so I made some wings

LDD

A mix of a few different seasonings...




They turned out really good, but not crispy. They were on for about 45 min @ 425.

A couple of nights later(it was eating me up that I didn't nail it), I cooked them at 400 for about 1:25 min. They came out crispier, but not quite where I wanted them.

My next attempt will be 300 for a couple of hours. Does that sound as though they will dry out? My thought is, if I cook them low and slow, it will render the fat and then crisp up? Maybe crank the heat towards the end?

Thoughts, opinions, tips?

Thanks
LDD

PapaB

I haven't tried to do crispy wings, but I think I would try to do a hi temp cook ~450 for about 15-20 min, and then shut it down to 325-350 45 min or so to see if you get the desired results. It'll be interesting to see what others do.

UKMatt

LDD wrote:

My next attempt will be 300 for a couple of hours. Does that sound as though they will dry out? My thought is, if I cook them low and slow, it will render the fat and then crisp up? Maybe crank the heat towards the end?

Thoughts, opinions, tips?

Thanks
LDD

I mix my seasonings with a couple TBS corn starch and then cook them raised direct at about 400 to 450. The corn starch really helps crisp them up.

UKMatt

Photo Egg

Look into buying or building some kind of a raised grid and cook direct.
Tom at the Ceramic Grill Store makes a great one for the XL.
http://www.ceramicgrillstore.com/ceramicgrillstore/index.php?option=com_content&view=article&id=103&Itemid=300

Please use discount code "photoegg" for 25% off.
Just joking...but it is quality stuff built by an XL user.

Puts your food higher in the dome and further from your lump.

Wings are one of our favs.
Darian

Mickey

I use direct at 400 high in the dome and they come out fine for me. Found cooking high and direct works. Use an adj rig but bricks would be fine.

Boilermaker Ben

We do wings about every other week. I make them two different ways:

400, indirect for an hour...30 mins then flip, another 20 mins, then sauce, then 10 more mins.

400, raised direct for about a half hour, flipping and moving the wings around on the grid, to help them cook evenly.

Sometimes, I'll put some corn starch in a fine-mesh-strainer, and tap the edge of it with a spoon, to get a really light coating of cornstarch on the wings, to help crisp them up.

loco_engr

You know Darian, some people, but not me,
might say you are 25% off on a good day! :silly: :ermm:

berrygood

Interesting Ben. Why the different methods? It would seem that you'd settle on a favorite and stick with it. Me? Heck, I can't get it straight: I cook my wings direct and my spatchcock indirect.

deepsouth

those look great. i like mine with a crispy skin as well. these are some i cooked this weekend at 300 direct on a raised grid for two and a half hours...

DrZaius

I do my wings raised in-direct at 375 for 30min per side then I finish them direct for 10 minutes a side and they come out perfect.

LDD

thanks for all the tips...

I'll try the different methods...

btw.. jason those wings look top shelf.

Photo Egg

25% is being nice, even on a good day I'm in the 35-40% off range.
Darian

Boilermaker Ben

Only because sometime I don't have an hour. We really love wings, and have them more often than I normally have a full hour to work with. I prefer indirect, and use it when I'm cooking for a crowd, since I can cook on two levels. But the 30-minute direct cook is convenient for a weeknight, "gee what should we have for dinner" meal.

I cook my spatchcock direct, and my wings indirect (when I've got time).

deepsouth

LDD wrote:

thanks for all the tips...

I'll try the different methods...

btw.. jason those wings look top shelf.

thanks!

both my wife and i love our wings with the skin crispy otherwise we pull the skin off... i've used this method since i got my adjustable rig and it's been working out great.

i don't know if this is considered low and slow since it's 300 degrees, but in the course of the two and a half hours, the fat does indeed render and the meat is tender, but still very juicy. i've actually had hot liquid shoot out of one when i punctured it before, so they may look a dry, but are actually quite moist.

cheers!

Davekatz

I've tried them lots of ways, but I get the crispiest results I've gotten were from 400°F indirect - inverted plate setter + drip pan + grate + grate extender (the BGE one). The further you can get the wings up in the dome the hotter it is.

I've also found that hitting the wings with a rub (I like John Henry's Mojave Garlic or Texas Chicken Tickler) and letting the wings dry out in the fridge for an hour or so on a rack set over a jellyroll pan really helps to keep 'em crispy.

Football Food – Chili & Wings, January 27th, 2010

PhilsGrill

If you're going to make some wings... make some wings!

Denbbq

Letting the wings sit uncovered in the frig overnight will help a lot with what ever set up you use

rosros

Get one of these racks. Got mine from ACE. Cook direct and wings get crispy. No need to pop lid to flip wings, the cause of most flare ups.


finished wings

egger66

Like some others have said, cook on a raised grid, direct, at 400 degrees. That should help crisp them up. I havent tried the corn starch...but I will next time :woohoo:

LDD

thanks for all the suggestions..

I've been adding a bit of corn starch to the seasoning mix and that seems to crisps them up nice.

indirect @400-425 for about 1 hour and they've been turning out crispy