Chicken Wing FAIL

Youngin' · 10-10-2011, 07:46 AM

I don't know what I did wrong.

I began to marinate the wings on Thursday for a cookout on Saturday. In one bag I used HDD and in other Oakridge gamebird rub. I put a 1/4 cup of EVOO in each bag with a 1/4 of the rub. Right before putting them on the gasser I put some more dust on them.

They cooked with some wood chips @ 200 for about an hour and a half indirect heat. Once I took them off, they all tasted the same. You couldn't taste either rub and all it was was strong smoke taste.

What do you think I did wrong?

Boshizzle · 10-10-2011, 08:02 AM

Maybe all you could taste was creosote? 200 degrees is a pretty low temp and it probably produced a lot of heavy smoke.

Try cooking the chicken at a higher temp in the 275 to 300 range.

BBQJack · 10-10-2011, 08:36 AM

it's been suggested to cook @ 375, since this is the frying temp of oil. Makes for crispier skin.

Redhot · 10-10-2011, 08:47 AM

I think higher temp, shorter cook time. I did mine indirect at 350-375, 20 minutes per side then a quick sear (less than a minute per side) over direct heat. I also let mine sit in the marinade for 3 days which caused the wings to soak up a lot of the rub. You don't have to go that long but I think an overnight marinade would produce much more flavor than just an hour or so. Mine came out perfect!

Another thing I read on the bag is that you should let the rub sit on the meat until it has rehydrated. It should not be dry when you put the chicken on the grill.

BBQ Bandit · 10-10-2011, 08:49 AM

Agree - sounds like an ill-burning fire.... did you let the smoke turn thin and blue first?
The skin would need a higher temp, too since you've marinated with EVOO.

Duplicating the low temp in the oven will leave you with less than desirable results with rubbery skin.
Don't ask me how I know this...

deguerre · 10-10-2011, 08:57 AM

With a cooker temp of only 200 and cooked for only an hour and a half were they even done?

kcmike · 10-10-2011, 09:33 AM

Quote:

Originally Posted by Youngin'

I don't know what I did wrong.

I began to marinate the wings on Thursday for a cookout on Saturday. In one bag I used HDD and in other Oakridge gamebird rub. I put a 1/4 cup of EVOO in each bag with a 1/4 of the rub. Right before putting them on the gasser I put some more dust on them.

They cooked with some wood chips @ 200 for about an hour and a half indirect heat. Once I took them off, they all tasted the same. You couldn't taste either rub and all it was was strong smoke taste.

What do you think I did wrong?

Strong smoke taste from a gasser leads me to believe you might have had too much smoke going on from your wood chips and the cooking temp was too low, IMHO.

If it were me and I was going to use a gasser, I'd probably just grill them indirect first with the burner on the opposite side on high, then I'd flip them over onto the hot side for a quick sear. If done right, they should only take about 40 minutes to an hour to cook, beginning to end.

In the end, it's very hard to say. Maybe a pic will help... these were boneless, skinless chicken breasts marinated in EVOO and Game Bird & Chicken rub for about an hour before putting them on the grill. I can guarantee you could taste the rub on these suckers...

Youngin' · 10-10-2011, 09:45 AM

Quote:

Originally Posted by deguerre

With a cooker temp of only 200 and cooked for only an hour and a half were they even done?

I finished them off on direct heat so the skin would crisp up.

Next time I'm going to try a higher temp for a shorter amount of time.

Groundhog66 · 10-10-2011, 11:45 AM

I had similar results when using the HDD rub (referring to lack of flavor, not too much smoke), and my wings were cooked to perfection. Perhaps you and I are just immune to the flavors in the rub

BluesDaddy · 10-10-2011, 12:32 PM

Well, I did HDD wings again yesterday. Probably above 375 for 50 minutes indirect, then less than minute per side over direct heat. Once again, they were stellar. I'm doing some leg quarters basically the same way today. I will let them cook indirect for longer.

krandy21784 · 10-10-2011, 05:11 PM

Quote:

Originally Posted by kcmike

Strong smoke taste from a gasser leads me to believe you might have had too much smoke going on from your wood chips and the cooking temp was too low, IMHO.

If it were me and I was going to use a gasser, I'd probably just grill them indirect first with the burner on the opposite side on high, then I'd flip them over onto the hot side for a quick sear. If done right, they should only take about 40 minutes to an hour to cook, beginning to end.

In the end, it's very hard to say. Maybe a pic will help... these were boneless, skinless chicken breasts marinated in EVOO and Game Bird & Chicken rub for about an hour before putting them on the grill. I can guarantee you could taste the rub on these suckers...

Those are a thing of beauty....I know what Im grilling on Sunday.....I will get some of that rub

captndan · 10-11-2011, 09:32 AM

Time and temperature are the main issues here. Keep in mind that marinating for more than a few hours is a waist of time. In fact some ingredients in the marinade can change chemically. So, more than a few hours can be counterproductive. All the suggestions here will help with near perfect wings next time. KISS this ain't no science project.

10-10-2011, 07:46 AM	#1
Youngin' On the road to being a farker Join Date: 09-09-11 Location: Miami, FL Downloads: 0 Uploads: 0	Chicken Wing FAIL I don't know what I did wrong. I began to marinate the wings on Thursday for a cookout on Saturday. In one bag I used HDD and in other Oakridge gamebird rub. I put a 1/4 cup of EVOO in each bag with a 1/4 of the rub. Right before putting them on the gasser I put some more dust on them. They cooked with some wood chips @ 200 for about an hour and a half indirect heat. Once I took them off, they all tasted the same. You couldn't taste either rub and all it was was strong smoke taste. What do you think I did wrong?

10-10-2011, 08:02 AM	#2
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	Maybe all you could taste was creosote? 200 degrees is a pretty low temp and it probably produced a lot of heavy smoke. Try cooking the chicken at a higher temp in the 275 to 300 range. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

10-10-2011, 08:36 AM	#3
BBQJack On the road to being a farker Join Date: 08-11-11 Location: Beaver, PA Downloads: 0 Uploads: 0	it's been suggested to cook @ 375, since this is the frying temp of oil. Makes for crispier skin. __________________ Primo Oval XL, Medium Big Green Egg, New Braunfels Off set, Weber SJ UDS, BRK

10-10-2011, 08:47 AM	#4
Redhot is One Chatty Farker Join Date: 04-26-10 Location: Memphis, TN Downloads: 0 Uploads: 0	I think higher temp, shorter cook time. I did mine indirect at 350-375, 20 minutes per side then a quick sear (less than a minute per side) over direct heat. I also let mine sit in the marinade for 3 days which caused the wings to soak up a lot of the rub. You don't have to go that long but I think an overnight marinade would produce much more flavor than just an hour or so. Mine came out perfect! Another thing I read on the bag is that you should let the rub sit on the meat until it has rehydrated. It should not be dry when you put the chicken on the grill. __________________ Michele >^..^< 22" OTS "Dirty Girl" Weber Performer/Cajun Bandit "Cajun Queen" GOSM "Bubba Q", Stovetop Smoker "Lazy Girl", ET-73 I WON A BBQ TD WITH NOOO MEAT BABY! Avatar by NorthwestBBQ Throwdowns! WWGALD

10-10-2011, 08:49 AM	#5
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	Agree - sounds like an ill-burning fire.... did you let the smoke turn thin and blue first? The skin would need a higher temp, too since you've marinated with EVOO. Duplicating the low temp in the oven will leave you with less than desirable results with rubbery skin. Don't ask me how I know this... __________________ Bacon should be capitalized as a pronoun for pork! A BBQ Servant; cooking for the Troops, Churches, and Charity Operation BBQ Relief founding member Lang 84 Deluxe Kitchen known as "The Glamazon" Custom Klose Backyard Chef... of Snot, 22.5 WSM Former smokers; Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP

10-10-2011, 08:57 AM	#6
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	With a cooker temp of only 200 and cooked for only an hour and a half were they even done? __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

10-10-2011, 11:45 AM	#9
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Downloads: 0 Uploads: 0	I had similar results when using the HDD rub (referring to lack of flavor, not too much smoke), and my wings were cooked to perfection. Perhaps you and I are just immune to the flavors in the rub __________________ Tim -

10-10-2011, 12:32 PM	#10
BluesDaddy Full Fledged Farker Join Date: 03-18-10 Location: South Metro Atlanta, GA Downloads: 0 Uploads: 0	Well, I did HDD wings again yesterday. Probably above 375 for 50 minutes indirect, then less than minute per side over direct heat. Once again, they were stellar. I'm doing some leg quarters basically the same way today. I will let them cook indirect for longer.

10-11-2011, 09:32 AM	#12
captndan is One Chatty Farker Join Date: 06-29-11 Location: Greeneville TN Downloads: 0 Uploads: 0	Time and temperature are the main issues here. Keep in mind that marinating for more than a few hours is a waist of time. In fact some ingredients in the marinade can change chemically. So, more than a few hours can be counterproductive. All the suggestions here will help with near perfect wings next time. KISS this ain't no science project.

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