The egg has wings!

paqman · November 2012

Tossed the wings with dizzy dust. Cooked indirect @400F for 60 minutes.

paqman · November 2012

Finished product

friscoag · November 2012

Looks great

henapple · November 2012

Verdict?

Bear02 · November 2012

Did u have to turn them or did you leave them alone

paqman · November 2012

They were verry good. I did not turn them. I used to be doing them raised direct. They taste much better indirect with added bonus of not having to turn them.

cspearce2 · November 2012

Look awesome!

trip150 · November 2012

wow! looks great

SmokeyPitt · November 2012

Wangs look great! I prefer indirect myself...just because I am an absent minded cook and indirect is more forgiving.

SmokinDAWG82 · November 2012

From the looks of that last picture they must have been as good as they looked! I've been going indirect myself, found that they sell 3 packs of disposable pizza pans at the grocery, they fit perfectly on the plate-setter to catch the drippings

Griffin · November 2012

Hard to beat egged wings. Looks like they came out perfect.

michigan_jason · November 2012

Were they nice and crispy? That is always my biggest concern. I typically get my turkey fryer out and heat the peanut oil and drop them in there like that, then toss in my bdubs sauce. However I would much rather egg them as long as they are crispy.

bodski · November 2012

Must be lunch time. Those pics are making my mouth water. Nice.

The Cen-Tex Smoker · November 2012

michigan_jason said:

Were they nice and crispy? That is always my biggest concern. I typically get my turkey fryer out and heat the peanut oil and drop them in there like that, then toss in my bdubs sauce. However I would much rather egg them as long as they are crispy.

You can add a bit of corn starch to the wings before cooking and it will crisp the skin up very nicely. Little Seven turned me on to this trick (makes me puke to give him any credit at all but I owe him after accusing him of reconditioning snow machine parts for money)

paqman · November 2012

SmokinDAWG82 said:
From the looks of that last picture they must have been as good as they looked! I've been going indirect myself, found that they sell 3 packs of disposable pizza pans at the grocery, they fit perfectly on the plate-setter to catch the drippings

They were great. Super crispy.

I use a SS drip pan that I cover with aluminium foil so I never have to wash it... I got the pan from the ceramicgrillstore.com

paqman · November 2012

michigan_jason said:
Were they nice and crispy? That is always my biggest concern. I typically get my turkey fryer out and heat the peanut oil and drop them in there like that, then toss in my bdubs sauce. However I would much rather egg them as long as they are crispy.

They came out perfect. Any temperature from 400F to 500F for 45-60 minutes and they always come out perfect. When doing them indirect, I don't even have to turn them... I guess you could just toss them in BBQ sauce after cooking them on the egg. Personally, I like a dry rub and dipping them in sour cream + Frank's red hot sauce.

paqman · November 2012

The Cen-Tex Smoker said:

michigan_jason said:

Were they nice and crispy? That is always my biggest concern. I typically get my turkey fryer out and heat the peanut oil and drop them in there like that, then toss in my bdubs sauce. However I would much rather egg them as long as they are crispy.

You can add a bit of corn starch to the wings before cooking and it will crisp the skin up very nicely. Little Seven turned me on to this trick (makes me puke to give him any credit at all but I owe him after accusing him of reconditioning snow machine parts for money)

LOL I'm from Canada as well and it was snowing a few minutes ago...

I will adding corn starch for sure. Someone also mentioned milk powder but I haven't tried it yet. The protein from the milk powder would apparently be helping with the maillard reaction; it makes sense. I think that the fact that I use a dry rub helps getting a crispy skin because they always come out perfect without using any other trick...

Plano_JJ · November 2012

Do you use anything in particular to make the dust stick to the wings?

paqman · November 2012

Plano_JJ said:
Do you use anything in particular to make the dust stick to the wings?

No, I just place the wings in a ziploc bag and toss them with the rub. After they are on the egg, I sprinkle some more rub directly on the wings over the grill.

SmokinBandit · November 2012

You can add a bit of corn starch to the wings before cooking and it will crisp the skin up very nicely. Little Seven turned me on to this trick (makes me puke to give him any credit at all but I owe him after accusing him of reconditioning snow machine parts for money) I wanted to chime in and say I tried your corn starch idea and it worked like a charm! Skin was really crispy. Great tip!

Zick · November 2012

I also do them with DD but I give a real light coating of EVOL. 300 for 45 minutes, flip and about another 45 minutes. I sometimes finish on the gassert for two minutes a side to crisp up. Not really necessary. I really want to try the corn starch idea as well. Just sprinkle a bit on each side?

SmokinBandit · November 2012

Not to answer for The Cen-tex Smoker, since it was his tip that I used, but I just added it to my seasoning.

Plano_JJ · November 2012

Got it, Im ready to go. Thanks.

BeerNBBQ · November 2012

I still say wings off an egg are probably the best ever made. You get the best of both worlds.. Crispy and they fall apart.

Chubbs · November 2012

Still some meat on those bones. Look great though. I may have to do some wings this weekend.

tulocay · November 2012

Newbie here with a couple questions. First, how do you start a post of your own? Stupid question I know. Second, when cooking (wings in this example) and someone says 400 for 45 minutes does that include the time to get back up to temp? Or is it referring to 45 min after the egg gets back to 400. Thanks in advance.

paqman · November 2012

tulocay said:
Newbie here with a couple questions. First, how do you start a post of your own? Stupid question I know. Second, when cooking (wings in this example) and someone says 400 for 45 minutes does that include the time to get back up to temp? Or is it referring to 45 min after the egg gets back to 400. Thanks in advance.

Wait for the egg to stabilize to the chosen temp then open it, place the wings, close the egg, it will go back quickly to the temperature it was stabilized to... The clock starts as soon as the food is on the egg.

tulocay · November 2012

Thanks for the advice.

nolaegghead · November 2012

tulocay said:

Newbie here with a couple questions. First, how do you start a post of your own? Stupid question I know. Second, when cooking (wings in this example) and someone says 400 for 45 minutes does that include the time to get back up to temp? Or is it referring to 45 min after the egg gets back to 400. Thanks in advance.

Big green rectangle with "New Discussion". Click on it and don't forget to pick a category.

tulocay · November 2012

Thanks. Glad it wasn't a snake!

Sundown · November 2012

The Cen-Tex Smoker said:

michigan_jason said:

Were they nice and crispy? That is always my biggest concern. I typically get my turkey fryer out and heat the peanut oil and drop them in there like that, then toss in my bdubs sauce. However I would much rather egg them as long as they are crispy.

You can add a bit of corn starch to the wings before cooking and it will crisp the skin up very nicely. Little Seven turned me on to this trick (makes me puke to give him any credit at all but I owe him after accusing him of reconditioning snow machine parts for money)

the Gnome will do anything for a dollar or two. Ask Fidel

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The egg has wings!

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