Wings: What is your preferred cooking technique?

andy_b · March 2009

Let me hear what your preferred technique is for cooking chicken wings on the egg.

Direct/Indirect, with/without smoke, various temps, on grate or raised etc...

As always pictures are welcomed!

fishlessman · March 2009

low and slow direct on a raised grill
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=491362&catid=1

Fidel · March 2009

This is my personal favorite for now....I change things up a pretty good bit.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=605064&catid=1

vidalia1 · March 2009

Recipe & technique...these always get rave reviews

http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=900

Rod,

Didn't you go to the game? Boy am I glad I didn't... :blink:

Hooter · March 2009

I keep it simple. Sprinkled with Dizzy Dust or similar rub, cooked direct around 375-400 degrees, no smoke. Takes about 45 minutes or so depending on how diligent I am with the fire. Be careful to keep turning frequently so you don't burn them. Take off and shake with Franks Red Hot Sauce. Thats it!

Davekatz · March 2009

I'm sure you will get all kinds of very different, but very tasty techniques for wings. I like them raised, indirect at 350°F: Grilled Buffalo Wings.

I let them go for 45 minutes to an hour, flipping and saucing every 15 minutes or so.

Dave

fishlessman · March 2009

AZRP's "the chicken" method is pretty good too

70chevelle · March 2009

I've had my best results with indirect high heat. Platesetter, feet up, with grate on top. Temp at 400* with the wings seasoned my favorite rub. They cook for about 45 min to an hour and are normally very crispy, almost as if they were deep fryed.

Wings: What is your preferred cooking technique?

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