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crispy chicken wings

I cooked wings last night and put a random dry rub on them. I think it was goya adobe or something, i figured it would just add some flavor to go along with the buffalo sauce..  when I took the wings off they were a nice brown color but I think it was just because the dry rub burnt on them.  They weren't nearly as crispy as I would like them to be.  I want to give it a second try tonight and attempt to perfect it, should i coat them in anything? Any tips would be a great help.

Thanks! 
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Comments

  • jbmossjbmoss Posts: 12
    I normally season them then coat with corn starch. 
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  • tshuggztshuggz Posts: 19
    What temp and how long do you cook them for?
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  • Philly35Philly35 Posts: 587
    I did some last night at 375 indirect for a little over an hour. I put baking powder on them and some rub and they were perfect.
    NW IOWA
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  • fishlessmanfishlessman Posts: 17,103
    put them on the grill skin side down and cook til the skin is crunchy, then flip and finish cooking. biggest problem i see is folks cooking skin up trying all kinds of tricks to get the skin crunchy.
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  • Ragtop99Ragtop99 Posts: 1,347
    put them on the grill skin side down and cook til the skin is crunchy, then flip and finish cooking. biggest problem i see is folks cooking skin up trying all kinds of tricks to get the skin crunchy.
    Huh? The skin goes around the entire wing.  Can you be more specific?

    I find using 400* - 425* seems to the trick.
    Cooking on an XL and Medium in Bethesda, MD.
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  • jbmossjbmoss Posts: 12
    tshuggz said:
    What temp and how long do you cook them for?
    375-400 direct, turn them every 15 mins until they are finished.
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  • jscarfojscarfo Posts: 399
    425 indirect do not open egg for 1 hr do not flip them do not check them they will be crisp on outside juicy on inside. You can dust them with salt an pepper or dry rub before cooking. When you take them off after 1 hr you can toss them in your favorite sauce they will be perfect
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  • SkiddymarkerSkiddymarker Posts: 7,026
    Some use corn starch, some use baking powder, I use 50/50 mix of both being non-commital. Dust the wings, not too much, I use a Pampered Chef flour duster. Fridge for a couple of hours uncovered. If all the starch has not disappeared, mist with oil, then apply your seasoning. 

    I find indirect 425-450º or raised direct 350-400º works best. If SWMBO wants a sauce, I go indirect with a drip pan. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • tshuggztshuggz Posts: 19
    Thanks everyone I will try to cook some tonight using your advice and will report back!
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  • fishlessmanfishlessman Posts: 17,103
    Ragtop99 said:
    put them on the grill skin side down and cook til the skin is crunchy, then flip and finish cooking. biggest problem i see is folks cooking skin up trying all kinds of tricks to get the skin crunchy.
    Huh? The skin goes around the entire wing.  Can you be more specific?

    I find using 400* - 425* seems to the trick.
    the thicker skin side where theres more fat under the skin, feather side. once the fat starts to liquify it crisps the skin
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  • I lightly dust mine with cornstarch and cook them at 300F for about an hour, raised direct.  I cook skin side up for 45 minutes of that. 

    There are so many roads leading to great wings on the BGE.  You'll find what works best for you... good luck tonight! 
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
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  • tshuggztshuggz Posts: 19
    so skin side up, your referring to the rounded side of the wing, not the nice flat side?
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  • tshuggztshuggz Posts: 19
    Sorry, brand new and trying to learn these new terms. Another question. When you say direct and indirect heat, are you referring to using the plate setter and not using it?
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  • NecessaryIndulgNecessaryIndulg Posts: 1,121
    edited October 2013
    No problem, @tshuggz... keep asking questions -- we are all here to learn. 

    Yes, direct and indirect refers to the platesetter. Direct means there isn't a barrier (platesetter) between the fire and the food. 

    Many people cook wings indirect ... like I said, many roads lead to great wings, so find something that works best for you.

    Here are some pictures that might help. I cook my wings at 300F for about an hour, raised direct. For "raised" I use firebricks:

     Wings 

    When I say "skin side up" I mean the thicker side like @fishlessman said.

      Wings 

    I only cook skin side down for the last 15 minutes.

      Wings 

    They are crispy, tender, and smoky:

      Wings
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
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  • tshuggztshuggz Posts: 19
    Kristi, thanks so much for the help!  Those look absolutely phenomenal!! 
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  • Kristi, you are very helpful to everyone. Thank you!!
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