Skinless

Cyborg · #1 (**permalink**) 10-09-2006, 08:35 PM

Has anyone ever seen skinless chicken wings for sale? I found that I can make delicious wings using my homemade dry rub and putting them on the grill. The problem is that the rub sticks to the skin which has all the fat. I suppose I could hunt down some skinless chicken legs or de-skin some legs, but wings are preferable.

BriOnH · #2 (**permalink**) 10-09-2006, 10:00 PM

My brother-in-law is a dry rub guy. He does great ribs. His fathers wet ribs beats them though

.

Cyborg · #3 (**permalink**) 10-09-2006, 10:04 PM

I need to get my ribrubs site up and running. I've already purchased 5000 spice jars and designed the labels. Even purchased the stickers for the labels and the shrink wraps for the lids.

BobbyT · #4 (**permalink**) 10-09-2006, 10:16 PM

Only skinless I recall seeing has been breasts. Now I'll be dreaming about wings and legs all night, thanks!. <insert drool emoticon here>

BriOnH · #5 (**permalink**) 10-10-2006, 11:06 AM

Quote:

Originally Posted by Cyborg

I need to get my ribrubs site up and running. I've already purchased 5000 spice jars and designed the labels. Even purchased the stickers for the labels and the shrink wraps for the lids.

Awesome!!!!!!! I'll buy one! And a few more for the cooks in my family when I taste it

.

Lynne1 · #6 (**permalink**) 10-23-2006, 02:40 PM

Quote:

Originally Posted by Cyborg

I need to get my ribrubs site up and running. I've already purchased 5000 spice jars and designed the labels. Even purchased the stickers for the labels and the shrink wraps for the lids.

Need any taste testers?

Cyborg · #7 (**permalink**) 10-23-2006, 03:15 PM

I'll put some together...

I still can't find the skinless wings though. I've been getting the big 10 lb. bag of frozen ones at the Sams. Very affordable. Plain wings, not flavored.

First I soak them in a Worcester sauce and soy sauce mix and let them marinade for a day or 2. Then I drain them and apply rub to both sides of the wings. I like it on the spicy side, so I'm pretty liberal. You could say, I cake it on...

After that, it's a small aluminum foil pouch for the apple chips. After poking a few holes in the foil I throw it on the ceramic briquettes. The wings are grilled on low for a good 30-40 minutes, turning every 5-10 minutes. I like them nice and crispy.

Theres no carbs, but I want to cut the fat content by getting skinless wings. Thus, the original post. Personally skinning 10 lbs of wings would be a hassle.

Lynne1 · #8 (**permalink**) 10-23-2006, 03:19 PM

Mmmm. Sounds like you like your wings! I'll have to try that for the Super Bowl!

Cyborg · #9 (**permalink**) 10-23-2006, 03:31 PM

I use my own homemade rub on wings, smoked ribs (which I made this weekend), and beef jerky. With the jerky, I add some crushed hot pepper seeds.

gettingby · #10 (**permalink**) 10-23-2006, 03:44 PM

Cyborg, you sure know how to make a gal drool!!!!

Cyborg · #11 (**permalink**) 10-23-2006, 03:46 PM

Low carb too!

MYDEAR · #12 (**permalink**) 10-28-2006, 05:38 AM

Cyborg
those wings sound soooo good.
have you looked in the Asian meat market for the skinless wings?

mydear