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Author Topic: Chicken wings  (Read 594 times)

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yorkdude

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Chicken wings
« on: June 16, 2018, 01:53:16 PM »

Going to cook some wings, never have done wings on the grill.
1. Brine them ?
2. Temp?
3. Stuff I NEED to know ?
Got 2 trays of them and 1 of the trays is going on here shortly, just leaning on the knowledge base.
Thanks
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Kristin Meredith

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Re: Chicken wings
« Reply #1 on: June 16, 2018, 02:01:59 PM »

We have done brined and not brined, but I like the brined better.

I cook at 325 and I leave on a long time, start checking at two hours and then go from there to the desired crispness. I flip them at the half way mark.  Also, they are cold and right from the chilly brine when they go on.

I think Bent does a hot and fast so maybe he will see and post.
« Last Edit: June 16, 2018, 02:09:45 PM by Kristin Meredith »
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Kristin Meredith

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Re: Chicken wings
« Reply #2 on: June 16, 2018, 02:05:39 PM »

I see that jcorwin put this in the recipe section:  https://pelletfan.com/index.php?topic=19.0
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yorkdude

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Re: Chicken wings
« Reply #3 on: June 16, 2018, 02:35:02 PM »

Non brined,
SPOG’ed and experiment under way.
« Last Edit: June 16, 2018, 03:21:11 PM by yorkdude »
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yorkdude

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Re: Chicken wings
« Reply #4 on: June 16, 2018, 06:13:09 PM »

Dang they smell good.
A couple of "hot" ones but oh well.
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yorkdude

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Re: Chicken wings
« Reply #5 on: June 16, 2018, 07:35:50 PM »

Yeah, kind of dry.
Taste great but a tad too cooked.
Heck with it, grabbed a burger and Mac sauce, if you like em, you get it.
My lovely wife........not a fan!
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Ross77

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Re: Chicken wings
« Reply #6 on: June 16, 2018, 11:39:44 PM »

I brine overnight.  Smoke at 225 for 90 minutes and then 10-15 at high heat to crisp the skin.
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Bar-B-Lew

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Re: Chicken wings
« Reply #7 on: June 17, 2018, 12:09:04 AM »

I throw on the grill frozen and cook at about 250° or so until they look cooked.  Then, crisp at temps close to 350°.  When crisp, pull off and dunk in sauce.  then, throw back on grill for 10-15 minutes until sauce sets into wings.
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Clonesmoker

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Re: Chicken wings
« Reply #8 on: June 17, 2018, 06:27:07 AM »

Brine overnight in hot sauce
BBQ rub added
Smoke for an hour at 150
raise temp to 250 for another hour
Finish at 350 for about a half hour till skin is crisp

My rub is a modified version of Meatheads Rubs, so watch out the final half hour as sugar can caramelize to charred state.
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