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My wings are good but...

not great.  The meat is tender and juicy but seems to cling to the bone, doesn't release without a good tug.  How can I get that "fall off the bone" wing?  I cooked indirect at about 275 for a little over an hour, till 160 degrees.  The skin was sort of chewy as well which I know I can remedy by letting the wings dry out in the fridge and add a little corn starch.  I didn't have time to do that today, so I guess I can fix that part at least.  Thanks in advance.  
In Manchester, TN
Vol For Life!

Comments

  • I like them direct, on a raised grid. They seem to be more "gummy" when I do them indirect.

    John - SLC, UT

    Webers, Eggs, Bubba Keg

  • jls9595jls9595 Posts: 869
    guess I'll try raised direct next time, thanks
    In Manchester, TN
    Vol For Life!
  • lousubcaplousubcap Posts: 5,217
    edited July 2013

    Check out the following link-scroll on down to the 30-20-10 process:  Works great every time-

    http://www.nibblemethis.com/p/recipes.html  And I find it too hard to mess with temp with wings-hard to over-cook and working a thermo in that quantity of food is too much of a supervisory adult beverage challenged event :)>-  YMMV-

    Louisville
  • pwg56pwg56 Posts: 92
    Indirect. High in the dome. Higher than the felt line.
  • Hungry JoeHungry Joe Posts: 956
    Try them raised direct @250 for about two hours turning once or maybe some of them twice. They will fall off the bone and had a nice crispy skin. Keep them on until they look right to you.
  • paqmanpaqman Posts: 1,076
    Indirect @ 450F for 40-45 minute and you'll have nice crispy skin with fall off the bone meat. I never really tried the corn starch trick. I usually sprinkle the wings with some rub before placing the wings on the egg.

    ____________________
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  • Philly35Philly35 Posts: 465
    There's so much cartridge and other stuff in a wing that it makes it near impossible to over cook unless its burnt. At least that's my opinion. The more you cook it, the more those hard parts seem to tenderize and melt to nothing.
    NW IOWA
  • jls9595jls9595 Posts: 869
    Awesome, thanks for the comments.  
    In Manchester, TN
    Vol For Life!
  • cazzycazzy Posts: 6,270
    160 is under done.  There is a lot of collagen that you need to break down.  Take them to 175-185ish and they'll come out much better.  Even if you overshoot, they're pretty forgiving.
    Just a hack that makes some shitty BBQ...
  • SkiddymarkerSkiddymarker Posts: 5,886
    Cazzy is being modest, he is a wing expert - his soft wings are among the best we've had, cooked at our house at least every two weeks. They are not crispy, but they are excellent....
    I like raised direct at 350-400º or indirect at 400-450º. 
    @paqman - give the corn starch or baking powder dusting a try for crisp skin. Don't need much, then your rub before the cook. 
    IMGP2492.jpg
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    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • nolaeggheadnolaegghead Posts: 11,550
    edited July 2013
    I cook my wings much hotter than 160.  They're dark meat and need to be cooked to 180-190-ish to be tender.  I don't bother with measuring the temp (although I have).  Just take a bite out of one when it feels tender.  No better test than tasting.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • SmokeyPittSmokeyPitt Posts: 4,953
    +1 on cooking a little longer.  I cook at 350ish on a raised grid indirect for about an hour until the skin looks the way I want.  I will check them with my thermapen sometimes if they are really meaty and they usually end up in the 180-190 range.  

    I also prefer cooking whole wings as opposed to the pre-cut wingettes and drummettes. The cut wings are fine, but I find when you cook the whole wing they come out extra juicy.  



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
  • fishlessmanfishlessman Posts: 16,030
    wings are a white meat that you cook like a dark meat or thigh meat. juicy in the upper 180's but i like them better cooked into the 190's
  • jls9595jls9595 Posts: 869
    Good info guys, thanks again. Not sure why I thought 160 was the target, the first time I cooked them they were great and I couldn't remember the time and temp I cooked at. Probably hotter and longer than I did the past couple times. I didn't have a thermapen back then but i bet they were closer to 180-190 IT range.
    In Manchester, TN
    Vol For Life!
  • billyraybillyray Posts: 1,116
    I do them 350-400 raised direct. 30 minutes then flip for 20 minutes,then pull them off and sauce and back on for 10 minutes to tighten up the sauce. Always good.
    wings.jpg
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    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • nolaeggheadnolaegghead Posts: 11,550
    wings are a white meat that you cook like a dark meat or thigh meat. juicy in the upper 180's but i like them better cooked into the 190's
    I concur....I was wrong to say they're dark meat.  But they do have a lot of connective tissue and benefit from the breakdown.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • hondabbqhondabbq Posts: 940
    I do my wings at 400 dome and a raised grid to felt level. 30-20-10. I dust with seasoning. cook for 30 minutes. flip and cook for another 20 minutes. Remove and toss in sauce and back on for another 10. I have had tons of compliments on this style of wings especially from a guy who eats wings constantly and from every restaurant. He finally said to me cook me some wings and ill see if theyre as good as you say they are. He came over for some wings and he said these were the best hes ever had anywhere.

    Winnipeg, Manitoba.

    Sledder, Quadder, Rock and Roller, Big Green Egg Smoker.

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