Happy National Chicken Wing Day!
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.
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
Ready to Eat!
The smallest fresh raw ham I could get was 25 pounds. I have five pounds of Country Brown Sugar brine mix. I am thinking that for this big of a ham I should just go ahead & use the whole five pound container of Walton Country Brown Sugar mix with two gallons of water & a little muscadine wine to get a 20% pump. Inject the ham along the bones & vein. Add the remaining brine to the ham in my turkey frying pot & brine for five days before smoking for about 14 hours. I am trying something different with the turkey & the ham this time using wine barrel staves for the wood rather than my typical Pecan, Hickory, Oak, etc. Does the brine mix sound right for the 20% pump & brine, or do you think I should still calculate it all down to 2.5 pounds of mix still? Any thoughts, tips, suggestions, or ideas are always appreciated.
Thank you, I really appreciate it. That is what I pretty well figured I would do & just put everything in one of those Aluminum BBQ pans I keep then into the coolers lined with Blue Ice at the bottom. The transport is only 4-5 hours, so I think it should be OK, so long as I cool it all down over night first. The ham I ended up with is 25 pounds so I will do one pan for the turkey, another for the ham (that may end up shredded), & others for smoked oyster stuffing, cream corn, sweet potatoes, smoked mashed potatoes, etc. Thank you for all your help, I really appreciate it.
I wish we could help out more on this one, but this is using someone else’s recipe and process in a way I don’t feel comfortable with (since they recommend not using a cure or nitrite/nitrate). There really isn’t an answer I’d feel safe giving you since this is not something we’ve done and tested like this before.
My suggestion on hams is always to follow our standard recipe here:
My best alternative suggestion is to look for more information from a state University Meat Extension Department. They have usually done the proper research and development to provide better guidance. The University of Missouri has an article here that might be of help: https://extension2.missouri.edu/g2526
For the future, I’ll see if we can develop a recipe and process here to provide better guidance towards processing hams in this manner.
New to the forum and excited to learn! Looking to smoke my first batch of summers on my smoker. I noticed they have strings for hanging, but my smoker is set up more like a traditional barrel grill.
Questions: If I lay my summers on the grate of the smoker, will the casings burst/burn?
Thanks in advance!
The article does not cover when to cold smoke a cured ham. I have 16 wild hog hams in brine as of last night. I need to know at what point do I put them in the smoke house for this phase of the process.