crispy chicken wings need help

fowlthing

I would like to cook some crispy chicken wings. Should I use the plate setter and roast at a pretty high temp say 400?

Or use the grill.... what temp?

Thanks for the help

I will either coat with a spicy seasoning to begin with or toss in hot wing sauce afterwards.

Zippylip

Some people go low temp for longer periods (250 for 2 hours'ish), I get some pretty crispy skin by going direct at 350 for an hour or so on a wing hanger (just give'm a squeeze after an hour & see if they are crispy enough for ya, if not, go longer), works well:

fowlthing

Does that rub have any sugar in it? Just spices? Loved the color.. liked your wing hanger where did you find that?

Fidel

I do mine indirect at 400* for about an hour, toss in sauce, then put them back on for a few minutes to set the sauce. Lemon pepper, hot sauce, teriyaki...it doesn't matter, same technique.

Zippylip

Yes. No. Thank you. Home Depot.

I make my own rub & brown sugar is one of the main components (which is one of the reasons I can't go much above 350), I coat the wings in olive oil then put on a ton of rub & to the egg. I use the hanger for chicken legs often, no flipping required, great for the lazy beer guzzling type

Celtic Wolf

Try these

Crunchy Wings

JalopyBob

My wings take about an hour at 325-350.
That wing hanger looks like something that I would like to try.

Boss Hogg

You can buy wing holders like that at Lowes. the manufacturer is Barbour Intl. The website is www.bayou-classic.com

Brian in PA

AZRP

I do then in the hangers on a raised grid direct for 90 minutes at 350 dome. -RP

Rollocks

I raise the grid and cook direct. about 325º for 45-100 minutes then I bump to 400-425 for 10-15 minutes to get crispy.

I also start with frozen wings usually.

fishlessman

if your going to use a wing sauce, its hard to beat chefrd's wing recipe. you can do a search for it or go with dizzypigs version, either way it makes a great wing for dipping into a hot sauce.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=334074&catid=1
this is the setup i use for low and slow wings, these still come out real crunchy, a little drier than a hot cooked wing, but ideal for wing sauces, still i would go with the chef rd method as it really picks up a hot sauce well
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=491362&catid=1