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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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05-05-2013, 01:08 PM | #1 |
Knows what a fatty is.
Join Date: 03-07-13
Location: Pittsburgh,pa
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Wings- hot and fast or low and slow?
Doing wings on the uds for the first time today... Need some advice on cooking them.
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05-05-2013, 01:11 PM | #2 |
On the road to being a farker
Join Date: 01-28-10
Location: Dodge Center,MN
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I usually do mine at 325+ degrees. Flip them about 1/2 way through. Toss them in sauce after they are done.
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05-05-2013, 01:12 PM | #3 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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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.
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~Ren~ Fat Kids Club Founding Member |
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Thanks from:---> |
05-05-2013, 01:16 PM | #4 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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I always do chicken at 350
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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05-05-2013, 01:17 PM | #5 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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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.
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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05-05-2013, 01:17 PM | #6 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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I go hot and fast, too. Otherwise, as mentioned, the skin is rubbery.
CD |
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05-05-2013, 01:35 PM | #7 |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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Hot and fast!
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05-05-2013, 01:42 PM | #8 |
Full Fledged Farker
Join Date: 04-26-13
Location: Michigan
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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 |
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05-05-2013, 01:47 PM | #9 |
Got Wood.
Join Date: 05-04-13
Location: columbus, ohio
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Agreed hot and fast, to long and you will get the unpleasent oversmoked flavor
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05-05-2013, 02:11 PM | #10 |
is One Chatty Farker
Join Date: 04-12-10
Location: Houston, Texas
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I always inject my drumettes and wings and cook at 325 - 350.
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05-05-2013, 02:12 PM | #11 |
Knows what a fatty is.
Join Date: 04-29-12
Location: akron
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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.
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05-05-2013, 02:33 PM | #12 |
Full Fledged Farker
Join Date: 04-20-13
Location: Tacoma, Washington
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Hot and fast with direct or indirect?
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22" Weber OTG w/ Craycort Grates, Jumbo Joe, 18" WSM, and 14" WSM |
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05-05-2013, 02:40 PM | #13 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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05-05-2013, 02:50 PM | #14 |
Babbling Farker
Join Date: 02-03-12
Location: Chickamauga, Ga
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325 for 45 min on the UDS.
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05-05-2013, 02:58 PM | #15 |
Knows what a fatty is.
Join Date: 03-07-13
Location: Pittsburgh,pa
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Thanks... Very helpful.
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