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how to get crispy skin on wings?
bigmike55
Posts: 39
This past weekend I cooked wings. The flavor was great, but I thought the skin was "soft". I would like to have crispy skin.
Here is how I cooked them:
The wings were marinaded in Franks Red Hot for a couple of hours. They were then coated with the sauce from the "Away from Home Buffalo Wings" recipe, except for half I used Frank's Extra Hot and for the other half I used Frank's Wings sauce. They marinaded in that for about an hour and a half.
I then cooked them indirect using a spider and sliding rig. I put the hot wings on the bottom grid at first and swapped half way through. They cooked for a little over an hour at about 315 degrees.
Do I need to go direct for crispy skin? If so, can I still use the sliding rig?
Thanks.
Mike
Here is how I cooked them:
The wings were marinaded in Franks Red Hot for a couple of hours. They were then coated with the sauce from the "Away from Home Buffalo Wings" recipe, except for half I used Frank's Extra Hot and for the other half I used Frank's Wings sauce. They marinaded in that for about an hour and a half.
I then cooked them indirect using a spider and sliding rig. I put the hot wings on the bottom grid at first and swapped half way through. They cooked for a little over an hour at about 315 degrees.
Do I need to go direct for crispy skin? If so, can I still use the sliding rig?
Thanks.
Mike
Comments
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The key for me has been to dry season the wings with whatever rub I'm using, let them sit uncovered in the fridge for a least a couple hours to dry them out, cook however you like them, then sauce them, put them back on for 10 minutes, take them off and sauce them again.Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
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I use the recipe from Alton linked below and just substitute the egg for the oven steps (and finish with my sauce of choice) and they turn out crispy every time!
http://www.foodnetwork.com/recipes/alton-brown/alton-browns-buffalo-wings-recipe/index.html -
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high in the dome usually helps too.
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I would cook them as high as you can in the dome and not over crowd. A little hotter as well if you like indirect or about where you were direct to 325ish.
You could also pat off the marinade and give them a hit of your fav dry rub. The less moisture you start with the faster they will crisp.Thank you,DarianGalveston Texas -
I think I will try that next time. Any suggestions for dry rub that would work well with a buffalo style sauce?
Thanks. -
I have heard of people steaming wings prior to grilling to reduce fat, but never to increase crispiness. I will have to try this as well.
Thanks. -
Each style was fairly high for half the cook, since I used the sliding rig and rotated half way through. However, that is something to think about.
My guess is that I had too much moisture in the wings and didn't cook them long enough. The meat was done, but I hadn't cooked off enough of the moisture. -
Air dry them before cooking. Wet wings equal steaming and not crispy. Also, try a higher temp for crispness. Normally, in Buffalo wings, it's not the marinading, just cook them and than run them thru the sauce mixture to attach to the skin.
Good luck. -
Dry rub wings,put in frig uncovered overnight or at least 6 to 8 hours.Grill as you norm. would.Skin will be crunchy,bring on your favorite sauce!
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315? Try 400-425.
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I have had great success drying the wings in the fridge for a couple hours, and throwing them on a raised grate at 250 for about 45 minutes. I take them off, and toss them with 2/3 Franks Red Hot and 1/3 butter. Simple and mighty tasty.
Steve"Feed me, or feed me to something; I just want to be part of the food chain" Al Bundy
LBGE, SBGE, Carson Rotisserie, Blackstone GriddleMilwaukee, Wisconsin
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