First Wing Cook

Lei'd-n-Egg · December 2009

Howdy Gang, since there's lots of newbies on the forum (like me) I thought I would share the results of my first wing cook and a few lessons learned.

I pondered many questions like,
- Direct or indirect?
Well, I started out indirect using just a drip pan as my deflector. After the first 20 minutes, I started moving the wings out to the edges of the grid over more direct heat. Next time, I will cook direct the entire time as I think the wings will be more crispy.

- Regular grid or raised grid?
After reading many posts, it appears raised grid is the only way to go. I made my own raised grid following the Nakedwhiz's directions.

- What temperature should I cook?
Still being a newbie, I started out at 350 dome temp and ended up at 400 dome temp. Seems like 350-400 does not make a huge difference for wings. I'll probably do the same next time.

- How long should they cook?
You might have to experiment a bit, but here's what worked for me. I flipped every 20min and then after about 70min I sauced my wings (some BBQ, some Buffalo) and put them back on the grid for 10 more mins. Total cook time was about 1hr 20min.

- Sauce before, during or after cook?
For me, I sauced during and after. After 70mins on the grid, I sauced the wings and then put them back on the grid for 10mins. Then I threw back into some sauce after pulling them off and plating the wings.

Buffalo on the left and BBQ on the right:

And since the egg was hot, I also threw on a couple boneless breasts:

Sooner Egg · December 2009

it all looks fantastic :woohoo: great cook and thanks for sharing the pictures

vidalia1 · December 2009

That is a great looking cook and a great post. I say great because so many newbies try to do things on the BGE exactly like others. When in reality there is no exact way or right or wrong way. (well there is wrong but we won't go there)

The BGE is a very forgiving cooking machine and the best advice is to get some general guidelines and then go eggsperiment and see what works best for you, your BGE, your family and what you are cooking...

Merry Christmas and keep on Eggin'

Fidel · December 2009

A young, handsome man who is intelligent well beyond his years may have replied to your other post - something to the effect of:

raised grid, direct, 400-450*, with as little coal as possible to create distance between the heat and the meat. Flip once, total cook time 40-50 minutes.

Like you, I experimented a lot of different ways with wings before I settled on the above method. Some people still prefer to do them indirect, or at lower heat, or with a certain flavor smoking wood, or...well, you get the idea. Experimentation is what I find fun about the egg. Great food is a fringe benefit, especially when you really nail a recipe you like.

Great looking wings.

vidalia1 · December 2009

I wondered where I learned it from...

:P

:silly:

Lei'd-n-Egg · December 2009

Thanks Kim. In my short time on the forum it is clear all of you are passionate and VERY knoweledgeable about egg cooking. I hope to give back as much as possible.

Thanks,
Bryan

Lei'd-n-Egg · December 2009

Looks like I have the script for my next wing cook.

Thanks Rod.

Eggsakley · December 2009

Looks like ya nailed it. Well done and thanks for the pics. Mahalo and Merry Christmas. :laugh:

CRF450808 · December 2009

Right on! It is all about eggperimenting..the trick for me is remembering what I do.. I too have tried many wing techniques and here is my absolute favorite...its totally unorthodox. I can't recall where i found it to give credit, I am but the messenger:

Fill up the firebox enough to burn at 700 degrees for 20 minutes or so. Set the egg up indirect with the plate setter and no drip pan. Remove the daisy wheel and open the bottom vent all the way. Get that sucker volcano hot up to 700 degrees and then carefully arrange pre seasoned wings over the plate setter on the grid and not over the flame around the edge of the setter. I put my "flats" on the outside with the thin pointy part with skin only facing out towards the heat and kind of spiral in from there, this keeps the meaty parts safer from heat.

Let them cook for about 7-10 minutes then flip em and go for another 7-10.. The bottom sides will get a bit more crispy so flipping helps keep it even

I'll put the wheel back on/ or partially on and let the egg get to around 500 during the cook too

Personally, I like to toss them in sause after cooking, and I use different dry seasonings too, Lemon pepper for my ladies and jerk rub for me, dry seasoning is important as it kind of sears to the meat..

They will be crispy on the outside and juicy like an orange in the middle.. Its fun to cook with all that fire too! just be careful and " burp" it before opening..as you may know a volcano like egg can be angry and quick to singe off arm or leg hair, lol- ive had it shoot out of the bottom vent!
my favorite Sauce, it gives a good delayed heat which sperates the flavors well:
1 - 18 oz Orange Marmalade
1/3 cup - honey
1/3 cup - brown sugar
1/3 cup - Sriracha Sauce or you may want to add it to taste
Bring to a boil and remove from heat

Have fun and enjoy!

Capt Frank · December 2009

I guess I'm just a "keep it simple, stupid' kind of guy, also a newbie, but I just be sure my wings are patted dry, sprinkle on a little BGE Gourmet rub, and put them on indirect for 60-75 mins at 350, don't turn'm, don't touch'm, don't open the egg, they come out great. Sauce'm later if you want [I usually don't]

Capt Frank

Desert Oasis Woman · December 2009

:woohoo: fantastic job, aloha man
some folks like sticky, some crispy, some .....
but yours looked great!
I also like to cook them, throw a little sauce on at the end and heat...
like others have said before: many, many ways to EGG
Life in Eggdome is One Big Eggsperiment

Merry Christmas!

cookn biker · December 2009

Great report and food looks very tasty!!

First Wing Cook

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