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rwalters 01-31-2013 01:54 PM

Party sized wings on a Weber Kettle
For all you guys that cook wings on your kettles... I have a quick question. I like mine cooked between 300-350 degrees. Knowing that, do most of you guys cook direct or indirect, or a combo of both? Thanks!!

Kloogee 01-31-2013 02:05 PM

When I do wings on my kettle, I do them indirect and then finish direct to get a little char and crispness.

tnjimbob 01-31-2013 02:13 PM

I start wings direct, then move to indirect until done, cooking in the same range - 300°~350°. The larger party wings usually take 45 mins. to an hour or so depending on quantity. I sauce them after cooking.

John Bowen 01-31-2013 02:15 PM

I go indirect the whole time – to make the skin crisp I add about a teaspoon of baking powder to my rub and after coating I let them sit on an open rack in the fridge a few hours (uncovered).

TIMMAY 01-31-2013 02:43 PM

I go indirect first, as hot as the kettle (bottom vent wide open) gets with a full chimney of lit blue. When they are cooked through I go direct for a few seconds per side to get a little char. I do this for wings, thighs, drummies. Doesnt matter what size.

chriscw81 01-31-2013 03:21 PM

indirect. now i want some wings!!!

Bubba Gup 01-31-2013 03:27 PM

2 Attachment(s)
I start indirect:
Attachment 75157
And finish direct:
Attachment 75158

scp 01-31-2013 03:31 PM

Indirect...they always crisp up just fine....but my rub has a bit of sugar..which may help

rwalters 01-31-2013 03:49 PM

Ok, another question...I have a large family, and we typically have others over when cooking wings. We normally devour a Costco sized bag of wings. Not sure if anyone can answer this, but bouncing between direct/indirect, do you think I could cook a whole bags worth of wings on a 26.75 kettle in one round? I don't have a 26.75 kettle, but would buy one if I knew it could handle that many wings at once...

Carbon 01-31-2013 04:08 PM

I normally do wings on the kettle, probably up to 3 to 4 lbs worth max, but when I need to do more at one time I do them on the UDS, crank the temp to 300+ and use the entire top rack.

rwalters 01-31-2013 04:13 PM


Originally Posted by Carbon (Post 2349338)
I normally do wings on the kettle, probably up to 3 to 4 lbs worth max, but when I need to do more at one time I do them on the UDS, crank the temp to 300+ and use the entire top rack.

Hey Carbon- I have done wings on my PBC, the same way you do them on your UDS. They are YUM. I guess you could say I'm just looking for the easiest way to cook the largest number of wings on one cooker, all at the same time. That 26.75 sure is big... but part of the grate would be lost if I can't use direct heat through the entire cook. Just lookin for a solution ;-)

Carbon 01-31-2013 04:29 PM

I've done an entire 10 lb bag of wings on the UDS but that required using both racks which also required switching the top and bottom racks during the cook (for even cooking) which can be a major hassle if you're not careful.

rwalters 01-31-2013 05:16 PM

Do most of you guys add wood smoke to your chicken wings...or just go natural with a nice sticky sauce at the end?

motoeric 01-31-2013 06:11 PM

I'd suggest putting another cooking grate on top of two firebricks. It'll dramatically increase your cooking capacity.


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