Chicken drumettes

[Breaktheory]

Finally managed to get crispy skin!
Seasoned with some meat church hog rub about an hour before the grill - nothing else.

425 on indirect for about 25 mins rolling occasionally
when they were golden I cranked it up with a hair dryer and gave them a good 5 minutes on the direct side above the freshly bellowed coals...

i think this this is a lesson that Kamado temps need to be about 50-100 higher than the recipe calls for

[Henrik]

Awesome! Yes, the air in a kamado is more moist, so I'm glad raising the temp helped.

[FireMan]

Yer gettin there, cool. Where are the pics? What crispy skin? Golden what?

[Mudbeaver]

Yeah, how do we know you even made wings? Could just be pulling our legs!

[Troutman]

Yup high heat is the answer. I may have a stamp made, don't know how many times folks ask about this, it's always the same answer. Glad it worked out for you.

[JeffJ]

The nice thing about a kamado is its depth. Cooking indirect above the fire, but at a distance, creates deeper color on the meat. I've been using my PBC and 14.5 for this type of cooking and I love it.