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-   -   Wings- hot and fast or low and slow? (http://www.bbq-brethren.com/forum/showthread.php?t=160215)

Bigbux58 05-05-2013 01:08 PM

Wings- hot and fast or low and slow?
 
Doing wings on the uds for the first time today... Need some advice on cooking them.

mn_big_dog 05-05-2013 01:11 PM

I usually do mine at 325+ degrees. Flip them about 1/2 way through. Toss them in sauce after they are done.

aawa 05-05-2013 01:12 PM

Hot and fast so the skin is crispy. If you cook it under 300 degrees the skin will be rubbery unless you cook the heck out of them so you can bite through it. When you do them 300+ the skin will be nice and crispy and bit through.

Carbon 05-05-2013 01:16 PM

I always do chicken at 350

Garrett 05-05-2013 01:17 PM

I do my wings above 300 degrees. Takes about 45 mins to an hour or so depending on temp and if your cooking drumettes or the whole wing. Higher the temp the better the skin will be. Low temps equals rubbery skin.

caseydog 05-05-2013 01:17 PM

I go hot and fast, too. Otherwise, as mentioned, the skin is rubbery.

CD

cpw 05-05-2013 01:35 PM

Hot and fast!

BBQinMI 05-05-2013 01:42 PM

I do both. My wings are rubbed with a mix of homemade rub and oil. Then they go on with smoke(generally apple) at 250 for 1 to 1 1/2 hours.

While they are smoking I make my own hot sauce. Its a mixture of franks hot sauce, cider vinegar, bourbon, and my homemade rub. I bring it to a boil and then take it off the heat to simmer.

to finish the wings I brush the sauce on and crank the heat up to about 350. Brush one side with sauce let go for 5 minutes, then turn them brush the other side and let go another 5 minutes. The come out fantastic with good crispy skin.

They are also great with just the rub and no sauce

hogheavens 05-05-2013 01:47 PM

Agreed hot and fast, to long and you will get the unpleasent oversmoked flavor

yakdung 05-05-2013 02:11 PM

I always inject my drumettes and wings and cook at 325 - 350.

sandy1975 05-05-2013 02:12 PM

Hot and Fast. I do mine at 400 to 450 and cook using plate setter on BGE. Indirect provides even cooking without burning. Nice and crispy everytime.

SmokinM 05-05-2013 02:33 PM

Hot and fast with direct or indirect?

caseydog 05-05-2013 02:40 PM

Quote:

Originally Posted by SmokinM (Post 2471087)
Hot and fast with direct or indirect?

I use both. Direct to crisp the skin, indirect to cook the meat through.

CD

bbqwilly 05-05-2013 02:50 PM

325 for 45 min on the UDS.

Bigbux58 05-05-2013 02:58 PM

Thanks... Very helpful.


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