I searched all 20 pages here and didn't see a post on this. What's your recommended process for crispy chicken wings on the KBQ?
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Get a Weber.
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Get a Weber with a Vortex.
But, please, tell me. To get a KBQ.
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Looks nearly impossible with a KBQ.
Smoke 1st then put them in a 500-degree oven.
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The KBQ can get to 4000 or so. I'd do a test batch full blast and see what happens. Alternatively, start low and slow to get some smoke on them and then crank the fan up. But I tend to do wings on the SnS Kamado with a Vortex (basically the same as a kettle with a vortex). Ernest would be the one to chime in on this.
Now, the KBQ does chicken quarters like all get out. Get it hot and run with it.Comment
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Wings are best cooked at 325+, I prefer 375-400 myself. If the wood you use allows you to get those temps inside yours, go for it. My advice- cook them very well done, well past the minimum 165 IT for safety. Take 'em to 180-190, then they'll be good & crisp. Disclaimer- I don't own a KBQ, but a hot box is a hot box.Comment
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Crank that thing all the way up and let it rip. Run it with all the poppets open. The KBQ makes fantastic wings, and you can make a TON of them.
You can smoke them on very low heat for the first 10 mins or so. Then crank the heat. They will cook fast! So keep an eye on them. That convection action crisps them babies up like crazy.
All that are saying get a Weber.....laughable. KBQ wings are out of this world good. You are welcome at my place to try them!
If I am not frying wings, they are going on my KBQ over the Weber and Vortex every time.
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