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chicken wings

Unknown
Unknown
edited November -0001 in EggHead Forum
I've tried some cooking recently on my BGE including Quesos, pizza, drunk'n chicken but I want to do some Buffalo Wings. Does anyone have a recipe or technique for getting them nice and crispy?
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Comments

  • EGGOMANIAC
    EGGOMANIAC Posts: 141
    tcap,[p]Suckcreekwings.com has a good recipe:-)
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  • Suck Creek Wings
    Suck Creek Wings Posts: 112
    Eggomaniac,[p]The check is in the mail [p]:=)[p]SCW
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  • Fidel
    Fidel Posts: 10,172
    WingsDoneSmall1.jpg
    <p />tcap,[p]I do wings every weekend during football season, sometimes both Sat and Sun. I do roughly 20-25 whole wings (40-50 total flats and drums) each time. I separate the flats and drums before I cook them.[p]I set them on newspaper for 1/2 hour or so, then toss in EVOO and rub, then cook them indirect, raised grid, at 375-400 for about an hour until they are done.[p]I take them off, toss them in whatever sauce I am in the mood for (i.e. hot sauce, butter and lemon pepper, teriyaki), then put them back on the grid for another 10-15 minutes to crisp them up. Sometimes I will toss them in the sauce again and put them back on. They are always crispy and the sauce sets so they aren't swimming in a pool of it getting soggy.[p]The pic above were tossed in butter and lemon pepper and put back on the grid for the last step.

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  • Unknown
    Unknown
    Fidel,[p]Do you move from indirect to direct after saucing or change the temp?[p]Anthony
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  • Rascal
    Rascal Posts: 3,923
    Fidel, Darn, dem wangs look gooood! Butter & lemon pepper works for me![p]Rascal

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  • Fidel
    Fidel Posts: 10,172
    AFI,[p]Not usually. I leave the lid open long enough to pull them and toss them in the sauce and put them back on, which causes a minor temp spike or maybe 20-25 degrees, but nothing else.
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  • Fidel
    Fidel Posts: 10,172
    P9010006.jpg
    <p />Rascal,[p]I really like the original sauce from the Anchor Bar. I have a good friend who is a Buffao native and goes there 3-4 times a year and always brings me a couple bottles. Good stuff!
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  • Rascal
    Rascal Posts: 3,923
    Fidel, Another great cook! I just bought a couple dozen drumettes and I'm going to give them a try tomorrow with the lemon/pepper & butter method. Gotta be good! Thanks![p]Rascal

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  • tjv
    tjv Posts: 3,846
    chickenwings.jpg
    <p />tcap, I do 'em raised grid and reasonably hot, 350-375 grid temp. I learned from Grillmeister, mix turbinado sugar in your rub, gives the skin a sticky texture late in the cook for better skin. Needs to be turbinado as regular sugar will burn at those temps. [p]One thing with wings, when you first grid them, make sure you set them all the same way, same side up. It helps out with flipping them later, especially if you had a beer or four and can't remember which ones you just flipped.....LOL. T

    www.ceramicgrillstore.com ACGP, Inc.
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  • GriffinGaDawg
    GriffinGaDawg Posts: 332
    so you don't have to wait for your friend.
    [ul][li]Straight to your door...[/ul]
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  • Rascal
    Rascal Posts: 3,923
    tjv, Darn, is this becoming a throwdown? Nice lookin' wangs! 8 - )[p]Rascal

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  • Wasted Words
    Wasted Words Posts: 161
    tjv,
    Do you use the extender or just use the standard grid on the Woo? For my latest wing cooks I've been using the grid on the Woo. I'm wondering if I should raise them a bit more (extender). After seeing your picture I might have to make a batch for the fishing trip tomorrow. Hee Hee
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  • tjv
    tjv Posts: 3,846
    Wasted Words, higher the better, cause you can go hotter if you like. heat renders the fat. tom

    www.ceramicgrillstore.com ACGP, Inc.
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  • Rascal
    Rascal Posts: 3,923
    tjv, But does that make them drier? I like mine with a crispy skin but moist on the inside, and I guess fat is part of that moist...[p]Rascal

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