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I need crispy wings
hey guys I love making wings and they are alway great. The only thing I can’t get done is getting the skin to crisp up. I have tried putting them back on at high temperatures to try to broil them. But still can’t get the skin crispy. Any suggestions would be greatly appreciated. Thanks
Comments
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I do 350 indirect for around 70-80 minutes, typically turn out perfect.Carrollton, Va
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Corn starch.
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That’s about what I do also but the skin is always loose and floppyChief9 said:I do 350 indirect for around 70-80 minutes, typically turn out perfect. -
When do you put the corn starch on?pgprescott said:Corn starch. -
Let them dry uncovered in the fridge for a few hours or overnight before cooking.Jacksonville FL
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Dutch oven and oil. Fry em.
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I will try that thank youDobie said:Let them dry uncovered in the fridge for a few hours or overnight before cooking. -
Are you saucing or serving dry?-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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I was trying to avoid frying them but if nothing else I’ll try it. Thankstheyolksonyou said:Dutch oven and oil. Fry em. -
I usually cook them with a dry rub. Then sauce them before serving. I have tried saucing them at the end then putting them back on at high temp but haven’t had much luckMattman3969 said:Are you saucing or serving dry? -
Before cooking. Mix corn starch with your favorite rub at 4 parts rub, 1 part corn starch.akrone3 said:
When do you put the corn starch on?pgprescott said:Corn starch.
Also paper towel off the wings to soak up excess moisture. Dry is key here. Corn starch is a drying agent. -
Thanks a million I’ll do that next timeDoubleEgger said:
Before cooking. Mix corn starch with your favorite rub at 4 parts rub, 1 part corn starch.akrone3 said:
When do you put the corn starch on?pgprescott said:Corn starch.
Also paper towel off the wings to soak up excess moisture. Dry is key here. Corn starch is a drying agent. -
It’ll bring home the trophy.akrone3 said:
I was trying to avoid frying them but if nothing else I’ll try it. Thankstheyolksonyou said:Dutch oven and oil. Fry em. -
I think anytime you add sauce the crunchy texture will suffer. I’ve never fried wing like @theyolksonyou suggest so that may be the answer.akrone3 said:
I usually cook them with a dry rub. Then sauce them before serving. I have tried saucing them at the end then putting them back on at high temp but haven’t had much luckMattman3969 said:Are you saucing or serving dry?-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Just sayin... -
Indirect with a foil covered plate setter
1 Large Egg, Blackstone griddle
Belgium...........The Netherlands??
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Glad to have you back around brother!!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Yeah, but the trophy doesn’t say anything about good wings; it just says that your wings are not atrocious. So, congratulations... I guess.theyolksonyou said:
Just sayin...
😁 -
My competition was some of the pillars of this community. Not my fault they suck worse than me. 😎GrateEggspectations said:
Yeah, but the trophy doesn’t say anything about good wings; it just says that your wings are not atrocious. So, congratulations... I guess.theyolksonyou said:
Just sayin...
😁 -
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That’s obviously photoshopped. Y’all didn’t loon that happy to have your a$$es kicked.Jeremiah said:Yes, here is the winning pic...
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I've been experimenting quite a bit with wangs and trying to get the skin crisp lately, two methods that have worked pretty good for me are here:
Grilled-Fried Chicken Wings , where you brush the wangs with oil halfway through cooking, kinda getting deep-fried wangs, with smoke, and
Honey-Sriracha Wangs (...and yet Another skin-crisping technique) , where the wangs are dusted with a rub with your favorite seasonings, and a bunch of baking powder; not soda, not cornstarch (which I haven't tried yet).
I was experimenting like a madman with pizza recipes (4, 5 times a week) until I completely burned out on them (I haven't made a pizza in 4 years now). I consistently made a mistake during those trials, changing two or three variables at once, so not knowing what change did what.
Stupidly, I'm doing the same thing now with wangs. I try a new recipe/technique, but then also cook each recipe with different temps, times, direct/indirect, raised/not, legs up/down, d'Oh!
The baking powder method intrigued me, and is quick, so I need to experiment with that as a constant, and vary the heat, time, etc.... but for a couple weeks, I need to just have some sushi, watermelon, and sub sammiches... don't wanna burn out again.
_____________Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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Try cooking the wings higher up in the dome with a raised grid of some sort. I use 3 bricks to at least get the grate even with the lip. You can go higher from there with another stacked grid. The higher in the dome, the better. I go indirect for 45min or so. I like to sauce the wings and then put them back on for at least 10min. Mine always come out crispy.
As others have said, having dry wings to start will help. Whether that is with a paper towel or using corn starch, etc. Let us know what method works for you!
Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
been using baking soda and rub with a couple hours uncovered in the fridge, works well. been doing this with thighs lately as well. it just takes a little, maybe half teaspoon soda to 4 tablespoons rub
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Me too. I've done them both ways and my crew much prefers frying. They like the "sports bar" taste. 375 for 8 minutes.theyolksonyou said:Dutch oven and oil. Fry em.Lenoir City, TN - Bama fan in Tenn Vol's backyard.
LBGE, Weber Spirit
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Personally I apply the rub and let the wings sweat a few minutes and then dust them with the corn starch. Many have great results mixing the cornstarch in the rub, but I feel it inhibits the rub a bit. Prollly all in my head but that’s what I do. Moral of the story is it’s “magic dust”!akrone3 said:
When do you put the corn starch on?pgprescott said:Corn starch. -
Akron Brown recommends steaming them for ten minutes. Dry them off with paper towels are put them in the fridge for an hour or so, spread out on a sheet pan with rack. Also these are great and the way I normally do mine. One way or the other, you need to render the fat out of the skin to get them crispy.
If we ever forget that we are One Nation Under God, then we will be a nation gone under.
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Alton Brownur comment
If we ever forget that we are One Nation Under God, then we will be a nation gone under.
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Let’s try this one more time. Alton Brown
If we ever forget that we are One Nation Under God, then we will be a nation gone under.
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