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2nd wing cook

Today I made chicken wings for the 2nd time. I have researched many of the ideas on this site. I put a coat of olive oil on them, a dusting of corn starch, and some chicken rub. Got the egg stabilized at 400 with raised grid. Wings were on for 30 min, turned them another 20 min, and them sauced them with 50/50 mixture of blues hog and apple juice. They went back on for 10 min to let the sauce set. The wings had a great crunch to them and the meat came clean off the bone. Very satisfied with the results!

Comments

  • Nice! How was the flavor. Bet they had a great sweetness with BH + AJ.
    Finally back in the Badger State!

    Middleton, WI
  • GATABITESGATABITES Posts: 1,230
    Just the way I like them...
    XL BGE 
    Joe JR 
    Baltimore, MD
  • GATABITES said:
    Just the way I like them...
    That's all that counts, Congrats!
    If you get a chance try Cazzy's wings, not crispy, but really good. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • DMWDMW Posts: 9,364
    Nice! Will be trying this
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser
  • Looks fantastic!  Wings are one of my favorite things to cook on the egg.  Grilled tastes so much better than fried.  Are you a Global pilot (judging from your picture)?

    LRG BGE

    Columbia, SC

  • I haven't attempted wings but this may be a good weekend project.
    Albion, PA
  • This looks like a great method will have to give it a shot!
    Large BGE and Weber Summit 670 on the weekend.  Blowing smoke out of the jet engines during the week!
  • DMurfDMurf Posts: 481
    Love making wings on the EGG, I go 400 indirect and just let them hang out for about an hour. I toss on whatever rub is handy, this week was a Fin and Feather rub. Mine take a spin with buffalo sauce and SWMBO get Teriyaki. Never have had crispy but they are very juicy and we enjoy them.
    David
    BBQ since 2010 - Oh my, what I was missing.
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