First Wings

greenenvy

I've been thinking of trying to do wings for the Super Bowl and thought I'd better give them a try first so I grabbed some overpriced organic wings from Costco, three random sauces, and marinated three batches of them for about 20 hours. Didn't bother saucing them at the end, because I wanted to see how well the flavor would actually infuse the wings, and because I was in flame control mode towards the end and didn't want to try to pull/sauce/finish during that time.

Learned a few things:

1. Sugary sauces don't do well at 400-500 degrees - can't ever seem to remember this one. While the maple wings looked charred, they actually didn't taste too bad.

2. This is the second time I've used the Allegro (learned about it on here) and it really penetrates well. Those wings had a nice bit of kick.

3. Buffalo sauce is boring.

A few pics below. The maple marinade started out in back, but once it started going black, I rotated the whole grid and it finished up front. Raised direct between 400-500, topless. Also tried the Whole Foods 365 lump for the first time - pita to get started, sparked like a roman candle, and burned very hot.

Decided I won't be making these for the party since they required pretty much constant vigilance for about an hour, and a full grid is barely enough for maybe six people.

Scottborasjr

Good cook, always good to practice something before entertaining. 

grege345

Good news is that you had yourself a pre Super Bowl treat and a good time!!! So what will you be making now?

Eggerty

I agree with @Scottborasjr. Always good to experiment before hand on cooks. Keep up the great cooks!

AUCE

Love them chicken arms....ID reduces the eyeballing for sure. Nice cook.

minniemoh

They look good from here!

As mentioned by @AUCE, try cooking them indirect. I find that going indirect at 400-500 degrees makes crispy wings that only really require minimal attention and they're always crowd pleasers. If you wish to make some of the sweeter wings, sauce at the end so it doesn't burn. Then you can cook on more than one grid raising your capacity too.

greenenvy

Thanks guys. Will definitely try raised indirect on the next batch.

@grege345 I'll be making flatlander chili and Korean ribs mainly, plus probably some corn on the cob, sausage bites, and maybe some form of chicken for those who don't love red meat. Generally guests bring apps and desserts, so I get to focus on the manly stuff.