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48 wings in 1.5 hours - including prep

Belated national wings day.  This is not an earth shattering cook but hope you enjoy as much as we did. These are better than any wing place and not deep fried (which justifies the extra chunky blue cheese). 

24 whole wings - Publix Greenwise. I have to ask them to pull them from the back room about 50% of the time. 
Kosher salt and fresh ground pepper on the wings. Aluminum foil sheet wrapped on the bottom legs of the racks.  Put on a cookie sheet for transport. Leave wings out and go start the egg.  So that's about 10-15 minutes.

Egg gets to around 400 in 15-20 min. Throw the racks in, temp drops a little but let it get to 425 over the cook time.  Maybe spin the grid mid cook if you want to ensure evenness and cook the wings to 185-200 internal (you will see the skin crisp up). Plenty of time to get other side dishes becase that was under an hour (was 50 minutes tonight). 

The last 5 minutes..  Poultry shear at the joints into 48 wings plus tips. Toss with Frank's Buffalo sauce and you are plating.  Left some without sauce for the kiddos -- the salt/pepper is plenty by itself or have a fun sauce for dipping.  The tips are good crispy bites. 


Comments

  • Highly doubtful I enjoyed them as much as you. I can't even smell them! They look perfect though. That tader salad looks good too. 
    Snellville, GA


  • Mighty fine meal. Wings look fantastic. Looks like the racks came in handy. 
  • TheophanTheophan Posts: 2,219
    They look wonderful, and I wish I'd been there to EAT them -- THEN I'd have enjoyed them as much as you did!  :)  They look great!
  • lkapigianlkapigian Posts: 3,191
    Very nice, but....Ahem....am I the only one that just Googled " Chicken Wing Rack"?
    Visalia, Ca
  • @lkapigian no you are not. And it did not disappoint. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • Thanks all -- you are cracking me up -- these reheated well tonight on a cookie sheet in the oven. The potato salad was in the spirit of a recent recipe in the AJC for the Roswell, Georgia restaurant called the Fickle Pickle.  Not sure what googling that will turn up and I am not trying!!
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