Happy National Chicken Wing Day!


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    National Chicken Wing Day!

    Hey Guys this is Jon from Waltons TV and happy National Chicken Wing Day!

    This Saturday the 29th is National Chicken Wing day so I am going to show you an easy way to get restaurant quality wings without making a mess in your kitchen. We are going to need wings, seasoning Vegetable or peanut oil, and a pot we don’t care too much about as its going on the grill!

    I am using two dry seasoning, Garlic Romano and Hot Buffalo Wing and two sauces, Smoky Habanero Chipotle and Sweet Honey Orange.

    Hot Buffalo Wings

    You want to make sure you coat the wings really well with seasoning before you do anything, I am coating them all over and then vac packing them and letting them marinate overnight.

    Turn your grill and put your pan with your oil in there and get the oil up to 375 and let them cook for about 10 minutes. The nice thing about this is that we just close the lid so if it spits its not going anywhere or burning the cook!

    So once they are cooked we are going to take them out and let them drain on paper towels. A lot of people just serve them as is or re-season and serve and at this point that’s a mistake. What you want to do is get the seasoning you marinated them in and then simmer the wings in that seasoning for another 5 minutes at least. For the dry seasonings I used I am adding 1 table spoon of butter and 1 tablespoon of white vinegar as well, for the sauces I am not adding anything….maybe Ill add a little butter because, why not?

    The wings turned out excellent! I fried them for about 10 minutes each batch and cooked them to about 170 so they would be a little crisp. Keeping the oil at a steady temp was challenging but you can do it, just have to play with the grill temp to make sure it is in the 375 range!

    So make some wings tomorrow to celebrate national chicken wing day, it’s fairly easy and doing it on the grill means no mess in the kitchen!


    Extra Fine Smoking Chips

    Alder, Apple, Hickory or Mesquite Smoking Chips

    Ready to Eat!

    Smoky Habanero Wing Sauce

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  • C

    @weatherbow21 I agree with Jonathon of several points. I have been making snack sticks and summer sausage for years and I have scrapped my fair share of batches. There is certainly a difference between wild game and beef or pork from the store. My advice on this, buy a 10lb “log” of 80/20 from Sam’s. This takes out the grinding and having to mix in the right amount of fat. I have made several successful batches this way. BE PATIENT! The more meat you have in the smoker, the longer it is going to take, however, you will find that your temps will fluctuate less. If you get impatient and crank up the heat, you increase your chances of “fatting out”. Been there, done that.
    You don’t have to put the entire batch in the smoker at one time as long as you are not using citric acid. Put in a few pounds, follow the temp settings in the recipe, and you will likely have good results in 4-5 hours max. I never set my smokers above 170, but I may try since I am seeing 175 a lot in the Walton’s recipes.
    For a binder, I always use soy protein, but the type of binder that you use is based on your preference. I never make a batch without it.
    I also document everything from start to finish. I find this helps me to remember not to leave ingredients out of my recipe. It sucks when you get done stuffing and then find your bag of cheese still sitting on the counter. ☹ I document my temp settings, time of day, internal temp, smoke on, smoke off, etc. and I do this with every batch I make. You can then record your results, flavor, texture, presentation. I often go back through my notes just skimming results to see what worked and what didn’t, especially if I am trying a new recipe. If you are fairly new to sausage making and you are not busting casings during the stuffing process, you might not be packing them tight enough. You definitely do not want to under stuff. You will get unsightly fat deposits between the meat and the casing. Don’t give up!

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  • B

    I used the carrot fiber at rate suggested and my homemade 60/40 pork/venison sausage came out dry…was really disappointing…any idea what happened?

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  • C

    I want to smoke some turkey necks this weekend to use as seasoning meat. I want to smoke them at around 165-170° (smoker temp) so I can get maximum smoke before they are cooked internally. I know with sausage you have to cure at these temps. What about turkey necks? Are they safe to smoke without any sort of cure with the pit temp being around 160-170°?

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