Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Crispy chicken wings
Options
sirlancealot
Posts: 506
How do you make your wings crispy by going to 200 degrees internal?
Comments
-
200 internal? I'm more in the 180* range.
I cook indirect high in the dome at 450*. I've also tried raised direct around 350, but prefer the indirect, hotter method.
Dusting the wing in cornstarch or letting them dry uncovered in the fridge helps too.~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
I'm a bit confused...Are you looking for crispy wings or cooking to 200*F internal. I have never temp'ed a wing but I would guess that if the internal temp is 200*F then it is by default crispy.
Now crispy wings- air dry over night in the fridge and/or light dust with corn starch with your rub application.
Run raised direct at around 350-400*F flipping around every 15 mins til done.
FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
ColtsFan said:200 internal? I'm more in the 180* range.
I cook indirect high in the dome at 450*. I've also tried raised direct around 350, but prefer the indirect, hotter method.
Dusting the wing in cornstarch or letting them dry uncovered in the fridge helps too.
I did the cornstarch one time and they came out looking like fried chicken -
Sorry Colts fan I did not mean to add to your post
-
Morning sirlancealot:
When I do wings I usually brine for 1.5 to 2 hours...after the brine they go on the Egg indirect with dome temp about 200 to 225...I let the dome temp rise gradually over the next 1.5 hours until at least 350 then go about 30 minutes at 350+ until I'm happy with the look.
Have a GREAT day!
Jay
Brandon, FL
-
Thanks for the advice
-
Cooks Country magazine had a GREAT recipe in the Jun/Jul-2017 issue.
Coat wings with flour, paprika, salt, pepper, granulated garlic,(a bit of cayenne) then refrigerate for a minimum of 30 minutes. Heat grill to ~300-350, cook for ~30-45 minutes. Remove from the heat and brush on vegetable/canola until fully coat. put them back on the heat for another 30 minutes until crispy.
Some of the best wings I have ever had!!! -
lousubcap said:I'm a bit confused...Are you looking for crispy wings or cooking to 200*F internal. I have never temp'ed a wing but I would guess that if the internal temp is 200*F then it is by default crispy.
Now crispy wings- air dry over night in the fridge and/or light dust with corn starch with your rub application.
Run raised direct at around 350-400*F flipping around every 15 mins til done.
FWIW- -
I will have to try that Cook's Country magazine recipe that sounds interesting thank you very much
-
I air dry mine in the fridge for a couple hours then onto the grill. Raised grid indirect around 400 degrees for about 45-50 minuets. Then grill direct for about another 5-10 min.Large and Small BGECentral, IL
-
Thank you for the advice
-
Here is how I like to do them. Wish I wern't so cheap or the photo bucket pics would appear.
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=969877&catid=1
-
I don't have a picture of wings but I do all my chicken with a vortex and a light dusting of cornmeal. Comes out very crispy and not burnt. Sorry, yep another eggcessory.
Medium BGE, Large KJ, 22 Backstone, vintage U.S. made Treager,
Sioux Falls SD
-
The 30 20 10 method will give you crispy wings.
http://www.nibblemethis.com/2009/06/30-20-10-smoked-hot-wings.html
Tyler, TX XL BGE 2016, KJ Classic 2019, MES, 18.5 WSM, Akorn Jr, 36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB, FB 300, Thermapen -
Wow very detailed thank you
-
SSQUAL612 said:The 30 20 10 method will give you crispy wings.
http://www.nibblemethis.com/2009/06/30-20-10-smoked-hot-wings.html
To the OP question, these days I go with raised direct. It's easy but you do have to pay attention to them. I asked a similar question to yours a while back and got some great feedback;
quick-burnt-wings-whats-your-method?
LBGE/Maryland -
Thanks for the input
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum