Yeah, I put Franks in the bag. It doesn't make a huge difference, but you can tell it's there in the meat a bit. Not vital, but does add a little.

And no, I don't put butter in it. I don't use much butter in my wings. I use a little, but only to simmer garlic in before I add it to the sauce to make them more akin to spicy garlic wings.

I add more cayenne (to offset the butter) and a dash of Worcestershire sauce, then the garlic butter. But I do that in the sauce I toss them in. There's already plenty of fat in the wings that will render into that sauce as it cooks so I don't worry about needed the fat. It's just a little different flavor that I don't think they actually need.

Ah you use the sauce from the bag to make your wing toss sauce as well.

Yea I'm doing this Saturday.

Good thing I don't eat oreos

No - i dump that 'bag' sauce when I'm done cooking.

I make the 'toss' sauce in a saucepan. Simmer the garlic in butter (I use a microplaner for the garlic to prevent the 'chunk' in the garlic butter) then put 'fresh' Franks into the garlic butter along with the Worcestershire and cayenne. You could add a little more vinegar to that if you want to, but it's personal preference there.

The sauce in the bag is nothing but several glugs of frank into the bag and I usually only cook them at about 150. Then I take the wings when they're done cooking, lay them on a cookie sheet in the fridge overnight to help pull some moisture out of the skin to allow them to sear up better. The morning of the tailgate I'll pull them out of the fridge and let them come to room temperature to make them cook better. Toss 'em in a clean bag and take them to the stadium.

I suspect there are some folks that would be terrified about cooking them at 150 for food safety reasons but I finish them to the standard 160ish and I feel like I end up with a better texture in the wings that way -- they end up super tender without being too firm (as would be the case at 160, 170, IMO).

And by the way, the absolute BEST way to make wings is a confit method. I've done it a couple times and I'll say I don't think it's worth the work, but damn they are good.

It's a straight ripoff of Kenji's method

https://www.seriouseats.com/ultimate...-buffalo-wings

And Kenji's method is a variation on Alton Browns old method of steaming them first before cooking them. I've done that as well for oven cooked wings and it works pretty well, but the Foodi multi-cookers and what not that have come out since that approach have made it pretty obsolete.

I've done the 'low temp' fry the night before, freeze them and then go out to the tailgate with a turkey fryer and re-fry them at high heat as per his method above. Works great -- as good as any wing you'll ever have. It's just a damn lot of work.

And I don't mean to hijack Tiny's recipe at all -- I think next time I'll try to drizzle a little olive oil on them just before cooking like he does. That should do some pretty interesting stuff.

Actually, i have some spray duck-fat that I think I'll use.

Well I’m having wings today.
Thanks a lot. Way too early to be hungry.

Yeah, I have fajitas on the blackstone planned for Arrowhead this weekend but dammit now I want some wings!

Trying to figure out if I want to experiment with homemade tortillas but man, I'd have to have that go wrong on me. It's not going to be a massive tailgate -- gonna have 8 of us. But I still don't want to screw it up.

Oh, and for the Fajita folks among us, just do yourself a favor and leave your chicken breasts at home. The answer is thighs. Boneless, skinless chicken thighs. Marinated in (yes) pineapple juice with some 2 Gringos Chupacabra rub on them. I also like The Spice House's chipotle garlic blend. Too late to get it now, but if you order their flat packs the shipping is free (then I throw mine any random ol' spice jar I held back when I used it up).

If you're salt averse, you may not like the Chupacabra as well. I don't love a lot of salt so I tend to go a little lighter on it. If you're really anti-salt, go witht he Spice House stuff.

Chupacabra Ribnoxious is my go to on Ribs. Good Stuff

I am very jealous of the Arrowhead tailgate magic. When MNF came here, without getting into trouble, we had to… “find” screen moments for Jason Kelce in the parking lot.

Can’t imagine that happening in KC.

https://uploads.tapatalk-cdn.com/202...9fe471f68f.gif


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Sorry for the filter invasion lol. Unable to slap an NSFW tag, help me!

Also, **** you Jewish Rabbi ROFL

Right on. You've got quite a bit of craft going on there. Mine are designed to be simple. Back when my focus was on drinking and talking more than cooking.

And for the heat, I agree with the two-zones. I do that at home. Portables, I started with a Weber Smokey Joe tabletop and every inch of the grill was covered in wings, then I moved to a bigger Coleman foldable propane, which was kinda like a grill on top of stove burners, which was a lot harder to work with.

Anybody got great recipes that don't need cooking?

UNSTOPPABLE CHEESE BALL

put two blocks Philadelphia Cream Cheese in a shallow bowl with one bunch of chopped green onions, use a fork to mix the onions throughout the cream cheese.

Put half pound of chopped walnuts in another shallow bowl.

Form the cheese mixture into a ball and press into the chopped walnuts, rotating it around and pressing, and palming the ball to get the nuts nicely embedded into the ball.

Put the ball onto a serving tray and use your hands to form it into a football with a flat bottom.

Surround with Triscuits and large Wheat Thins. Include a small spreading knife.

Vodka. Lots of it.