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Chicken wing question?
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Grillmagic
Posts: 1,600
I have cooked chicken wings well over 100 times on both my XL as well as Weber Kettle Grill and typically just Pat them dry and season the dickens out of them then grill them indirect at 350 to 400° Until they're done. I have heard many times about using cornstarch to crisp them up however today on the "Today Show" they had a cooking segment where the chef dredge them in flour and seasoning instead of cornstarch and they showed a finished picture of the product baked in the oven and they looked awesome, does anyone have a history of cooking chicken wings with just seasoned flour on the big green egg?
Charlotte, Michigan XL BGE
Comments
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Grillmagic said:I have cooked chicken wings well over 100 times on both my XL as well as Weber Kettle Grill and typically just Pat them dry and season the dickens out of them then grill them indirect at 350 to 400° Until they're done. I have heard many times about using cornstarch to crisp them up however today on the "Today Show" they had a cooking segment where the chef dredge them in flour and seasoning instead of cornstarch and they showed a finished picture of the product baked in the oven and they looked awesome, does anyone have a history of cooking chicken wings with just seasoned flour on the big green egg?
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No experience doing it with wings, but I've cooked The Chicken and it calls for the same technique.
Extremely crispy outer shell, but not the usual skin texture because of the flour breading
http://www.nakedwhiz.com/thechicken.htm
XL & MM BGE, 36" Blackstone - Newport News, VA -
johnnyp said:No experience doing it with wings, but I've cooked The Chicken and it calls for the same technique.
Extremely crispy outer shell, but not the usual skin texture because of the flour breading
http://www.nakedwhiz.com/thechicken.htm
Charlotte, Michigan XL BGE
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