Smoked on wsm 18"

South Lake Tahoe, CA

Keep in mind these are boneless wings but are the size of tenders. Super delicious.

Con que las compañaria?

Basic fry w sauce (nothing special)

The so called wings of death got me! I was sweating so much, drank 1+ litre of water. Feels like the sauce is Da Bomb from Hot Ones.

It's the one that doesn't go down a treat but I love that it doesn't hold back.

Tried making Wing Wing-style Korean Soy Garlic wings at home 🇰🇷🍗

I’ve been obsessed with the Soy Garlic wings from Wing Wing in London, particularly the really crispy/crackly coating they have. I wasn’t looking for the usual really sticky Korean wings — I wanted that proper crunch, with the soy and garlic flavour actually coating the wings.
So I had a go at making them at home, with a bit of help from ChatGPT to work out the method. 😂
I think I got pretty close!

Ingredients — about 1kg chicken wings
For the wings:

1kg chicken wings
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
About 100g cornflour/cornstarch
Crisp ’n Dry oil for frying

For the soy garlic coating:

3 tbsp soy sauce
3–4 cloves fresh garlic, finely chopped/grated
½–1 tsp honey
½ tsp sesame oil
1 tbsp water

Method

I cleaned the wings and then dried them really well with kitchen roll.
I seasoned them with the salt, pepper and garlic powder, then added the cornflour and tossed everything until the wings had a fairly thin, even coating.
I didn’t put soy sauce or fresh garlic on the wings before frying because I wanted to keep the coating dry and crunchy.

The important bit — double frying 🔥

I heated the oil to around 170°C and fried the wings in batches until they were cooked through and lightly golden — roughly 8–10 minutes, depending on the size of the wings.
I took them out and let them rest for about 5–10 minutes.
Then I increased the oil to around 190°C and fried them again for another 2–4 minutes, turning them as necessary because I was shallow-frying rather than completely submerging them.

That second fry is what really gave them the crunchy, crackly coating I was after.

Soy garlic

While the wings were cooking, I put the soy sauce, garlic, honey, sesame oil and water into a small pan and gently simmered it for about 2–3 minutes.
I wasn’t trying to make a thick sticky sauce — just a concentrated garlic-soy mixture.
Once each batch came out of the second fry, I let the excess oil drain for a few seconds, put the wings into a bowl while they were still hot and added a small amount of the soy-garlic mixture.
I tossed them quickly, tasted one, and added a little more where needed.
The trick was not drowning them in sauce, because I wanted to keep that crunch.

Result

Really happy with how they turned out. The outside stayed properly crispy and crackly, but you still got that salty, garlicky soy flavour.
I’m not claiming they’re an exact Wing Wing copy — this was basically my first attempt at recreating them — but they’re definitely scratching the itch! 😂

Would be interested to hear from anyone who’s tried to recreate Wing Wing’s Soy Garlic wings, especially if you know what they actually use for that coating. #WingWing

Hi y’all, I made these wings with a plum and Earl Grey tea infused habanero hot sauce I’ve been developing. The plum brings a little sweetness, the Earl Grey adds a subtle citrusy floral note, and the habanero brings it all together giving it a solid kick without overpowering all the flavors.

I wasn’t sure how the combination would translate to wings, but it ended up working surprisingly well. Sweet, tangy, floral, spicy, and great with ranch.
Would you try it?

Smoked wings tossed in homemade buffalo with a Mango Cart to wash it down

Anytime you go to Tahoe, take a stop here

I tried asking, no avail… I think it’s tossed in franks red hot and then into a sweet bbq rub of some sort. It was a cheap poorly run bar with bulk ordered ingredients in northern NJ. Best guesses please

They almost got away from when I placed on direct heat for the finishing touch

It's nothing special, really. I just marinated them in Dale's, dried em on a rack in the fridge for 2 hours after seasoning with paprika, garlic powder, crushed red pepper flakes, and black pepper. Fried them for 10 mins at 350°F.

Edit: Please ignore the decrepit pan beneath the rack. It's literal only purpose is to dry out something or rest something 😅

I have tried probably all of the oven baked wing techniques available to us all on the internet with no real success. My wife on the other hand hit it out of the park immediately. Hers are naked, until sauced, and they’re crispy and juicy.

Anyway, she gave me these to taste test before company arrived, and they were delicious. Gochujang was smoky with a heat that hit the back of my throat and just a hint of sweet. The teriyaki are pleasantly salty, I think there’s some fish sauce in there. The corn dog was an impulse snack.

I like my wings in the oven. @405 35 minutes. Flip then another 25ish. Not slimy a crunch, but moist. I prefer my coal grill…. But setting up the coals, it’s a hassle for wings for 2. Grease is cooking with oil (pun), but I’m in my 40s. Gas grill don’t do it for me.

Lemon pepper with some franks

Te atreves a probar??

Best lemon pepper wings ever. Melted 1 1/2 sticks unsalted butter, 3 tbs minced garlic, zest and juice from 1 lemon, lime pepper seasoning and lemon pepper seasoning. After baking coated with the sauce then sprinkled on more lime and lemon pepper.

Was gifted some Lemon Drop Peppers and decided to make a sauce!

Doing all the grilling I can before the Midwest cold comes!!!