I've noticed there are a ton of people that smoke their wings on cooling racks and others just smoke them directly on the cooking grates. What is the benefit of smoking the wings on cooling racks? Does it make the skin crispier? Is it an easier clean up process?
There has to be a reason for the cooling racks and just trying to determine what it is and if it's worth the $20-$35 investment.
John "JR"
Minnesota/ United States of America
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Yep, just like what Nate said, Easy to transfer. I use one anytime I am cooking or smoking anything small and numerous. Pork Belly Burnt Ends, Wings, Bacon, Meatballs etc. The rack just makes it easier.
They are also great for dry brining meats, as they allow air to pass under the meat.
Steve B right!, I put two in my cart and started looking at other stuff and snapped out of it, then clicked out of Amazon. Now they are just sitting there mocking me!
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Thanks everyone. I just ordered one from Amazon and hope to have it by this weekend. Probably the wrong forum for this, but anyone have suggestions about cooking temp? 275? How long should the wings should take? Couple of hours?
EZCUSE I cook my Wings hot and fast, like I do other chicken. You want at least 325. I do direct using Grillgrates over the charcoal. Without Grillgrates to act as a shield I would do indirect. If you smoke chicken at lower temperatures the skin tends to be rubbery and not crisp like you want for wings. I tried smoking low and slow before and it was smokey, but the skin was not crisp at all. I don’t recommend it. They will take 45 minutes or so at 325 or higher.
4 lb / 2 kg chicken wings, cut into wingettes and drumettes (Note 1)
2 tbsp baking powder (NOT BAKING SODA / BI-CARB SODA!!)
3/4 tsp salt
Oil spray
Instructions
Crispy Wings
If you are organized enough, uncover the chicken wings and leave them in the fridge for a few hours to dry out. Otherwise, use a paper towel to pat the wings dry.
Adjust oven racks to upper-middle and lower-middle positions.
Preheat oven to 250F/120C (all oven types - standard/convection/fan).
Line a baking tray with foil, then place a rack (like a cooling rack) on the foil. Spray the rack with oil spray.
Place wings in a large bowl or in a ziplock bag. Add the baking powder and salt, then toss to coat evenly.
Place the wings on the baking tray in a single layer with the skin side up. They should just fit snugly. They will shrink when they cook because the fat renders out so don't worry if they look too snug.
Place wings on the lower middle oven rack and bake for 30 minutes.
Move wings up to the upper middle rack and increase the oven temperature to 425F/220C. Bake for 40 - 50 minutes, rotating the tray halfway through.
Remove baking tray from the oven and let it stand for 5 minutes.
Toss wings in sauce of choice or serve it on the side to dip / drizzle on the wings, then serve.
I'm a fan of Frog Matts which are a Teflon coated 1/4" hole flexible grid. The beauty of these things is they can be grabbed by the bare hand and no burn. These do seem to slow down cooking some.
Bingo, you beat me to the punch CandySueQ . I used to use my stainless racks for many things but they got to be a hassle to clean. Switched to froggies and love them. I think the results are even better than the cooking racks due to the tighter weave of the mat itself (just my observation). Use them for wings, poppers, skewers, even some cuts of meat for convenience. Just pick up the mat and place in a pan. Mats go directly into the dishwasher, no muss, no fuss !
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