Wing question

Chef Boyaree · January 2010

does anyone have any suggestions/recommendations about technique to make wings w/out having to turn them (would love to do them indirect at high temp and hopefully keep crisp)? I'm planning for a party and will have so much other stuff to do at the time the wings should be served that I would love to prevent having to tend to them and flip during that time.

crghc98 · January 2010

If you are going indirect, raise them up in the dome at a high temp, should get them crispy....

I have done an indirect wing cook at about 600 dome. Be careful of flashback, and of course the ceramics are throwing off serious heat.

Chef Boyaree · January 2010

do you baste the winges beforehand?

Capt Frank · January 2010

PRETTY EASY REALLY

1. Rinse wings and pat dry,real dry.

2. Dust with your favorite rub {I like BGE Gourmet and DP Raging River] Let them sit in fridge uncovered for an hour or two.

3. Prepare your egg w/platesetter legs up and grid.
Stabilize temp at 375 to 400 degrees.

4. Put wings on grid skin side up, close lid and
go do something else. Wings will cook in about an hour and be very crispy if you resist the temptation to open the EGG.

Good Luck,

Capt Frank
Homosassa, FL

Chef Boyaree · January 2010

Capt. Frank,

Now THAT looks like the easy set it and forget it method I was looking for. I am looking to do both bbq and buffalo style so will likely coat in the sauce after they come off the egg, but that sounds perfect for me. I will give it a test run this weekend.

THANKS!

SmokinParrotHead · January 2010

Most important step to crispy wings without frying them is to let them get real dry. Rinse them, dry them as thoroughly as possible, then let them sit in the fridge for as long as you can....uncovered, unwrapped.

Hoss · January 2010

CB,I would not recommend basting til after the cook if you are gonna go hi temp.Most seasonings and dry rubs will take the heat pretty well but a baste will probably burn.I would coat with a baste or whatever liquid season you want to use after the cook or maybe the last few minutes that they're on the grill.

FlaPoolman · January 2010

Wing Rack

Capt Frank · January 2010

You are most welcome CB.
This method works for thighs also, just add a few more minutes to the cook.
For whole Spatchcock I do exactly the same only go direct on raised grid. :cheer:

Capt. Frank
Homosassa, FL

2Fategghead · January 2010

Looks good Pat. You don't even have to cut them up! :woohoo: Tim

crghc98 · January 2010

as the others chimed in, no, just dry rub

Wing question

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