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Secret to making crispy wings?

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Comments

  • THEBuckeye
    THEBuckeye Posts: 4,232
    Mosca said:
    blakeas said:
    so basically I need to get a raised grid if I read all the responses correct?  what do people suggest?
    No you don't. I do mine at the regular level, and they are fine. Just keep an eye on them.
    But, you'll want a raised grid for all sorts of cooks. Buy 3 bricks at Home Depot
    or google Woo2.
    New Albany, Ohio 

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  • nolaegghead
    nolaegghead Posts: 42,109
    You can also lower the level of the lump.
    ______________________________________________
    I love lamp..
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  • Mosca
    Mosca Posts: 456
    edited September 2015
    I do them direct, regular level (grate on top of the firebox). Dome temp on the dial thermometer @375*, I don't use a digital for them because it's just hot right there. This shot was about halfway through.
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  • CharleyR
    CharleyR Posts: 103
    One suggestion I didn't see mentioned yet is to leave uncovered in the refrigerator after applying your rub for a couple hours.  This dries out the skin and dry skin gets crispier. I did include the corn starch and a little baking powder in with my rub.  I had success at 300 to 350 indirect.  Good luck!
    Large BGE 2013; Mini Max 2015; Adj Rig; DigiQ
    Ample supply of bourbon and cigars!
    Naperville, IL
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