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I know this has been discussed probably a lot but I'm getting reacquainted with my egg and haven't cooked on one for a couple of years.  So here goes.  I want to cook some wings for my wife today and I forgot it you cook them direct or indirect. I know I cooked them for 45 minutes.  I have wing racks which I know are great because I used them all the time before.  So what's the best setup for wings?  Thanks Mark


  • WolfpackWolfpack Posts: 2,634
    You can go either way but I prefer indirect so you don't have to worry about burning them. I usually do around 375-400 indirect for about 45 min then sauce and go raised direct for another 10-15
    Greensboro, NC
  • cazzycazzy Posts: 9,058
    edited December 2013
    I usually do raised direct for dry rub and raised indirect w/ a drip pan for wings I baste. 

    There really isn't a bad set up for wings as they are hard to screw up.  Shoot for 175-185ish and they'll be awesome.
    Just a hack that makes some $hitty BBQ....
  • Mark0525Mark0525 Posts: 1,232
    Thanks guys  :)
  • Love me some Lemon Pepper Wings ... indirect @400degrees for 45minutes!
    My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
  • MickeyMickey Posts: 18,691
    Raised Direct
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • lousubcaplousubcap Posts: 16,494
    Here's a process I closely follow and get great results-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • Big RaguBig Ragu Posts: 146
    I like mine crispy.  usually cook indirect until they are completely cooked then go direct 450 until they are dark brown and crispy.  great with dry rub or traditional bbq or buffalo
  • Big RaguBig Ragu Posts: 146
    btw////  where did you get the wing rack... hard to find for me?
  • Mark0525Mark0525 Posts: 1,232
    I'm not sure where I bought them.  They were 15.00 and came with a drip pan which is nice.  Google "wing rack"  it'll come up.  don't pay more than 15-16.00.
  • RaymontRaymont Posts: 687
    I follow instructions similar to @lousubcap posted and use a metal mesh basket for easy tossing in midst of cook. Inderict 400. I like them crispy. Be careful not to put to much rub on them, it is easy to do.

    Small & Large BGE

    Nashville, TN

  • FaceDanceFaceDance Posts: 231
    I made wings yesterday.  60 drummettes, overnight in a brown sugar 10 spice rub, smoked for approx three hours at 250-ish, crank up the heat for the last 15-20 minutes to get some good crisp.  Would have made a hot sauce but it was for a party w/ kids and had to keep it tame.  Love a good smoked wing.  Forgot to take finished picture.

    South Florida - Large BGE (DOB:  12/07/2013)
  • I cook wings usually once a week. I prefer raised, rubbed, indirect at 375 for 1.5 hrs sauce the last 15 minutes. Small piece of applewood for smoke. Great results
    LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
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