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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-25-2013, 08:09 PM | #1 |
On the road to being a farker
Join Date: 11-16-12
Location: Birmingham, AL
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Kamado Joe, Big Green Egg or ceramic grill owners. Chicken Wing help
How would you go about cooking chicken wings on a ceramic grill?
I was thinking indirect at 325 for 1-2 hours. Basting in wing sauce the last 15 minutes. Thoughts?
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Kamado Joe Classic |
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01-25-2013, 10:53 PM | #2 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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Yes, that will work. I usually get mine up to about 190*F before I take them off. This gives the skin time to render and become crisp. Be sure to put a pan under them. They will lose quite a bit of fat.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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01-26-2013, 12:07 AM | #3 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Figure pretty close to 1:45 or so.
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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01-26-2013, 08:06 AM | #4 |
Full Fledged Farker
Join Date: 12-20-07
Location: denton tx
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I go raised grid direct.....up in the dome with 375-425 dome temp for about 60 to 75 minutes.
One trick with wings is to start them all sitting on the grid same side up. This way ya know what you've turned over during the cook. t |
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01-26-2013, 08:18 AM | #5 |
Knows what a fatty is.
Join Date: 02-26-12
Location: Augusta ga
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Works fine for me. Cook them at a higher temp 350-375 to help crisps the skin.
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01-26-2013, 08:23 AM | #6 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Drop it like it's Hot, bro. Chicken is NOT a BBQ meat. Cook your wings at least at 350F. Less than an hour. Low and slow chicken gives you rubber skin. I deep fry wings in 15 minutes and it is way better than smoking.
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01-26-2013, 08:33 AM | #7 |
Found some matches.
Join Date: 04-15-12
Location: AZ
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I have made these a few times and they are the best wings I have ever had. They come out crispy and are awesome.
Light coat of olive oil Coat in Monterey steak seasoning for non sauced wings All cooking indirect. Cook 20 min at 250 Increase temp to 375 for 25 minutes (at the 20 min mark open up a few vents) Flip wings 15 more min at 375 Toss in your favorite sauce, or leave naked with the steak seasoning (my kids love the wings with no sauce and just the steak seasoning, I kinda like em to). Optional, for a dry buffalo wing (this is where these wings separate themselves from the rest) Coat in wing sauce Char on high on gasser for about 2 minutes per side You will get a crispy, slightly charred buffalo tasting wing. |
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01-26-2013, 08:54 AM | #8 |
On the road to being a farker
Join Date: 08-18-12
Location: marietta Ga
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Why the big production?
Throw em on the grill for about 30-40 min. Sauce with Franks Back on for about 10 190 temp Or deep fry for about 12-15 min Wings float when done Sauce Last edited by Motley Q; 01-26-2013 at 09:42 AM.. |
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01-26-2013, 09:41 AM | #9 |
On the road to being a farker
Join Date: 04-11-07
Location: West Okoboji, IA
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I like to toss them with some rub and corn starch before I throw them on the Egg. Cook them at about 400 for 45 minutes or so.
Love, love to glaze them with a mixture of honey, brown sugar, marmalade, sriracha, and peach habanero bbq sauce. Toss them in the same sauce after I pull them. Now I'm hungry... |
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01-26-2013, 09:41 AM | #10 |
Knows what a fatty is.
Join Date: 11-12-09
Location: Murrieta, CA
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I have an XL BGE and I do my wings direct at about 275° grate level for about an hour for small wings and maybe plus 15-20 minutes for large wings.
Cooked perfectly with cripy skin. I did these last week: Sesame Ginger Wings with a splash of cilantro and green onion
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BGE XL |
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01-26-2013, 11:38 AM | #11 | |
is One Chatty Farker
Join Date: 01-14-07
Location: Mount Washington, Kentucky
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Quote:
Can you post up a recipe for the sauce? jon |
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01-27-2013, 10:13 AM | #12 | |
Knows what a fatty is.
Join Date: 11-12-09
Location: Murrieta, CA
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Quote:
For my plate in the picture I did a quick toss in a bowl and then added some more greens for the garnish after I plated. Sesame Ginger: 1/2 cup Ponzu 1/2 cup Rice wine vinegar 3 Cloves minced garlic 1/2 cup Ginger jam 2 tsp Sesame oil 2 tsp Sesame seeds 1/2 cup Cilantro 1/2 cup Green onions If you don't have ponzu you can substitute soy sauce and lime, and if you don't have ginger jam you can substitute with fresh ginger and honey. Anthony
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BGE XL |
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01-27-2013, 11:05 AM | #13 |
somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
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That's how I doos it!
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Med Spicewine-adopted 3/13/10 CL Score 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 CL Score -SOLD Mini BGE-adopted 1/31/08 CL Score Traeger 075-adopted 12/3/11 CL Score Weber 1 touch CL Score Weber Spirit 500 CL Score Weber Smokey Joe Silver CL Score BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty |
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01-27-2013, 11:06 AM | #14 | |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Quote:
I better not even start talking about my wing process, it might make your head explode
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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