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Simple slow wings

BasscatBasscat Posts: 666
edited April 2014 in EggHead Forum
Seemed like a good day for a batch of wings. Did these raised direct low and slow for a couple hours, 225-250ish. Half with Dizzy Dust and half with Raging River, with olive oil and a shot of Sriracha. 

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Comments

  • lkapigianlkapigian Posts: 886
    Yum
    Visalia, Ca
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  • berndcrispberndcrisp Posts: 771
    I did wings tonight also. 350 direct on the mini. Were done in 30 minutes. Nothing special or fancy, just some food. The mini seems to cook things a lot faster. Great for small meals for one or two.
    Hood Stars, Wrist Crowns and Obsession Dobs!


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  • PNWFoodiePNWFoodie Posts: 1,014
    Man, those look good!
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
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  • Philly35Philly35 Posts: 587
    I did wings as well last night. Went 400 indirect. Took about an hour twenty. Wife said they were the best yet!
    NW IOWA
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  • pigoutscpigoutsc Posts: 88
    Looks great. I have never tried direct for wings but will give it a go today.
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  • TackmanTackman Posts: 224
    Nice looking wings. Were they crispy? I normally do them around 400 raised direct. They come out great.
    Cleveland, Ohio
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  • BuckdodgerBuckdodger Posts: 908
    lkapigian said:
    Yum
    + 1  :)>-

    Alexander City,Al
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  • grege345grege345 Posts: 3,392
    lkapigian said:
    Yum
    + 1  :)>-

    +2
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • Hungry JoeHungry Joe Posts: 1,161
    edited April 2014
    That's is how I like to do wings, the meat falls off the bone and the skin gets a nice texture. I use a dry rub and I wait until I pull the wings off to sauce them because that is pretty much how wings are served when you get them at a restaurant and it helps with crisping up the skin.
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