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Wing wing
REMtx
Posts: 63
Hewo?
Made some chicken wings in two flavors, Buffalo and BBQ, for tonight's dinner. SWMBO and the kiddos prefer the wing flats more than the drummettes. Wings are always a hit here.
Cooked them indirect on the Adjustable Rig at about 375-400 degrees. Flipped the wings after 15 minutes, sauced the buffalo ones 15 minutes after that, and let them finished off for another 5-10 minutes. Total cooktime was 40-45 minutes.
Made some chicken wings in two flavors, Buffalo and BBQ, for tonight's dinner. SWMBO and the kiddos prefer the wing flats more than the drummettes. Wings are always a hit here.
Cooked them indirect on the Adjustable Rig at about 375-400 degrees. Flipped the wings after 15 minutes, sauced the buffalo ones 15 minutes after that, and let them finished off for another 5-10 minutes. Total cooktime was 40-45 minutes.
Comments
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They look quite nice. Do you buy them with just the flats?
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Yes, the grocery store where I go to sells packages of full wings, just flats, or just drumettes.
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May I suggest the jalamango lime wing recipe that @Dyal_SC posted some time ago. I just discovered it a couple weeks back and have been obsessed with it.
http://eggheadforum.com/discussion/1148560/jalamango-lime-wings-with-recipe-this-time
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Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !! -
My wings tend to be kind of soggy when I make them. How do y'all get them to crisp up?
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I cook my wings raised direct at about 375* - 400* and they are always nice and crispy.RockyTopDW said:My wings tend to be kind of soggy when I make them. How do y'all get them to crisp up?War Damn Eagle! -
Cook them hot direct (400-425) and high in the dome. If you have time it's good to put them on a sheet tray in the fridge for a few hours before cooking and/or give them a light dusting of corn starch.RockyTopDW said:My wings tend to be kind of soggy when I make them. How do y'all get them to crisp up?
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
During prep, I make sure to pat the wings dry before I season them. Then I put them in the fridge for awhile uncovered until its almost ready to put them on the grill. Sprinkling some cornstarch is also supposed to help crisp them up, but I haven't done that in a long time.
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Where is that? I'm a "Flat" kinda' guy............REMtx said:Yes, the grocery store where I go to sells packages of full wings, just flats, or just drumettes.
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HEB, it's a grocery chain in Texas. One of their in-house brands (Hill Country Fair) had the wing packages in their poultry section.
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Those look so good!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Look great. Wings have become one of my favorite cooks. Simple, tasty, and a fraction of the cost going out for them.
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Looks good. I personally like dry rub wings. Like to add my heat in a dry powder form.Morristown TN, LBGE and Mini-Max.
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Indirect at 350 for 90 minutes. Perfect crispy wings every timeRockyTopDW said:My wings tend to be kind of soggy when I make them. How do y'all get them to crisp up?Carrollton, Va -
Happiness is an Egg loaded full of wings.
Living the good life smoking and joking -
I found a recipe for making them crispy by adding a bit of baking powder----yes, you read that right. I then modified it on run #2 and put in a bit of corn starch as well (along with the salt, pepper, and a couple other things like paprika, etc). Family raved about themLagrange, GA LBGE
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Fresh Market sells the wing flats separate from the drummettes in the meat case. Actually reasonably priced.One large BGE in Louisville, KY.
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