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I need some help with wings...
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rifrench
Posts: 469
I fixed wings last night, and got the crispy skin but the rub wouldn't stick.
Here is what I did- opened the packs of wings, and dried them with a paper towel and put in a glass casserole dish large enough that they all had room with out stacking. They went in the refrigerator uncovered and dried 24 hours. I took them out and sprinkled Swamp Venom over them, but it really didn't stick. I tried to dust them with corn starch, I was successful in getting an uneven coverage though. They went on the LBGE with the rack on top of the CGS AR base, about 3-4 inches above the gasket. Dome temperature was 400* F. I cooked them to a nice color and checked temperature. they were about 190*. I turned the rack twice and flipped the wings mid cook. I have NO complaints about the whole cook, the skin was nice and crisp, the meat was juicy and tender, other than the rub didn't stick to the wings out of the refrigerator. What do I need to do to solve the rub not sticking problem? I didn't want to use oil or mayo or mustard to stick the rub, as I was afraid the skin wouldn't be crisp.
Here is what I did- opened the packs of wings, and dried them with a paper towel and put in a glass casserole dish large enough that they all had room with out stacking. They went in the refrigerator uncovered and dried 24 hours. I took them out and sprinkled Swamp Venom over them, but it really didn't stick. I tried to dust them with corn starch, I was successful in getting an uneven coverage though. They went on the LBGE with the rack on top of the CGS AR base, about 3-4 inches above the gasket. Dome temperature was 400* F. I cooked them to a nice color and checked temperature. they were about 190*. I turned the rack twice and flipped the wings mid cook. I have NO complaints about the whole cook, the skin was nice and crisp, the meat was juicy and tender, other than the rub didn't stick to the wings out of the refrigerator. What do I need to do to solve the rub not sticking problem? I didn't want to use oil or mayo or mustard to stick the rub, as I was afraid the skin wouldn't be crisp.
1 LBGE, 1 SBGE, 1 KBQ and a 26" Blackstone near Blackstone, Virginia
Comments
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No need to dry them if using the corn starch. You had it right with applying the rub first because if you do it after the corn starch it is definitely inhibited. you just need a little surface moisture for the rub to adhere. I definitely wouldn't add mustard or anything like that. just skip the drying efforts. IMO
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I usually skip drying, just indirect them at 375 or so until done.
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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When I prepare wings, I put them in a big soup pot and apply some mustard and mix them around until they are coated, then apply the rub and continue mixing them a little while longer. I then cook them on a raised rack indirect at about 400.
Large BGE
Barry, Lancaster, PA -
Speaking of wings. Do you know what Icarus's least favorite food was?
Hot wings...Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Aha! The light goes on, as a buddy at work used to say-"Now I understand".
Thank you, Pete! I have one more question now, what is the best way to dust on the corn starch? It is my first time using the cornstarch to crisp the skin. Normally I refrigerate over night and a 400* works fine on spatched chicken.
1 LBGE, 1 SBGE, 1 KBQ and a 26" Blackstone near Blackstone, Virginia -
rifrench said:Aha! The light goes on, as a buddy at work used to say-"Now I understand".
Thank you, Pete! I have one more question now, what is the best way to dust on the corn starch? It is my first time using the cornstarch to crisp the skin. Normally I refrigerate over night and a 400* works fine on spatched chicken.
I use a small stainless strainer and dust them like I would French toast with powdered sugar~ 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! -
Good idea, ColtsFan! Thank you1 LBGE, 1 SBGE, 1 KBQ and a 26" Blackstone near Blackstone, Virginia
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Thanks for all the comments, I appreciate all your help!1 LBGE, 1 SBGE, 1 KBQ and a 26" Blackstone near Blackstone, Virginia
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I make a ton of wings and I like to keep it simple. Take the wings out of the package, put them in a plastic bag or a bowl and coat with rub, put them on the egg indirect at 400 F for about an hour and you'll have perfectly done, crispy skinned wings. Works every time.Packerland, Wisconsin
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Thanks, ChokeonSmoke. To all that cook indirect, I've never burned my chix high in the dome at 400*. Includes thighs, whole spatched chickens or any combination thereof. What is the benefit from indirect cooking?1 LBGE, 1 SBGE, 1 KBQ and a 26" Blackstone near Blackstone, Virginia
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I like to cook indirect because it is less handling. I generally cook 2 grills at a time and if they were done direct, I'd have to flip the wings more often and swap grills also. When I cook at 400 indirect, the skin is crispy and I don't use any corn starch.
Large BGE
Barry, Lancaster, PA -
rifrench said:To all that cook indirect, I've never burned my chix high in the dome at 400*. Includes thighs, whole spatched chickens or any combination thereof. What is the benefit from indirect cooking?Packerland, Wisconsin
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ChokeOnSmoke said:rifrench said:To all that cook indirect, I've never burned my chix high in the dome at 400*. Includes thighs, whole spatched chickens or any combination thereof. What is the benefit from indirect cooking?
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choke, I use the top of my Adjustable Rig base, it puts the rack 3-4 inches above the gasket on the Egg base. Measurement is estimate. I think the cook took 30 to 40 minutes, I use Instapen to check temps, and determine when food is done. Time is not a primary indicator of doneness to me. I don't even check temps on butt until 11 or 12 hours, since I cook at 250* and average butt is 7 to 8 pounds. BBQ is not an exact science.1 LBGE, 1 SBGE, 1 KBQ and a 26" Blackstone near Blackstone, Virginia
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I just use a little olive oil prior to applying the rub. Typically oil, rub, and cook indirect at 325 for about 70-75 mins.Carrollton, Va
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pgprescott said:ChokeOnSmoke said:rifrench said:To all that cook indirect, I've never burned my chix high in the dome at 400*. Includes thighs, whole spatched chickens or any combination thereof. What is the benefit from indirect cooking?DFW - 1 LGBE & Happy to Adopt More...
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NorthPilot06 said:pgprescott said:ChokeOnSmoke said:rifrench said:To all that cook indirect, I've never burned my chix high in the dome at 400*. Includes thighs, whole spatched chickens or any combination thereof. What is the benefit from indirect cooking?
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SciAggie said:Speaking of wings. Do you know what Icarus's least favorite food was?
Hot wings...
As for help, I am not use, but @Foghorn or @caliking may have something for you.(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
Yesterday
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
_____________
Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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There are no flare ups cooking high direct at 400*, the oxygen is limited. When the dome is open to check temp or flip meat there are some flare ups, but they go out when dome is closed.1 LBGE, 1 SBGE, 1 KBQ and a 26" Blackstone near Blackstone, Virginia
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rifrench said:I fixed wings last night, and got the crispy skin but the rub wouldn't stick.
Raleigh, NC
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