Wing Question

cortguitarman

I plan on cooking multiple batches of wings for Super Bowl Sunday. I plan on making @cazzy's wings, @necessaryindulgence's sticky wings, and some good old fashioned buffalo wings.

I plan on cooking them indirect for an hour at 400. Can I FTC them and still keep them crispy?

Solson005

How long are you planning on FTC? Make your marinade for cazzys wings now and let the chili flakes steep for a few days, he recommended I do that the first time I made them and it made quite a difference the second time around. I also recommend using his baste at 10, 15, and 20 mins makes the color come out and give it a real good coat of sauce. I used to manage Buffalo Wild Wings years ago and we would keep wings in the warming drawer no longer than 20 mins to serve fresh, that is at a restaurant that serves wings as its main attraction so you could probably get away with 30-45 mins but there isn't much meat to work with so I would try not to do it for too long. People will eat good room temp wings just as fast at a party I have found... 

RLeeper

I think the foiling will make the skin soft. May crisp back up if you finish in the oven at a high temp but you may risk drying them out....

Black_Badger

Hey @cortguitarman I haven't specifically tried those recipes, but they do look awesome. I've had good luck with wings raised, indirect at 350 for 1 hour then remove stone (or PS) and crisp them up raised direct for 10-15 minutes. This has produced a wing that has great texture, is not fatty tasting or feeling and has nice crisp skin for me.

Don't know for sure but I think FTC would decrease the crispiness and make the skin a little more chewy/leathery.

Good luck and hit us with some pics when you're done.

Cheers -
B_B