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Wings
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KKorkmaz
Posts: 150
Recently I cooked chicken wings elevated on bricks placed on the grate level so they were quite high and close to the dome. While I loved the final product I wasn't happy with the amount I was able to cook elevated on a small grill. The large BGE elevating the grill to such an extent limited the space available.
Tonight I cooked wings elevated to grate level. I wanted to identify how many wings I could cook at this level at a single time. I was able to fit 18 wings on the grill at the level of the grate. At times I had to rotate and flip frequently as I experienced multiple flare ups at 350 degrees. Overall I was happy with the end product, although some of the rub burned. I believe I can do better! I rubbed one third of the wings with dizzy dust, another third with cosmic cow, and the final third with a Piri-Piri rub I picked up at the farmers market. My next experiment will likely be a wet rub of olive oil, lemon, fresh garlic, and various herbs and spices.
Tonight I cooked wings elevated to grate level. I wanted to identify how many wings I could cook at this level at a single time. I was able to fit 18 wings on the grill at the level of the grate. At times I had to rotate and flip frequently as I experienced multiple flare ups at 350 degrees. Overall I was happy with the end product, although some of the rub burned. I believe I can do better! I rubbed one third of the wings with dizzy dust, another third with cosmic cow, and the final third with a Piri-Piri rub I picked up at the farmers market. My next experiment will likely be a wet rub of olive oil, lemon, fresh garlic, and various herbs and spices.
Chicago, Illinois
Comments
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Good looking wings!!
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Go indirect, 425ish...45-60 minutes...no flipping, nice and crispy. Add a second raised grid if you're cooking more than 30 singles.
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Thats still 36 single wings if you think about it. Like if you were served at a restaurant.
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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Great looking wings. I agree with going indirect and bumping up your temp closer to 400. You should get close to the same results you are now, just wont have to battle the flare ups and I only flip once halfway through. If you decide to stick with the direct method, I would caution going light on the olive oil as "bad smoke" tends to stick to the oil and gives a funky taste to the food.Large and Small BGECentral, IL
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I agree with the indirect method. I toyed with some other ways but I get the best results from indirect. I only flip once but you really don't have to do that.
Live in Austin/From Arkansas
XL BGE
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@saluki2007 @Arkysmokin-Thanks for the indirect, high heat suggestions, I'll give them a try!Chicago, Illinois
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