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Chicken wings
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AuntieEgger
Posts: 258
When doing chicken wings it is best to do them direct or indirect? I have seen it posted either way. And is it better to do them at the temp of 250F for two hours or would they be better cooked at 350 for one hour?
I want them to be crispy but not dried out.
Thanks for all your help
AuntieEgger
I want them to be crispy but not dried out.
Thanks for all your help
AuntieEgger
Comments
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the 250 will give you a crispy but drier wing, i like this setup better for thighs. with the higher temp, you will probably need to cook them inderect and they come out moist, sometimes greasy. when i cook them at a lower temp i like a dipping sauce because they sometimes do get too dry but sometimes they are just right. wings are cheap, experiment
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=491362&catid=1fukahwee maineyou can lead a fish to water but you can not make him drink it -
i'm no expert for sure, but i've found that i prefer mine cooked at about 250 to 275 direct as i like them crispier than when smoked indirect.
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Did these 350° direct with basting sauce #1 a week ago and really liked the results:
http://playingwithfireandsmoke.blogspot.com/1997/05/chicken-wings.html -
i like them low and slow better too, its all about the skin and spicefukahwee maineyou can lead a fish to water but you can not make him drink it
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Thank you for all the advice. My wings are on direct @ 250F for two hours or more will keep an eye on them.
I fear after reading fishlessmans post that I have way too much lump in the egg but I also have an aluminum pizza tray drip pan as a deflector so I will hope for the best. There are 3 racks of wings cooken.
Thank you all
AuntieEgger
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