Mike Twangzer
is One Chatty Farker
Separate the wings into pieces or cooking them whole ? I usually separate them but I'm getting lazy...
What's Better or Does It Matter
- Thread starter Mike Twangzer
- Start date
Mike Twangzer
is One Chatty Farker
Thanks. I may not be looking in the right place but some of the stuff I've seem packaged doesn't look as good as the "fresher" wings.
Smoking Westy
is one Smokin' Farker
I prefer cooking them whole, lately I've been cutting off the tips prior to cooking but more times than not I just leave them on there.
peeps
somebody shut me the fark up.
My grocer has them right next to all the rest of thee fresh chicken parts...maybe ask your meat counter guy if he has them.
Harbormaster
somebody shut me the fark up.
I don't do wings a lot, but when I do I cut off the tips and cook them in one piece. Of course, I'm only feeding 4 for a football game and have never seen wings already separated at the store.
Wanker
Found some matches.
hmm
I am new here but if I could make a recommendation... I have this recipe where I brine my wings/drummies overnight in a garlic powder,onion powder,blackpepper, tony chachere's, cumin, and chilli powder - boil up the mix, put it in the fridge to cool then add your chicken.. Next day put them in the smoker about 2.5 hours prior to lunch or dinner and the kicker.. after 2.5 on the smoker at 225 start your grill on high next to the smoker, once it is at high heat throw them all on the grill for a few mins, flipping them and it will crisp up the skin almost to a fried texture. Keep water near by for flame up pull them off and serve immediately - your friends will love you. :mod:
I am new here but if I could make a recommendation... I have this recipe where I brine my wings/drummies overnight in a garlic powder,onion powder,blackpepper, tony chachere's, cumin, and chilli powder - boil up the mix, put it in the fridge to cool then add your chicken.. Next day put them in the smoker about 2.5 hours prior to lunch or dinner and the kicker.. after 2.5 on the smoker at 225 start your grill on high next to the smoker, once it is at high heat throw them all on the grill for a few mins, flipping them and it will crisp up the skin almost to a fried texture. Keep water near by for flame up pull them off and serve immediately - your friends will love you. :mod:
Wickedcajun
is Blowin Smoke!
One piece here... Roast the tips and use them in stock
Mike Twangzer
is One Chatty Farker
OK ... so there's a compromise ... only 1/2 the work .... zip the tips .... and cook ... Thanks all I'm for half the work ...
