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weeknight wings

Hungry CelesteHungry Celeste Posts: 530
edited 8:46PM in EggHead Forum
A followup to my recent wing post--finally got around to cooking drumettes last night, and the experience reminded me how simple it can be to turn out satisfying food. I just tossed the disjointed wings with a little bit dry rub and put them onto a raised grid (on my large). Cooked for 45 minutes between 340-370, turning every 10-15 mins (basically I turned 'em 3 times during the cook). Skin crisped up beautifully, no add't oil needed. Tossed 'em with a tiny bit of BBQ sauce just before serving (to preserve the crispy skin). Anyway, I'm putting wings back into the weeknight rotation, and I'm gonna try 'em on a raised grid on my mini next time.

Comments

  • Why the raised grid? To keep them from burning? Also, did you use the plate setter as well or cook them over direct heat? Thanks!
  • It was a direct cook, no platesetter. Raised grid was indeed to keep the skin from burning while the wings cooked through. Next time I'll use a little hot pepper jelly to glaze the wings just before removing from the grill...
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