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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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Old 07-29-2013, 11:35 PM   #16
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Join Date: 11-18-10
Location: USA
Name/Nickname : Rick

Originally Posted by mtbchip View Post
Love wings... so much! I would like to be a part of that comp!

Cook'em hot and fast and dry rub only for a crispy treat. High heat (375) for 1.5-1.75 hours.

Seriously? You cook wings at 375F for 1.5 - 1.75 hours?
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Old 07-30-2013, 08:01 AM   #17
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Join Date: 02-24-11
Location: San Diego, CA
Name/Nickname : Chip

Originally Posted by J'ville Grill View Post
Seriously? You cook wings at 375F for 1.5 - 1.75 hours?
Yep! Usually put the wings on when he cooker is about 250 (esp when doing breaded wings, minimal smoke wanted). Don't forget now, using our ceramic cooker it's just about shut down and VERY little heat (and moisture) escapes while cooking. I am often saying "thing cooks like a microwave".....

Crispy is what the wife wants, crispy is what she gets!
Cooking on a Kamado, Weber Performer, Hibachi & MSR WhisperLite (my only gasser).
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Old 07-30-2013, 09:52 AM   #18
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Join Date: 07-28-11
Location: Westminster, MD

I won a wings comp on an UDS a few weeks back. Here's what I did. I separated the wings into the pieces you normally get when you order them at a restaurant. Rub with plowboys. Into the drum at 275 with a small piece of hickory. Turned them a few times during the cook & were done in about 45 minutes. They got done faster than I was expecting so I held them in a dry cooler. Fired up my charcoal grill & got it nice and hot. Put my special sauce in a big bowl. Put the wings on the hot grill for a few minutes, turning constantly to crisp up the skin. Then put them right into the sauce bowl. Toss them around & back on the the grill to caramelize the sauce. Turn constantly. They don't need to be on for very long. You can check out the pic of them in the turn in box on the link below.
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Old 07-30-2013, 11:25 AM   #19
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Join Date: 08-24-08
Location: Los Angeles

I regularly do wings on the drum at around 300F. And for even cooking I rotate the grate a quarter turn every so often.
....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven....
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Old 07-30-2013, 11:37 AM   #20
Take a breath!
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Join Date: 03-11-12
Location: phoenix,arizona

how i do wings,i get triple the amount because everyone love wings,you dont want to run out- i get my wings at costco and the n i get the sides when i'm lazy in get the kosher coleslaw in the 2 pound jars,i get 4 of them,then i get my water logged hickory chunk and i smokes the wings for like 4 hours on a medium hit,but everyone abouve are right too,if pressed for time 2 hours is enough on high heat.
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Old 07-30-2013, 02:04 PM   #21
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Join Date: 01-10-11
Location: Sugar Hill, GA

Do not fear the old bay in the APL recipe... I use that rub every single time I make wings. I do a couple things different, one of em being I do not cook em in the pan first. Takes longer, but thats just the way I do it. Only thing you might not be able to do is get the wings over direct heat for the char part of the recipe.
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Old 07-30-2013, 05:00 PM   #22
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Join Date: 01-07-13
Location: Noblesville,IN

yeah the old bay is good we put that stuff on everything might be a Midwest thing but those wings sure are good I bbq half and make the other half hot wings
char griller 5050/ homemade offset
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chicken wings, ugly drum smoker

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