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Those wings look awesome Jason, for chicken/wing rub you can't do better than Kosmos, I used this on my Thanksgiving turkey and also on my wings and I was floored with how good the flavor was. Going to use it on spatchCOCKED chickens next
Since you can use those or lump might as well buy another 10 bags. If I could use that I would have picked up at least 10 for sure. Not like it will go bad as long as you have the space inside to store it. I wouldn't store it in the garage and let it get damp.
Made some more wings yesterday. They didn't come out the same as the last ones even though I tried to make them the same. I need to start measuring my mixture of my two sauces I am combining to make my Buffalo/BBQ sauce. Regardless they were still super tender with great crispy skin. The pack of wings was one of the largest I have ever seen at the grocery store based on weight. It was 16 full wings that weighed in at 4.65lbs. I keep waiting and picking up the wings the day of as of late cause you can always find a pack that is on clearance sale cause they need to sell them that day. Got this pack for only $10 and change.
Frozen, I looked at the fresh ones, but went for the bigger bag since I could thaw out what I wanted and keep the rest frozen for another time (like when it's above freezing outside)
How much is a 10lb bag of frozne wings? Best I can get fresh ones is around 73 cents per whole wing or so about 37 cents per individual wing when split.
That was more a shock of how cheap originally. Now that it is only 60 wings though I will take fresh over frozen but that deal isn't the norm. Only when I go in day of and they are selling some that have to be sold that day or thrown away.
Yeah, I looked at fresh but I'm not a fan of the whole wings, and they only had smaller packs of the whole wings. I used 30 of my 10 lbs and have 30 left for another time
Yeah the whole wings can be a pain sometimes. I used to take the time and carefully cut them apart but got sick of doing it. So now I just cook them whole if I buy them.
Can't wait for our new Sam's club to open the end of this year or early next. The current one is 35min away so I don't both with a membership.
Are they already frozen or are they fresh?
You can get similar at Costco. I routinely can find 10+ lb bags at ~$2.50/lb though I never buy that many at once. I'm not a huge fan of repeat frozen chicken wings, I feel like they get soggy. I'm sure they actually don't and it's all in my head but I don't care.
Pic of my wings from before (ignore snapchat content):
It's all in the prep to prevent sogginess. I brined mine and towel dried them, then let them air dry a few hours before smoking worked great and nice and juicy
With fresh ones I feel like even then sometimes they get soggy depending on how much I sauce them. I love extra saucy wings though. If I am doing them hot on the egg at 375-400 which means only 45-55min cook time then I can get away just drying them off and letting them sit with the dry rub on an hour or two before I put them on. I haven't done low and slow smoke of them yet but from what I read I am better off drying them and refridgerating them overnight for that to keep them crispy.
You actually brine the wings before making them? That seems like a lot of work for some wings.
Yep, I brine them but it's so worth it. If your wings are getting soggy you should towel them off and let them air dry in the fridge for 2-3 hrs before smoking them
I guess they are not getting soggy per say just the skin isn't as crispy as fried wings.
I always dry my wings off before seasoning and give them a minimum 1-2hrs in the fridge before I cook them. Same with whole chickens but those if I am planning enough in advance I do the night before.
Yeah, they'll never be as crispy as fried. One option is to throw them on the gas grill for a minute to crisp up the skin. I've never seen the need myself
You can get similar at Costco. I routinely can find 10+ lb bags at ~$2.50/lb though I never buy that many at once. I'm not a huge fan of repeat frozen chicken wings, I feel like they get soggy. I'm sure they actually don't and it's all in my head but I don't care.
Pic of my wings from before (ignore snapchat content):
Thank you.
lol snapchat. For some reason, I thought you were older than that
aftermath of said briskets, drank wayyyy too much sat night through Sunday when we served the briskets
pork butts for our event center soft opening night last Friday
Some fattys for breakfast. Maple sausage with Blueberry muffins and maple syrup, maple sausage with banana nut muffins and maple syrup , and reg sausage with hard boiled egg (would scramble and add cheese next time)
chicken, onions, deer jalepeno cheese salami
carried single fire in eggs for 36 hrs and this was right before the poppers came off and I shut em down
event center we just built and opened last week
Edit: F@!k You photobucket
Last edited by BeezleTL85; Jan 30, 2019 at 08:28 PM.
smashed 1lb of sausage on some Saran Wrap and crumbled 4 mini muffins
put the muffins in the middle and then drizzled maple syrup and wrapped up the side to make the log. If you wrap it and twirl the ends of the Saran Wrap then it’ll make the log form for you.
I’ve found these fattys to be pretty badass because you can put anything in them, and make on Sunday night for a quick breakfast all week depending on how you slice it.
Smoked some nuts and wings yesterday for the Stooper Bowl, used up the rest of my "Salty Nut Rub" that I had made around Christmas
I brined the wings again, then toweled them dry, and let them air dry before putting rub on them.
And smoked them
After the smoke died down I was able to get a better pic. These suckers are done and ready to come off
I didn't use any wing dust and just used the Dirty Bird rub and they were fantastic I thought about tossing some in some wing sauce but they really didn't need it with the rub flavor
Didn't make any wings but rather made drumsticks since they were on a better sale than the wings.
Patted dry and then seasoned with Montreal Chicken Seasoning then let dry out in the fridge for about 3-4hrs before cooking
Having dried out a bit and ready to put on. Cooked these at 265 for 2.5hrs. Still working on the perfect amount of smoke for chicken so beer starting really light and for me it wasn't even really noticeable so will go with more wood next time.
First time using my new tongs my girlfriend got me for Christmas. Have a full set of grill tools (tongs, spatula, and fork) made from recycled hockey sticks.
Still using my sauce I have been making from 1 cup Mac's Speed Shop Western Carolina BBQ sauce https://macspeedshop.com/product/wes...ina-bbq-sauce/ and 1 cup Frank's Red Hot Buffalo Sauce. If I am making it just for me I also add 2 tablespoons of Frank's Red Hot sauce to increase the heat. This is the first Barbalo sauce I have ever liked. Most times they use a sticky sweet bbq sauce. This is a zesty red viniger bbq sauce. I apply a coating to each side of the chicken allow around 5-7 minutes before I turn them with it on.
I heated the gas grill to 500 degrees and tossed them on for 3min a side to give a nice char at the end. Like eating giant wings.
I had made some cajun brussle spouts and girlfriend made some loaded potato sliders.
Since you can use those or lump might as well buy another 10 bags. If I could use that I would have picked up at least 10 for sure. Not like it will go bad as long as you have the space inside to store it. I wouldn't store it in the garage and let it get damp.
Damn you don't mess around. That is some amazing shit. Need to try some burnt ends like you did with some of your brisket. 
I thought about tossing some in some wing sauce but they really didn't need it with the rub flavor
