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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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04-10-2011, 09:18 PM | #1 |
is One Chatty Farker
Join Date: 02-09-11
Location: Kearney, MO
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How long for chicken wings?
at 250° on the top rack of a 22.5" WSM? They've been on for an hour now...
Mike Oakridge BBQ
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Mike Trump Owner & Master Blender, Oakridge BBQ LLC ~ Visit Oakridge BBQ ~ Ole Hickory CTO 26˝" Weber Kettle |
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04-10-2011, 09:22 PM | #2 |
Full Fledged Farker
Join Date: 04-21-09
Location: Urbandale, IA
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We normally smoke then for 1 hour(we cook at 225) and then flip them for another hour. Flip once more to sauce and once it sets your good.
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Albino Rhino BBQ |
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04-10-2011, 09:50 PM | #3 |
is One Chatty Farker
Join Date: 02-09-11
Location: Kearney, MO
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Thanks, I'm going with that.
Mike
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Mike Trump Owner & Master Blender, Oakridge BBQ LLC ~ Visit Oakridge BBQ ~ Ole Hickory CTO 26˝" Weber Kettle |
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04-10-2011, 09:52 PM | #4 |
is one Smokin' Farker
Join Date: 12-18-09
Location: Fort Mill, SC
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Try marinating them in a spicy vinegar sauce first if your making spicy wings. I started doing this and OH man... love it.
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CatchaFire for Q. Q 4 Fun Blog BBQ is proof that God loves us and wants us to be happy. KCBS Member CBJ 55 gallon Texas Grill (deceased), CS-680 Louisiana Grill, Charbroil R2 unit, Weber Performer |
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04-10-2011, 10:05 PM | #5 |
is one Smokin' Farker
Join Date: 01-26-10
Location: Fall City, WA.
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Finish them off with some high heat (350+) to render down and crisp the skin
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Phil [COLOR="Red"]Damn Straight BBQ Team[/COLOR] [url]http://www.facebook.com/DamnStraightBBQ[/url] KCBS & PNWBA Member, PNWBA CBJ Superior SS-2 Backwoods Fatboy Primo XL Weber Ranch Kettle |
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04-11-2011, 10:00 AM | #6 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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The best wings I ever did were on my UDS. I coated them with olive oil and creole seasoning, then let them go on the top rack with no diffuser at a 225 lid temp for about three hours. They were not overcooked and the skin was nice and crispy. For whatever reason when I cook them this way the skin stays crispy even after saucing them.
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Thanks from:---> |
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