Poultry Chicken Wings 0-400

[LarryCTN]

0-400 chicken wings technique. I don't post often and no idea where this may appear.

I replaced my gasser in June with the B380X deluxe and have not regretted the decision. For the past 2+ years, I have produced a version of smoked wings through a combo of 45 minutes @250 on my RT590 followed by 10 minutes or so in my Ninja Max at 400 degrees. Results were acceptable but not noteworthy.

Tonight I tried the 0-400 wing technique on my 380X following several hours of viewing many You tube videos of same. Wow! This is the new way forward for me with wings. Used my usual rub mixture of 1T baking powder and 3T of rub (Meat Church Gospel). Wings air dried in fridge for about 8 hours. Dusted in plastic bag with rub mixture and left to marinate for 1 hour in fridge. Then followed the technique. At the 55 minute mark, IT of wings ranged from 195 to 210. Pulled and rested for 15 minutes. Not into food porn so no pics. Sauced with about 3T of Bachan's Spicy Japanese BBQ sauce. Wow! Not everyone's taste for sure, but it checked the boxes for me.

 

[Buckeye1]

I haven’t tried that yet, but need to.

 

[SmokeOCD]

@LarryCTN - No mention of crispy skin. I imagine baking powder + 400* = crispy skin, but would like to hear it from you.
I only post pics when it's something new, so my pics have slowed way down.

 

[Motodad1776]

Way too much work for me, whether it works well or not.

 

[LarryCTN]

@LarryCTN - No mention of crispy skin. I imagine baking powder + 400* = crispy skin, but would like to hear it from you.
I only post pics when it's something new, so my pics have slowed way down.

I just failed to mention the bite through to crispy skin last night. Here is a video link that is close to the process I used.

 

[Mannydog]

I'm also a recent convert to the 0-400 method for wings on my RT380. I do modify my approach with a bit more time in the lower-temp "smoke zone", and I don't do much prep except mix them with rub & baking powder prior to throwing them on the grill. But this is definitely The Way for crispy smoky grilled wings!

 

[TheRicker]

0-400 chicken wings technique. I don't post often and no idea where this may appear.

I replaced my gasser in June with the B380X deluxe and have not regretted the decision. For the past 2+ years, I have produced a version of smoked wings through a combo of 45 minutes @250 on my RT590 followed by 10 minutes or so in my Ninja Max at 400 degrees. Results were acceptable but not noteworthy.

Tonight I tried the 0-400 wing technique on my 380X following several hours of viewing many You tube videos of same. Wow! This is the new way forward for me with wings. Used my usual rub mixture of 1T baking powder and 3T of rub (Meat Church Gospel). Wings air dried in fridge for about 8 hours. Dusted in plastic bag with rub mixture and left to marinate for 1 hour in fridge. Then followed the technique. At the 55 minute mark, IT of wings ranged from 195 to 210. Pulled and rested for 15 minutes. Not into food porn so no pics. Sauced with about 3T of Bachan's Spicy Japanese BBQ sauce. Wow! Not everyone's taste for sure, but it checked the boxes for me.

Thanks for sharing your story. I haven’t tried that method yet. But my wife didn’t like the air fryer and gave it to one of our kids. So…I need to do this process. Sounds yummy.

 

[biggestpickle]

Thanks for sharing, my first cook on my deck boss were these and they didn’t disappoint!!

 

[Grubby]

i have made these several times now on my Backyard Beast and they come out perfect every! I like to use "Slap Yo' Mama" rub and no sauce, but others are great, too.

 

[Jgmantle]

0-400 chicken wings technique. I don't post often and no idea where this may appear.

I replaced my gasser in June with the B380X deluxe and have not regretted the decision. For the past 2+ years, I have produced a version of smoked wings through a combo of 45 minutes @250 on my RT590 followed by 10 minutes or so in my Ninja Max at 400 degrees. Results were acceptable but not noteworthy.

Tonight I tried the 0-400 wing technique on my 380X following several hours of viewing many You tube videos of same. Wow! This is the new way forward for me with wings. Used my usual rub mixture of 1T baking powder and 3T of rub (Meat Church Gospel). Wings air dried in fridge for about 8 hours. Dusted in plastic bag with rub mixture and left to marinate for 1 hour in fridge. Then followed the technique. At the 55 minute mark, IT of wings ranged from 195 to 210. Pulled and rested for 15 minutes. Not into food porn so no pics. Sauced with about 3T of Bachan's Spicy Japanese BBQ sauce. Wow! Not everyone's taste for sure, but it checked the boxes for me.

I want to try this. I read mixed reviews (per usual). How was the skin? I'm guessing the added Baking Powder (or corn starch I've read) was the secret for the skin?

 

[LarryCTN]

I want to try this. I read mixed reviews (per usual). How was the skin? I'm guessing the added Baking Powder (or corn starch I've read) was the secret for the skin?

For me at least, the baking powder does ensure crispy skin. The set temp and time do the rest, but usually a little short of an hour.

 

[Gerry S]

I tried this. Wings were dusted with baking powder/salt and put in fridge overnight.
after 30 mins, the 590 was near 400. I turned the wings over and let them go another 30 mins. Internal temps were around 200, but the skin was not crispy at all, more like bite through, but not quite. Looking for another method.

 

[RattleR]

Probably the over night defeated the baking powder?