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Wing Advice

Chef CharlesChef Charles Posts: 847
edited 7:01AM in EggHead Forum
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

  • AZRPAZRP Posts: 10,116
    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
  • Chef CharlesChef Charles Posts: 847
    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

  • BobinFlaBobinFla Posts: 363
    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
  • Chef CharlesChef Charles Posts: 847
    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

  • thirdeyethirdeye Posts: 7,428
    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.html
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • Chef CharlesChef Charles Posts: 847
    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

  • tmsplatt1tmsplatt1 Posts: 11
    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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