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Help on Wings and Drumettes, please

Uncle PhilUncle Phil Posts: 665
edited 8:42PM in EggHead Forum
Well, we got invited to a SuperBowl party and the request was wings. I have never done these on the egg before, so thought I would ask how you do these? Waht temp, what internal temp when finished and any sauce ideas you might have.
Thanks.

Uncle Phil
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Comments

  • FidelFidel Posts: 10,168
    Direct, raised grid, at 400&deg about 20-25 minutes per side. I rotate the grid 180&deg every ten minutes to make sure they cook even.

    Then toss in sauce, put back on the grid for 5 minutes to firm it up.

    Internal temps are usually in the 195-200 range which is insanely high for white meat, but to get the skin crisp it is a necessity.

    Make some teriyaki, some honey mustard, some with Texas Pete's or Frank's cut with a little melted butter, some with thinned BBQ sauce. Sky's the limit.
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  • Richard FlRichard Fl Posts: 7,838
    Here is the way I do wings. You do not have to wrap in paper towels overnight, just get very dry. Any flour/ bread crumbs 50/50 will work with seasoning. Toss in sauce or serve separate at end of cook.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=969877&catid=1 A
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  • ForniaFornia Posts: 451
    I do them indirect at 375...till they are nice and crispy.

    I think you'll find you can do them many ways...and they'll be asking for more wings from you very soon!
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  • thirdeyethirdeye Posts: 7,428
    7d0d5b85.jpg

    Ah yes, the wing... an all Americal grilled favorite. And perfect for football. Here are a few tips I use when making wings.

    http://playingwithfireandsmoke.blogspot.com/1997/05/chicken-wings.html
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • As usual, the answers are here. You guys and this forum are the best. Thanks for all the info. I am sure I can make game-winning wings today without hesitation.
    Uncle Phil
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  • As usual, the answers are here. You guys and this forum are the best. Thanks for all the info. I am sure I can make game-winning wings today without hesitation.
    Uncle Phil
    ·
  • As usual, the answers are here. You guys and this forum are the best. Thanks for all the info. I am sure I can make game-winning wings today without hesitation.
    Uncle Phil
    ·
  • 500500 Posts: 1,607
    Everybody seems to have a unique way of doing them. I like them at 300 direct raised grid with hickory chunks for smoke, rubbed with just salt and pepper. They are crispy at around 50 minutes to an hour. I rotate the grid once for even heat. I take the naked wings off the Egg and immediately toss them in a waiting bowl of teriyaki sauce for some and buffalo sauce for some and serve immediately.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
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