.5 minutes, then pan fried(I will break out the wok for a larger batch. I was going to smoke some of these, but there is no way I can duplicat this crunchy skin that way.

Served with some Nuoc mam pha I mixed up.





sliced:



cant wait to eat 1 or 5 of these later.

thanks for looking.

jimswside wrote:Takes abit of time to debone the wing portion after removing the drummie. Wing tip is left on for ease in handeling. Filling is ground pork mirin, fish sauce, ginger, garlic, green onion, black pepper.

Nice work sir! I've always been a fan of stuffed wings at Thai restaurants, but never tried to do it myself. For an impressive feat, check out this video of a guy (very quickly) deboning a suckling pig*.

jimswside wrote:I was going to smoke some of these, but there is no way I can duplicat this crunchy skin that way.

Cold smoke then fry?

-Dan

* which would obviously be more impressive if it wasn't eviscerated, but still...

dansch wrote:Nice work sir! I've always been a fan of stuffed wings at Thai restaurants, but never tried to do it myself. For an impressive feat, check out this video of a guy (very quickly) deboning a suckling pig*.

jimswside wrote:I was going to smoke some of these, but there is no way I can duplicat this crunchy skin that way.

Cold smoke then fry?

thanks dan, The deboning wasnt too bad, Towards the end I had a system down.

Ill check out that link of the pig.

I was going to just smoke these after I pulled the shoulder off the WSM in about an hour. I was going to kick the temps up to about 280 to aid in crisping the chicken skin, even with that I dont think they would turn out as good. Nothing worse than soggy chicken skin.

Steaming then wok frying seems more authentic, and is quick.

final plated version, these went over well, and were gone pretty quick.






these are now on my regular wing rotation.

thanks for looking.

Next weekend - Smoked wings tossed in my Korean BBQ sauce.

I made sesame ginger wings today on the grill. They were finished in Valentina hot sauce (1/2 cup of Valentina heated up and two large knobs of butter swirled in). I like how Valentina has a lower vinegar content than others.

Jayz wrote:

nice, id eat a dozen of those.

spent tonight whipping up a couple sauces one a bbq sauce for the drummies I am doing tomorrow(and maybe sunday if it goes well), and one my korean style bbq sauce for the wings I am doing for the LTH picnic.

The drummie sauce is a chilpotle bbq sauce, no nasty hfcs. sweet comes from brown sugar, and molasses. Done on the stove top, then pureed in the food processor.

My korean style bbq sauce is a burner this batch, serrano peppers, habanero hot sauce, 2 different sriracha's. again no nasty hfcs, just cane sugar.

jimswside wrote:
I knocked out some Vietnamese style wings last night on the Weber kettle.

nice batch, would have liked longer in the marinade, but overall very good dinner & batch, crispy and spicy.

Those look great! I love the look of the marinade and flavors in the sauce. I've GOT to try those wings. Hmmm... I may have to head up to Argyle street as well, for some pho. SLURP! ahhh...hot hot SLURP!

dan

All these wings look great. I love this recipe that I found on the Virtual Weber Bulletin Board site. I would recommend substituting orange juice for the marmalade. Just going to post the link because there are just too many pictures and info at the site, so it's worth visiting.

http://tvwbb.com/eve/forums/a/tpc/f/598 ... p=1&cdra=Y

gonefishin wrote:

jimswside wrote:
I knocked out some Vietnamese style wings last night on the Weber kettle.

nice batch, would have liked longer in the marinade, but overall very good dinner & batch, crispy and spicy.

Those look great! I love the look of the marinade and flavors in the sauce. I've GOT to try those wings. Hmmm... I may have to head up to Argyle street as well, for some pho. SLURP! ahhh...hot hot SLURP!

dan

thanks man,

today's batch will be better. I am doing some of my brined Korean sauced wings, i am also doing some drummie lolipops(chicken drummie wrapped in bacon) with a homemade chipotle bbq sauce.

Using the WSM with no water in the water pan to kick the heat up. RO lump, alder, and a kiss of cherry.

mercy....

brilliant batch. frenched bacon wrapped drummettes were the favorite. Korean sauced brined wings were fiery.

korean sauced wings:




bacon wrapped drummette lolipops:

Sundays wings:

Vietnamese style, marinated then smoked wings. served with nuoc cham.

Damn good:




these were not glazed or sauced at all. natural color from the little bit of sugar in the marinade & the smoke:

back on a wing kick.

knocked out one of my better batches for the Pack game Sunday. These were marinated, then deep fried twice, once @ 330 for 6 minutes, then allowed to sit for about 10 minutes out fo the oil, then deep fried a second time @ 375 until crisp. End result is a crispy skin almost reminiscent of turkey skin that soaks up the sauce without getting soggy.. WIng meat is juicy as well.

Sauce is some amish butter, crystal, banana ketchup, black pepper, sliced pickled jalapenos.

last week wings were $2.99 & legs were $.99 so cooked them for tbe game. overnite buttermilk/texas petes marinade, seasoned with Deaths Dust and.finished with a bbq sauce/jelly glaze

phatphingers like tapppytalk

A new love in my life. Hopefully she gets along well with the sister wives. The Hoover sauce is as good as everybody on the internet says it is. Now I'm pissed I didn't get another two gallons. But at least now I know for sure I'll be back in the MS Delta this Spring.


Hoover's Wings

Wow, there are some amazing wings on this thread. I've been working on variations of Thai(ish) chicken wings. I really like the simplicity of Ike's chicken wings (I've never been to Pok-Pok but those wings always sounded good to me and I was motivated to track down the recipe).



That being said, I could keep myself from trying a 'pre-marinade' rub with a Thai paste made of cilantro root, white pepper, toasted cumin and coriander and garlic for a while, then adding a fish sauce and sugar syrup with a little more garlic. I based the paste and wing toppings on the recipe for Thai fried chicken in McDang's cookbook.

The paste


The wings with a green papaya salad on the side, topped with kaffir lime leaves, fried basil leaves and shallots

back at it Saturday night with some quick brined, then double deep fried natural wings.



Sauce is Crystal & butter...



big guy approved:



brining and double deep frying is a favorite way to go for us, shay knocked out 9 of these wings as leftovers Sunday.