Oh yeah, almost forgot, how do you prep wings?

YukonRon · May 2015

I have seen a lot of chatter on wings, what are the parameters for cooking killer wings?

Eggcelsior · May 2015

Do you want crispy skin?

YukonRon · May 2015

Eggcelsior said:

Do you want crispy skin?

Well I think it will be mostly the Bohemian types in attendance so, sure...

lousubcap · May 2015

For crispy skin I put uncovered over-night in the fridge then dust with a light amount of corn starch before tossing on the BGE. Seasoning is a matter of personal choice.
And I have been back and forth with cooking raised direct or indirect and am now in the raised (around 3-4 " above the gasket line) direct camp. FWIW-

YukonRon · May 2015

lousubcap said:

For crispy skin I put uncovered over-night in the fridge then dust with a light amount of corn starch before tossing on the BGE. Seasoning is a matter of personal choice.
And I have been back and forth with cooking raised direct or indirect and am now in the raised (around 3-4 " above the gasket line) direct camp. FWIW-

Do you soak them in anything or just let them sit au natural?

lousubcap · May 2015

Au natural (actually on some paper towels to absorb the moisture.) I'm sure others will be along as wings are very popular and can be quite personal:)

YukonRon · May 2015

lousubcap said:

Au natural (actually on some paper towels to absorb the moisture.) I'm sure others will be along as wings are very popular and can be quite personal:)

Thank you for the info

Legume · May 2015

I don't always plan ahead enough for the fridge sit. I'll rinse and paper-towel them dry, then hit with corn starch or baking powder, then rub. or if really in a hurry, mix into the rub and coat once, then onto the egg. better to airdry in the fridge, but you can still get them crispy otherwise.

I usually cook raised indirect at 375ish, then toss in sauce when they're done. I like well done wings, this works for me.

Eggcelsior · May 2015

What lou said. Overnight in the fridge to dry out. I have marinated them for a day in rub and cornstarch(dry-brine, if you will) and then cooked. They where fantastic. I toss them with a little sauce and put them back on the grill for 5-10 minutes to set the glaze.

@Cazzy has a fantastic sticky wing recipe.

NPHuskerFL · May 2015

+1 frig on a wire rack so there's airflow under them and I do my rub before they go into the fridge for roughly 24hrs. Sometimes I go indirect, raised indirect, direct or raised direct. When I have a bunch to do I normally go indirect with the first bunch on one grid and the second bunch on the raised grid and then move em around as needed. If Saucing or glazing is desired I normally do it during the last 15-20 minutes except on specialized cooks where sauce is going on throughout the cook with a much lower pit temp.

HendersonTRKing · May 2015

For crispy skin (and who doesn't want that?), I've had great success with a 3:1 rub:cornstarch ratio. Into the fridge overnight on a wire rack/cookie cooling thingy, sitting in a sheet pan so there's air circulation all around the rubbed/starched wings. I'll cook them raised direct or indirect -- doesn't matter much -- at about 375-400, with alot of turning, watching to keep them from burning, especially if it's direct. Because my peeps can't agree on anything, when they're close to done, I'll usually toss 1/2 the batch in sauce and finish on the grid -- 10-15 minutes so the sauce sets up. The other 1/2 stay nekkid. All of them disappear before the end of the debate about which kind is better.

YukonRon · May 2015

Legume said:

I don't always plan ahead enough for the fridge sit. I'll rinse and paper-towel them dry, then hit with corn starch or baking powder, then rub. or if really in a hurry, mix into the rub and coat once, then onto the egg. better to airdry in the fridge, but you can still get them crispy otherwise.

I usually cook raised indirect at 375ish, then toss in sauce when they're done. I like well done wings, this works for me.

Thank you for the help!

YukonRon · May 2015

NPHuskerFL said:

+1 frig on a wire rack so there's airflow under them and I do my rub before they go into the fridge for roughly 24hrs. Sometimes I go indirect, raised indirect, direct or raised direct. When I have a bunch to do I normally go indirect with the first bunch on one grid and the second bunch on the raised grid and then move em around as needed. If Saucing or glazing is desired I normally do it during the last 15-20 minutes except on specialized cooks where sauce is going on throughout the cook with a much lower pit temp.

Thank you so much for the tips, I appreciate the education

YukonRon · May 2015

HendersonTRKing said:

For crispy skin (and who doesn't want that?), I've had great success with a 3:1 rub:cornstarch ratio. Into the fridge overnight on a wire rack/cookie cooling thingy, sitting in a sheet pan so there's air circulation all around the rubbed/starched wings. I'll cook them raised direct or indirect -- doesn't matter much -- at about 375-400, with alot of turning, watching to keep them from burning, especially if it's direct. Because my peeps can't agree on anything, when they're close to done, I'll usually toss 1/2 the batch in sauce and finish on the grid -- 10-15 minutes so the sauce sets up. The other 1/2 stay nekkid. All of them disappear before the end of the debate about which kind is better.

Saul Bellow fan? Thank you for the help, I am still getting my legs under me and this helps tremendously.

YukonRon · May 2015

Eggcelsior said:

What lou said. Overnight in the fridge to dry out. I have marinated them for a day in rub and cornstarch(dry-brine, if you will) and then cooked. They where fantastic. I toss them with a little sauce and put them back on the grill for 5-10 minutes to set the glaze.

@Cazzy has a fantastic sticky wing recipe.

Thank you so very much with your insight. Very much appreciated.

HendersonTRKing · May 2015

@YukonRon -- you found me out. Big character. Too funny.

Enjoy the process of perfecting your wings. You never get there, but it's the ride that matters!

YukonRon · May 2015

HendersonTRKing said:

@YukonRon -- you found me out. Big character. Too funny.

Enjoy the process of perfecting your wings. You never get there, but it's the ride that matters!

On my dissertation for American Lit, I chose Bellow and Henderson. Labor of love, real treat for me. Thanks for the encouragement!

B&BKnox · May 2015

Follow this method and you cannot go wrong. Sauce and rubs you use can vary depending on your taste and yes refrigerate on a cooling rack for 1 hour to allow the skin to dry (pat dry first if wet) and a touch of corn starch to the rub helps as well.

http://www.nibblemethis.com/2009/06/30-20-10-smoked-hot-wings.html

YukonRon · May 2015

B&BKnox said:

Follow this method and you cannot go wrong. Sauce and rubs you use can vary depending on your taste and yes refrigerate on a cooling rack for 1 hour to allow the skin to dry (pat dry first if wet) and a touch of corn starch to the rub helps as well.

http://www.nibblemethis.com/2009/06/30-20-10-smoked-hot-wings.html

Hey thanks so much, appreciate the link!

Oh yeah, almost forgot, how do you prep wings?

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