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low and slow crispy chicken wings

fishlessmanfishlessman Posts: 16,117
edited November -1 in EggHead Forum
this method works beat for thighs as the wings do dry out a little, but its all about the skin with these for me.
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i start out with very little lump as i want to maximize distance between the grill and the fire. this doesnt look like enough but for a direct cook its plenty, infact this is all the lump i use for a direct rib cook that will last 7 hours, you use alot less lump with direct cooks.
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get the grate raised however you do it, the higher the better
wings were seasoned and then put in the fridge for a few hours
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i leave the daisy open more on thighs and wings to help with the moisture problem of the egg
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flipped them at an hour, then skinside up again after an hour and forty five, then finished cooking til they looked crunchy, 250 degrees, this cook went 2 hours and 15 minutes but i dont cook by times anyways.
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maybe not what everyones looking for, but this is how i like them, crispy skin, slightly dry and not greasy.

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