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[okie smokie]

Made wings last night.  Tyson wings, bought fresh.  Dried, seasoned with Kickin Chicken. On the grill at 400* for 45 minutes. They were not crispy. They were tough skinned.  And meat was stringy, but not uncooked. We were disappointed.  Most of the recipes I saw on the web said that 25 minutes at 350* was all that was required on a conventional gas grill. I did use a copper coated grill shield, and wonder if that was part of the cause?
We like them crispy (perhaps a little charred).  So what happened? 

[BigDave83]

I have found that chicken in a pellet cooker needs to be 425-450 for some reason. The gas grill probably runs far hotter than the pellet, I know my cheapo gasser will run 500 plus easily if keep the lid down. The direct flame/heat I think helps also. When we used to do them in the house oven 450 was the temp we did them at in a non convection oven. I don't remember how long they were in for though.

I would try tossing them in some kind of oil before seasoning next time. The few times I have done boneless skinless chicken after the first time, I oiled it or basted with an oil based mop. My thinking is the oil kept the moisture from evaporating off the surface. Turning it dry and hardened.

 I have not had the best of luck with wings in the pellet cooker alone. My little cookshack electric does better but it is a humid cooker, so they don't come out crispy also temp only goes to 250. We usually will do wings in either cooker and then finish on the hot gasser. If I had a nice charcoal grill I would use it. If you do a search for Vortex for Weber kettle, you will find a versatile piece that seems to do wonders on wings.  I would put a link but I seem to remember there being a possible issue with the owner of this site not having a fond opinion of the vendor.

Good luck and keep at it. This will I hope, be a very informative thread.

[Bar-B-Lew]

I throw frozen Tyson wings from Sam's on my smokers at 250-275 degrees for about 1.5 hours and take a look at them at that point.  If they are looking like they are close to being done, I turn the heat to 325-350 until they are slightly crispy.  I then pull off the grill, dunk in sauce, and put back on for about 15-30 minutes for the sauce to set and crisp the skin.  It is not more challenging than that.  I think a lot of folks try to make it more complicated than it is to make wings.  Guys, this is BBQ cooking, you cook the meat until it is done. Find a method that works until it is done to your liking.  My definition of done is probably different than yours, but you need to experiment until you find a method that works for you.  Then repeat it.

[bregent]

I cook fresh wings all the time the pellet grill, usually around 425F, and they always turn out great. Crispy skin and juicy meat.
I've tried frozen, ice glaze wings several times and am always disappointed - they've never turn out more than barely eatable. I've tried various techniques and follow instructions provided by fellow Pellet Fan's, but it just doesn't work out. I've given up on ice glazed wings and sticking with fresh.

[Bentley]

I have to make the comment that I question the temperature of the unit at the grill level.  If I left wings on the Memphis Pro at 400° for 45 minutes they would be black and charcoal, no matter how many times i turned them.  If your temperature is correct, I have no idea how to help you!

[okie smokie]

I have to make the comment that I question the temperature of the unit at the grill level.  If I left wings on the Memphis Pro at 400° for 45 minutes they would be black and charcoal, no matter how many times i turned them.  If your temperature is correct, I have no idea how to help you!

My temp is correct. However, the only thing different is that I used the tight woven copper mats. I would think that that would not matter but it keeps the wings from falling through the grates. It does not allow any up draft of heat on the wings. Perhaps that is the difference.
Will try again soon and report the results without the mats. (when I get over being ticked about it.)

[cookingjnj]

I usually start my wings at a low temp 190 - 200 for about 60 minutes, then crank the temp up to 425 to finish the wings.  They always come out fantastic.  I would not say the skin is "crispy",  but it has a great bite through and has never really been tough or chewy.  I have not tried using frozen wings, just fresh. 

[Clonesmoker]

Did some Tyson wings over the weekend for a tailgate.  Marinate overnight in Frank's Hot Sauce along with S&P, put on the DB at 150 for a little over an hour, then 220 for an hour and then 300 for 30 minutes. The plan was to take to a tailgate and then deep fry to finish. Wife and I started to "sample them" when I was foiling them to take. Wife was impressed with them before the deep fry. Got to our party and got the oil up to 350 and within 2-3 minutes they were crisped up. They were gone in about 5 minutes. 

[okie smokie]

Did some Tyson wings over the weekend for a tailgate.  Marinate overnight in Frank's Hot Sauce along with S&P, put on the DB at 150 for a little over an hour, then 220 for an hour and then 300 for 30 minutes. The plan was to take to a tailgate and then deep fry to finish. Wife and I started to "sample them" when I was foiling them to take. Wife was impressed with them before the deep fry. Got to our party and got the oil up to 350 and within 2-3 minutes they were crisped up. They were gone in about 5 minutes.

I am happy for your results, but do not want to take many hours and manipulations to do wings. Would like to season, grill and eat.  Or maybe batter them and air fry them, but not spend a day trying to make wings a delicacy. Please do not take me wrong, I do admire those who take more time and turn out real treats, but that is not my style. (I guess I am too lazy).  I think I am leaning now to season, bake at 325 for hour and then up to 425 until crispy.  They may need to be sauced/basted between the temps.
If and when, I will report.  Thanks to all for the imput.

[bregent]

I have to make the comment that I question the temperature of the unit at the grill level.  If I left wings on the Memphis Pro at 400° for 45 minutes they would be black and charcoal, no matter how many times i turned them.  If your temperature is correct, I have no idea how to help you!

Bentley, temps measured at the grate are spot on.  I run for 20 minutes, then flip and cook another 15 for a total of 35 minutes. 45 would be overdone but not charcoal.

I believe I have tried both First Street ice glazed wings and another brands from Costco - probably Tyson. Tried cooking using various methods frozen, defrosted first, finish in deep fryer, etc.   Funny thing is that I freeze fresh wings, and they turn out well using 35 minute cook times. Must be related to the quality of glazed wings I'm getting. Any brands known to be better than others?




 

[Bentley]

I was commenting to the OP.

[bregent]

I was commenting to the OP.

Ah, ok.

[Ffvillager]

Put wing segments in zesty Italian dressing overnight. Place on frogmats to drain. Put poultry seasoning on. Set GMGDB to 175 degrees and smoke for 1 hr. Turn temp to 375 degrees and grill till reach about 200 degrees but turn wings over after about 15 minutes to keep from sticking to frogmats. Should take about 30-40 minutes. Mix sweet baby rays with some Frank’s wing sauce to taste and sauce wings. Turns out very good every time.

[ZCZ]

I perused this thread last night for how to cook wings as I had never really done them before.
Dipped in olive oil then applied Smokin Guns Hot rub.
Smoked at 190 for 45 minutes. 
Turned the Memphis Pro up to 425 for 15 minutes.
Flipped them over and turned the grill down to 375 for another 15 minutes.
Pulled off the grill and  dipped in sauce (combination of Wee Willy's and Kraft Original).
Back on the grill for 4 minutes to set the sauce.

Sorry no pictures.  They did not look that great but they were very good.  They came off the bone real nice but were not dry.  Mrs. Z said they were good.  She said they were OK for us but too hot for company.
Will do them again using this cooking method for doneness.  Will try Smokin Guns Sweet Heat next time.  Will grind it in spice grinder to powderize it more so not so lumpy on the skin.  Will try a different sauce as mine turned out too dark.  I like a more reddish/orangish color on my chicken.

Will post pix next time.

Z (Al)

[ZCZ]

Wings were fresh and not frozen.
Z