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Crispy wings?

Lowcountrygamecock
Lowcountrygamecock Posts: 416
in EggHead Forum
I normally have trouble getting wings crispy. I cooked a batch today that were perfect and I don’t know what made the difference. I normally cook around 275 indirect on the grate until done and they’re not crispy so I usually smoke then flash fry them.  I had read that sprinkling baking powder helps crisp them and cooking higher in the dome helps and cooking hotter helps. I did all three today and they were perfect but I don’t know which part made the most difference.  Either way they were a home run. 
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Comments

  • Eggin_in_PA
    Eggin_in_PA Posts: 91
    High in the dome at 350 - 400 degrees is where I cook them.  
    York County, PA
    Large BGE 2014 - CGS adj rig, spider, and stones..
    Mini Max 2018
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Congrats on the beloved crispy skin that we strive for! 

     I used to use baking powder but I really don’t think it makes a difference when you get high in the dome and run around 400-425.  I also don’t think direct vs indirect makes much difference unless your running a bunch of wing and don’t want to flip. To me that’s where indirect comes into play.  

     I did some last week straight out of the package. Season, cook high in dome and a light dip 10mins before I pulled them and they were crispy great.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • pgprescott
    pgprescott Posts: 14,544
    Corn starch. Malcolm Reed has a you tube side by side test. Night and day. Fact. 
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  • DoubleEgger
    DoubleEgger Posts: 19,164
    edited February 2020
    Corn starch is your friend. Mix 1 part cornstarch to 4 parts rub. I’m lazy so I put the rub on and then dust with cornstarch. 

    Also, cook at 400F. You’ll always have rubbery skin at 275
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  • Lowcountrygamecock
    Lowcountrygamecock Posts: 416
    These cooked around 375 high in the dome and were great. 
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  • unoriginalusername
    unoriginalusername Posts: 1,146
    Try a rotisserie. I do 425 and then dome open max fire after 30min for about another 10. They come out deep fried 
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  • cheeaa
    cheeaa Posts: 364
    Just cook direct. Awesome everytime 
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  • six_egg
    six_egg Posts: 1,112
    Mattman3969 said:
    Congrats on the beloved crispy skin that we strive for! 

     I used to use baking powder but I really don’t think it makes a difference when you get high in the dome and run around 400-425.  I also don’t think direct vs indirect makes much difference unless your running a bunch of wing and don’t want to flip. To me that’s where indirect comes into play.  

     I did some last week straight out of the package. Season, cook high in dome and a light dip 10mins before I pulled them and they were crispy great.  
    Agree with this method. I also think the baking powder gives wings a flaky finish.   

    XLBGE, LBGE 

    Fernandina Beach, FL

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  • Eggcelsior
    Eggcelsior Posts: 14,414
    Baking powder. It’s cornstarch plus bicarbonate and an acid salt. It dries the skin and the moisture + heat cause a reaction which “puffs” the skin giving it a fried texture. 
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  • six_egg
    six_egg Posts: 1,112
    Eggcelsior said:
    Baking powder. It’s cornstarch plus bicarbonate and an acid salt. It dries the skin and the moisture + heat cause a reaction which “puffs” the skin giving it a fried texture. 
    Thank you for that information. I love the texture baking powder gives wings.

    XLBGE, LBGE 

    Fernandina Beach, FL

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  • buzd504
    buzd504 Posts: 3,877
    six_egg said:
    Eggcelsior said:
    Baking powder. It’s cornstarch plus bicarbonate and an acid salt. It dries the skin and the moisture + heat cause a reaction which “puffs” the skin giving it a fried texture. 
    Thank you for that information. I love the texture baking powder gives wings.

    Same.
    NOLA
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  • BigreenGreg
    BigreenGreg Posts: 600
    edited February 2020
    Raised direct 350, 20 minutes a side works well for me. Rubbed with peanut oil then add spices. Dry them well after washing, before oil.
    LBGE, 36" Blackstone, Anova Pro
    Charleston, SC
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