I like my butt rubbed and my pork pulled.
Member since 2009
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Chicken Wings know how
Isolated01
Posts: 157
How do you do your wings Indirect or Direct. I have always done them indirect and they have never made it into the hot sauce. Too good straight off the grill.
Comments
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I do direct on a raised grid. -RP
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have done direct, indirect, raised, not raised, CI, porceline --- just keep them on till good and crispy, then apply a little hot sauce, and put them back on for a few more minutes have even done oriental marinades and ended up with crispy skin
ALL GOOD :woohoo: -
I do them direct, raised rig, 300*. When crispy, pulled off and tossed in the sauce of choice and served.
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I'm in the minority I guess. I do mine indirect at 375f for 30 minutes, flip them.
20 more minutes, toss them in whatever sauce and
then 10 more minutes.
My 10 y/o son calls them 30-20-10 wings because that's how I taught him to remember how to cook them.Knoxville, TN
Nibble Me This -
Direct, raised grid, with a small amount of charcoal. I like to keep the wings as far from the heat as possible.
This method gets them crisp without charring and goes a lot faster than cooking them indirect. -
I used to do indirect, 400 degrees for about an hour.
The last few batches I've done direct, raised grid, usually with a smaller load of coal than I would use for any other cook, for about a half hour.
It's hard to compare batches eaten a couple weeks apart, but I THINK the indirect ones are more tender, but the direct ones (taking half the time) are a lot more convenient. Going indirect, however, you can do a multi-level cook, when you need to make a larger number.
Either way, cook them until they crisp up. -
wing rack form Lowe's, 400 deg direct on a raise grid for 40 min, then 5 min at 500+ to get them crispy...OUTSTANDING
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I like the "un-fried" breaded indirect on the Lowes wing rack about 2 hours @ 250*. I have a new favorite Sirachai Fire Roasted from nibblemethis.com that I do direct at 350* raised grid for about an hour. They are fantastic!
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