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I normally do my wings raised direct. I want to do some wings this weekend but I will have other stuff on the go so I don't want to worry about flipping as much, moving for hot spots and so on. I'm looking for lower maintenance basically.

Do people do them indirect with good results? Will I be missing much besides some char? I was thinking 400 deg indirect.



  • KempyKempy Posts: 188
    I've done them indirect with good results. I went 350 for 30 minutes, flip and another 30 minutes they should be close to done.
  • ChubbsChubbs Posts: 5,694
    What else will be on egg?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • I prefer doing them indirect anyway, I go a little hotter than most.  We call them 30-20-10 wings.  375f for 30 minutes, flip.  20 minutes, toss in sauce.  10 more minutes done. 
    Knoxville, TN
  • pgprescottpgprescott Posts: 2,905
    I always do indirect as well. 300 for 1 hour don't really need to touch em unless they are exposed around the edge of your PS or whatever indirect stone setup you are using. The lower temp will allow the fat to render more completely and actually crisp em up a bit. If you want turn em over near the end and raise the temp, but I have had great results just at 300. Good luck, I'm sure they will be great.
  • Dyal_SCDyal_SC Posts: 2,997
    I like the indirect method. I coat my wings with some baking powder and rub, then grill them for about an hour at a 350-375 deg f some temp. They have a great crispy texture that soaks up sauce nicely.
  • Indirect, the Ronco method for wings. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • EggcelsiorEggcelsior Posts: 11,877
    Indirect, the Ronco method for wings. 
    Plus, you don't need to flip them so you can have fun with an adult beverage and the Pocket Fisherman while you wait.
  • Excellent thanks everybody. Maybe I'll end up converted to an indirect wing guy.
  • I have also done them @ 250 for two hours along with a bunch of other apps with good success.
    Edina, MN

  • What Dyal said, I don't flip them at all and they come out nice and crispy. Be sure to put some HDAF on the setter to catch the grease.
    Go Dawgs! - Marietta, GA
  • WolfpackWolfpack Posts: 1,535
    Guys- I made some this weekend and they cooked for almost 1.5 hrs at 350 and the bones were still slightly red in spots. They were full wings so maybe that was why?
    Greensboro, NC
  • tulocaytulocay Posts: 1,737
    Indirect works for me. 375-400 for about an hour (maybe closer to 50 min). Turn out great.
    LBGE, Marietta, GA
  • Wolfpack said:

    Guys- I made some this weekend and they cooked for almost 1.5 hrs at 350 and the bones were still slightly red in spots. They were full wings so maybe that was why?

    I saw an episode of Good Eats last weekend. Alton Brown says that some red spots in chicken doesn't necessarily mean under done. He says, when a chicken is sent to slaughter young, it happens some times. Who knew? I have had it happen occasionally with a chicken that temps above 165 and juices running clear. I still don't like seeing it!
  • High in the dome is the secret for crisp and you don't have to turn them.  I just sprinkle them with some Lawry's poultry seasoning, then sauce them as they come off..  375 indirect -- high in the dome.
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