Wings - checking for done(ness)

Tier1Terrier · September 2015

Doing wings today. What's the best way to check for doneness? I've got a thermapen. Best place to stick it? Worried about how deep I go since there's not much meet till you hit bone. Which piece should I gauge by - wing or drum? Thanks!

Dobie · September 2015

I dont temp wings, its a visual thing. If you must, stick the drummy in the thickest part but dont touch the bone,need at least 165.

Legume · September 2015

the skin takes longer on the wing than the meat, go by the skin

northGAcock · September 2015

Dobie said:

I dont temp wings, its a visual thing.

+1 on this one. Can gennerally tell by a couple of things. With some expierence, you generally get a feell for time and appearance.

Boileregger · September 2015

Press on them with your finger tips. When they feel firm with very little give and skin is crisp, they're done.

Gamecockeggman · September 2015

Cut one down to the bone and hold your finger on the bone. If you cuss in 2 seconds or less...their done.

nolaegghead · September 2015

If they look done, they probably are. Eat one.

Ragtop99 · September 2015

It's hard to overcook wings. They'll look done long before they're ruined.

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Don't panic if a certain overdone wing picture to appear to contradict this.

Cookinbob · September 2015

I don't check temp. Indirect @ 375. 30 minutes, flip, 20 minutes then sauce, 10 minutes, serve. Always done to my liking.

Wings - checking for done(ness)

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