Direct chicken

raised at or above felt line, at 350 for 40 mins. also toss them in cornstarch first for a crispy exterior.  getting me hungry just thinking about them

can ya just get raised direct? like not cosmic raised just felt line. 425, 30-45 min or so. I still pull off and toss with sauce and put back on for another 5 min or so after they are done and have a char

I have gone with indirect and direct raised grid-I prefer the direct raised grid.  Here's a link to a great recipe site- http://www.nibblemethis.com/2009/06/30-20-10-smoked-hot-wings.html .  I have settled on his 30-20-10 approach (but direct vs indirect) and they are always a hit.  I try to let them sit uncovered in a fridge over night-seems to help but not a requirement. 

I cook them raised (to the felt line) and direct for about an hour at ~300F.  I dust the skin with cornstarch and cook them skin side up for the majority of the cook.

Just takes more vigilance going direct.  I get my grate temp to 350 and flip every 4 or 5 minutes, and rotate the grate one quarter turn each time I flip.  The grate rotation eliminates any hot spot action going on in your lump.

dlk7 said:

Just takes more vigilance going direct.  I get my grate temp to 350 and flip every 4 or 5 minutes, and rotate the grate one quarter turn each time I flip.  The grate rotation eliminates any hot spot action going on in your lump.

Never thought about rotating my grate! Awesome idea!

I do em raised direct all the time. 275-300. i also rotate the grid. the dizzy pig site has the best crispy wings recipe i've ever done.

I know your already done, but I do them raised direct 350-400. 30 minutes flip for 20 minutes, then sauce and cook for 10 more minutes. Always good.

I have the best results cooking indirect but high in the dome - no turning and cooked at 350 degrees.  I sauce them after cooking on the egg and serve..