Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

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!

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