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Here's a pic of some just on. You can see the starch starting to dissapear on some
John - SLC, UT
Webers, Eggs, Bubba Keg
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.
"Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."
I am loving the wing racks!
Griffin's Grub or you can find me on Facebook
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
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.