Wings, cold and/or nuked after the cook?

Bordello

Are wings good cold, and how about re-heated in a nuke oven???? or?????[p]Thanks,
New Bob new to wings. ÜÜÜ

1044

Any chicken is good cold, wings especially.

Unknown

New Bob (or anyone), on the topic of wings, my wife complains that my wings lack a sufficient "crust". She finds their texture objectionable. I'm not sure how I can increase the crust level short of cooking them more, which would render them dry and rubbery. Any insights?

Spin

Manny,[p]Lowering the cooking temperature and lengthening the cook helps the skin crisp without drying the meat. Try cooking directly on the grill using 275°F. Flip/turn every 15 minutes to provide even cooking - should be done in 1-1.25 hours.[p]Spin

Freak

New Bob,[p]I think wings are good cold, depending on the way they are cooked. If you want them crispy, you can try a couple of things:[p]1) Coat lightly with olive oil in a bowl with your seasoning before the cook. (BTW: becareful with seasonings that have sugar in them because it will burn.)[p]2) Cook them low for the majority of the cook, then cook a high temp at the end to crisp or "char" them.[p]I co-sponsor a community chicken wing cook-off and we have a blast. Most of the entries are fried. I might try an entry grilled on the BGE this year. Should have about 150 people at this year's cook-off.[p]I will try to record some notes to post the next time I cook them.[p]-Tom