Direct or Indirect..... That is the Wing Question

bbrawler · December 2012

I've always done wings indirect. Anyone one with experience direct?? If so what some temp?? It's Christmas party time and I'm wanting to rock some magnificent wingage. Thanks!

Skiddymarker · December 2012

Depending on your egg, I'd stay with what you are used to. direct on my medium requires a little more attention, indirect is "Ronco cooking", set it and forget it.

Dome of 400 indirect, dust of starch, crispy without attention. Indirect, the setter takes hot or cool spots of the burning lump out of the cook.

Direct, I use a lower dome, 325-350, but must watch the char on some of the wings. My buddy's Large seems to be a little more forgiving when using it direct.

Mickey · December 2012

i go raised and direct at 400 for wings, for chickens, for turkey drumsticks, for cornish hens, etc....whole spatchcocked turkeys---- you get the idea.

ChokeOnSmoke · December 2012

Indirect 375-400 for 45 minutes or so. Crispy skin and no worries or burning this way when you're not paying attention.

NDG · December 2012

i like direct when i only have a few wings or spatchcock but when I do 20+ wings at one time, I like indirect. My Logic is that chicken with skin grilled direct drip chicken fat, and i am not a big fan of the smoke taste this creates when it hits the coals. My experience with 20+ wings is that you really taste "chicken fat smoke" much more, so I moved to indirect when the qty is higher . . good luck!

SmokinDAWG82 · December 2012

Indirect gives you more time to drink while they cook away. Direct and you better stand by the egg

Plano_JJ · December 2012

SmokinDAWG82 said:

Indirect gives you more time to drink while they cook away. Direct and you better stand by the egg

What he said. The first time I did them, I did direct and had to babysit them so they wouldnt burn up.

tjv · December 2012

You can check out this cook I did couple days ago for a you tube video on the new rig extender and sliding grid - 18 wings and 2 spatchcock birds. It may sound silly but the best thing I can suggest for wings is don't over think them or get to fancy. keep them in the dome at a nice steady temp to render the fat from the skin and you're golden.

bunch of chicken

sorry if the video goes to long or lpain to load, it's my first shot at you tube......

t

Boileregger · December 2012

I do raised direct at 400-450. Just did some tonight with DP Tsunami Spin and finished with Frank's Red Hot Wing Sauce. It's true you have to be a little more attentive when you do direct, but I think it gives you a crispier exterior without having to add cornstarch. It also gives you something to do between drinks. :-)

lousubcap · December 2012

Another vote for direct-but gotta be raised grid in my book-need the distance from the lump to mitigate the flare ups. 350-400*F on the dome -flip once at around 20-30 mins then finish with your sauce of choice ( if that's your recipe) at around 50 mins in for about 5 mins. Don't forget the supervisory beverage(s).

Millsy · December 2012

I do my wings indirect at 350 until the skin is nice and crispy.

Nature Boy · December 2012

Direct is a great way to cook wings. I like 250-275 on a raised grate for at least an hour.

Lots of roads to a good wing though.

Cheers!

Chris

NecessaryIndulg · December 2012

Raised direct here, too.

bbrawler · December 2012

Thanks gang, as usual it seems there is no wrong way to egg it. Thanks again!!!

billyray · December 2012

350-400 raised direct.

NDG · December 2012

I did 60 wings last night in the snow, went indirect around 400. I used my stainless grid extender but i made the mistake of keeping my cast iron grate as the lower grate, those got dark quick. After 20mins i moved them all up top on extender. It was a chicken orgy - like a scene from eyes wide shut - but the pyramid of meat still got somewhat chrispy. I used 3 parts dizzy dust and 1 part corn starch and let them sit on cooling rack in fridge for couple hrs. finished with buffalo/butter and an asian sauce i whipped up with hoison/soy/rooster/honey/ketchup/rice-vin/sesamee/etc. Good eats but wife said she likes skin better when direct, also that cast iron gets too hot for wings!

Wally_Wabash_03 · December 2012

I do them at 300-325 direct, and not raised. Coat them heavily with your favorite DP dust or Old Bay (really love them with Old Bay). I normally let them go for 20 minutes, frequently turning and moving them around based on where the Egg is hot.

tjv · December 2012

I prefer direct, high in the dome, dome temp 375 to 425 depending on where the egg settles.

Skiddymarker · December 2012

ChokeOnSmoke said:

Indirect 375-400 for 45 minutes or so. Crispy skin and no worries or burning this way when you're not paying attention.

This is the way, wings are so good, but if you have to keep flipping and moving, it becomes a PITA. Indirect is the Ronco method of wing cooks, "Set it and forget it".

ratcheer · December 2012

I do my wings direct at 400 and they come out perfect, every time. I dry rub the wings. I put them on the grill and close the lid. I turn them every 3 1/2 minutes and rotate them around the grid as needed to prevent some from burning and others from being undercooked. I usually turn them four times for a total cooking time of about 18 minutes. If any sauce is desired, it is done at the table.

Tim

kbutler84 · December 2012

For those that do their wings raised direct, are you doing them at the felt line or above (using an extender)?

bbrawler · December 2012

I took the advice of the thread and did my next ones direct. I raised the grid to felt level using 3 fire bricks laying on thier side. 400 degrees for about 20 minutes with some turning. Turned out lovely. .

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Direct or Indirect..... That is the Wing Question

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