I need crispy wings

akrone3

hey guys I love making wings and they are alway great.  The only thing I can’t get done is getting the skin to crisp up.  I have tried putting them back on at high temperatures to try to broil them.  But still can’t get the skin crispy.  Any suggestions would be greatly appreciated.  Thanks

Chief9

I do 350 indirect for around 70-80 minutes, typically turn out perfect.

pgprescott

Corn starch. 

akrone3

Chief9 said:

I do 350 indirect for around 70-80 minutes, typically turn out perfect.

That’s about what I do also but the skin is always loose and floppy

akrone3

pgprescott said:

Corn starch. 

When do you put the corn starch on?

Dobie

Let them dry uncovered in the fridge for a few hours or overnight before cooking. 

theyolksonyou

Dutch oven and oil.  Fry em. 

akrone3

Dobie said:

Let them dry uncovered in the fridge for a few hours or overnight before cooking. 

I will try that thank you

Mattman3969

Are you saucing or serving dry?

akrone3

theyolksonyou said:

Dutch oven and oil.  Fry em. 

I was trying to avoid frying them but if nothing else I’ll try it.  Thanks

akrone3

Mattman3969 said:

Are you saucing or serving dry?

I usually cook them with a dry rub.  Then sauce them before serving.  I have tried saucing them at the end then putting them back on at high temp but haven’t had much luck

DoubleEgger

akrone3 said:

pgprescott said:

Corn starch. 

When do you put the corn starch on?

Before cooking. Mix corn starch with your favorite rub at 4 parts rub, 1 part corn starch. 
Also paper towel off the wings to soak up excess moisture. Dry is key here. Corn starch is a drying agent. 

akrone3

DoubleEgger said:

akrone3 said:

pgprescott said:

Corn starch. 

When do you put the corn starch on?

Before cooking. Mix corn starch with your favorite rub at 4 parts rub, 1 part corn starch. 
Also paper towel off the wings to soak up excess moisture. Dry is key here. Corn starch is a drying agent. 

Thanks a million I’ll do that next time

theyolksonyou

akrone3 said:

theyolksonyou said:

Dutch oven and oil.  Fry em. 

I was trying to avoid frying them but if nothing else I’ll try it.  Thanks

It’ll bring home the trophy. 

Mattman3969

akrone3 said:

Mattman3969 said:

Are you saucing or serving dry?

I usually cook them with a dry rub.  Then sauce them before serving.  I have tried saucing them at the end then putting them back on at high temp but haven’t had much luck

I think anytime you add sauce the crunchy texture will suffer.  I’ve never fried wing like @theyolksonyou suggest so that may be the answer.  

theyolksonyou

Just sayin...

lentsboy007

Indirect with a foil covered plate setter 

Mattman3969

Glad to have you back around brother!! 

GrateEggspectations

theyolksonyou said:

Just sayin...

Yeah, but the trophy doesn’t say anything about good wings; it just says that your wings are not atrocious. So, congratulations... I guess. 

😁

theyolksonyou

GrateEggspectations said:

theyolksonyou said:

Just sayin...

Yeah, but the trophy doesn’t say anything about good wings; it just says that your wings are not atrocious. So, congratulations... I guess. 

😁

My competition was some of the pillars of this community. Not my fault they suck worse than me.  😎

Jeremiah

Hold my beer....

Jeremiah

Yes, here is the winning pic...

theyolksonyou

Jeremiah said:

Yes, here is the winning pic...

That’s obviously photoshopped.  Y’all didn’t loon that happy to have your a$$es kicked.  

Botch

I've been experimenting quite a bit with wangs and trying to get the skin crisp lately, two methods that have worked pretty good for me are here:
Grilled-Fried Chicken Wings  , where you brush the wangs with oil halfway through cooking, kinda getting deep-fried wangs, with smoke, and 
Honey-Sriracha Wangs (...and yet Another skin-crisping technique) , where the wangs are dusted with a rub with your favorite seasonings, and a bunch of baking powder; not soda, not cornstarch (which I haven't tried yet).  
 
I was experimenting like a madman with pizza recipes (4, 5 times a week) until I completely burned out on them (I haven't made a pizza in 4 years now).  I consistently made a mistake during those trials, changing two or three variables at once, so not knowing what change did what.  
Stupidly, I'm doing the same thing now with wangs.  I try a new recipe/technique, but then also cook each recipe with different temps, times, direct/indirect, raised/not, legs up/down, d'Oh!  
The baking powder method intrigued me, and is quick, so I need to experiment with that as a constant, and vary the heat, time, etc.... but for a couple weeks, I need to just have some sushi, watermelon, and sub sammiches... don't wanna burn out again.  

fence0407

Try cooking the wings higher up in the dome with a raised grid of some sort. I use 3 bricks to at least get the grate even with the lip. You can go higher from there with another stacked grid. The higher in the dome, the better. I go indirect for 45min or so. I like to sauce the wings and then put them back on for at least 10min. Mine always come out crispy. 

As others have said, having dry wings to start will help. Whether that is with a paper towel or using corn starch, etc. Let us know what method works for you!

 

fishlessman

been using baking soda and rub with a couple hours uncovered in the fridge, works well.  been doing this with thighs lately as well. it just takes a little, maybe half teaspoon soda to 4 tablespoons rub

Webass

theyolksonyou said:

Dutch oven and oil.  Fry em. 

Me too.  I've done them both ways and my crew much prefers frying.  They like the "sports bar" taste.  375 for 8 minutes.

pgprescott

akrone3 said:

pgprescott said:

Corn starch. 

When do you put the corn starch on?

Personally I apply the rub and let the wings sweat a few minutes and then dust them with the corn starch. Many have great results mixing the cornstarch in the rub, but I feel it inhibits the rub a bit. Prollly all in my head but that’s what I do. Moral of the story is it’s “magic dust”! 

Dawgtired

Akron Brown recommends steaming them for ten minutes. Dry them off with paper towels are put them in the fridge for an hour or so, spread out on a sheet pan with rack. Also these are great and the way I normally do mine. One way or the other, you need to render the fat out of the skin to get them crispy.

Dawgtired

Alton Brownur comment

Dawgtired

Let’s try this one more time. Alton Brown