Crispy wings

[smokyYank]

Howdy, all,

I want to "up my game" with grilled wings.

I don't want to use baking soda or powder because I can taste that. So I dry brine the wings overnight, then apply my homemade rub. I've been grilling them on my gasser, cranked all the way up, around 600. I leave the lid open so I can generate more Maillard; keep it dry heat, and keep flipping (like a steak).

A few questions:

1. Should I close the lid to keep in the heat?
2. Should I try this on my pellet smoker? It alleges to go up to 600. How might that be better?
3.I'd appreciate your suggestions revolving around just the 2 cookers mentioned above; I'm not going to get a charcoal or other cooker. Sorry, no Vortex!
4. Any and all other suggestions welcomed.

Thanks in advance.

[Steve R.]

While dry brining the wings overnight, do you leave them uncovered in the fridge? I find that allowing the skin to dry out helps the crispiness.

[Panhead John]

Agree…. I also dry them with paper towels after removing them from the package.

[smokyYank]

Yes, they are uncovered and on a wire rack, and dry them as well.

[jfmorris]

Kinda unrelated, but you mention the Vortex, which many here, including myself, often use.

I recently made 12 pounds of wings, split between the Weber Genesis gas grill (on a set of Grillgrates), and the Weber kettle (grillgrates over charcoal). So cooking method was the same - grilled on Grillgrate panels. But the fuel source was different - charcoal versus gas. Most of the family preferred the wings cooked on gas believe it or not, so for grilled wings, that will be my go-to cooker going forward, probably more than even the Vortex.

I'm with you on having reservations on the use of baking powder. I just dry brine my wings with salt, or seasoned salt, or a spicy rub, for a few hours or overnight on a sheet pan with a wire rack. Unless I am doing 12+ pounds like last time, in which case it was too many to put on a wire rack in a single layer, so I just used a salty rub in a big tupperware bowl that held all the wings, and stirred them around to coat all the wings, and put them in the fridge that way overnight.

[smokyYank]

Thanks. I also use the grillgrates, "fin" side up. Interesting that they preferred the wings done on the gasser. Any idea why? I believe that's "wet" heat vs. charcoal would be dry heat, and probably much hotter for more crispiness...

[jfmorris]

smokyYank I use the rail (fin?) side up almost all the time. The only time I woudl use the flat side up would be if I was going to griddle bacon, do smashburgers, or sear a steak. For chicken and chops I do rail side up.

The wings from the charcoal grill took up a little too much smoke I think. And the heat on the gasser was a little higher, so the gas cooked wings were a little crisper.

[captainlee]

I tried the method of boiling them first for about five minutes then on the grill. They came out surprisingly well. I didn't want to use the powders either. Check online there are some videos.

[captainlee]

It actually works, give it a try.

[Murdy]

I had a recipe for goose that attributed this method to Peking Duck. It involved quickly blanching the goose in a pot of boiling water, which sucked a lot of the fat out of the skin. The skin ended up beautifully crispy. Maybe the same thing is going on with boiling wings.

[captainlee]

Interesting, I have thought of doing a whole chicken in the blanch then.on the rotisserie.

[Spinaker]

Pat them dry before placing them on the grill if they are any moisture on them. You gotta remember, if there is any moisture on the top skin, you have to evaporate that before you get any browning.

Keep the lid open and keep flipping them. Watch for that crust to develop.

[smokyYank]

Indeed.

[Spinaker]

Sorry, had to make edits. That was tough to read before . 😂 I was in a hurry. 👌

[TripleB]

No VORTEX!! I am afraid then that all is lost.

For the want of crispy wings, the vortex was lost.
For the want of the vortex, the charcoal was lost.
For the want of charcoal, the Weber was lost.
For the want of a Weber, the Maillard process was lost.
For the want of the Maillard process, the cook was lost.
And all for the want of crispy wings.

[smokyYank]

Sorry, not on my $43K Azek deck! And the boss won't go for a flame-retardant mat, either...

[Sweaty Paul]

I’ve taken to using a rotisserie to cook my wings. My Napoleon has a basket for the rotisserie. I would also second (or third) patting the wings dry and making sure you dry brine on a rack, uncovered, in the fridge for a minimum of 12 hours.

Sweaty Paul

[Spinaker]

Nothing beats a real deep fryer, like my RV Works 4.5 gallon! 😎👌 Santamarina

https://cajunfryer.com/shop/ff2r-st-4-gallon-2-basket-fryer-with-stand/

[Santamarina]

Wow! You ain’t messing around with that thing! I’m surprised at how inexpensive it is for the quality it seems to be.

[Spinaker]

Honestly, it is in the running for the best purchase I’ve made for my patio. Thanks to Steve B

[bbq_esq]

Anyone do wings on the flat side of the grillgrates? I’m making a big batch for a party. I’ve found that smoke on wings isn’t universally liked, was just going to dry brine, toss in oil and onto the “flap top”. Biggest cooking area I have with 5.5 panels

[RichieB]

You want crisp, deep fry them.

[JCBBQ]

I’m with Spinaker Fry ‘em. That is THE best way for crispy wings. And if you want shatteringly crisp wings look into Korean fried wings. I’ve made Korean wings that were still crunchy the next day.

[PGH_RAM]

I've followed this recipe a couple of times, but cooked them on the grill instead of in the oven. The results are great.

https://www.seriouseats.com/the-best-buffalo-wings-oven-fried-wings-recipe

[BFlynn]

I was going to say "vortex".... But that's not an option.

I've never had an issue getting them crispy with that. If you can run 600, I'd give it the ol college try.

I'm also get better results when I split the drumettes and flats. The inside of that joint is harder to get crispy.