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Perfecting the Wing
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I think that is more a result of roasting instead of frying. Is there something wrong with a mouthfull of crispy chichen skin? :-??
Steve
Caledon, ON
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No. I just prefer some in every bite! I will continue to use it. But I do think I used too much.
Medium, and XL eggs in Galloway NJ. Just outside of Atlantic City. -
I'm just guessing but I think frying tends to make the skin adhere to the meat. Roasting will allow the fat to run down the inside and separate it. Dunno.
Steve
Caledon, ON
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Mine was like "doughy", and you are probably correst that i had too much on -- i played with it on about three or four cooks -- finally got away from it. And like the above poster mentioned, the skin never got crisp, but more like a rubbery texture, even though the inside cooked properly??
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Here's a pic of some just on. You can see the starch starting to dissapear on some
Steve
Caledon, ON
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I always let my wings dry out a few hours uncovered in the fridge as others have suggested then go indirect between 400 - 450 for about an hour. I like to cook some with Swamp Venom, some with Jamaican firewall and some with Tsunami Spin. I actually think the drying period has more to do with it than the cooking method. I go indirect because I can cook more wings at a time that way than I can direct.Adam
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I found a local hardware store that sells Dizzy Pig. I've never tried it but picked up a bottle of Swamp Venom. I'm anxious to try wings on it soon!
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I fry them. I like grilled wings too, but recreating fried wings through grilling is not as good as frying. That's my opinion anyway. They are just different.
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I use the egg for mine as stated earlier but if you go the fry route try this. I restaurant back home does this. Throw them on the egg with some smoke first and THEN fry them. Pretty solid. Great smoke flavor with the crunch of fried.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Chubbs said:I use the egg for mine as stated earlier but if you go the fry route try this. I restaurant back home does this. Throw them on the egg with some smoke first and THEN fry them. Pretty solid. Great smoke flavor with the crunch of fried.
I second this. I have been doing this for a while and I love the results. I will say, that I have a new dilemma when picking what type of wings to cook between @cazzy 's wangs, and smoking on the egg/finishing in the turkey fryer.
"Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."
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I am loving the wing racks!Quebec - Canada
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Bjorg said:I am loving the wing racks!I buy large whole wings. I take off the wing tip and remove every bit of skin and fat. After I use paper towels to dry them completely, I toss in hot sauce and coat lightly with flour and a little corn starch. I hang them from a rack and then go 400 until they hit between 195 and 200. Into a bowl with a sticky asian sauce (garlic, ginger, fish sauce, sugar, etc) and then either serve or throw back in for 5-7 minutes to finish. The finishing hardly ever happens because those wings smell amazing and the sauce is incredible.
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My advice would be to leave uncovered in the fridge for a few hours to overnight. Set up your egg with the AR, pizza stone on the bottom level with either an aluminum pan or foil to catch the drippings, your grate on the top, dome temp around 400-450, top vent with no daisy wheel to allow smoke to quickly escape and light dusting of corn starch. They won't be as crispy as if they were deep fried, but they should still be crispy.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Bjorg said:I am loving the wing racks!
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Cooking them "EGGED" as high up in the dome as possible, indirect, at 400 degrees works for me. No turning.
Second photo is out of the Broaster(pressure fried) at 375 degrees
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IrishDevl said:Very nice. Not sure if you tried it yet, but you should also try giving it a more direct flame finish. Remove that piece underneath and try them as well. They are great that way also. Glad they worked out.Quebec - Canada
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this is how i cook them. i like the georgia red wing marinade in the recipe section as well but add alot more heat and marinade for days. its the opposite approach to everyone here, its a low and slow direct cook
http://eggheadforum.com/discussion/491362/x/p1
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Got it, good stuff. Like that idea
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