Did first wing cook tonight and struggled a bit. I like crispy texture, so I cooked raised direct at 350. I over cooked them a bit (based on Thermapen temps of 190-205), but only the most cooked ones were crispy and a few were actually a bit burned, the rest still had a soft moist exterior. What's the trick to crisping them up without burning?
I'm also struggling with temperature control while grilling. I'm amazed how stable the Egg is at low and slow or anything with the lid closed, but when grilling I keep losing control of the temp...any advise?
LBGE & SBGE. Central Texas.