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Chicken Wings
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Harris Buck
Posts: 45
I have about 50 for the Egg. Can someone give me some idea on temp & time? I'm assuming indirect?
Thanks for any help.
Thanks for any help.
Comments
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here is a good link to follow
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=510399&catid=1happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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Yes, indirect at about 380-400f dome temp.
Season them with your rub (I like either Billy Bones Original or....Old Bay Crab seasoning, yeah, that's right, crab boil).
Put them on the grate for 30 minutes (definitely use a drip pan with some water in it. The last time I just foiled the plate setter and although it stayed clean, the fat dripping onto it burned and smoked). Flip once and let run another 20 minutes. Take them off and toss them in the sauce of your choice (I like old fashioned buffalo sauce). Put them back on for 10 more minutes.
Those times and temps have worked perfectly for us on a large BGE.
Knoxville, TN
Nibble Me This -
I do mine low and slow at about 250 with some apple wood chips added. I leave them on till they will pull off the bone easy which is about an hour and half. Then i put wing sauce on them and the combo of the sauce and the smokey taste makes a good wing.
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whats above the wings?
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Bacon wrapped tater rounds (like tater tots, only smaller). Just took 1/4 slice of bacon and wrapped it around a somewhat thawed tater round. Cooked them for about 20 minutes at 400 until crispy and delicious!Knoxville, TN
Nibble Me This -
those look great! how's things in K-Town, miss that town from time to time!
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