Best way to get CRISPY bbq chicken?

Hub

I want to do some BBQ chicken tomorrow with the skin on and am looking for some really crispy chicken. I plan to do breasts, wings, legs, and maybe some thighs as well. I've searched the forum and read several recipes. There doesn't seem to be a consensus on how to best achieve my goal. :blink:

Should I start at a higher temp and then bring the temp down? Or do a raised grid and a longer grill time? Direct or indirect? Best temp? Cooking time? How long should I cook after saucing? Is there any specific ingredient I can add to my rub to get a crispier result?

I've read recipes here with a 30 minute cook time and others with a 2.5 hour cook time, direct and indirect, and other conflicts. This shows there is not just one way to cook, but I am looking for the best way. Thanks for any suggestions!! :laugh:

Richard Fl

Here an EGGcellent method.

Chicken, Drumsticks, Crispy, Corn Flakes


INGREDIENTS:
Chicken Drumsticks




Procedure:
1 Drumsticks in a ziplock with buttermilk and a liberal amount of salt, cayene, Chipotle powder, garlic powder, hot sauce, and pepper.
2 Refrigerated overnight and then coated with cornflake chips.
3 Put them on at 350 dome indirect.
4 Coated the corn with mayo and Tony's creole seasoning, this was some seriously good chicken. Tangy, spicy, extremely crispy, and delicious.


Recipe Type
Appetizer, Main Dish, Poultry, Snack

Recipe Source
Source: BGE Forum, AZRP, 2009/05/14

Capt Frank

I may get some feedback on this, but BarBQue Sauce does not lend itself to "crispy." IMHO, at least not cooked on the bird. I love crispy skin on my birds, whether it is wings, legs, whole birds, whatever. To get it that way I cook it as high in the dome as I can, about 350, which will take an hour, give or take, depending on what part I am cooking. But just as important, maybe more so, you have to start with skin that is already somewhat dry. To accomplish this, you need to rinse your parts, pat dry, add some rub that contains salt, and put in the refrigerator for several hours. The cold air drys out the skin just like it does yours when you are out side in winter. Direct, Indirect? I have gone both ways and don't see a lot of difference.
I hope you see my point about adding a wet BBQ sauce to the meat during cooking. I usually set out three or four different sauces and let folks pick their own to dip or smear on as they choose.
By the way, I never flip!

Little Steven has a method where he dusts the chicken with corn starch prior to cooking. I don't know if this would help you achieve what you want or not. Hopefully he will chime in.

This is to long but I only want to add, "Don't worry about it, you can't mess up chicken on the EGG!" :P :cheer:

Little Steven

Hub,

At the risk of sounding like a short eight track tape, season your chicken, or pieces and do a very light dusting of corn starch. I use a sifter and a sieve. If you get clumps it will show as white when you are cooking. Spray those spots with olive oil.

Steve

Hoss

Fry it. :laugh: