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Wings raised direct...first time and looking for suggestions.

JNDATHP
JNDATHP Posts: 461
in EggHead Forum
First time ever cooking direct and when I opened the dome to check on the wings, the fat flared the fire which led to some of the wings charring. How do you all do it?




Michael
Large BGE
Reno, NV
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Comments

  • Wooderson
    Wooderson Posts: 382
    I roll indirect around 300-350, until they're done the way we like them.   Easy peasy
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  • sheetmetalpete
    sheetmetalpete Posts: 280
    ^^ Same here.  
    Glencoe, Minnesota
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  • JNDATHP
    JNDATHP Posts: 461
    Thanks 
    Michael
    Large BGE
    Reno, NV
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  • smbishop
    smbishop Posts: 3,061
    300 -350 Double raised, direct, high in the dome.
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • 1voyager
    1voyager Posts: 1,161
    edited June 2019
    Open the lid slowly to avoid the flashback. The method is called "burping". Wings raised direct @ 400 - 450 degrees is the only way to go, IMHO.
    Large Egg, PGS A40 gasser.
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  • shtgunal3
    shtgunal3 Posts: 6,134
    I go 350-400 raised direct. I flip after 15 minutes or so and check them after another 10-15 and flip again. Then pull when done.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • The_Stache
    The_Stache Posts: 1,153
    375-400 Indirect works for me
    Kirkland, TN
    2 LBGE, 1 MM


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  • lousubcap
    lousubcap Posts: 36,850
    I've self-debated the wings cook process several times.  For the past few years I have landed high in the dome (about 4 inches above the gasket line) and direct.  I don't go heavy on the lump load so there is a good amount of distance from wings to burning lump.  I run around 350-400*F and flip around every 15-20 minutes for around 50 minutes total, depending on whether a sauce and set, sauce and serve or just riding on the marinade.
    All right ways to get there with wings.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,661
    I kinda like them a little charred - so that result wouldn’t bother me one bit.  I normally do them higher in the dome though
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • Matt86m
    Matt86m Posts: 471
    Make you one of these. Weber grate, 4 stainless carriage bolts, nuts and fender washers


    It will get them higher in the dome, farther away from the flair ups. 
    XL aka Senior, Mini Max aka Junior, Weber Q's, Blackstone 22, Lion built in, RecTec Mini 300, Lodge Hibachi, Uuni, wife says I have too many grills,,,,how many shoes do you have?
     
    IG -->  matt_86m
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  • Mayberry
    Mayberry Posts: 751
    I have gone raised direct and indirect both.  They both have different characteristics, but temp control is the key with direct.  Too high of temp and they will char, unless you have a grid raised above the felt line.  

    But, after doing The Chicken recipe again last weekend, I started experimenting with wings.  Yesterday, I tossed them in flour and cooked raised direct, and then tossed in homemade wing sauce and they were the best wings I've cooked in my 7 years of owning the Egg.  They were crispy like fried wings and were falling off the bone like they were smoked.  For the sauce, I typically do Franks and butter, but changed it up, trying to replicate the wings we get in Mexican restaurants. I used a bottle of Goya Salsa Picante hot sauce and 3/4 of a stick of butter.  When brought to a boil, I poured in a little less than 1/4 cup of white vinegar and mixed it all together.  Best wing sauce I've ever made.  We'll definitely be doing these again.  They were amazing.  
    Athens, GA
    XL BGE, Large BGE and RecTec590
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