Wings

hashissmokin

Doing wings for the first time tonight as a little pre 4th celebration.  What have you guys found to be the best way to go about this?  I have read many different ways but I'm thinking of going with indirect, platesetter up around 350-375.  All suggestions welcome.

fence0407

I go raised-direct at 400 degrees turning occasionally until internal reaches 160. I use a dry rub mixture of DP Swamp Venom and Cowlick with a small amount of cornstarch added. Sauce towards the end and put back on the egg to crisp up. Probably just 1 of 1000 ways, but they always turn out great.

hashissmokin

Yeah I guess my main concern was the temp.  Just want to make sure they are tender and not tough

fence0407

I've never had an issue with tough wings at 400 direct. Always tender/juicy. I've seen a lot of people do indirect at 350-400 though and they look good. Don't think doing them direct takes as long as using indirect.

hashissmokin

Do you just mix the cornstarch in with you rub?

Philly35

Dust in cornstarch then add rub is how I do it but I'm sure it doesn't matter. Anything else goin on for the pre 4th celebration @hashissmokin‌ <:-P

Philly35

Dust in cornstarch then add rub is how I do it but I'm sure it doesn't matter. Anything else goin on for the pre 4th celebration @hashissmokin‌ <:-P

fence0407

I mix it all together in a gallon freezer bag with the wings.

CarolinaCrazy

I like Raised direct @ 400 - gets a bit more carmelization and crispiness vs. indirect.

+1 on the cornstarch dredge. Toss in cornstarch, then in rub, and put them on raised, direct. Turn every 5-10 minutes and rotate around the grill if you have a hot spot.

I'm doing this way tomorrow.

hashissmokin

No, not really, just hanging with the wife and daughter and having wings and a cold one.  My aunt is having the actual 4th celebration and it's tearing my heart out that someone is doing the cooking other than me.  I'm having a post 4th celebration which I'm still torn on what I will be cooking.  Thinking about doing some stuffed peppers or grilling up some squash and zucchini from garden with maybe some shrimp

martinhd28

Last batch I did was smoked with hickory indirect at about 300-350 (I wanted "smoked wings" as opposed to grilled wings).   They came out nice and juicy and really tasty but of course probably less crispy then if I had gone direct.  As always, they were greedily devoured by everyone. 

hashissmokin

I was thinking of indirect too because I love to smoke but then again you really don't get the crispiness either.  Maybe after the smoke go direct and raise temp?

CarolinaCrazy

You could smoke indirect for 30-40 minutes at like 300 then grill direct to crisp them up. Basically reverse-sear.  It's hard to mess up wings.

hashissmokin

@CarolinaCrazy.  Thanks man thats what I was thinking.  Not too bad for a Tarheel fan.  Have a feeling NCAA is going to come down hard on you guys.

SmokeyPitt

I like to go indirect and high in the dome.  I used a plate setter and then a raised grid.  I find that higher up there is more of a convection effect and they get nice and crispy. 

I suggest some without sauce (dry rub only).  I like them both ways but if you don't sauce them the skin is really nice and crispy. 

Direct works fine as well but then you have to flip them.  Good luck- they will be great no matter what method you choose. 

SGH

My wife prefers the taste of wings cooked indirect so that is how I usually cook them. Here is a tip to help get crispy skin when cooking them indirect. Cook them at 400-425. Also don't start cooking as soon as the thermometer says 400. I assure you the dome has not got hot at this point. Let your egg hold 400 for about 15 minutes before adding your wings. I assure you if you try this method for indirect you will get crispy skin without question or doubt. Please remember that the above is just my opinion and what works very well for me. Good luck my friend.

Philly35

@SGH‌ I must agree with ya. Indirect is the way to go. As far as saucing, I toss in the sauce after they are done and chow down instead of saucing on the grill

SGH

@Philly35‌
Thank you. I don't even sauce them. Salt, black pepper and a very hefty dose of cayenne. About as good as it gets to me my friend!

Nanook

Did a batch of Cazzy's wings for the first time the other day, and they were amazing!

SGH

@Nanook‌
How do you do them? Would like to try it myself if you don't mind sharing? Thanks in advance.

Nanook

Ingredients needed Chicken wings (whole or cut to flappers and drumettes) 1 cup soy sauce (low sodium) 1 cup brown sugar 1/2 cup Mirin Rice Wine 1 tbsp fresh ginger root (peeled and grated) 1 tsp chili flakes *I use this as a base and multiply quantities based on need. Making the marinade In a sauce pan, bring soy, brown sugar and mirin rice wine to a boil and leave on heat till brown sugar has dissolved. Stir regularly and throughout after boil to avoid scorching. Low heat and add ginger and chili flakes. Simmer for 10 min while stirring regularly. Remove from heat and refrigerate. ****The longer you let the chili flakes steep, the better your results will be as the sweet heat will really come through. Marination Marinate wings for 24 hours in chilled marinade prior to cook (the chili flakes will rise to the top so shake it up). I use a gallon bag to marinate because I like to lay bag flat and flip after 12 hours. ****Hold some marinade back for basting. Some members will boil the marinade after they remove the wings and use that for basting. Whatever you're comfortable with. The cook Fire up egg and stabilize at 375-400. I use a adjustable rig with a 16" drip pan and cook above the felt line. Place drumettes on outside and flappers in the middle because it will be hotter on the outside due to the drip pan. This is the anal part but I find it really makes the wings tacky and layers the flavor. At 10 min, I baste with marinade, then again at 15min. At 20min I flip and baste and then baste again at 25 min. This process is why I use a drip pan cause the marinade will make your lump smoke a undesirable taste into the wings. Your wings will be at about 145-150 and should really start having a beautiful brownish red color. Remove at 175-185ish as this will ensure the collagen breaks down. This is what I found on the forum.

Nanook

Sorry about the format. Every time I copy and paste a recipe, it seems to rearrange it into one big confusing paragraph.

SGH

@Nanook‌
Thank you for sharing the recipe. Going to give them a try for sure. Again thanks.

Nanook

@SGH‌ Anytime! Thanks for all your posts. I have learned a lot from you.

SGH

@Nanook‌
You are more than welcome my friend. Glad that I have helped in some way.

smokesniffer

SGH said:

My wife prefers the taste of wings cooked indirect so that is how I usually cook them. Here is a tip to help get crispy skin when cooking them indirect. Cook them at 400-425. Also don't start cooking as soon as the thermometer says 400. I assure you the dome has not got hot at this point. Let your egg hold 400 for about 15 minutes before adding your wings. I assure you if you try this method for indirect you will get crispy skin without question or doubt. Please remember that the above is just my opinion and what works very well for me. Good luck my friend.

@SGH +1 

I was never a real fan of wings before I had my eggs. Now it doesn't take much twisting of my arm to do a batch. They come out terrific. 

Cookbook_Chip

I do regular height direct 350F and keep an eye on them. We like a bit of char, and they always come out juicy and crispy. Used a bunch of rubs, swamp venom is my fav, but hey, wings!

Mickey

For me: 400 Direct Raised

SGH

@smokesniffer‌
When it comes to poultry nothing can beat the egg. That is fact not sentiment. Even my custom built reverse flow vertical can not replicate the results of the egg when it comes to poultry. It's in this arena that the reflective heat plus convection of the ceramic cookers is a huge plus in my opinion. We have even tried to best the egg by cooking poultry over a open fire of oak with a rotisserie. The egg still wins. And that's saying a lot brother. The egg is without question or doubt the perfect cooker for poultry. I have tried them all. Offset reverse flow, offset direct induction, tuning plate mods and anything else you can think off. The egg still wins for poultry. No question of it my friend.

smokesniffer

@SGH this conversation's making my hungry for wangs.

We are doing twice baked potatoes, tenderloin steak and a small lobster tail each. Should be good.

Have yourself an enjoyable afternoon.

SGH

@smokesniffer‌
I'm doing steak and potatoes tonight myself! Great minds think a like or so they say!