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Ping...Old Dave

AZRP
AZRP Posts: 10,116
edited November -0001 in EggHead Forum
How ya comming with the 450 degree wing technique? I did some the other night, put cornstarch in with some Tsunami Spin and tossed in the wings. I ziplocked them for a couple hours in the fridge then cooked them indirect at 400. Nice crackling crunchy skin and moist meat, about as close to fried as I've come. Tossed them with some Frank's, really good. -RP
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Comments

  • Anestheggthiologist
    Anestheggthiologist Posts: 23
    AZRP,
    I've been a real Wingnut lately (4 or 5 dozen per week!) having settled on a 45 minute brine, a few hours ziplocked with Dizzy Pig du jour, an hour at 250ish direct, turning every 15 min with a little hickory or pecan smoke, tossed with Frank's and butter, and finished for 15 more min. Very tender and juicy (methinks the brine), delicious, but not as crispy as I'd like.
    Mind sharing a few more details? How long? Flipping? Grate position? Smoke? Etc? The cornstarch idea sounds brilliant. How much do you use? Much appreciation!
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  • Unknown
    Unknown
    AZRP,[p]I have been working on both wings and thighs at very high temps inside a basket but am now out of chicken so this project is on hold until I get some more chicken. Early results look pretty good and the skin does come out great.[p]Dave

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