I need help with chicken wings

[windquest2]

I apologize to everyone from going dark after the great wing smoke....Lot's of stuff has happened since the party, so I am just getting back to the Pit. The result was wonderful....great comments and everyone was happy.....and I cooked 480 wings.....you see why I took a little time off. For me the wings were bland, using only about 1/4 of the hot sauce called for and a mild hot sauce at that.....the folks I was cooking for don't like spicy anything....read all meals around here are so under seasoned they don't even salt and pepper.

For those who had suggestions, I used the smoke and hold....about one hour and 10 min in the PBC followed by saucing and then wrapping in triple foil and holding in a 170 degree oven. Out of the holding oven, a little more sauce and serve. I spent 9 hours doing the cook and the first off the PBC were just as good as the ons off at the end. I won't volunteer to that again anytime soon.

Thanks again to all that helped on the project, I will do a well seasoned batch soon about 24 wings!
Henry

[Spinaker]

Good to have you back.

[Steve Vojtek]

480 wings?? You have my Respect!!! Really thats just Awesome!!

[windquest2]

thanks...doing a butt today in the PBC

[scottranda]

480 wings... that's a lot!

[PappyBBQ]

480 wings... Can't even imagine... You rock.

[Breadhead]

Domino's pizza bakes their chicken wings in the same conveyor belt oven they bake their pizza's in both take 7 minutes @450°. I Order my chicken wings well done and they run them down the conveyor twice. They come out really nice. I bake my chicken wings in both my large BGE and my 26" Weber kettle & SnS at 450° and turn them after 8 minutes and pull atfter about 15 minutes. I toss them in butter and Franks Red sauce with some garlic added.

[windquest2]

I should give that a try before doing another "big" batch. I smoked them at about 350 for a little over an hour. Now I got the good smokey flavor which was important because I couldn't make them even slightly spicy, but a higher heat faster cook would have been helpful and a lot more crisp.

[Breadhead]

The crispness of the skin without over cooking the meat is what makes baked chicken wings either good, better or best. There's nothing worse than rubbery skin on a chicken wing. At 450° I cook to skin texture, nothing else. You won't over cook the meat.

[windquest2]

Thanks BH, I quite agree...these turned out rubbery in my mind, but were touted as the best wings ever by the masses. For my self, I like them crisper...but I think you are right and will try some high heat ones with some kick to them....Bland is as bad as rubbery.

[Breadhead]

Bland is totally unacceptable...😡