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-   -   Wings on a drum? (https://www.bbq-brethren.com/forum/showthread.php?t=167136)

sincitydisciple01 07-29-2013 09:25 AM

Wings on a drum?
 
My wife's company is holding it's first annual employee BBQ competition. In addition to the 4 standard turn ins, they are doing a People's Choice contest the night before the comp. Each team will receive 20 pounds of wings to prepare as they see fit and then sell to the folks wandering around the event. Highest dollar amount wins, all money goes to charity. One question though... I've done plenty of thighs on my drum, but never wings. I have some time to practice, but what should I be looking at for cooking method? High heat w/ a little bit of smoke? Or let them go for a few hours low and slow? thanks!

Garyclaw 07-29-2013 09:33 AM

There's not much meat mass to wings, so it won't take more than 1.5 hrs, I'd say.

Higher heat w/ a little smoke will work.

aawa 07-29-2013 09:36 AM

I would do the high heat w/ some smoke. That way the skin is nice and crispy when you bite into it. I'm not a fan of the softer skin when eating wings.

cpw 07-29-2013 09:38 AM

High heat definitely.

LMAJ 07-29-2013 09:47 AM

Yep - these guys are pointing you in the right direction.
Maybe brine them if you are looking for a different flavor, but higher heat and a little smoke. You don't want the wings to taste like an ash tray.

Smoking k's 07-29-2013 10:01 AM

300 degrees for about 1.5 hr. with a little apple wood

cpw 07-29-2013 10:02 AM

Also, I read that you can add either a small amount of baking powder or cornstarch to your rub mixture to help with crispiness. I've tried both, but couldn't say whether or not it helped.

kujay 07-29-2013 10:14 AM

I thought I read or heard somewhere that brining can lead to rubbery skin. Anyone care to back this up?

When I do wings they are 275-300, 90 minutes or so. Apple or cherry wood.

mtbchip 07-29-2013 10:27 AM

Wings....
 
4 Attachment(s)
Love wings... so much! I would like to be a part of that comp!

Cook'em hot and fast and dry rub only for a crispy treat. High heat (375) for 1.5-1.75 hours.

2nd pic down were wings soaked in pomegranate & cranberry juice mixture with a dash of powdered garlic and black pepper. After soaking for 3 hours, removed from bowl, dried and Kooked. The residual sugars in the juices are to blame for a blackened burned edges. Still tasted good. Crispy exterior, slide of the bone moist interior.

Breaded chicken? You bet ya! Just make sure the breading is put on VERY lightly otherwise it can get be a gooey mess and not crisp up.

misterrachel 07-29-2013 10:40 AM

Not that I'm adding much to the conversation, but yep, high heat is the trick here. For my drum, I'm usually in the 325-350 range for wings.

sincitydisciple01 07-29-2013 09:33 PM

Thanks a bunch! Gonna do a test run this weekend. I've got time and hungry friends. So should be able to experiment a bit. Thanks again!

schmitty28 07-29-2013 09:39 PM

hot n fast heard adam lang has a good method for wings read on mr bobs hog blog apl wings I think

chilidog 07-29-2013 09:55 PM

I like to rub evoo and sprinkle lemon pepper on them. Grill from 375 to 400. After 45 minutes BBQ sauce on both sides then back to the grill for another 15 minutes. Put a chunk of wood on early. You can get too much smoke on chicken pretty easy. The skin will be crunchy from the higher heat and carmelazing BBQ sauce.
Good stuff Maynard!

sincitydisciple01 07-29-2013 09:56 PM

Quote:

Originally Posted by schmitty28 (Post 2570443)
hot n fast heard adam lang has a good method for wings read on mr bobs hog blog apl wings I think

Looking at the recipe now. Looks awesome! Maybe it's a Midwest thing, but am I the only one that gets a little spooked when they see Old Bay in the rub mix?

beer and bbq 07-29-2013 10:08 PM

Try splitting the wings at the joint. Lightly coat with olive oil then apply your dry rub. Usually cook around the275-300 range for 1.5 to 2 hrs, then finish off on higher heat yet to crisp up the skin so it is not rubbery. The rub I would use would be high in sugar compared to most with cayenne, so as your eating them you get a good taste with the smoke then a little kick from the cayenne at the finish. This is how I've made hundreds of wings that people enjoy here in buffalo, ny (home of the chkn wing)"


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