The smoky heat of chipotle peppers is absolutely fantastic on chicken wings. Instead of tossing my wings in a sauce I served them up ‘dry’, just coated in a delicious spicy rub where chipotle was the star, but there’s also hints of onion and garlic. Smoky chipotle dry wings will change your mind about always eating ‘wet’ wings.
I served these smoky chipotle dry wings with just a bit of Ranch dressing, but these wings are just perfect by themselves without a dipping sauce.
I recommend making extra of the seasoning. Store it in an air-tight container in your pantry. It’ll keep for a bit. That way you’re always ready to make some delicious flavor-packed wings!
The smoky heat of chipotle peppers is absolutely fantastic on chicken wings. Instead of tossing my wings in a sauce I served them up ‘dry’, just coated in a delicious spicy rub where chipotle was the star, but there’s also hints of onion and garlic. Smoky chipotle dry wings will change your mind about always eating ‘wet’ wings.
Visit my other site, For The Wing, for all things chicken-wing!
Stubb’s recently came out with a line of marinades and what they call anytime sauces. Our local grocery store had them all on sale, so I grabbed two or three bottles of each and headed on home with thoughts of the many things I was going to use them in. First up? Wings, of course, so I grabbed a bottle of Stubb’s Texas Sriracha anytime sauce and went to work.
I cooked up a batch of wings (that I had first dusted with my Fire-Eater rub) on my charcoal grill using the Vortex insert. I then tossed the wings with a generous pour of Texas Sriracha sauce and proceeded to absolutely devour them. My goodness me oh my, Stubb’s Texas Sriracha sauce is goooood! It’s like the Rooster sauce (er, Sriracha) we all love, but with fantastic southwestern spices and flavors thrown in. I could drink it straight out of the bottle. The heat from the sauce isn’t overpowering. Great flavor and a bit of a kick. It’s what I’d call the perfect bottled sauce, and absolutely the best thing for wings (or grilled chicken, or steak for that matter). It makes for the perfect (kicked up) substitute for the ‘normal’ Sriracha sauce you already use.
The Presto Fry Daddy is perfect for making smaller batches of food. It only uses a few cups of oil and comes to temperature quickly. Clean-up is easy too!
The heat from the sauce isn’t overpowering. Great flavor and a bit of a kick. It’s what I’d call the perfect bottled sauce, and absolutely the best thing for wings (or grilled chicken, or steak for that matter).
If you follow our blog at all you know that I cook up a LOT of chicken wings. Sometimes I make them in the fryer, sometimes on the charcoal grill, sometimes on the gas grill, sometimes on the smoker, and often on the Char-Broil Big Easy. But now, I have Vortex chicken wings and life has gotten even better. I still eat wings cooked other ways, but boy do I ever love these!
Visit my other site, For The Wing, for all things chicken-wing!
Hot. Crazy Hot.
I am always on a quest for the next best wing cooking idea. Recently, I discovered the best way for making crispy wings on the Char-Broil Big Easy, which came out fantastic. But, I was still looking for the best way to get crispy wings on my charcoal grill. That’s when I discovered the Vortex and Vortex chicken wings are amazing. The Vortex is an insert for your grill that lets you concentrate the charcoal heat, making for an incredibly hot fire. As you can see below, the wings ring the Vortex, getting super hot and, in just a while, crispy. And it couldn’t get any easier.
I couldn’t be more happy with my Vortex purchase. I purchased the small-sized model, which works fantastic on my old 18″ Weber kettle and 22″ Weber Performer grills. But, a larger model is available for the 22″-26″ cookers.
Note: Since posting this, I’ve made wings on my Vortex hundreds of times. I’ve found that rotating the lid isn’t so critical (specially when cooking on a smaller grill such as the Jumbo Joe). For a little smoky flavor, throw a nice chunk of your favor wood (I like hickory or cherry) over the Vortex about 5 minutes before you put your wings on.
Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.
Warning: The term ‘sticky’ is a tremendous understatement when it comes to describing these Wicked Sticky wings made on the Char-Broil Big Easy. Think sticky molasses, and then think stickier. Don’t spill the sauce (like someone I know might have done) or you will be cleaning counter tops and sinks and what-not for days. Trust me. Now, on to the wings…
These wings are crazy good. Wicked heat. Sticky sweet. I made them crispy style on my Char-Broil Big Easy, but you can make them anyway you like, from smoking them to deep frying them. It’s the sauce that shines here, and boy is it messy great. Wicked sticky wings are called that for a reason.
I went simple with the dipping sauce for these wings. Just straight-out-of-the-bottle chilled Ranch dressing. Nothing fancy, just something to offset the kick of the sauce just a bit.
These wings are crazy good. Wicked heat. Sticky sweet. It’s the sauce that shines here, and boy is it messy great. Wicked sticky wings are called that for a reason.
Visit my other site, For The Wing, for all things chicken-wing!
I have cooked a LOT of chicken wings on my Char-Broil Big Easy. It’s my favorite way to cook wings, other than deep frying. The Big Easy cooks wings so easily and quickly. I usually finish off the wings over a hot grill to get a bit of a crunch on the skin. Well, no more. Crispy wings on the Char-Broil Big Easy are fantastic!
Now I can get delicious, tender, moist, crunchy wings on the Big Easy without grilling them afterwards. These crispy wings are fantastic. I won’t do wings any other way again, and that includes deep frying. This is it, the way to do wings.
Dry Skin Means Crispy Skin
The key to getting the wings crispy is to dry out the skin so that takes on a good crunch under the high heat of the Big Easy. If you don’t have a Big Easy, you should get one. Until then, you can also make these crispy wings in the oven.
I used my Wingin’ator 3000 basket when I cooked up these wings so that I can cook more at once than I could with the basket that comes with the Big Easy. You can also pick up a bunk bed basket (see the link below) that doubles the amount of room you’ll have for cooking wings. You don’t want to crowd the wings into the cooker or they won’t cook evenly.
Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.
You know I love chicken wings. Any time, any way. So I was really looking forward to these wings. I made chipotle blackberry wings on the Char-Broil Big Easy with the Wingin’ator 3000, but you can make them in the oven, on a grill, or just deep fry them. The sauce is what makes these wings fantastic. A nice sweetness and a nice smoky heat. Perfect.
I store my homemade sauces in squeeze bottles. If refrigerated, I set them out thirty minutes to an hour before using so they come to room temperature. You don’t want to put cold sauce on hot food!
Wow. These boneless Buffalo wings aren’t just sorta good. They’re crazy good. It’s embarrassing how many I devoured, so let’s just say I had more than two. The key to these is double-dredging them and letting the mixture set for 20 minutes before frying. The coating is fantastic. It’s light, not heavy, with just a little heat kick from the cayenne.
Feeds A Crowd. A Happy Crowd.
I served these boneless Buffalo wings with a wing dipping sauce and your ‘usual’ Ranch dressing.
If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.
I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.
Wow. These boneless Buffalo wings aren’t just sorta good. They’re crazy good. It’s embarrassing how many I devoured, so let’s just say I had more than two.
Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.
I bought a Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer a while back. It is one of my favorite “grills” by far. It doesn’t get any easier – marinate/brine/rub/whatever meat you wish to cook and put it into the cooker. Turkeys and chickens take about 15 minutes per pound. A family pack of wings takes about 30 minutes. Done. No mess, no fuss. It’s a beautiful thing. And trust me, I cook a lot of wings on my Big Easy. A lot. To get a family pack of wings onto my Big Easy, I use my homemade mod, the Wingin’ator 3000. You can always cook the wings in an oven or charcoal or gas grill of course.
Just The Right Kick
These fire-eater chicken wings from Steven Raichlen’s The Barbecue! Bible 10th Anniversary Edition are absolutely amazing (as are the other recipes in the 575 page book). Yes, they have some kick, but it’s not overwhelming at all. They’re perfect. I plan on using the rub recipe on whole roasted chickens and turkey from my Big Easy, it’s just that good.
I cook the wings for about 30 minutes in my Big Easy, then I toss them onto a hot grill for a few minutes to crisp up the skin. You can skip that final step and still enjoy really fantastic wings. I served them with our cool Ranch dipping sauce.
Fire-Eater Chicken Wings on the Char-Broil Big Easy
These fire-eater chicken wings are absolutely amazing (as are the other recipes in the 575 page book). Yes, they have some kick, but it’s not overwhelming at all. They’re perfect.
These are my wife’s favorite chicken wings. Me, I’m happy enough with just cooking them up on my Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer using the Wingin’ator 3000 modification. But, that being said, I also love these crunchy almost-fried smoked chicken wings that require no frying at all. They have a tremendous smoky flavor, and a nice crunch. They are tender and juicy and can be made on a smoker (I use a Weber Smokey Mountain 18-1/2-Inch Charcoal Smoker) or over indirect heat on a charcoal or gas grill.
Visit my other site, For The Wing, for all things chicken-wing!
A Simple Sauce Is All You Need
For the sauce I just threw a bunch of extras in with some BBQ sauce. It had a nice kick, but wasn’t crazy hot. It’s perfect for my almost-fried smoked chicken wings.
Visit my other site, For The Wing, for all things chicken-wing!
This is my go-to Ranch dipping sauce for wings. By using homemade Ranch mix I save a bundle on making this sauce versus using store-bought packets, so I usually make a big batch of it. There’s nothing worse than having a lot of hot wings and not having enough Ranch dipping sauce to cool them off.
Of course, this great sauce isn’t just for wings. You can put it on your salads, too. Or use it as a dip for vegetables. Any place you normally use Ranch dressing out of a bottle, substitute this homemade version.
This sauce gets “happier” if you let it set in the fridge overnight.
This is my go-to Ranch dipping sauce for wings. By using homemade Ranch mix I save a bundle on making this sauce versus using store-bought packets, so I usually make a big batch of it.
