My wife is the wing cooker in our house. She uses Alton Brown's method .... steam the wings for 10 minutes, then refrigerate for several hours. THEN cook hot and fast (like 400F). When the skin is crispy to the touch, pull the wings, toss in your sauce and serve
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I just hit em at 325 on the Grilla, arranging around the rim, where the convection flow is the hottest, put thighs in the middle, and let em go until the thighs probe over 160. Understanding the airflow if you have any sort of convection effect in your cooker can make all the difference.
This is the same reason the vortex works so well. It creates a convection current that keeps the air moving in the cooker.Comment
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Salt, pepper, garlic, baking powder 20 hours prior and on a rack in the fridge uncovered. 20 mins @450° flip, 15 minutes flip, 5 mins flip, 5 minutes pull. Crispy enough for you?Attached FilesComment
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@ Sweaty Paul askedSmoked on the grill. They were good, but not the "sure thing" you get with Sous Vide and fry. However, definitely better regarding the smoky flavor.Have you ever tried crisping over a hot charcoal grill fire?
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The best solution is to call your area’s best wing joint. It’s about the only thing I’ve decided isn’t better smoked or grilled or worth the effort.Comment
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Thanks, all. Very good suggestions.
I took your [collective] advice and did the following:
About 2 lbs wing parts. Pat dry, put in fridge for 2 hrs to further dry out
Dry brine using about a teaspoon of Kosher salt per pound
Fridge another few hours
Pat dry again. Dust with a little baking soda, then dry rub.
Fired up the grill to around 500F, filled a smoke bag about halfway and lit it. Once it started smoking heavily, spritzed the wings with canola oil, put oil side down on the grill. Turned over once internal temp was about 125, spritzed again. Took off at about 170F internal.
Tossed in some hot wing sauce (not Franks, or anything else where vinegar is the first ingredient).
Absolutely flavorful, moist, almost crisp skin!Comment
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Switch to baking powder, and it will be better. The soda gives it an off taste to me. Add it at the same time as your salt. No oil neededLast edited by texastweeter; April 1, 2022, 03:03 PM.
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Got this in the mail today, as maybe I got some chicken wings in my latest crowd cow (I don't think I ordered them, so what do I know)?
Here's the video:
The oven theory applies to the grill, so it's airflow and heat. They don't note convection in this, but you'll see a lot of nice wings (in small batches), come out of air fryers, and that's just convection.Comment
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Also, recently seen from ChefSteps, they did a two stage cook in their new smart toaster oven (WANT, wife will kill me for putting that monster on the counter... WANT... wife will kill me)... where the first stage was steaming the wings, and the second was an air fry. As noted, air fry is actually convection baking... The air fry was to crisp up the cooked (par cooked) wings. Another example in the wide world of crisping chicken skin... heat + air movement.Comment
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Potkettleblack that machine looks awesome. Want, know I can't have. -
MsTwiggy she would find it and then I would have explaining to do. Have other plans for my MCS.
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350 degrees for chicken cooks. Low and slow is bad news.Comment
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In my experience... hot and fast is the only way to make chicken wings crispy. I shoot for 500 plus and usually use mesquite. Not quite like double fried wings but still crispy and good!Attached FilesComment
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Settled on wet brining at least 4 hours. Then dry the wings thoroughly. Apply dry rub. Then 400f or better on the ‘cool side’ with some Mesquite. The brining ensures the meat stays moist b/c I take them up to at least 185, sometimes more. I serve them dry, with dipping sauces on the side to keep them crispy. I Never submerge them in sauce, I find it’s too messy, and kills the crispness. 😎Comment
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