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Buffalo Wings
Comments
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Howdy Zee
I think the raised grate is better for a couple reasons. Being further from the fire gives you a more even exposure to the fire below....the closer the meat is to the fire, the more pronounced the hot spots are. And when your meat is up in the dome, you get the reflective and radiant heat from the ceramic on top. A double bonus![p]I like to cook wings in an hour to and hour and a half. Somewheres about 275 dome works for me. The longer cook renders the skin really nicely. [p]Just a cupla idears. Happy cookin!
Chris[p]PS...got me some drumsticks on right now.
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<p />Zee,

I do the Chef Rd wings on a raised grid and regular, then flipping. Crunchy wings w/o frying. Don't have a good answer other than it works.
[p]How about my little dipping pot with hot sauce and butter in it?
Mike
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When's dinner Mike? Dang dat looks mighty fine.
Hope all is well out your way!
Chris
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Car Wash Mike,
Will swamp venom mixed the corn meal work?
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wobin,
Get on the DP site. You have to coat with egg and milk.[p]Mike
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Nature Boy,
I've been doing mine lately on the raised grid, indirect, at 350 dome temp for around an hour to an hour and a half. They go to an internal temp of 185-195. They come out like they were deep fried, realy crispy. Of course I marinate them with Tsunami Spin. -RP
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AZRP,
That's one of the cool things about wings. You can cook the crap out of them and they are still good! I think there is something to that little package tightly wrapped in skin all around. Thanks for using our Tsunami!
Happy Qn bro'!
Chris
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Car Wash Mike,
I am just wondering if it is easy to flip the wings on the lower grids... Doesn't look like a lot of room down there...
Thanks,
Waruwaru
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Car Wash Mike, what is Chef rd wings?
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