Chicken Wings on BGE

Raised direct all the way.

Depends on the flavor you're looking for. Raised direct will taste more smokey from the drippings, while indirect will be less smoky. I usually go indirect at 375 to 400 deg f for about 1.25 hours. And I always make sure the skin is dry before tossing them on. Depends on the sauce I'm using, but I typically sauce them about 15 min before taking them off, and then saucing again right before serving.

Try both and see what you like. Info raised indirect at 400. I think they rival fried wings as the skin is very crispy. Toss them in Franks and you've got a meal!

+ 1 raised direct Paul prudhommes blackened redfish magic for rub. Toss in garlic park or franks when they're done. They always turn out awesome.

We like em 350-375 raised direct till they have a good char. Usually 30-45 minutes. Plowboys for rub.

To me the crispy skin thing is overrated. You know if you really want crispy skin then maybe you should fry them. sorry I can't help but be a smart ass sometimes;) But if you like nice and tender juicy wings with a lil char and good charcoal grilled taste then don't worry about the skin.
Some get good results with crispy skin by cooking raised indirect at 400.
Also I understand that a little dusting of cornstarch will crisp the skin.
I just feel like crispy skin shouldn't be the bar that sets good wings from one to another.

Dobie said:

Wings are very forgiving IMO and can come out great either way. For me it just depends on what else Im cooking. If doing some ABTs with them then indirect, burgers with then direct etc. Just wings I dont bust out the plate setter just for that.

Pretty much my thoughts - depends on what you are doing with them. If just rubbed and air dried in the fridge before hitting the egg, where sauce will be added after they are removed from the grill, I prefer raised direct. If marinating or saucing on the grill, I tend to go indirect, unless the recipe calls for something different. There - that's about as wishy-washy as you can get!

Little Steven said:

http://i399.photobucket.com/albums/pp79/littlestevenpics/P1030658.jpg

Sorry just trying to see if I can post a pic from photobucket directly.

looks good, welcome to the forum. I'd wrap that platesetter in heavy duty aluminum foil to save some clean up in the future.

I keep mine wrapped, it's never seen a fire unwrapped, but a guy in my office cleans his with soap and water (gasp, not recommended by BGE) and most people here will do a clean out burn. High temp 600+ for an hour, legs down in your case. You can scrub it with balled up foil to get the chunks off.

I love my egg but after many different tries, I have come to the conclusion that best chicken wings are the ones I prepare in my cast iron dutch oven loaded with oil on top of the gas burner of my stove.  Some things just aren't meant to be grilled.