Drying Wings

GoldenQ

Has anyone tried putting wings in 200F oven for about 15-20 min to dry skin before egging?   And what is favorite temp to egg with indirect

Dyal_SC

Never tried that but air drying them beforehand in the fridge works well. I personally like to air dry, then sprinkle on a little baking powder and seasoning. Indirect at 375ish deg F for about 45 minutes to an hour. They’re forgiving so they won’t dry out readily if you leave them on for a bit longer to crisp the skin to your liking. 

FrostyEgg

I'd think that would just par-cook the wings and you'd end up with the same overall result. With any skin-on chicken, I pat dry and let it sit on a wire rack uncovered in the fridge for 24 hours.

I don't like indirect cooks for chicken, so I go raised direct at 400-425 and flip as needed.

lousubcap

I've gone with indirect , direct, and very raised direct with wings.  I have settled on very raised direct (as high in the dome as my PS Woo and extender can get them) at around 400-450*F. Flip around every 15 minutes or so til done.

Air dry in the fridge works well as a prep.  FWIW-

Ozzie_Isaac

I air dry on rack in fridge as stated above.  Then I lightly toss in corn starch.

RRP

Like Ozzie said and then to apply the corn starch evenly and easily I use this tea leaf strainer with its fine mesh.

bbracey21

Haven’t tried the oven thing but mine have been in the fridge on a rack for the last 6+ hrs. I like to cook them indirect at 400° for about 50 minutes flipping at the half way mark. 

Ozzie_Isaac

RRP said:

Like Ozzie said and then to apply the corn starch evenly and easily I use this tea leaf strainer with its fine mesh.

Is that like a flour sifter only for tea?  I could definitely see that being very useful.

Dyal_SC

Ozzie_Isaac said:

RRP said:

Like Ozzie said and then to apply the corn starch evenly and easily I use this tea leaf strainer with its fine mesh.

Is that like a flour sifter only for tea?  I could definitely see that being very useful.

I have a few of those for loose leaf teas. They’re pretty awesome. It’s like its own swizzle stick with the tea inside. 

RRP

Ozzie_Isaac said:

RRP said:

Like Ozzie said and then to apply the corn starch evenly and easily I use this tea leaf strainer with its fine mesh.

Is that like a flour sifter only for tea?  I could definitely see that being very useful.

Yes, except the wire mesh is finer. The shape which didn’t show well in this picture is round like a ball and is slightly smaller than a golf ball.

caliking

GoldenQ said:

Has anyone tried putting wings in 200F oven for about 15-20 min to dry skin before egging?   And what is favorite temp to egg with indirect

If working with a 15-20 window, laying them out in a single layer, in front of a fan may work.

Photo Egg

Sounds like a winner 
no reason it shouldn’t work 

GoldenQ

Thanks for the suggestions