Gary's chicken wings

Looks like a good Memorial Day recipe for chicken wings in the Good Eats section of the Tribune from Gary's Low and Slow book. Am I not reading it correctly or did they not print the recipe for the rub?

Jean Blanchard wrote:Am I not reading it correctly or did they not print the recipe for the rub?

Jean,

Does not seem the Tribune printed the rub for Buttermilk-brined hot wings, though he Sun Times did in conjunction with Five steps to BBQ nirvana. You can also buy my rub at The Spice House.

One additional tip for the Buttermilk brined hot wings, after draining wings give them a quick rinse then coat with remaining rub.

Enjoy,
Gary

Thanks so much! It's on the menu for the weekend.

My husband seems to prefer buttermilk-brined chicken when I make it that way in the smoker

leek wrote:My husband seems to prefer buttermilk-brined chicken when I make it that way in the smoker

Leek,

Yes, absolutely, buttermilk brine works equally as well for the smoker as the grill. My first forays with buttermilk in brine was for whole turkeys low and slow on the smoker.

Thanks for repositioning the book, makes a significant difference.

Enjoy,
Gary

I do it in the smoker without the water pan, on the high grate. It gets smoke flavor but also the skin crisps up without burning. The best of both worlds.

Bringing the thread back to the top. Both of Gary's books and Praise the Lard by Mike and Amy Mills have given me the confidence to smoke. It has turned out to be much easier than I thought it would be. The WSM 18.5 is basically idiot proof when used with guidance from the Gary, patience, and core cooking and kitchen skills.

I am going to make wings for the Big Game. Where can I find good quality large wings? Peoria Packing is off my list. The chaos, and variability of product, induces a shopper's panic attack. I'm in the west burbs with access to Sam's, Costco, and GFS. I am going to use Gary's rub/method. How many wings per pound? I am sure I am missing important questions. Thanks in advance.

Try Pete’s fresh market or a butcher for wings.

This probably won't help based on your location, but gene's sausage shop in lincoln square has gigantic pieces of chicken, including their wings.

Always have to remind myself of this when making fried chicken

WhyBeeSea wrote:This probably won't help based on your location, but gene's sausage shop in lincoln square has gigantic pieces of chicken, including their wings.

It does help. My son just moved two blocks south. I would never have thought of Gene's for chicken. Sam's is out - the package is 10 pounds.

WhyBeeSea wrote:This probably won't help based on your location, but gene's sausage shop in lincoln square has gigantic pieces of chicken, including their wings.

Always have to remind myself of this when making fried chicken

Big fan of their chicken leg/thigh quarters, usually ridiculously-priced at something like $0.89/pound

I used Costco for fried wings recently (Food Labs Korean style) and they came out fast, good price rather large. They're disjointed, though, which may not be what you want. 7 lb pack had about 70ish joints.

JoelF wrote:I used Costco for fried wings recently (Food Labs Korean style) and they came out fast, good price rather large. They're disjointed, though, which may not be what you want. 7 lb pack had about 70ish joints.

Thanks Joel. I bought the 7.b pack. Disjointed saves a lot of time, In addition, the pack is divided in to 6 different sealed packages. This allows me to use half and freeze the rest for a later date.

Ginger Scallion Wings from Regina Kwan Peterson, Lucas Kwan Peterson's mother of Munchies, Eater, NYT etc. I first saw the recipe on Lucky Peach (RIP), it may now be found on Feral Cooks. Ginger Scallion Wings

Super tasty, great with rice. Served with sauteed watercress.



Ginger Scallion Wings, count me a Fan!

Another round of Ginger Scallion Wings with jasmine rice and sauteed watercress.

Tasty, inexpensive, easy, count me a fan!

Yet another round of Ginger Scallion Wings with jasmine rice, this time with fresh corn. Anyone try this recipe?

No picture but we also had terrific, if ridiculously expensive, heirloom tomatoes, fresh from our backyard basil, with tasty and not expensive domestic black truffle burrata purchased at Restaurant Depot. Paired with cherry coke zero for me and red wine for the bride and neighbor made for a delicious meal.

Buttermilk brined wings and prime Costco tenderloin for a little do tomorrow for the bride.

Wings, no plated pic, and tenderloin turned out tasty.

HI,

Cooked up a batch of the Ginger Scallion Wings for lunch yesterday. There was a happy silence as the family dug in.

Thanks for highlighting this recipe.

Regards,
Cathy2

G Wiv wrote:Buttermilk brined wings and prime Costco tenderloin for a little do tomorrow for the bride.

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Those wings would have been much easier to eat if you had deboned them first.