Wings ... bone towards coals ?

Junebo · 12-31-2012, 07:43 PM

Question about cooking wings. I buy the pre-seperated for convenience. I saw a video where they put the bone side of the drum sticks pointed towards the coals and the wings on the outside farther from the coals. Anyhow, is it better to point the bone side to the coals ? I always laid the fatter peices/sides towards the coals.
Any thoughts/advice from the Brethren ???

Ron_L · 12-31-2012, 07:55 PM

I've never thought about it. I just cook them :) I do flip a couple of times.

mbshop · 12-31-2012, 08:00 PM

no idea either. i just lay them out and cook indirect. i also rotate them around at least once.

MilitantSquatter · 12-31-2012, 08:10 PM

Have a link to vid ?....... How did they look ?

Kenbo · 12-31-2012, 08:12 PM

I've always done the meat toward the heat source, bone away. Mine seem to cook better, more even that way....but YMMV.

El Ropo · 12-31-2012, 08:32 PM

did that video happen to be from youtube? 99% of the cooking/BBQ videos there are misleading and downright wrong.

Any time I'm cooking indirect, I always put the fattier, meatier part of the meat closer to the heat source.

Brisket, point closer to heat. Chicken leg quarters, meaty thigh closer to the heat. Whole poultry, dark meat end closer to the heat. Tri-tip, thickest part closest to the heat.

I'd think the same thing would apply to wings. Which ever part is meatier and thicker would be positioned closer to the heat source.

NS Mike D · 01-01-2013, 12:10 AM

If you need to be concerned how you place the wings in your cooker, it's too hot. If one side is hotter, then yes, bone side makes sense since skin will burn before meat and bones,

but I will add that I spent four years at UB(buffalo) and a deep fryer and franks hot sauce with butter is the only way to make wings.

Smoothsmoke · 01-01-2013, 12:19 AM

I'm with Ropo, meatier side towards the heat source.

12-31-2012, 07:43 PM	#1
Junebo Is lookin for wood to cook with. Join Date: 09-01-11 Location: Cool, California	Wings ... bone towards coals ? Question about cooking wings. I buy the pre-seperated for convenience. I saw a video where they put the bone side of the drum sticks pointed towards the coals and the wings on the outside farther from the coals. Anyhow, is it better to point the bone side to the coals ? I always laid the fatter peices/sides towards the coals. Any thoughts/advice from the Brethren ???

12-31-2012, 07:55 PM	#2
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	I've never thought about it. I just cook them :) I do flip a couple of times. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

12-31-2012, 08:00 PM	#3
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca	no idea either. i just lay them out and cook indirect. i also rotate them around at least once. __________________ george spam, can't live without it

12-31-2012, 08:10 PM	#4
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	Have a link to vid ?....... How did they look ? __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

12-31-2012, 08:32 PM	#6
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	did that video happen to be from youtube? 99% of the cooking/BBQ videos there are misleading and downright wrong. Any time I'm cooking indirect, I always put the fattier, meatier part of the meat closer to the heat source. Brisket, point closer to heat. Chicken leg quarters, meaty thigh closer to the heat. Whole poultry, dark meat end closer to the heat. Tri-tip, thickest part closest to the heat. I'd think the same thing would apply to wings. Which ever part is meatier and thicker would be positioned closer to the heat source. __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)

12-31-2012, 08:12 PM	#5
Kenbo Found some matches. Join Date: 12-05-12 Location: Round Rock, TX	I've always done the meat toward the heat source, bone away. Mine seem to cook better, more even that way....but YMMV.

01-01-2013, 12:10 AM	#7
NS Mike D Full Fledged Farker Join Date: 08-08-11 Location: Huntington, NY	If you need to be concerned how you place the wings in your cooker, it's too hot. If one side is hotter, then yes, bone side makes sense since skin will burn before meat and bones, but I will add that I spent four years at UB(buffalo) and a deep fryer and franks hot sauce with butter is the only way to make wings. __________________ Fast Eddy 120 WSM 22 WSM 18 La Caja China #2 Weber 22 Kettle Brinkman Vertical Charcoal (out on loan) Weber Q 200 Weber Summit Series Gasser

01-01-2013, 12:19 AM	#8
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA	I'm with Ropo, meatier side towards the heat source. __________________ Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers