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Should I cook buffalo wings direct or indirect?
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windnsea26
Posts: 159
I normally cook them indirect but read some people do em direct. Will they cook faster with direct heat?
Thanks
Thanks
San Diego, CA
Comments
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I cook direct raised at 400. works for meSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Both will work but I prefer indirect. For me, better chance of not burning them when I'm not paying attention. I do them at 400 for about 45 minutes. Nice crispy skin. Then I coat lightly in a BBQ or hot sauce.
Packerland, Wisconsin -
Direct for me. Depending on the temp, maybe raised, maybe not.Dripping Springs, Texas
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These will be for my 11yr old daughters bday dinner. I have about 90 wings marinated and waiting for me. Just can't decide between direct or indirect.
San Diego, CA -
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Actually, you can answer your own question. Do you want to bake them or grill them?Both will give you cooked wings. I like the faint char of grilled ... but that's just me.Dripping Springs, Texas
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Like mine direct but raised. If you are doing direct at the normal grid height you have to really watch them, or you will end up with some crispy ones.
George
George -
I too prefer mine not really hard cooked, but I have achieved that either way, and direct is easier. Raised grid, 400 15 minutes bottom down, and 10 minutes top down. I don't cut the wings.
Marinate 24 hours in Dichicko's garlic.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Always cook to time. Temp is just not important. This was bout 4 hours on direct wings raised:
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Mmmmmm, please share details on your receipt.Always cook to time. Temp is just not important. This was bout 4 hours on direct wings raised:
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
That was using the Mini for lunch. Having a good lunch and watching a good game and THEN remembering the snack on the Large. Or that was the day I tried to make lump out of chicken.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Mickey, I hate to be the one who tells you, the lump goes under the grillBx - > NJ ->TX!!!All to get cheaper brisket!
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Mickey, I hate to be the one who tells you, the lump goes under the grill
Just how do you think it gets made? :-BSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
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Better make that a LOT OF SAUCE.
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Looks like mine after one or six beers too many.
Not to get technical, but according to chemistry alcohol is a solution...
Large & Small BGE
Stockton Ca.
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Mickey,You STOLE that recipe from me !!!! I demand credit !!!!!Dripping Springs, Texas
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Direct, raised.Lump made from meat... genius!
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I just did some last night direct raised at 500. I like them crispy. Sorry no pics, they were gone quickly.Dunedin, FL
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I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
I have done both direct and indirect and both turned out well. I have settled on raised direct between 400 & 425* for about 45 minutes to an hour. Take them off and toss in sauce & return to grill for another 10 minutes or so. Consume with plenty of beer. Turning out to be a regular Saturday night meal.:)Nerk Ahia LBGE
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