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Wings

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
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Comments

  • Chris_WangChris_Wang Posts: 1,253
    edited October 2013
    Nice

    Ball Ground, GA

    ATL Sports Homer

     

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  • Ragtop99Ragtop99 Posts: 1,339
    Looks like you used the zero gravity recipe. ;)

    Cooking on an XL and Medium in Bethesda, MD.
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  • Hungry JoeHungry Joe Posts: 1,108
    Wings look tasty. BTW how do you get them to stick to the plate like that?
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  • ScottborasjrScottborasjr Posts: 2,420
    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. 
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  • NibbleMeThisNibbleMeThis Posts: 2,246
    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 :)


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