Josh Hey man, I think you're missing the garlic under the Ingredients section.Posted Wed, Jan 8 2014 12:36PM
Josh @Josh Thanks for pointing that out, it's in there now.Posted Wed, Jan 8 2014 1:19PM
Josh Awesome. Can't wait to try these.Posted Wed, Jan 8 2014 1:21PM
Dax Phillips Whoa! Those look awesome. Can't wait to give the recipe a try.Posted Wed, Jan 8 2014 3:58PM
Mike Baylus These look great, and I love the idea of extra crispy skin! I usually let them sit in the fridge overnight as well, but haven't tried the baking soda trick. Is there no residual taste from the baking soda?Posted Wed, Jan 8 2014 4:47PM
Josh @Mike Baylus Nope, no off taste that I can discern.Posted Wed, Jan 8 2014 4:48PM
Mike Can't wait to try these! Thanks!Posted Wed, Jan 8 2014 4:51PM
Phil in France Holy moly, That looks great.Posted Thu, Jan 9 2014 5:35AM
David Tried them. Awesome. Thanks josh. Posted Wed, Jan 15 2014 1:56PM
Jason Josh. What works better in this particular recipe? Microplaned fresh Parmesan or the less expensive pre-grated Parmesan? Don't want to waste the good (expensive reggino) stuff if it doesn't really matter. They're chicken wings after all ;) Thanks!Posted Mon, Feb 24 2014 2:04PM
Josh @Jason You can use the pre-grated Parmesan, but use decent Parmesan though, not the weird Kraft stuff.Posted Wed, Feb 26 2014 9:34PM
Shambra Apoo I love your recipesPosted Fri, Apr 11 2014 4:13PM
Josh @Shambra Apoo Thanks!Posted Fri, Apr 11 2014 4:20PM
Dana What temp (approx) should the grill be when covered?Posted Wed, Jun 18 2014 6:22PM
Josh @Dana The grill is usually around 425°F when these start roasting. By the end it may have dropped 25-50 degrees.Posted Wed, Jun 18 2014 7:45PM
Jessica How would you modify cooking on a gas grill?Posted Sun, Oct 19 2014 2:18PM
Scott Made these on a gas Grill 2 weeks ago for tailgating. I wanted to make sure they were done so I baked them the night before for 35 minutes at 400 degrees. I then grilled for 20 minutes at the game. Turned out great.Posted Fri, Oct 24 2014 6:19PM
Jessica Nice idea! We tried this past weekend doing indirect heat and even though they were technically done temp wise they looked way undercooked and we're not crisp at all. I'll try starting in the oven next time!Posted Fri, Oct 24 2014 6:30PM
Rob When you place the wings to the cool side of the grill you cover. Do you mean wrap the wings in foil or foil pan with lid and cook 30-40 minutes or just close the lid to the grill? Thanks!!!
Posted Sat, Dec 27 2014 1:38PMJosh @Rob Just close the lid of the grill.Posted Sat, Dec 27 2014 4:32PM
Robert Just curious. Can I deep fry these instead of putting them on a grill? Posted Thu, Jan 29 2015 11:19AM
Josh @Robert Yes, but you don't need the baking powder/salt rub if you're frying. I'd suggest using this method if you're frying.Posted Thu, Jan 29 2015 11:37AM
Shiela The trick with using the baking powder worked wonders. The skin was perfect. Honestly I didn't have 8 hrs. they only sat for two hours in fridge.. But I put them for 15 min in front of a fan on my kitchen counter so maybe that helped. Either way the skin came out crunchy/crispy texture as if it was deep fried. I also added Caramelized onions like anthonys coal fire does. I like that little bit of sweetness. And next time less salt. I used the exact measurement of 1 teaspoon kosher salt for sauce but it just was little to salty. But excited to make it again. Thanks Posted Sun, Aug 16 2015 8:55PM
Steve t Baking soda or baking powder? I see both mentioned. Which is it.?
I've seen soda used before to crisp a whole grilled chicken.Posted Sat, Feb 6 2016 4:24PMJosh @Steve It's baking powder. Corrected the one mis-reference to baking soda.Posted Mon, Feb 8 2016 8:50AM
Crosby I tried it and tossed it in the trash. Tasted terrible. Posted Tue, May 31 2016 9:08PM
John Next time I'll cut way back on kosher salt. Grill time for me on indirect heat was at least an hour. (Gas grill) Posted Sun, Jun 26 2016 5:03PM
Bev Made these for dinner tonight! By far one of the best methods I've ever tried! Will definitely be making these more often. Thank you for sharing!! Posted Mon, Aug 29 2016 11:06PM
Doug Foley Can you do them in the oven and achieve the same effect? Posted Thu, Sep 1 2016 5:38PM
Den Will corn starch work instead of baking powder?Posted Thu, Sep 15 2016 11:29AM
NorthWestBrutha Nice recipe. I left the wings in the fridge 12 hours, then cooked them low & slow indirect for 3 hrs at 235 degrees (my normal method for wings). The salt was overwhelming on the first batch so I added 1/2 teaspoon of sugar during the toss on the 2nd batch which made it tolerable for my taste buds. On the flip side, I really appreciated how the meat cooked and the appearance was lovely. So lovely that I was eating them off the grill before the toss. I ate more wings naked than coated. Overall, this is a winner. Great job.Posted Wed, Sep 21 2016 1:45AM
NorthWestBrutha I left the wings uncovered overnight after the experience. My Pops once told me " It's damn good yard bird if its good cold the next day". Well, I personally think these wings as per recipe falls in that statement. The skin wasn't as crispy as hot which is to be expected, but the taste was outstanding. Great job Josh!Posted Wed, Sep 21 2016 12:40PM
Stephanie First, I would like to thank you for your recipes! I've tried a couple and they are amazing! %uD83D%uDE0D%uD83D%uDE0D the baking powder tip is everything! Which brings me to my question. I've made the Cajun wings a couple times and they come out amazing, so I was trying the garlic Parmesan ones and I keep running into the same problem. The baking powder and salt for some reason is not dying out the skin. They were in the fridge for 8 hours yesterday and when I pulled them out to cook the powder and salt was almost like a paste in the corner of the bowl and the skin wasn't dry. It worked perfectly each time with the Cajun rub. I patted the chicken dry, the bowl was dry. I removed it all, redried the chicken and did the powder and salt again, this morning it was the same way. What am I doing wrong? Please help! Posted Thu, Nov 10 2016 10:29AM
James Griewe Forget the baking soda and Use BISQUICK!!Posted Thu, Aug 31 2017 7:37PM
James Griewe Also grill initially over the hot coals 4 minutes per side then move to indirect side of grill top up to finish!!
Posted Thu, Aug 31 2017 7:40PMNiki These are our go to recipe for wings. They are amazing!!Posted Sun, Feb 4 2018 10:22AM
BCLogger a wee arrogant i would sayPosted Sun, Feb 7 2021 1:54AM
