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Wing question

Chef BoyareeChef Boyaree Posts: 150
edited 3:12PM in EggHead Forum
does anyone have any suggestions/recommendations about technique to make wings w/out having to turn them (would love to do them indirect at high temp and hopefully keep crisp)? I'm planning for a party and will have so much other stuff to do at the time the wings should be served that I would love to prevent having to tend to them and flip during that time.

Comments

  • crghc98crghc98 Posts: 1,006
    If you are going indirect, raise them up in the dome at a high temp, should get them crispy....

    I have done an indirect wing cook at about 600 dome. Be careful of flashback, and of course the ceramics are throwing off serious heat.
  • do you baste the winges beforehand?
  • Capt FrankCapt Frank Posts: 2,578
    PRETTY EASY REALLY

    1. Rinse wings and pat dry,real dry. B)

    2. Dust with your favorite rub {I like BGE Gourmet and DP Raging River] Let them sit in fridge uncovered for an hour or two.

    3. Prepare your egg w/platesetter legs up and grid.
    Stabilize temp at 375 to 400 degrees.

    4. Put wings on grid skin side up, close lid and
    go do something else. Wings will cook in about an hour and be very crispy if you resist the temptation to open the EGG.

    Good Luck, :)
    Capt Frank
    Homosassa, FL
  • Capt. Frank,

    Now THAT looks like the easy set it and forget it method I was looking for. I am looking to do both bbq and buffalo style so will likely coat in the sauce after they come off the egg, but that sounds perfect for me. I will give it a test run this weekend.

    THANKS!
  • Most important step to crispy wings without frying them is to let them get real dry. Rinse them, dry them as thoroughly as possible, then let them sit in the fridge for as long as you can....uncovered, unwrapped.
  • HossHoss Posts: 14,600
    CB,I would not recommend basting til after the cook if you are gonna go hi temp.Most seasonings and dry rubs will take the heat pretty well but a baste will probably burn.I would coat with a baste or whatever liquid season you want to use after the cook or maybe the last few minutes that they're on the grill.
  • FlaPoolmanFlaPoolman Posts: 11,670
    Wing Rack

    101_1953.jpg

    101_1954.jpg
  • Capt FrankCapt Frank Posts: 2,578
    You are most welcome CB.
    This method works for thighs also, just add a few more minutes to the cook.
    For whole Spatchcock I do exactly the same only go direct on raised grid. :cheer:

    Capt. Frank
    Homosassa, FL
  • 2Fategghead2Fategghead Posts: 9,623
    Looks good Pat. You don't even have to cut them up! :woohoo: Tim
  • crghc98crghc98 Posts: 1,006
    as the others chimed in, no, just dry rub
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