For the life of me, I can't get crispy chicken wings or skin on my Yoder Durango, even when I cook at higher temps. I did some thighs last night at 325º, and they were still rubbery. Perhaps I need to go to an even higher temp, like 375º or 400º. Thoughts?
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I'm baking my chicken wings in my large BGE at 475°. I Preheat the cooker to 475° and put the wings in. 7 minutes later I open the dome and turn the wings with my tongs. I close the dome and let them cook for 7 more minutes... Done! Nice and crispy.ðŸ‘ðŸ‘ðŸ‘
Where did I get that crazy idea? At Dominos.😆
Domino's makes much better chicken wings than I've ever been able to make at home. So... one day while I was standing in their store near my house waiting for my order of chicken wings to finish I asked the guy cooking them how hot do you have that fancy dancy conveyer oven turned up to? He said 475°. I said cool, how long does it take to travel from where you put them in until they come out the other side? He said 7 minutes. I said cool... then I told him I like mine with a crispy skin. He said cool... I'll run it through the oven twice then.😎
Sometimes you've just got ask the right guy the right questions.👌 That's reverse engineering at its finest!
However... I'm not done with that project yet because what makes Domino's wing better than anyone else's wings is their Mango/Habanero sauce that is the most Kick ass wing sauce to have EVER coated my taste buds. I'm actively working on reverse engineering that sauce.👍 I'm getting close. I've got the heat right with the proper quanity of habanero chilies but my version is too sweet so far, but I'm getting closer.🤔Last edited by Breadhead; July 18, 2017, 04:58 PM.
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How are you preparing the chicken. Wet brining will not give you crisp skin. And leaving in the refrigerator overnight will help dry out the skin. When you dry brine, try a mixture of three parts kosher salt to one part baking powder:
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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.
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TallTrees you can get nice skin on the durango. I've wet brined and dry brined. It doesn't matter, both work. I usually run between 375-410. Here's some I did last year using game changer brine and cherry wood running around 375.
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Breadhead Today, I ran about 400 for a whole chicken that I cut into pieces. Came out great. I may try Breadhead's idea of 475.
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Breadhead can you comment your preference on each one for direct and indirect heat?
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For chicken I don't use any direct heat. In my BGE I use my plate setter to make my cooker an oven so I'm baking my chicken. When I bake in the BGE I like to elevate my food up into the dome a few inches above the felt line because it's a little hotter up there. I cook to crispy looking skin.
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Originally posted by RonB View PostHow are you preparing the chicken. Wet brining will not give you crisp skin. And leaving in the refrigerator overnight will help dry out the skin. When you dry brine, try a mixture of three parts kosher salt to one part baking powder:
http://www.seriouseats.com/2016/10/h...ng-powder.html
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