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Wings. Slow. Set it and forget it? Whattya got...

KiterTodd
KiterTodd Posts: 2,466
in EggHead Forum
Our Memorial Day party is the event each year that I want to spend more time with guests and as little time as possible cooking.  There are enough parties when I'm a hot busy mess all day. This isn't it.  So, I'm smoking and pulling the pork today.  I'll grill hot dogs quickly for the kids, but otherwise want to be throwing bocci balls and telling tales....

...I've made wings plenty of times on the egg and they come out great.  However, I do check on them, flip, rearrange, monitor for flare-ups, etc.  I don't want to do any of that tomorrow.

What'd you recommend for a temp and approximate time if I just want to load up the egg with a pile of wings, set it, and forget it?  I have a 10 lbs bag of frozen, separated, Costco wings.  Figured I'd probably take out about 7 lbs tonight, toss in rub tomorrow morning, and then throw them on low, indirect, when the party starts.  225 or so.

Then I want to forget about them.  Yup, be totally reckless, ignorant, and even risk sacrificing the darn wings if it comes down to it.  It's a party.  Casualties happen.  =)

Buuuuut, you know..it'd be nice to end up with some browned tasty wings in the end.

What do you think, 90 minutes at 225?  two hours?   Honestly, I usually go in and flip & rotate them a couple times during the cook, but I really don't want to this time around.

Then I'll pull them off, serve half plain and half tossed in sauce... and I'll throw out the dead soldiers (no disrespect intended) after a proper Memorial Day prayer of course.  ;)

THANKS!  And I hope you all have some great grill plans in the works, as I'm sure many of you do. 
LBGE/Maryland
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Comments

  • Tarpon65
    Tarpon65 Posts: 205
    I like to put mine drumettes and flappers on separate skewers.  This makes turning them much easier.  I salt and pepper the wife's, and do the same to mine plus plenty of cayenne pepper.  Grill the wings direct over a 300-325 fire for around 45-55 minutes, turning and moving them as needed to get all the skin a nice crunch.  I then hit all the wings with Frank's hot sauce and add more cayenne pepper to mine at this time for the last few minutes of cooking. We do these at least once a week and I would do them more if the wife would tolerate it.
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  • saluki2007
    saluki2007 Posts: 6,354
    Not my favorite way, but meets your criteria. Just go raised indirect at 375-400 for 45-60 min. Flip once at the half mark. 
    Large and Small BGE
    Central, IL

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  • KiterTodd
    KiterTodd Posts: 2,466
    Good tips for great wings.  Thank you.
    For this cook, though, I really want to ignore them until they're done.  Like you would a pork shoulder. 

    I've done direct cooks (it's great) but find if there are too many wings the fat dripping can cause flare ups.  Not a problem if you're paying attention of course. 

    Was thinking two two layers of wings, indirect.  

    Maybe ill I'll just "wing" it and hope for the best.  Smoked wings. But wasn't sure if a low and slow wing cook, while a gentle cook, would get me the crisp finish I'd want.  Don't want gummy skin. 
    LBGE/Maryland
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  • Hub
    Hub Posts: 927
    It sounds very risky to completely ignore the cook until it's time to eat.  If you are going to take that approach, I strongly suggest cooking them indirect.  I'd probably go somewhere in the 300-325 range for roughly an hour.
    Beautiful and lovely Villa Rica, Georgia
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  • KiterTodd
    KiterTodd Posts: 2,466
    Yup, complete disregard.  That's the plan!   :)

    Why are you suggesting temps over 300 for the chicken?  Is that to get a good skin on it?  Any reason I couldn't low and slow smoke them?
    LBGE/Maryland
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  • NewbeeMinimax
    NewbeeMinimax Posts: 174
    I have experimented with this. 300-325 indirect for about 75 minutes. I place a thermometer in a wing and pull at 180-185 IT.  Very convenient to cook when it's snowing and you don't have to check on wings:)
    Bucks County, PA
    Minimax, XL, Flameboss 200, Roccbox

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  • KiterTodd
    KiterTodd Posts: 2,466
    Well, I did it!  A completely irresponsible cook... but some time you just have to know, right? 
    I didn't end up doing it Memorial day, threw 'em on tonight.

    And you were right, by not watching them, I overcooked them.  But I learned a few things.   I believe a 300-325 indirect cook for an hour would work, and yield a solid wing.
    My problem is that I relied on the FlameBoss to hold me at 325, but even with my vent half closed, it was too much air.  Over the full hour it slowly climbed from 325 to a finish at 400.  I opened up to find crispy, overcooked, wings.  Still ate 'em.
    I learned I can crisp, 'em.  Too much, in his case.

    Anyway, I did this as a rub comparison.  If you are curious, the Dizzy Dust Jamaican Firewalk flavor and heat came through the cook.  Not overly spicy, but you could serve these without sauce to your spice loving guests.  I'll be getting some more of this rub.

    Little rub comparison.


    Very overcooked after an hour...


    ...but still edible.  :)


    I was able to get 24 on my CGS rectangular rack.  I think I could get 30 on without crowding.  And if I put up a round rack on top, I could add another 40.  BUT... I have no idea how I'd manage the fat of 70 wings.  I think the flare-ups would be out of control.

    Also, I added some wood but the wings had no noticeable smoke flavoring.  Must be the higher temp cook.  Or perhaps the smoke was overpowered by the char.  :)
    LBGE/Maryland
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  • Eoin
    Eoin Posts: 4,304
    edited June 2017
    I did some ribs yesterday and they were not done when I wanted to put on 2 x spatchcock chickens, so I bumped the temp to 325 to turbo finish the ribs and put on the chicks. Had to go out with our autistic boy Will as he was having a bit of a moment and just left the chickens alone, pulled when I got back at 1.5 hours. Wings were a bit over but nice crispy skin (just some dry spice and a sprinkling of sea salt) but it was fire and forget. I've tried chicken low and slow and it's never the best, I would go 300 - 325 indirect and have a peek at the 1 hour mark to decide when to pull.

    Edit: Didn't see your post at first on the phone because the pics were loading, but seems you came to the same conclusion on temp / time / indirect! Overdone but crispy is still acceptable in my book.
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    The low and slow for Jerk chicken/wings I've done has been at 275 for 2-2 1/2 hours - fall off the bone. That's about as set it and forget it as I can think of.
    New Albany, Ohio 

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  • KiterTodd
    KiterTodd Posts: 2,466
    THEBuckeye said:
    The low and slow for Jerk chicken/wings I've done has been at 275 for 2-2 1/2 hours - fall off the bone. That's about as set it and forget it as I can think of.
    Sounds great.  Maybe I'll try that next time.
    LBGE/Maryland
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  • Carolina Q
    Carolina Q Posts: 14,831
    Wonder if you could sandwich the wings between two grids (assuming you HAVE two grids), put 'em on for a while, and then flip the whole thing for the second half of the cook. Rotate if needed. Raised direct maybe? It's not completely hands off, but it would take only a few seconds. Like one of these only bigger. And round.

    But what do I know? I've never cooked wings. Ever. Unless they were still on the bird.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • SSN686
    SSN686 Posts: 3,507
    Morning KiterTodd:

    Similar to my normal method of doing wings...I usually brine them for a couple hours, then after adding rub(s) I put them on indirect at about 200 & let the temp creep up to 350 over the next couple hours...I do usually turn once after about an hour, but not required...then let them ride at 350 for 15 to 30 minutes to crisp...ALWAYS turn out great!

    Have a GREAT day!

       Jay

    Brandon, FL


     

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  • KiterTodd
    KiterTodd Posts: 2,466
    SSN686 said:
    Morning KiterTodd:

    Similar to my normal method of doing wings...I usually brine them for a couple hours, then after adding rub(s) I put them on indirect at about 200 & let the temp creep up to 350 over the next couple hours...I do usually turn once after about an hour, but not required...then let them ride at 350 for 15 to 30 minutes to crisp...ALWAYS turn out great!
    Smart.  You likely get some smoke from the low temp part of the cook, and then they crisp up as they go up in temp.

    I need to try that next time.
    LBGE/Maryland
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