We are getting together with friends at their place this weekend.
Dave wants to do wings and asked if I had ever done them before.
I have obviously, but never on a gasser, which is all that he has.
I mostly cook them using the vortex, but I know some folks cook indirect with a SnS or similar configuration. I presume I can cook them indirect on a gasser same as on a charcoal grill.
Is this my best bet?
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Yes, I cook indirect with my SnS, did this past Sunday as a matter of fact. I do it somewhat like a vortex cook, try and get my charcoal as hot as I can, open fully underneath.
I’d say indirect on the gasser, perhaps over no flame with all heat on other side depending on how many burners the grill has. Perhaps get some wood chips as well, in a foil boat over the high flame side to get some what of a smoke on them? This is really how I cook chicken thighs on my gasser as well and they turn out excellent. So I’d say the wings will be good too!
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I grill wings often on my Weber Genesis gas grill. I do it *DIRECT* but using a set of Grillgrate panels, which helps prevent flareups and burning. I preheat on high, then turn to med-low heat, and they take 30 or so minutes.
Not knowing anything about his gas grill, I would start by preheating the grill on high, then setting all burners to LOW when you put the wings on, and just go direct heat, turning every 5 minutes until done. If you want a sauce - I use buffalo sauce as a brush on sauce with my grilled wings - do it in the last 5 minutes. I season them with seasoned salt at the start of the cook.
If you start getting flareups on his grill, or burning stuff, THEN move to turning off some burners to create an indirect area, moving wings that won't fit into a pan/plate until you have room for them. But I would only go that route if you are having trouble.
My family loves grilled buffalo wings, with a little bit of char on them, which the Grillgrates do a fine job of providing from the preheat on high.
I do wings on my SnS kettle or the PBC all the time. Cook them indirect until almost cooked through and then finished over high heat. You would do the same with the gasser and agree with barelfly to add smoke via chips in foil if you can.Either way, just go indirect on the gasser with low/no flame under the wings and then finish over direct, high heat to get the skin crispy.I aim for about 300 or so on the indirect cook. If you have a low flame under wings, you want to flip halfway through. The indirect at 300 dries out the skin enough that it takes very little time to get some char/crisp on the skin over the flame. Wings cooked this way also have a tendency to cause flare ups on the direct, so gotta keep an eye on them.
Then once done I toss in the sauce off the grill. I never liked saucing wings pre-cook or cooking the sauce onto the wings
Ditto with ‘Ol JF there. Wings have a tendency to cook before the rest of the bird when they are connected, so ya might as well go with the flow since they are not connected. Go direct cept on low. Ya don’t wanna burn the little appendages to a crisp.
SnS Kettle
Napoleon 500 Pro gasser grill
Weber Slate 30” griddle
Gozney Arc XL pizza oven
Instant Pot Duo Crisper 8 qt
Cuisinart food processor
Kitchenaid Stand Mixer
Breville Smart toaster oven
Anova Sous vide (Pro version and Standard Version)
Cabella 15” Vacuum Sealer
Combustion Inc Wireless Probes (Gen2 upgrades)
Fireboard v2
Fireboard Spark
Fireboard Pulse (3) probes and S1G antenna
ThermoWorks RFX gateway and 2 RFX meat probes
Thermoworks IR gun
Thermoworks MK4
Thermoworks Zero
Thermoworks Signals
7 Shun knives (paring to 12" slicer)
Misen Chef's knife
Dalstrong Phantom Series Boning Knife
8-9 other knives (enough to get an eye roll from wife!)
2 Mandolins, 1 veggie spiralizer
Work Sharp E5 sharpener
Chef's Choice sharpener
Hone Rolling Sharpener
I know this is a stretch, but does he have a rotisserie attachment for his gasser? I have one for my Napoleon that has a basket accessory for the rotisserie. Good for wings, shrimp, veggies that avoids some of the challenges of using the direct method (although that will work fine). Here is a universal one sold on Amazon:
Not to start trouble or a whole new thread are they whole or split? Split are way less tasty and need much lower temp in my opinion,,, i never do split.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I see this thread keeps popping up for me. I want to throw out a trick I've used to "tame" a gas grill for doing indirect cooks like a turkey or ham for Thanksgiving or Christmas, to free up the indoor oven. I removed the cooking grates, and laid down a layer of thick heavy duty aluminum foil on top of the "flavorizer" bars in the past, with about a 1" gap around the perimeter of the grill. This allowed heat to come up, but prevented full direct heat in the bulk of the grill. It works pretty well if you feel you just must do indirect, and need to use the full grill, or most of it. I see no reason this wouldn't work for wings done indirect.
I still feel the best bet is just direct heat, full grill, and low flame on the burners, unless its just a real crappy gas grill with high flame shooting out of burned out burners, all the way to the grate... I've seen 'em like that!
Comment