PING: Knauf

eenie meenie · February 2009

Knauf,
Could you please provide more details about your indirect almost fried chicken wing method. You stated that you cooked indirect
at 350 degrees. Approximaely how long are your cooks on average. If you do a double tier, do all the wings get crispy? Are these wings as crispy as if you cooked them direct? Does your sauce carmelize? I need to be able to cook more than 4 dozen at a time, so I am very curious about your method.

Thanks in advance. eenie meenie

Richard Fl · February 2009

Computer lost your email. HELP! Living Cookbook awaits.

eenie meenie · February 2009

I just sent you my e-mail

Knauf · February 2009

I use 2 wing racks (about 24 complete wing/ drum combos) and they get very crispy. I have done 2 tiers (about 4 dozen max) without racks and had great crispy wing also. I sauce after the cook with equal parts butter and Frank's Redhot sauce. My neighbor couldn't beleive they weren't fried. I usually cook for about and hour to 1.5 hr depending on size. Fat is almost all gone and they taste great.

PING: Knauf

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