About to throw some wings on the PBC. Going to use a full large chimney starter, with the excess over 40 going in the basket. Will be lighting according to instructions, but plan to leave both rebars out the entire cook to hopefully crisp up the skin. What's your best guess for total cooking time? I was thinking maybe 35-40 mins per side? Thoughts?
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Club Member
- Jul 2014
- 108
- Signal Mountain, TN
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Pit Barrel Cooker
Weber Kettle Silver 18.5
Maverick ET-733
weber digital thermometer
make my own rubs
favorite beer: the one in my hand
When I do wings on the PBC, it's both rebar out and then I crack the lid after about 15 min. They're kinda hard to screw up. I'm sure they'll be good, but I've never found reason to cook wings for an hour. They handle heat fine and come out amazing off the PBC. Good luck.
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Charter Member
- Aug 2014
- 30
- Jax Beach
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Pit Barrel Cooker
iCelsius Wireless
Thermapen: Backlit
Favorite Beer: Bourbon
Yea I do my wings mostly like the original PBC video... I usually have 1 rebar out here in Fl. I put Pit barrel APR on the wings, start the wings all meat side down and let then go 25 to 35 minutes until I am getting some color. Flip them all and sauce them with my latest concoction. Lid back on for 5 minutes. After 5 minutes flip them again and sauce. Now crack the lid and let go another 5 minutes or so keeping an eye on them. Man they are great wings!
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Founding Member & Owner of SnS Grills
- May 2014
- 4890
- Charlotte, NC
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- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
Rubbery skin usually means you just didn't cook them long enough. Wings can tske a lot of high heat cooking sometimes to get skin crispy.
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