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skin or no skin

rbradleyrbradley Posts: 1
edited August 2012 in Poultry
First time cooking wings, with the skin on or remove?

Comments

  • ChokeOnSmokeChokeOnSmoke Posts: 1,858
    Definitely skin on, can't imagine trying to take the skin off of wings.

    I like to cook them indirect for about 45 min at 375-400.
    Packerland, Wisconsin

  • BaysidebobBaysidebob Posts: 489
    +1 for skin.  I cook mine raised direct.
    My actuary says I'm dead.
  • BrownieBrownie Posts: 1,023
    We like skin!
  • dweebs0rdweebs0r Posts: 513
    +1 more for skin on and indirect at about 45 mins.  I turn them halfway through and apply sauce after they finish and throw back on the egg for another 10-15 mins to dry up the sauce.
    -Jody Newell (LBGE & a mini BGE!)
    Location:  Munford, TN  Homepage:  Shadow photo shadow.gif
  • bigphilbigphil Posts: 1,389
    +1 more for skin on and indirect at about 45 mins.  I turn them halfway through and apply sauce after they finish and throw back on the egg for another 10-15 mins to dry up the sauce.
    skin on and i do the same except raised direct 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
  • stikestike Posts: 15,597
    Is 'skin off 'even a thing?
    ed egli avea del cul fatto trombetta -Dante
  • cortguitarmancortguitarman Posts: 2,055
    Skin on for wings. I cook whole chickens skinless though and they are delicious. No taste difference with or without skin.
    Mark Annville, PA
  • BaysidebobBaysidebob Posts: 489
    Other than on Ceasar Salad I cannot imagine poultry without CRISPY skin.
    My actuary says I'm dead.
  • stikestike Posts: 15,597
    Skin off chicken has no skin. Tastes like skinless chicken to me
    ed egli avea del cul fatto trombetta -Dante
  • Skin on for wings. I cook whole chickens skinless though and they are delicious. No taste difference with or without skin.

    . i promise skin on birds have a different (and barely even arguably) better tasre
    Keeping it Weird in the ATX
  • stikestike Posts: 15,597
    For starters, they have that nice skin taste to the skin that is missing when the skin is missing

    Kinda the opposite of how bananas taste better with the skin off. :) skins makes a difference
    ed egli avea del cul fatto trombetta -Dante
  • JWBurnsJWBurns Posts: 334
    My wife is a bit picky about skin on the wings, so I try and trim em up a bit before I egg em.

    High in the dome makes them just perfect!
  • fishlessmanfishlessman Posts: 19,279
    i have only seen skin off wings once in my life. it was a chinese place, the wings were cut into drumettes, then the meat cut and folded down into a ball at one end with the bone sticking out, then marinated in some type of ginger marinade, then roasted, then honey dipped and rolled in sesame seeds, then roasted some more. simply Delicious, if your going to do all that, sure skinless is the way to go. they were served with apricot brandy in a sifter over a warming burner, my god was it good
  • ratcheerratcheer Posts: 189
    To me, the crispy, seasoned skin is the best part.

    Tim
  • fishlessmanfishlessman Posts: 19,279
    . We do skins off... We used to fo skin on to protect the meat and moisture.. But since the egg that hasnt vmbern an issue
    thats alot of work for wings, any pics, i cant even visualize skinless wings
  • stikestike Posts: 15,597
    ratcheer: "To me, the crispy, seasoned skin is the best part"  i agree totally.


    ed egli avea del cul fatto trombetta -Dante
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