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I need crispy wings
Comments
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I agree with the methods to get the wings crispy as possible, love them on the egg. From what I see, the methods will create the best results, but still be a baked result - it will never be as crispy as deep fried wings. If you are comparing to deep fried, I don't think you can get there all the way. I prefer the egged wings over fried - better flavor and better rendering.
I like raised direct on the wings, and I try pull once the meat is pulling back from the bone on top of the drummettes and split skin on the flappers. I find if you just cook until the meat is done, they are still too juicy to crisp up.+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer. -
Not sure about wings, but I just watched a Jacques Pepin video where he cooked skin-on thighs that were extremely crispy. Stovetop in a skillet, but no reason you couldn't put that skillet in your egg. He never mentioned a temp, but I got the impression it was fairly low. 16-18 minutes. Timing would be different for wings, I assume.
Basically, non stick pan with no oil, skin side down for the entire cook, lid on.
Chicken cook starts at 2:20. Pulls it from pan at 15:05. Crispy sound effects at about 20:00.
https://www.youtube.com/watch?v=4GokR2C9wy0&t=15m50s
The rest of the cook looked great too!I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
@sumoconnell - Do you place the wings in the refrigerator on a wire rack, uncovered overnight? (Lightly coated with salt and pepper.)
That's the trick for my wings. They turn out as crispy as fried.Large Egg, PGS A40 gasser. -
Webass said:theyolksonyou said:Dutch oven and oil. Fry em.
You may be doing this already, but if you really want crispy fried wings, you need to cook them at a lower temperature first. I do mine at around 220 for 15 minutes, then pull them and let them rest at room temperature for an hour. Crank up the fryer to 375-400 and cook until brown. You’ll get them so crispy you’ll have blistered skin. I assume it’s because once again, you are rendering the fat first at the lower temperature.If we ever forget that we are One Nation Under God, then we will be a nation gone under.
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akrone3 said:pgprescott said:Corn starch.
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1voyager said:@sumoconnell - Do you place the wings in the refrigerator on a wire rack, uncovered overnight? (Lightly coated with salt and pepper.)
That's the trick for my wings. They turn out as crispy as fried.+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer. -
MNEggerandStuff said:akrone3 said:pgprescott said:Corn starch.Carrollton, Va
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I’ve been using the baking powder for a while now, even right before grilling I usually get good results... I will say that I get crispier wings off my gasser then the egg... I go 400 or so indirect for 30, then sauce and depending on the color another 10 or so indirect... if I want more of a grilled taste I go direct for last 5
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I’ve been contemplating how to do some wings tomorrow, love my egg, but Tomorrow I’m given my deep fryer her maiden voyage.
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CigarCityEgger said:I’ve been contemplating how to do some wings tomorrow, love my egg, but Tomorrow I’m given my deep fryer her maiden voyage.
Todays lunch from my nasty well used fryer.
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Phatchris said:I’ve been using the baking powder for a while now, even right before grilling I usually get good results... I will say that I get crispier wings off my gasser then the egg... I go 400 or so indirect for 30, then sauce and depending on the color another 10 or so indirect... if I want more of a grilled taste I go direct for last 5
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pgprescott said:Phatchris said:I’ve been using the baking powder for a while now, even right before grilling I usually get good results... I will say that I get crispier wings off my gasser then the egg... I go 400 or so indirect for 30, then sauce and depending on the color another 10 or so indirect... if I want more of a grilled taste I go direct for last 5
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@theyolksonyou mighty fine looking wings!
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I personally think that wings are already fatty enough, so I don't deep fry mine.I cook mine at around 400 degrees raised indirect. I put them up as high as I can in the dome. I usually cook 2 racks at a time on the adjustable rig and swap them several times during the cook. They've always come out crispy. No corn starch, but I do give them a coating of mustard and some rub.Large BGE
Barry, Lancaster, PA -
Wings contain a lot of moisture. You have to cook them with the dome wide open so the moisture escapes. I found this to be one of the keys for crispy chicken skin.
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I'm enjoying this thread. I'm all over the place on how I like to cook wings. One thing I always do if I plan ahead is dust the wings with cornstarch and dry them in the refrigerator for 12-24 hours. That really helps crisp the skin.
If I cook them on the egg I feel like an oddball here. I usually cook them raised indirect at 375-400 degrees. I've tried raised direct and didn't like them as well. I cook them 30 minutes and flip then cook for another 20 or 30 minutes. This is probably my favorite way to cook them.
I've tried cooking them in the wood oven in a CS skillet. The rendered fat then fries them in the skillet while they are essentially in a convection oven at around 600 degrees. They are "nearly" fried this way but I think I still prefer them off the egg.
I also make wings on the offset smoker. I'll cook them about 2 hours at 250 degrees. They are delicious but the least crispy. The benefit of this method though is I can put a mountain of wings in that cooker and feed a bunch of folks.
Anyway, wings are fascinating. It's a simple food that keeps us all on a quest for the perfect way to cook them. What sauce to use on them is entire debate unto itself...Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Most of what I do has been covered here. But my 2 cents. I refrigerate overnight if possible. I use bake powder not corn starch. I feel the powder makes them flakier IMO. Both will make wings crisp. I put my rub on first then baking powder. I like to be lazy so I go 375 to 400 indirect. At the 25 to 30 minutes mark I flip. In about 45 to 60 minutes total they are done. I also do not sauce. I have but a good rub makes it not needed for me.
XLBGE, LBGE
Fernandina Beach, FL
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fishlessman said: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
Thinking about another "comparison" cook: 1/3 with baking soda, 1/3 with baking powder, and 1/3 with cornstarch.___________When does an old joke become a "Dad" joke? When it's apparent.
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@Botch - let us know how it goes. This question became a no brainer for me when I started using a 1:1:1/2 ratio of salt, pepper and baking powder respectively. I season them after a pat down and let em sit for a while in the fridge before a raised direct in the egg until golden brown. Best wings ever. We usually have a mix of dips (Buffalo, teriyaki, bbq, etc). Even so, half the time we eat them straight up dry they’re so good!XLBGE, SS tableMcKinney, TX.
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MCRyan said:@Botch - let us know how it goes. This question became a no brainer for me when I started using a 1:1:1/2 ratio of salt, pepper and baking powder respectively. I season them after a pat down and let em sit for a while in the fridge before a raised direct in the egg until golden brown. Best wings ever. We usually have a mix of dips (Buffalo, teriyaki, bbq, etc). Even so, half the time we eat them straight up dry they’re so good!___________
When does an old joke become a "Dad" joke? When it's apparent.
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