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Month: July 2019

A Secret for Perfect Grilled Chicken Wings

The New York Post reported that Americans eat an average of 290 chicken wings per year, or nearly 18,000 over a lifetime. Whoa! We’re behind. Are you?

A great excuse to catch up is just on the horizon: Mark your calendar for July 29, National Chicken Wing Day. In fact, why not throw a casual party next weekend to show off your chicken wing skills? Links to some of our favorite wing recipes are below.

Here at, we actually get a lot of questions via email and social media about chicken wings. The most frequent one is, “The skin on my wings always seems to be rubbery. How do I achieve crisp skin?”

When we probe, we often discover the writer is attempting to smoke the wings at low temperatures (225 to 250 degrees) from start to finish. That method will produce rubbery skin as the temperatures aren’t high enough to render the fat. Our advice is to smoke-roast the wings at higher temperatures—at least 350 degrees—for 45 minutes to an hour, depending on the size of the wings.

We’ve also read for a few years about a method that involves adding baking powder to a dry rub before applying it to the raw wings, then letting the wings rest for 8 hours or more on a cooling rack, uncovered, in the refrigerator, before baking or indirect grilling.

Our first experiment with that method was a definite fail.

We set up the grill for indirect grilling and preheated it to medium, about 350 degrees. The coating browned prematurely, fell off the wings when we attempted to turn them, and after only 20 minutes, resembled toasted flour. But that wasn’t the worst part: The wings had a very unpleasant metallic taste.

A few trials later, we achieved success: perfectly cooked wings with well-seasoned, beautifully browned, crispy skin.

A few trials later, we achieved success: perfectly cooked wings with well-seasoned, beautifully browned, crispy skin.

We began by coating the wings lightly with extra virgin olive oil. (You could also use vegetable oil.) Add a couple of tablespoons of oil to a sturdy resealable plastic bag, then add the wings and seal the bag. Turn several times to coat the wings. Add your favorite rub and a tablespoon of aluminum-free baking powder to a second bag and transfer the wings to that bag, then shake to coat. The “aluminum-free” part is very important! We discovered it was the aluminum in the baking powder that gave the wings in our first experiment a metallic taste. The baking powder will not say “aluminum-free” on the label; you’ll have to read the ingredient list.

We did not bother to dry the wings in the refrigerator.

We set up our grill for indirect grilling and preheated it to 350 degrees. The wings were turned frequently after the first 20 minutes and were a joy to behold at the end of 45 minutes. They were beautifully and uniformly browned, the skin blistered, bubbling, and blissfully crisp, the meat perfectly cooked. The wings could have been doused in sauce the last 10 minutes, but we opted not to.


Here are more tips for perfect wings:

1. Save money by buying whole wings.

Save money by buying whole wings and breaking them down yourself. (Buy organic, air-chilled chicken when possible.) Lay each wing flat on a cutting board, then slice through the two knobby cartilaginous joints with a chef’s knife or cleaver. Reserve the “drumette” (it will look like a miniature chicken leg) and “flat” and either discard the wing tips or freeze them for stock.

2. Stretch whole wings out on skewers for maximum exposure to smoke and fire.

Alternatively, stretch whole wings out, Asian-style, on 12-inch bamboo skewers (soak the skewers in beer or cold water first, then drain) to maximize their exposure to the smoke and fire. This technique works best with larger wings. (For directions, see How to Grill, page 248.)

3. Avoid charring and flare-ups by indirect grilling your wings.

To avoid charring, flare-ups, and singed arm hair, indirect grill the wings for 30 to 40 minutes, turning once or twice. (Be sure to brush and oil the grill grate before starting as wings have a tendency to stick.) Put soaked, drained wood chips on top of the coals or in a smoker box for a smoky flavor.

Chicken wings with smoke

4. Test for doneness by making a small slit in the thickest part of the wing meat.

To test for doneness, make a small slit with a sharp knife in the thickest part of the wing meat. There should be no trace of pink at the bone—that is, unless you have smoked the chicken wings. Then you will see a smoke ring near the bone, but it should not appear bloody.

5. Apply wing sauce at the end of cooking time.

Apply wing sauce at the end of the cooking time or toss the wings in the sauce after removing them from the grill grate.


Ready to cook some wings? Try one of our favorite chicken wing recipes:

What’s your favorite chicken wing recipe? Let us know on Facebook, Twitter, Instagram, or the Barbecue Board!

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Download and Watch Movie Crawl (2019)

Are you making the most out of your pellet grill? Here are five tips and tricks from our friends at Green Mountain Grills!

1. The reverse sear is a fun way to cook a great steak.

The reverse sear is a fun way to cook a great steak. Pellet grills are perfect for the reverse sear. You can smoke low at 150 degrees F. for max smoke at low and slow and then with the press of a button or an adjustment inside your APP, you can crank your pellet grill up to 550 degrees and add that sear for even more flavor. This gives you a perfect medium rare edge to edge. The built-in meat probes give you the ability to repeat your favorite internal temperatures.

2. Put cold meat into the smoker at a low setting for a smokier flavor.

This is a good trick for those large cuts of meat that you want to pull more smoke into. Next time you go for that long smoke on a brisket or even a Tri-Tip, try taking the cold meat that you have already dry rubbed right from your fridge into your smoker at a low setting. This will give you just a little bit more time for smoke to take hold.

Green Mountain Grills Pellets

3. Use the upper racks of your pellet grill.

One of the best accessories of a pellet grill are the upper racks. These give you extra space inside your cooker but they also decrease the radiant heat coming off the grease tray. An upper rack will allow for a more even cook and if you place a water pan under that rack, this will allow for those long brisket cooks to stay in an ideal environment.

4. The pizza attachment is a must have if you are a pizza fanatic.

The pizza attachment is a must have if you are a pizza fanatic. The genius of this attachment is temperature control with three types of heat. If you set the unit at 275 on your digital controller; you have a more than double surface temperature on your stone. The dome of the pizza attachment gives you a perfect radiant heat alongside the convection and conductive heats.

5. Use your pellet grill like you use your oven.

Let your creativity run. Anything you can do an oven, you can do on a pellet grill. Use different flavored pellets to add even more robust flavors to your foods.

Green Mountain Grills Pellet Grill


Find your new pellet grill at

Check out some of these fine recipes from GMG:


For research into new GMG Prime units-GMG Prime Videos:


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Download and Watch Movie Kidnapping Stella (2019)

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Cet article Les 16 premières minutes de The Surge 2 se présentent est apparu en premier sur PXLBBQ – Pixel Barbecue.

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Streaming Full Movie Avengers: Endgame (2019)

On se retrouve pour une petite session de She Sees Red, un jeu FMV du studio russe Rhinotales dans lequel on enquête sur un meurtre violent survenu dans une boîte de nuit. Alors que l’assassin laisse des preuves accablantes derrière lui, on suit dans 3 temporalité différentes le déroulé des événements, tout en influençant les choix du tueur. Pensé pour être joué sur 35 minutes, mais avec 4 fins différentes, She Sees Red est un premier projet de qualité avant – on le pense – quelque chose de plus ambitieux. 

Cet article Gameplay : She Sees Red – Le FMV venu du froid est apparu en premier sur PXLBBQ – Pixel Barbecue.

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Download Full Movie Pokémon Detective Pikachu (2019)

Nous étions il y a peu invités par Nintendo Benelux aux Pays-Bas pour un événement Post E3 2019 permettant aux médias n’ayant pas pu faire le déplacement jusqu’au pays de Donald Trump de se faire une idée sur les jeux de l’éditeur qui ont été montrés à la grand messe du jeu vidéo. Nous avons donc pu essayer les démos de certains nouveaux titres tels que Link’s Awakening, Pokemon Epée et Bouclier, Luigi’s Mansion 3 ou encore The Hollow Knight qui n’ont fait que confirmer les bonnes choses que nous vous avons déjà dites sur ces jeux dans nos précédents articles ou vues dans leurs trailers. Hormis ces démos jouables qui l’étaient d’ailleurs également aux visiteurs de la Japan Expo […]

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