I like my butt rubbed and my pork pulled.
Member since 2009
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Help on Wings and Drumettes, please
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Uncle Phil
Posts: 669
Well, we got invited to a SuperBowl party and the request was wings. I have never done these on the egg before, so thought I would ask how you do these? Waht temp, what internal temp when finished and any sauce ideas you might have.
Thanks.
Uncle Phil
Thanks.
Uncle Phil
Comments
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Direct, raised grid, at 400° about 20-25 minutes per side. I rotate the grid 180° every ten minutes to make sure they cook even.
Then toss in sauce, put back on the grid for 5 minutes to firm it up.
Internal temps are usually in the 195-200 range which is insanely high for white meat, but to get the skin crisp it is a necessity.
Make some teriyaki, some honey mustard, some with Texas Pete's or Frank's cut with a little melted butter, some with thinned BBQ sauce. Sky's the limit. -
Here is the way I do wings. You do not have to wrap in paper towels overnight, just get very dry. Any flour/ bread crumbs 50/50 will work with seasoning. Toss in sauce or serve separate at end of cook.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=969877&catid=1 A -
I do them indirect at 375...till they are nice and crispy.
I think you'll find you can do them many ways...and they'll be asking for more wings from you very soon! -
Ah yes, the wing... an all Americal grilled favorite. And perfect for football. Here are a few tips I use when making wings.
http://playingwithfireandsmoke.blogspot.com/1997/05/chicken-wings.htmlHappy Trails~thirdeye~Barbecue is not rocket surgery -
As usual, the answers are here. You guys and this forum are the best. Thanks for all the info. I am sure I can make game-winning wings today without hesitation.
Uncle Phil -
As usual, the answers are here. You guys and this forum are the best. Thanks for all the info. I am sure I can make game-winning wings today without hesitation.
Uncle Phil -
As usual, the answers are here. You guys and this forum are the best. Thanks for all the info. I am sure I can make game-winning wings today without hesitation.
Uncle Phil -
Everybody seems to have a unique way of doing them. I like them at 300 direct raised grid with hickory chunks for smoke, rubbed with just salt and pepper. They are crispy at around 50 minutes to an hour. I rotate the grid once for even heat. I take the naked wings off the Egg and immediately toss them in a waiting bowl of teriyaki sauce for some and buffalo sauce for some and serve immediately.
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