Gave chicken wings a try tonight

[Yotsie]

For some reason, I've never made wings. That changed tonight and they turned out decent, not as crispy as I would've liked. Anyway dusted them with Meat Church All Purpose Rub and put them back in the frig for an hour. Fired up the Bull to 225 and put them on for 45 mins. Cranked it up to 425 for 25 minutes and pulled them. I think next time when I bump it up, I'll go 425 for 30-35 minutes. Used Smoke Ring Competition Blend pellets, which are fast becoming my new favorite.

 

[Mastertech59]

The procedure I use to get crispy chicken wings is they have to be dry, pat them dry and place on a tray or cookie sheet in the refrigerator for a few hours but over night is best. Take a zip lock bag and put 2 TSB baking powder or corn starch not baking soda in the bag along with 1 TSB kosher salt. I spray the wings with Duck Fat and put them in the bag and do a shake and bake, season with your favorite coatings but not anything that contains sugar, do that later in the high heat portion of the cook. Then put them on a preheated grill at 250 for 1 hour and then turn the grill up to 400 until the wings internal temps read 165 to 170, poultry skin doesn't come out crispy cooking at low temps. This recipe is for about 20 to 25 wings.

 

[sweetride95]

I'm still searching for the perfect wing. In my experiments, the drying and baking powder are key ingredients. The 250F stage and 400F stage is where I'm still trying to find the ratio. I haven't thrown any out yet, so the practice has been productive.

 

[Yotsie]

The procedure I use to get crispy chicken wings is they have to be dry, pat them dry and place on a tray or cookie sheet in the refrigerator for a few hours but over night is best. Take a zip lock bag and put 2 TSB baking powder or corn starch not baking soda in the bag along with 1 TSB kosher salt. I spray the wings with Duck Fat and put them in the bag and do a shake and bake, season with your favorite coatings but not anything that contains sugar, do that later in the high heat portion of the cook. Then put them on a preheated grill at 250 for 1 hour and then turn the grill up to 400 until the wings internal temps read 165 to 170, poultry skin doesn't come out crispy cooking at low temps. This recipe is for about 20 to 25 wings.

Thanks for the info, I will use that on my next attempt.

 

[Mastertech59]

Thanks for the info, I will use that on my next attempt.

???

 

[Blues1]

I'm with you guys...haven't had to throw any out yet but still searching for the crispy skin. I'm with sweetride95, almost but still tweaking.

 

[Mastertech59]

I'm with you guys...haven't had to throw any out yet but still searching for the crispy skin. I'm with sweetride95, almost but still tweaking.

???