Chicken Wings Temperature and Time

ATL_Dave · February 6

I'm looking to do a few dozen wings on my MBGE tomorrow and curious what temp and for how long. I will be using the plate setter legs up, but not sure if I'll do a pan, or directly on the grate?

Thanks!

psalzer · February 6

Just did some for the SB ..... 350 indirect for about 1hour

Mickey · February 6

I do direct at 375/400 raised about 45 min

JerkChicken · February 6

Many people go direct on the grate with great results.

Personally, I love to do my wings 300-350 indirect on the grate (platesetter legs up) for 1.5 hours. I season them before cooking and when they're finished, I toss them in Franks/butter/honey mixture and put them back on the BGE for some caramelization.

TUTTLE871 · February 6

350 indirect for an hour, coated with olive oil and some Memphis Dust. Tossed them in Franks afterwards and served.
A friend of mine stated they were better than Anchor Bar. I called BS on that one because I accused them of wanting me to make more.

lousubcap · February 7

The above about covers your cooking options-whereever you land remember the results and change it up the next time. There are many different ways to cook most anything on the BGE-that's what makes it fun!

Skiddymarker · February 7

Hard to overcook wings, unless you are Mickey, go for a nap and come back to home made chicken flavoured lump!

350, indirect, use a drip pan under the grid, wings on the grid. Enjoy.

I get about 40 on my MBGE. (drummers and flappers)

Duganboy · February 7

JerkChicken said:

Many people go direct on the grate with great results.

Personally, I love to do my wings 300-350 indirect on the grate (platesetter legs up) for 1.5 hours. I season them before cooking and when they're finished, I toss them in Franks/butter/honey mixture and put them back on the BGE for some caramelization.

@JerkChicken what is the ratio of the Franks/butter/honey mixture. TIA

REMtx · February 7

On Super Bowl Sunday I did wings indirect at 400 for about 40 minutes (there was a temp spike once around 450 for awhile). I used an adjustable rig and extender, so the wings were pretty high up in the dome. I did also use a bit of cornstarch to make em a bit crispier. Dipped in sauce last few minutes and back in the egg. Result: Best wings I've had in a loooong time. Crispy skin, good flavor, juicy well cooked meat inside. I dont think I'll ever need to go to the local wing restaurants anymore. Family loved em too.

Mickey · February 7

Skiddymarker said:

Hard to overcook wings, unless you are Mickey, go for a nap and come back to home made chicken flavoured lump!

350, indirect, use a drip pan under the grid, wings on the grid. Enjoy.
I get about 40 on my MBGE. (drummers and flappers)

Overcooked Wings or Lump on the grill.

ATL_Dave · February 7

Mickey said:

I do direct at 375/400 raised about 45 min

What do you mean by raised? Sorry, first year with my BGE.

ATL_Dave · February 7

I appreciate all the love, everyone! Looks like the concensus is 350, indirect, on grate, 1 hour, sauce and return to heat and we're in Wing-Heaven!

Thanks!

Mickey · February 7

ATL_Dave said:

Mickey said:

I do direct at 375/400 raised about 45 min

What do you mean by raised? Sorry, first year with my BGE.

Dave by raising you can buy an adj rig or use fire bricks to make the grate higher (away from the fire). I find this is much better (IMO) than indirect cooks. I cook all chicken, turkey this way direct.

NecessaryIndulg · February 7

So many roads lead to great chicken wings... I do raised direct for an hour at ~350-375F.

JerkChicken · February 7

Duganboy said:

JerkChicken said:

Many people go direct on the grate with great results.

Personally, I love to do my wings 300-350 indirect on the grate (platesetter legs up) for 1.5 hours. I season them before cooking and when they're finished, I toss them in Franks/butter/honey mixture and put them back on the BGE for some caramelization.

@JerkChicken what is the ratio of the Franks/butter/honey mixture. TIA

Hard to say exactly because I eyeball it and taste as I go. But I wind up using 1 regular sized bottle of Franks, about half a stick of butter, and about 4 tablespoons of honey. Tweak it to your own preference, less honey/butter makes a hotter, thinner sauce and visa versa. Lately, before adding the sauce/butter/honey, I saute' 5 or six chopped cloves of garlic in a pad of butter, then proceed with the rest. It's garlic buffalo wings and it is freakin unreal. Best wings I've ever had and I am a serious wing-head.

ratcheer · February 7

I do my wings direct at 400 and turn and rotate them around every four minutes, for a total time of about 20 minutes.

Tim

JerkChicken · February 7

Yea, like ratcheer suggested, turning and flipping periodically is a must with wings or they'll burn.

SmokinDAWG82 · February 8

I guess I'm lazy but I do mine indirect at 325 for an hour and never have to turn them.
Always get nice crispy skin and juicy meat

As you can see there are lots of ways to do them and none of them are wrong. Many roads lead to the same destination!

Skiddymarker · February 8

JerkChicken said:

Yea, like ratcheer suggested, turning and flipping periodically is a must with wings or they'll burn.

I agree with you if you cook direct. If indirect, the heat can be as high as 450 without burning - they will char, but not burn, and you don't have to put down your drink to flip them.

jimreed777 · February 8

Skiddymarker said:

JerkChicken said:

Yea, like ratcheer suggested, turning and flipping periodically is a must with wings or they'll burn.

I agree with you if you cook direct. If indirect, the heat can be as high as 450 without burning - they will char, but not burn, and you don't have to put down your drink to flip them.

this - this I like...not having to put down your beer is the key to any cook

Eggcelsior · February 8

That is why we have two hands!

EDIT: in case this comment appears twice, I just got a PAA message. I think I used "2" instead of "two" in that one. Apparently, We must utilize APA format for comments.

Skiddymarker · February 8

Eggcelsior said:

That is why we have two hands!

EDIT: in case this comment appears twice, I just got a PAA message. I think I used "2" instead of "two" in that one. Apparently, We must utilize APA format for comments.

Exactly, one for the glass, one for the bottle - nothing left to open domes, grab tongs, flip wings that are hard to catch on the grid - it is all so confusing, I just prefer to set it and forget it.

JerkChicken · February 8

Skiddymarker said:

JerkChicken said:

Yea, like ratcheer suggested, turning and flipping periodically is a must with wings or they'll burn.

I agree with you if you cook direct. If indirect, the heat can be as high as 450 without burning - they will char, but not burn, and you don't have to put down your drink to flip them.

I go indirect 350 and the outter most wings will definitely burn if I don't do some turning and flipping halfway through the cook. Maybe it's because I am doing usually around 70 (seperated) wings at a time on the AR. But even with the platesetter the fire creeps around the sides and cooks items on the outter sides of the grate considerably faster than the center.

odie91 · February 9

TUTTLE871 said:

350 indirect for an hour, coated with olive oil and some Memphis Dust. Tossed them in Franks afterwards and served. A friend of mine stated they were better than Anchor Bar. I called BS on that one because I accused them of wanting me to make more.

Do you live in Buffalo? I tried Anchor Bar when I was passing through and was not impressed. Now Elmo's... THEY know how to make some Buffalo Wings!

Rocket15 · February 9

Do you thaw the wings first or do you cook them frozen?

lousubcap · February 9

I thaw and if thinking far enough in advance, leave them uncovered in the fridge overnight-helps dry them out. Just one method-FWIW.

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