Chicken Wings

JT272929

Have done some research here and I just want to make sure I have process right.

1. Mix Chicken wings with Corn Starch and Seasoning.

2. let "dry" in Fridge overnight

3. 350 indirect ( not sure on how long)

Please let me know if I am on right track, will post pics tomorrow when I cook them

leemschu

I prefer direct personally never gets crispy enough indirect.

JT272929

Even with the cornstarch?

lousubcap

I air dry the wings overnight (in fridge) w/o any seasoning or corn starch.  Depending on the level of dryness when ready to cook, I will then decide on the corn starch.  
I have evolved from the indirect to raised direct (raised about 4 " above the gasket line) cook method. Run around 350-400*, flip after about 15 mins, then flip 20 minutes later then sort out the process to the finish.
Here's a great indirect method, FYI:
http://www.nibblemethis.com/2009/06/30-20-10-smoked-hot-wings.html  
Edit:  wings-many options and all will yield great results.  Enjoy.

Dyal_SC

I'd say you're on the right track.  The cornstarch will give you really crispy skin all by itself. Can't wait to see the results!

JT272929

Just bought some Tsunami Spin to season the wings with, anyone tried it on wings?

KingtUT

I've tried many different ways to cook good crispy wings and finally I nailed it. Turns out the easiest method gives me the best results.  I swore I'd keep it a secret but I just can't do it.  Lol.  Here's my method.... Go buy some fresh wings (not frozen) , open the package, put your favorite rub on them and throw them on the grill (raised direct) at roughly 400-425 degrees. After 20-30 minutes, flip the wings and then wait another 20-30 minutes for some of the most crispy wings you've had from a grill. It's just that simple. If you want to glaze the wings just do it 10-15 minutes before their done. The only trick to it all is to raise the wings as far from the fire as possible.  I have an adjustable rig with the grid extender so I'm cooking them really high in the dome.  Good luck. 

pgprescott

Indirect is fine. 

Eggcelsior

pgprescott said:

Indirect is fine. 

Yep. With the cornstarch, indirect is fine going at 375-400. Mix 1 part cornstarch/baking powder with 3 parts rub or sprinkle with cornstarch/baking power first and add the rub later. Leaving it open to air overnight is key. Doing this gives me a fried consistency with the skin.

nolaegghead

I heard on the dark-net that you can bread them and fry!!  Radical!

YukonRon

@northGAcock
@northGAcock
@northGAcock

He of the trophy winning wings, anything to add? By the way, who finished 2nd, 3rd.......

THEBuckeye

I'd go 375 

northGAcock

YukonRon said:

@northGAcock
@northGAcock
@northGAcock

He of the trophy winning wings, anything to add? By the way, who finished 2nd, 3rd.......

The one and only Craig @Dyal_SC ....I actually voted for his wings as the ones I thought were the best. 

six_egg

I was a fan of corn starch until I tried baking powder. I think baking powder is better IMO. I do my powder after I refrigerate over night.