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Wing Advice
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Chef Charles
Posts: 871
I am going to cook up some chicken wings this afternoon to take to a birthday party for an appetizer. The batch are going to be cooked with a rub -- half with jerk seasoning and the other with a garlic pepper rub (served with a peri-peri sauce). I am going to cook them indirect but I need to know how much time and at what temp. I am thinking something along the lines of 3 hours at about 300 dome.
Tom
Charles is a mischevious feline who always has something cooking
Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital
Comments
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I cook them raised grid direct at 350 dome. I like them really crispy so I take them to 200 internal, it takes about an hour. -RP
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Thanks. Not sure if I want crispy yet I have not tried cooking them direct.
Tom
Charles is a mischevious feline who always has something cooking
Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital
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That sounds like the way I cook wings.
Maybe one of us has been spying on the other? :laugh:
BOB -
Charles,
I do my wings indirect, at about 450 dome temp. I find that this helps crisp them up, and they're done in 45 minutes to an hour tops. I still get a decent smokey flavor this way. If you would rather, you could start at a low temp for an hour or so to really get some smoke penetration, then crank the heat.
Here's a link to a writeup of my Buffalo wings cook on our blog. This will give you the general idea. I've adapted this general technique to a bunch of other wing variants with good success. http://www.fearlesskitchen.com/2008/07/recipe-buffalo.html
Good luck. Let us know how your cook turns out.
-John -
Thanks. It is amazing just how many different ways there are to cook things up on the Egg :woohoo:
Tom
Charles is a mischevious feline who always has something cooking
Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital
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At 300°, depending on the set-up of your cooker my wings would take around an hour.
One thing I do as far as prep goes is to trim the flap and pre cut the joint. This will let more seasoning in and make them separate easier. Take a look here to see what I mean.
http://playingwithfireandsmoke.blogspot.com/1997/05/chicken-wings.htmlHappy Trails~thirdeye~Barbecue is not rocket surgery -
I should have checked your website earlier! Thanks for the tips and compliments on such a great resource.
Tom
Charles is a mischevious feline who always has something cooking
Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital
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Charles, I just made some awesome wings last weekend for the first time on my new large egg. I started with marinated wings (tomato based, slightly sweet) and cooked with indirect heat at 275 degrees via the plate setter for 2.25 hours. I felt this was plenty of time as my sauce got that perfect, dark, glazed look. I felt any longer and the sauce would start to burn. The chicken was easily cooked through at 2 hours. If you're going with no sauce at first you can probably cook a bit longer for a more "fall off the bone" effect and just add your sauce in the last 30 minutes to an hour. Good luck!
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