Wings: Egg vs Crock Pot

rickybobby12

Team

I smoke my wings on the egg and my wife cooks hers for a few hours int he crock pot.   While I love the smoke flavor, I do have to admit that hers fall off the bone while mine are much drier.  I smoke mine, do a flash fry in oil, then add spices in a metal bowl and shake. They are good but hers are equally as good bc of the moistness.  

Is there a secret to smoking wings that are less dry and equally fall off the bone like the ones in the crock pot?

I am open to ideas and feedback.

Thank you

Rick

fishlessman

you can grill crockpot wings, ive had them and they are good

Langner91

I do my wings "raised direct".  I don't impart a lot smoke in them, but they are moist, juicy and have a good bite.  I try different rubs, sauces, whatever strikes me.  Never had a dry one unless the adult beverages get in my way and keep me from watching them.  I also am a stickler about internal temperature.  I like 170°.  Keeps them moist, but not rubbery.

But, I don't own a crockpot...

Elijah

Never knew crock pot wings were a thing? Just a pile of wings or is it in some sort of liquid? 

I, too, go off of temp. I think on wings you have to decide what you want most and adjust your cook for that. If you want grilled and crispy they're probably going to be overcooked. I prefer grilled to fried though. They get crisp enough, but the added flavor is why I grill. 

rickybobby12

Thank you very much for this.  Much appreciated.  This is great.

BikerBob

I do 400 indirect for 22 min a side for big wing sections and they are moist and tender but with a crispy skin and a smoky taste.

RyanStl

You have to be careful with croc pot because if you leave in too long the bone will just pull out and the meat stays in the pot. Honestly, I don't make wings much, but when I do I throw them in the oven.

lkapigian

Sous Vide then smoke , I think I last did them around 160 for a few hours, came out perfect 

buzd504

RyanStl said:

You have to be careful with croc pot because if you leave in too long the bone will just pull out and the meat stays in the pot. Honestly, I don't make wings much, but when I do I throw them in the oven.

I do them in the air fryer, and set the sauce in the oven.  They come out great.

JohnfromKentucky

I saw this on BGE's FB page:

Set the EGG for indirect cooking with the convEGGtor and a disposable drip pan at 225°F/107°C.

Rub 3 dozen wings liberally with Sweet & Smoky or Savory Pecan Seasoning. Smoke the wings, turning occasionally, for 1 1/2 to 2 hours or until the internal temperature reaches 165°F/74°C or higher.

Anyone ever try this?  This might be my first cook when I get mine.

Roadpuke0

Brine them first!

JohnfromKentucky

Roadpuke0 said:

Brine them first!

I haven't ever done that, but reading about it, that is something that I am going to do. How long do you brine yours?

RyanStl

Roadpuke0 said:

Brine them first!

I like brining whole birds, but never thought to do wings.  Seems like the brine helps the white meat the most, so I don't know if it would be worth it.

RyanStl

John - I'm going to spend more of your money.  instead of disposable drip pan to protect your platesetter from getting gross with grease you need to go to ceramicgrillstore.com and get their spider plus drip pan.

If you haven't bought your egg yet, also consider their Woo with half stones.  I don't have the Woo, but a lot of people get that after breaking their platesetter.

Edit: @JohnfromKentucky this was supposed to be a response to you, but the qoute function didn't work.

Langner91

I want to try a brined wing, sous-vide, tossed in sauce in the crock pot, smoked on the egg, and then fried crispy!

RyanStl

Langner91 said:

I want to try a brined wing, sous-vide, tossed in sauce in the crock pot, smoked on the egg, and then fried crispy!

well, you won't have to worry about them being under cooked.

lkapigian

Langner91 said:

I want to try a brined wing, sous-vide, tossed in sauce in the crock pot, smoked on the egg, and then fried crispy!

LoL

Foghorn

Langner91 said:

I want to try a brined wing, sous-vide, tossed in sauce in the crock pot, smoked on the egg, and then fried crispy!

I think that you are missing the confit step.

lkapigian

Foghorn said:

Langner91 said:

I want to try a brined wing, sous-vide, tossed in sauce in the crock pot, smoked on the egg, and then fried crispy!

I think that you are missing the confit step.

fishlessman

these kinda taste like a crock pot/egged wing. the egg setup is spot on

cazzy Posts: 9,136

March 2012 edited March 2012

Ingredients needed

• Chicken wings (whole or cut to flappers and drumettes)
• 1 cup soy sauce (low sodium)
• 1 cup brown sugar
• 1/2 cup Mirin Rice Wine
• 1 tbsp fresh ginger root (peeled and grated)
• 1 tsp chili flakes

*I use this as a base and multiply quantities based on need. 

Making Spicy Ginger Teriyaki Sauce

In a sauce pan...bring soy, brown sugar and mirin rice wine to a boil and leave on heat till brown sugar has dissolved.  Stir regularly and throughout after boil to avoid scorching. Low heat and add ginger and chili flakes.  Simmer for 10 min while stirring regularly.  Remove from heat and refrigerate. 

Marination

Marinate wings for 24 hours in chilled marinade prior to cook (the chili flakes will rise to the top so shake it up). I use a gallon bag to marinate because I like to lay bag flat and flip after 12 hours.  

Cook

Fire up egg and stabilize at 375-400.  I use a adjustable rig with a 16" drip pan and cook above the felt line.  Place drumettes on outside and flappers in the middle because it will be hotter on the outside due to the drip pan.  

This is the anal part but I find it really makes the wings tacky and layers the flavor.  At 5 min, I baste with marinade, then again at 10 min.  At 15, I flip and baste and then baste again at 20 min.  This process is why I use a drip pan cause the marinade will make your lump smoke a undesirable taste into the wings.  Your wings will be at about 145-150 and should really start having a beautiful brownish red color.  Remove at 165...I check each one then remove.  Some may go over a lil but no worry...as you know, our eggs are very forgiving.

Using different soy sauces will change the flavor a tad and you can reduce/increase ginger and chili flakes based on preference.  Feel free to ask me any questions.  

Just a hack that makes some $hitty BBQ....

RyanStl

fishlessman said:

these kinda taste like a crock pot/egged wing. the egg setup is spot on

cazzy Posts: 9,136

March 2012 edited March 2012

Ingredients needed

• Chicken wings (whole or cut to flappers and drumettes)
• 1 cup soy sauce (low sodium)
• 1 cup brown sugar
• 1/2 cup Mirin Rice Wine
• 1 tbsp fresh ginger root (peeled and grated)
• 1 tsp chili flakes

*I use this as a base and multiply quantities based on need. 

Making Spicy Ginger Teriyaki Sauce

In a sauce pan...bring soy, brown sugar and mirin rice wine to a boil and leave on heat till brown sugar has dissolved.  Stir regularly and throughout after boil to avoid scorching. Low heat and add ginger and chili flakes.  Simmer for 10 min while stirring regularly.  Remove from heat and refrigerate. 

Marination

Marinate wings for 24 hours in chilled marinade prior to cook (the chili flakes will rise to the top so shake it up). I use a gallon bag to marinate because I like to lay bag flat and flip after 12 hours.  

Cook

Fire up egg and stabilize at 375-400.  I use a adjustable rig with a 16" drip pan and cook above the felt line.  Place drumettes on outside and flappers in the middle because it will be hotter on the outside due to the drip pan.  

This is the anal part but I find it really makes the wings tacky and layers the flavor.  At 5 min, I baste with marinade, then again at 10 min.  At 15, I flip and baste and then baste again at 20 min.  This process is why I use a drip pan cause the marinade will make your lump smoke a undesirable taste into the wings.  Your wings will be at about 145-150 and should really start having a beautiful brownish red color.  Remove at 165...I check each one then remove.  Some may go over a lil but no worry...as you know, our eggs are very forgiving.

Using different soy sauces will change the flavor a tad and you can reduce/increase ginger and chili flakes based on preference.  Feel free to ask me any questions.  

Just a hack that makes some $hitty BBQ....

Iwas going to be lazy and cook my wings in the oven and glaze with bottled orange sauce. However, my oven is going to be working hard so I may try your recipe.

Edit: I'm in and making marinade right now. I'm doubling for 3 lb of wings, plus adding equal amount minced garlic as ginger.

Roadpuke0

couple hour brine will make a difference, give it a try.

RyanStl

fishlessman said:

these kinda taste like a crock pot/egged wing. the egg setup is spot on

cazzy Posts: 9,136

March 2012 edited March 2012

Ingredients needed

• Chicken wings (whole or cut to flappers and drumettes)
• 1 cup soy sauce (low sodium)
• 1 cup brown sugar
• 1/2 cup Mirin Rice Wine
• 1 tbsp fresh ginger root (peeled and grated)
• 1 tsp chili flakes

*I use this as a base and multiply quantities based on need. 

Making Spicy Ginger Teriyaki Sauce

In a sauce pan...bring soy, brown sugar and mirin rice wine to a boil and leave on heat till brown sugar has dissolved.  Stir regularly and throughout after boil to avoid scorching. Low heat and add ginger and chili flakes.  Simmer for 10 min while stirring regularly.  Remove from heat and refrigerate. 

Marination

Marinate wings for 24 hours in chilled marinade prior to cook (the chili flakes will rise to the top so shake it up). I use a gallon bag to marinate because I like to lay bag flat and flip after 12 hours.  

Cook

Fire up egg and stabilize at 375-400.  I use a adjustable rig with a 16" drip pan and cook above the felt line.  Place drumettes on outside and flappers in the middle because it will be hotter on the outside due to the drip pan.  

This is the anal part but I find it really makes the wings tacky and layers the flavor.  At 5 min, I baste with marinade, then again at 10 min.  At 15, I flip and baste and then baste again at 20 min.  This process is why I use a drip pan cause the marinade will make your lump smoke a undesirable taste into the wings.  Your wings will be at about 145-150 and should really start having a beautiful brownish red color.  Remove at 165...I check each one then remove.  Some may go over a lil but no worry...as you know, our eggs are very forgiving.

Using different soy sauces will change the flavor a tad and you can reduce/increase ginger and chili flakes based on preference.  Feel free to ask me any questions.  

Just a hack that makes some $hitty BBQ....

Here they are.  3 lbs doesn't look like that many wings, but they were very good.  Egg for the win.