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Crispy Chicken Wings

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BamaFan
BamaFan Posts: 658
edited April 2013 in EggHead Forum
I need a good recipe for crispy wings, can anyone help?
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  • Chubbs
    Chubbs Posts: 6,929
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    I just mix corn starch in with my rub in a bowl. Cook the wings as high as you can get them in the dome. If you have time, leave them uncovered in fridge before cooking them
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Dyal_SC
    Dyal_SC Posts: 6,052
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    Like to toss mine in baking powder or corn starch....then the rub of your choice. Then go indirect at about 375 deg f dome temp for about 1 to 1.25 hours.....or until they have a fried like texture. The will stay plenty moist even at a high internal temp. You can also go at a high in the dome direct for a shorter time if you prefer. Instead of saucing on the grill, I prefer tossing them in sauce once they come off. Just my humble opinion though. I guess it all depends on the recipe you are using.
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  • Browninggold
    Browninggold Posts: 453
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    http://eggheadforum.com/discussion/1142713
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  • Charlie tuna
    Charlie tuna Posts: 2,191
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    Naked - high in the dome @ 375 - No turning - Toss in your favorite sauce and serve!
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  • Skiddymarker
    Skiddymarker Posts: 8,522
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    I use the corn starch (like @Dyal_SC) over oil, just a bit of both, then rub of choice. 400-425, 1" above the felt line and the skin is crunchy and crisp. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
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    Chubbs said:
    I just mix corn starch in with my rub in a bowl. Cook the wings as high as you can get them in the dome. If you have time, leave them uncovered in fridge before cooking them
    gotta have the cornstarch


    _______________________________________________

    XLBGE 
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  • Que_n_Brew
    Que_n_Brew Posts: 578
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    Dyal_SC said:
    Like to toss mine in baking powder or corn starch....then the rub of your choice. Then go indirect at about 375 deg f dome temp for about 1 to 1.25 hours.....or until they have a fried like texture. The will stay plenty moist even at a high internal temp. You can also go at a high in the dome direct for a shorter time if you prefer. Instead of saucing on the grill, I prefer tossing them in sauce once they come off. Just my humble opinion though. I guess it all depends on the recipe you are using.
    + 1
    PROUD MEMBER OF THE WHO DAT NATION!
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