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Cooked some wings tonight, raised direct at 375, with some of our special spice mix and a little corn starch.  I cooked them more than an hour to make sure they were done enough for my wife, well they are, but too well done for me.  I am going to have to start to learn to take my meat off early.  Here is a picture of the final product.  Thanks for all the info on how to cook wings on the egg, helped me out a ton.
RobLarge BGE, Merritt Island, (Space Coast of Florida)

Boiler UP


  • Chris_WangChris_Wang Posts: 1,253
    edited October 2013

    Ball Ground, GA

    ATL Sports Homer


  • Ragtop99Ragtop99 Posts: 1,527
    Looks like you used the zero gravity recipe. ;)

    Cooking on an XL and Medium in Bethesda, MD.
  • Hungry JoeHungry Joe Posts: 1,248
    Wings look tasty. BTW how do you get them to stick to the plate like that?
  • ScottborasjrScottborasjr Posts: 3,421
    Nothing wrong with using a zero gravity recipe. Do you have a thermapen? That will help you immensely in getting temps exactly right for both you and your lady. I'm assuming you were cooking indirect because at that temp I can have a nice crispy wing direct in 25-30 minutes.

    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • NibbleMeThisNibbleMeThis Posts: 2,278
    I only go an hour if I'm cooking indirect.   For direct with a raised grid it's more like 30-40 minutes.

    Good news is that wings are pretty forgiving even when slightly overcooked :)

    Knoxville, TN
    Nibble Me This
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