Quick Burnt Wings! What's your method?

KiterTodd

So, I have to say I have made hundreds of fantastic wings on the egg.  I have it down.  It's repeatable.  I usually do them raised indirect low and slow...maybe sometimes raised direct.  If I don't rush they come out great and to be honest, don't take that long to cook.

That said, when I try to cook them for a mid-week "quick" cook I always burn them.   To clarify, this is when I picked some wings up on the way home, got the kids, wife is on the way, everybody is grumpy because they are hungry and I'm trying to get dinner on the table.  So while cooking the chicken I'm making sides, setting the table, etc..

...I always burn them.  I cooked these direct, not raised.  Probably had the temp around 300 but I didn't monitor it too closely as I opened the top often to flip the wings and move them around as needed.   The flavor of these bad boys was delicious, but over half of them had full burnt sides.   Not inedible burnt...this was flavorful char that didn't sit long on the flame, but not what I'd serve to guests and the family is picky about things that look burnt.  You know what I'm talking about. 

Here's a picture; note, most of the black winglets are hiding on the bottom.



So what's your quick wing cook method?  Thanks!

atouchofsmokeWP

I go raised direct at about 375. But I like them on the crispy side

lousubcap

I go raised (around 3 1/2" above the gasket line) direct at around 350-375*F.  flip around every 10-15 mins til done usually 40-50 mins.  Not sure there is a "quick way" to get there w/o close attention.

tikigriller

I've given up doing anything "quick" on the egg outside of burgers and filets.  Everything takes longer than I expect.

RedSkip

Raised direct 400F.  

Mickey

Raised direct 400/425

KiterTodd

@Mickey, how long roughly does that take.  30 minutes? 

Maybe a higher heat raised direct is the call.  In the past when I've done short cooks raised direct (wings, fish, shrimp) it cooks fine but doesn't crisp.  I do want it browned (just not black).

When I let it ride as a low and slow... it's not that slow and I do get brown wings.  But I don't have time for that in a mid-week zero-planning cook.

Mickey

KiterTodd said:

@Mickey, how long roughly does that take.  30 minutes? 

Maybe a higher heat raised direct is the call.  In the past when I've done short cooks raised direct (wings, fish, shrimp) it cooks fine but doesn't crisp.  I do want it browned (just not black).

When I let it ride as a low and slow... it's not that slow and I do get brown wings.  But I don't have time for that in a mid-week zero-planning cook.

tikigriller

Good things come to those that wait. They weren't fast, but they were damn good tonight!!!

bgebrent

You already know this.  Raised direct for 45'.  Carry on brother.

KiterTodd

bgebrent said:

You already know this.  Raised direct for 45'.  Carry on brother.

Damn it then...no short cuts for wings I guess! 

Figured they're so little, I could do them in 25 someway or other.

Mickey

Forgot to add: 400/425 raised direct. App 25/30 min

txhawkeye

When I want wings fast I will deep fry them, different flavor from grillled but still delicious and better than take out. I haven't mastered "fast" on the egg yet, although I have tried. 

KiterTodd

Mickey said:

Forgot to add: 400/425 raised direct. App 25/30 min

Crap!  I'm in!!!   Need to go buy some wings and try this again.  

Now to figure out how to hold a steady 425 on my LBGE...low temps have never been a problem, the higher temps always roller coaster on me.

Mickey

KiterTodd said:

Mickey said:

Forgot to add: 400/425 raised direct. App 25/30 min

Crap!  I'm in!!!   Need to go buy some wings and try this again.  

Now to figure out how to hold a steady 425 on my LBGE...low temps have never been a problem, the higher temps always roller coaster on me.

Catch temp on the way up. 

blind99

how about cook them in a pressure cooker for 15 minutes while you're getting the egg started then finish them off for some smoke and char?

tikigriller

400-450 really is not going To make much of a difference to the finished product. Just flip often the hotter it gets. Don't worry about the temp that much. 

Jeremiah

@Mickey my wife has no clue who you are but is now your best friend with that post a while back. That teriyaki sauce is now a staple in the refrigerator. 

Mickey

Jeremiah said:

@Mickey my wife has no clue who you are but is now your best friend with that post a while back. That teriyaki sauce is now a staple in the refrigerator. 

That stuff is outstanding!
They make 3 and all are very good. 
I am going to try it on my next spatchcocked whole chicken. 
Glad to help. 

hondabbq

WHAT!!!!!! we haven't seen the quintessential/traditional Mickey burnt wings pic yet?

KiterTodd

Closing the loop on this...finally did another wing cook.

425ish raised direct.  Took 20-25 minutes, minimum attention, and they were frozen!  Score!!

Tossed frozen wings in some peanut oil and soy sauce so they'd have some stickage, and then tossed them with these 3;


Came out excellent.  They were probably ready to come off in 15-20 minutes, but still moist and delicious.  Would have been too spicy for the family,  but was perfect heat for me.