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[bregent]

Bought the big bag of ice glazed wings at Costco. First attempt, I threw them on the Memphis frozen at 250, let them defrost for a bit, then cranked up to 450 and cooked till they hit about 180 IT. They were barely edible. Looking around the web, I see most folks like to cook them at 250 until the very end. So I tried that and they were better, but the meat was still very tough, would not pull off the bone, and generally not enjoyable.

I'm used to cooking them fresh and the meat stays juicy and is falling off the bone. Today I'm trying Sous Vide at 160 for 2 hours, then I'll put them on the Memphis at 450 to finish. We'll see.

Anyone have a tried and true method for these that makes for a tender wing?

[Bar-B-Lew]

I almost always cook them frozen at somewhere between 275°-325° until crispy.  Pull, dunk in sauce, and throw back on grill for 10-15 minutes.

[BigDave83]

I don't temp mine often but when I have they would be in the 190ish area.

[Bar-B-Lew]

I don't temp mine either.  When they are crispy they are usually done and fall off the bone tender.  They are sometimes too tender as they fall apart while I am mixing them in sauce.

[Bentley]

Are these the 10lb bag of frozen parts (drumetts and wings) for about $22?  If so, I bought a bag about 2 months ago.  We just deep fry them, but man do they come out good!  About 13 minutes at 340° and they are very tender!

If different stuff, sorry!

[Bar-B-Lew]

those are the wings I am talking about too

[bregent]

Are these the 10lb bag of frozen parts (drumetts and wings) for about $22?  If so, I bought a bag about 2 months ago.  We just deep fry them, but man do they come out good!  About 13 minutes at 340° and they are very tender!

If different stuff, sorry!

Yep, they're the ones. Had them again tonight - Marinated in jerk sauce all day, Sous Vide at 160 for 2 hours, then just grilled on the weber to give them some color. Much better that previous, but not great. Meat was much more tender, but on the dry side. Maybe a bad batch/bag? The flats are better than the drummettes. 

I'll try your idea and deep fry them next time at your suggested temp. I'll just go with fresh after that. I did like the price.

[Hank D Thoreau]

Maybe they desicated.

Sent from my SM-G920V using Tapatalk

[Clonesmoker]

Did 80 lbs of ice glazed a few months ago for a party.  Let them thaw in the fridge for about 3 days added hot sauce to 30 lbs, salt and pepper to 30 lbs and teriyaki to 20 lbs to let them marinate overnight. Started the smoking process at 150 for an hour, 250 for another hour and crisp them up at 300 the last 30 minutes. Tossed the hot sauced ones in buffalo, salt and pepper in BBQ and the teriyaki in teriyaki.  They were a big hit, but a ton of work on my end to keep up.

[Bar-B-Lew]

Did 80 lbs of ice glazed a few months ago for a party.  Let them thaw in the fridge for about 3 days added hot sauce to 30 lbs, salt and pepper to 30 lbs and teriyaki to 20 lbs to let them marinate overnight. Started the smoking process at 150 for an hour, 250 for another hour and crisp them up at 300 the last 30 minutes. Tossed the hot sauced ones in buffalo, salt and pepper in BBQ and the teriyaki in teriyaki.  They were a big hit, but a ton of work on my end to keep up.

Cleaning that grill must have been fun after grease drippings from 80# of wings.  One of the reasons I don't make them more than I would probably want to.

[DMAXNAZ]

[/quote]

Cleaning that grill must have been fun after grease drippings from 80# of wings.  One of the reasons I don't make them more than I would probably want to.
[/quote]

No kidding

[hughver]

Meat was much more tender, but on the dry side.

Wings are white meat and as such, do not have very many connective tissues to keep the meat moist. Try SV at 140° and then sear on a very hot grill for a few minutes to brown/sear.

[bregent]

Meat was much more tender, but on the dry side.

Wings are white meat and as such, do not have very many connective tissues to keep the meat moist. Try SV at 140° and then sear on a very hot grill for a few minutes to brown/sear.

Good idea. Will try that next time.