Chicken wings for a college crowd on a LBGE

bgebrent · June 2015

my fellow eggers, how best can I accomplish 10lbs of wings on a large egg without using the gasser? I've got two levels but have always gone raised direct for a smaller crowd. Saturday I need to manage 10 lbs plus wings. Thank you.

Kyle919 · June 2015

Indirect at 300 for an hour. I usually dust my wings with corn starch to help make skin crispy.

bgebrent · June 2015

So indirect 300 at felt line and raised dome at 60 minutes? Thank you and I'm look for wings like that!

bgebrent · June 2015

Need a little help from the experienced eggers!

lousubcap · June 2015

Good info above-run with the pics absent anything else. High post count can be gained via many routes. That said, sounds like around75-80 full wings or double that if separating the drummettes from the flappers. Indirect with two levels is your best call and you can likely load forty or so per level (single pieces) so you will need two cooking cycles to finish. I go with the 30-20-10 routine if indirect. Here's a link to the process: http://www.nibblemethis.com/2009/06/30-20-10-smoked-hot-wings.html
Finished wings can be kept in your clock-box set at around 170 (or as low as it can go til ready to serve.
BTW-college crowds aren't into food refinement-just quantities! Good luck-

bgebrent · June 2015

@Lousubcap, thank you for the advice! Much appreciated!

Legume · June 2015

Agree wth Lou. Batch them. Cook the first batch to finish 30 min before you're ready to serve so you can have the next batch well on their way already. Low oven holds them really well if you don't sauce them first. Even if you could cook them all at once, the won't eat them all at once.

bgebrent · June 2015

@Legume, thank you very much!! I so appreciate the time and advice folks like you and @lousubcap take time to give us newbies! Thank you.

tarheelmatt · June 2016

Looks good!

Dyal_SC · June 2016

Not sure what eggcessories you have, but you can always rig something up for a third tier. I use the AR with oval stone with an oval grate. Then the standard SS grate. Then a spider with a smokey joe grate on top.

DRoberts908 · June 2016

Nice setup SC

Foghorn · June 2016

I don't know how many pounds of wings I cooked yesterday on the XL, but it was about 70 wings.

http://eggheadforum.com/discussion/1195696/wings-from-the-salado-afterparty#latest

bgebrent · June 2016

Foghorn said:

I don't know how many pounds of wings I cooked yesterday on the XL, but it was about 70 wings.

http://eggheadforum.com/discussion/1195696/wings-from-the-salado-afterparty#latest

That was my same set up plus two tiers on my L.

Foghorn · June 2016

Yep. Do them in batches. At close to 400 it only takes about 30 minutes - but it is easy to overcook them at that temp.

dldawes1 · June 2016

bgebrent .....I think you've found your answers friend !! I think I'm gonna have to cook wings today, now..!!!! My mouth is watering !!

I usually just "wing" big batches in some type of method constued from the posts above.....they have always come out great.

And as lousubcap said, College folks probably aren't concerned with critiquing the process....just the broad image of lots of food in front of them !!!!!

FWIW ....bgebrent...you are an oldtimer in my book !!!!!!

I've tried variations and they have all turned out par excellente' ! Lots of times we just find one outcome that we consider the best....that may not be the best to someone else....so for feeding the masses.....Swiiiish..Just Do It !!!