Best Temp for Wings?

zrachie

Hello all....just firing up my new xl egg that I got as a gift from my father...I had been hogging his egg that he got last month so he got me my own My question was...what is the best temp to cook wings at? Thanks for any and all answers!

Best,
Rachel

DynaGreaseball

I recently cooked my first crunchy wings on my medium. I was skeptical because most said to cook them at 250° dome for about 2 hours. I've had such great success with chicken skin on high heat cooks, and such bad luck with low and slow cooks (whole chickens). Seems the skin always turns out rubbery when I do low and slow, but...

The best wings I ever had were last week. 250° dome with a raised grid, if you have one.

Dizzy Pig's Crunchy Wings

This recipe calls for cooking direct. Others use a plate setter with an extended grid and cook larger quantities of wings like that, with great success...same temperature though: 250° dome.

"Sparky"

I do my wings the same way that DG mentioned.250 raised direct for two hours.They always come out great :woohoo: This is how I raise the grid on my XL.They are just 2" wide L-brackets





BTW,welcome to the club :woohoo:

BENTE

i have 90 diffrent ways to do wings each one a little diffrent and that is not counting how many diffrent ways out there on the web there is to do wings...


so in conclusion there are as many ways to cook wings as there are dimples on your egg!!!!

here is one i have been wanting to try for a few months



Wings, Lemon Pepper, Hot, Big Al, TRex's Father

At EGGtoberfest 2007 Jason's dad made these and served them in a small tray with a bed of a vinegar-based coleslaw. What a great presentation!


Ingredients
50 wings
1 quart apple cider vinegar (enough to cover wings)
2 Tbs kosher salt
1- 1/2 Tbs freshly ground black pepper
1 sm bottle Louisiana hot sauce
lemon pepper
kosher salt
freshly ground black pepper
apple juice



Procedure:
1 Find yourself a large pot, sort of like this one:
2 Fill that sucker with enough apple cider vinegar to cover all your wings (this recipe makes about 50 wings), add 2 tablespoons of kosher salt and 1-1/2 tablespoons of freshly ground black pepper. Bring the vinegar with the wings in it to a boil and then let simmer for about 10 minutes. Remove the wings and place on a tray or tinfoil like so:
3 First start out by shaking Louisiana hot sauce all over the wings - give them a good coating (maybe half a bottle for 50 wings). Now what makes these wings so good is lemon pepper. Get some good lemon pepper and sprinkle very generously all over the wings. Add to that a light coating with kosher salt and freshly ground black pepper. Flip all of the wings over, and repeat the process, starting with the Louisiana hot sauce (the second side should empty the bottle).
4 Now to the Egg! Put your platesetter in feet-up with a drip pan in the middle. When doing 50+ wings on a Large, you will need to use your grid extender so that you have two levels of cooking. If you can fit all of the wings on the main cooking grid, then do so. We usually let these suckers go for at least 3 hours at 250-275 dome temp, spritzing with a mixture of apple juice and apple cider vinegar and sprinkling with more lemon pepper every half hour after the first hour. At the 1.5 hour mark or so, we flip all of the wings. If we're using a double decker setup, we move all of the wings on the top cooking level to the bottom, and vice-versa.
5 After about 3 hours you should notice that the wings are just starting to crisp up. When you notice this (it may not be exactly at 3 hours), kick your Egg temp up to about 325-350 and let it ride for another 15 minutes to half hour, or until the wings are finished to your desired crispiness. You may want to keep an eye on the internal temp so you don't dry them out - this is the tricky part (we dried out some of them at Eggtoberfest) - it just takes practice I guess, and a Thermapen doesn't hurt either.
6 I assure you that these wings will be a huge hit. If done correctly, they will be crispy on the outside, moist on the inside, and pull-off-the-bone tender.


Recipe Type
Appetizer, Poultry

Recipe Source
Author: TRex (Jason Faulkner)

Source: BGE Eggtoberfest '07, TRex

Growing up in Augusta, we had one of those gas grills that was basically built in to the patio (gas line run underground to the grill). I can remember that rusted-out grill like it was yesterday - the heavenly smells, the beckoning smoke - my dad picking off little bits of burnt meat that had stuck to the grill and throwing it on the ground for the dog, or calling for my mother to bring the hose so he could douse out a big flame-up. Good times.

Anyway, the best thing my dad would cook on that old gasser was his "famous" hot wings. He would cook them low and slow and they would be crispy, tender, and man o man you couldn't eat less than 10.

The magic of the Egg has now brought perfection to an old family favorite.

The old man's recipe starts with what some would probably call a controversial step: parboiling. My dad swears by it, though, and his wings always get devoured with much fanfare, so I'm not gonna challenge a good thing.

dougemsmacks

I did the crunchy wing recipe and it was great. I thought they would dry out but they were fall apart.
just remember to rotate, I lost about ten wings/drums to burnt crust. My wife did say she liked it like that but the others tasted much better. I also coated the wings with a sauce at the end. good luck