I need crispy wings

sumoconnell

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.  

Carolina Q

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!

1voyager

@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. 

Dawgtired

Webass said:

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

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. 

MNEggerandStuff

akrone3 said:

pgprescott said:

Corn starch. 

When do you put the corn starch on?

70-80 minutes?  that seems like a really long time at 350 indirect.  What temp is the meat when you pull it?  I cook mine to 180 - 205 and it doesn't take that long.

sumoconnell

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. 

I'll give it a shot!  I usually get the idea for wings at 5PM the same day.  I'll need some advanced planning.. that's the hardest part.

Chief9

MNEggerandStuff said:

akrone3 said:

pgprescott said:

Corn starch. 

When do you put the corn starch on?

70-80 minutes?  that seems like a really long time at 350 indirect.  What temp is the meat when you pull it?  I cook mine to 180 - 205 and it doesn't take that long.

I pull at 165-170. The skin is crispy and I use a rub and sauce.  Its not too long.

Phatchris

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

CigarCityEgger

I’ve been contemplating how to do some wings tomorrow, love my egg, but Tomorrow I’m given my deep fryer her maiden voyage. 

theyolksonyou

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. 

pgprescott

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

The egg doesn’t naturally dry out your food like almost all other cookers on the market. It is a naturally moist, low air flow environment. This environment is excellent for producing moist and succulent results, but offers a few obstacles such as crisping up chicken skin. These obstacles can be fairly easily overcome with a little knowledge and tweaking to the prep or cook itself. It appears as though you are dialed in. 

Phatchris

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

The egg doesn’t naturally dry out your food like almost all other cookers on the market. It is a naturally moist, low air flow environment. This environment is excellent for producing moist and succulent results, but offers a few obstacles such as crisping up chicken skin. These obstacles can be fairly easily overcome with a little knowledge and tweaking to the prep or cook itself. It appears as though you are dialed in. 

I totally agree, I get crispier dried out wings from the gasser and moist succulent wings from the egg.. usually the baking powder and hitting it direct for a bit is enough to crisp to the skin. I also like to throw in a chunk of cherry for the indirect part of the cook

CigarCityEgger

@theyolksonyou mighty fine looking wings! 

Shiff

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.

hvhunter

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. 

smittydog27

SciAggie

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...

six_egg

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.


 
   

Botch

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

I'm glad I re-read this thread; when I tried a couple wings with baking soda two weekends ago, I apparently used waayy too much!  
Thinking about another "comparison" cook: 1/3 with baking soda, 1/3 with baking powder, and 1/3 with cornstarch.  

MCRyan

@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!    

Botch

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!    

That's very close to what I've settled on, too.  What temp do you normally go?