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Is there a consensus on crispy wings
Going raised, but direct or indirect and what temperature? I can see low and slow rendering more fat and crisping them up. Then cranked up and direct to further crisping them? Just curious as I’m firing up the egg as we speak. Thanks everyone!!!
If we ever forget that we are One Nation Under God, then we will be a nation gone under.
Comments
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The answer - no consensus. Most threads like this have two popular opinions.Method 1:
375 raised direct.Method 2:
375 raised indirect.Most folks agree that dusting the wings with either corn starch or baking powder (soda? I use cornstarch) and letting them dry in the refrigerator for 12-24 hours is a good idea.20 folks may disagree with me though. Just putting this out there for your consideration. I’m a raised indirect guy myself.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 -
I have gone both ways (with wings only ) and after many cooks landed on the very raised direct (around 4" above the gasket line) method, flipping about one every 15-20 minutes or so. Temperature on the dome around 350-400*F (wherever it settles).
@SciAggie hit on a key component-the nekked overnight fridge dry. Corn starch will help in the skin drying process.
Bottom-line: Try different methods and see where you land.
Remember- "There are no bad wings cooks, some are just better than others!"Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
I usually salt and let them sit on a rack uncovered overnight in fridge, then add rub and let sit on the counter till I get the grill going. On the egg that would be raised direct at about 400 to IT of 180-190 flipping once about 30 minutes in. If I’m using the hasty bake, they go into the rotisserie basket. These always end up crispy enough for me. Maybe spray with cooking oil or duck fat when almost done.
If you want really crispy, you could try this method from ATK (I have not tried it, but it looks good)
https://youtu.be/5gFzJ3Q5E48
Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
Method 3: Brine 8 hours, coat with self-rising flour (it has baking powder in it), and then brush with oil about halfway through cooking. That's been my favorite coating so far; I haven't yet begun temp/direct/indirect experiments. As the Captain said above, "There are no bad wing cooks".___________
"When small men begin to cast big shadows, it means that the sun is about to set."
- Lin Yutang
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Used to think raised direct was amazing till I rotisseried them in a basket. Absolutely ruined any other wing I've had.
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I gave up on grilled chicken wings being like deep fried. The flavor of a grilled wing is better even if the texture isn't as good.
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Dawgtired said:Going raised, but direct or indirect and what temperature? I can see low and slow rendering more fat and crisping them up. Then cranked up and direct to further crisping them? Just curious as I’m firing up the egg as we speak. Thanks everyone!!!
While not always easy to get, I prefer getting the wings as a whole (all 3 pieces). Bend the tip back over the 'drumstick'. After the wings are cooked all that is needed is a knife to slice thru the skin between the drumstick and the middle part; then break the two parts using your hands. The end result is that it looks like a skilled surgeon separated the parts. The same applies for removing the tip of the wing from the middle part, the tip easily breaks off. Toss the tip and you are left with 2 perfectly separated pieces without and broken bones.
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Cook last night.... I didn’t have a lot of prep time since it took way longer than I thought to defrost them. Salted and put in fridge for about 2 hours. I added some baking powder to the rub I was using. Then indirect, raised grid at 450...skins were not crisping at all. So I went direct at 450 with grid still raised... nothing worked. They were OK but not the least bit crispy. Going to have to try something different or go back to frying.
If we ever forget that we are One Nation Under God, then we will be a nation gone under.
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BSR said:Used to think raised direct was amazing till I rotisseried them in a basket. Absolutely ruined any other wing I've had.
If we ever forget that we are One Nation Under God, then we will be a nation gone under.
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Let them dry out in the fridge before giving up on the BGE for crispy wings. It sounds like there were mitigating circumstances that might have been the culprit here.Stillwater, MN
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Dawgtired said:BSR said:Used to think raised direct was amazing till I rotisseried them in a basket. Absolutely ruined any other wing I've had.
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I have I have a Joetissire. Where does one get the basket?
If we ever forget that we are One Nation Under God, then we will be a nation gone under.
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Napoleon 64000 on Amazon. Recommended by a lot of people on here, I had a different one before but it wasn't near as nice
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How many wings will it hold and still get crispy? I usually cook enough that it’s a tight fit on the large BGE grill or half sheet pan. Also at what temperature are you cooking and for approximately how long? Thanks!!!
If we ever forget that we are One Nation Under God, then we will be a nation gone under.
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Dawgtired said:How many wings will it hold and still get crispy? I usually cook enough that it’s a tight fit on the large BGE grill or half sheet pan. Also at what temperature are you cooking and for approximately how long? Thanks!!!Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
50 is definitely too many. I'd say 20 whole wings (wing and drum). 400 to 450 for temp but I'd be guessing on the time, maybe 30 minutes. They cook much faster than raised direct.
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