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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    @jonathon
    Thanks for the response!

    I think a video on processed celery would be incredible. The only place I have been able to find celery powder as a cure was from “The Sausage Maker”, they have a Facebook page. It was expensive, designed only for sausages, and wasn’t packaged well.

    As for the tackiness, good idea with the cornstarch! There are a bunch of big brands with zero additives that were able to achieve the soft texture with no tackiness, so I’m thinking it has to be in the processing. I read an article where someone at KRAVE mentioned a couple details about how they process their jerky. He said they first inject the meat, then cook the whole pieces, then slice, then marinate, then dry. I have messed around with the idea behind this process a lot. Injecting with brine, sous-viding at a variety of temperatures and times, slicing, marinating, and drying. Decent results, but to be honest the high sugar method you introduced to me has seemed to have better results.

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    @jonathon I am definitely going to purchase and follow the steps you’ve post, thank you sir! Additionally, if anyone has recipes, please share. I’ll try them all and post what my family thought of each. Thank you all, this is a very cool and educational blog, glad I found it wish it was years ago! Thanks again.

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