Made some wings on the grill last night, looking for suggestions/tips
Should I put them over direct heat to get them crispier for 5-10? Want to make them better if you've got info!
by pkmntcgtradeguy
8 Comments
Trippz54
I’d have gone direct heat for a little longer, to get a little more color.
TazeThatMoFo
A little corn starch can help crisp up the skin, but i do feel it can take away from the smoke flavor.
Direct heat can work, but a two zone fire that you let get up to 450 F or more will also do the trick.
I also am a fan of a simple brine, dry or wet.
ascii122
Sometimes I cheat and use a hand held benzomatic propane torch to get the skin to crisp up right before serving. Especially if your coals are getting low. Depending on the sauce i’ll give them a little brush and then hit them with it so you get those caramelized bits. But those look pretty grubbing as is !
DrezDrankPunk
Sounds like you marinaded the wings which I don’t like to do as they have a hard time crisping up being so wet. I always dry rub and season overnight then indirect grill them and flash direct them to build up a nice char and color. Then sauce them IF sauce is desired (i prefer dry rub but I sauce once in a while) and put them off to the side so the sauce can form a slight glaze. Then take them off and toss them with a little more sauce.
Fantastic_Rice_1258
Have you tried a Vortex ?
john_redcorn13
Personally, I slow cook until they’re almost done dripping then direct heat until they crisp.
Mr_Gone11
The real question is how they tasted. Were they good? Were you satisfied?
TrashPandacampfire
Just for fun, try making wings with just a dry rub. (Nashville spicy style) I get much better carmelization and color from the fat rendering down.
Great this way and you can still toss them in sauce immediately before eating. What I have found is substantially less sauce used and way crispier wing. Like everything, the fun is in the attempts. Keep those wings coming sportsfans!
8 Comments
I’d have gone direct heat for a little longer, to get a little more color.
A little corn starch can help crisp up the skin, but i do feel it can take away from the smoke flavor.
Direct heat can work, but a two zone fire that you let get up to 450 F or more will also do the trick.
I also am a fan of a simple brine, dry or wet.
Sometimes I cheat and use a hand held benzomatic propane torch to get the skin to crisp up right before serving. Especially if your coals are getting low. Depending on the sauce i’ll give them a little brush and then hit them with it so you get those caramelized bits. But those look pretty grubbing as is !
Sounds like you marinaded the wings which I don’t like to do as they have a hard time crisping up being so wet. I always dry rub and season overnight then indirect grill them and flash direct them to build up a nice char and color. Then sauce them IF sauce is desired (i prefer dry rub but I sauce once in a while) and put them off to the side so the sauce can form a slight glaze. Then take them off and toss them with a little more sauce.
Have you tried a Vortex ?
Personally, I slow cook until they’re almost done dripping then direct heat until they crisp.
The real question is how they tasted. Were they good? Were you satisfied?
Just for fun, try making wings with just a dry rub. (Nashville spicy style) I get much better carmelization and color from the fat rendering down.
Great this way and you can still toss them in sauce immediately before eating. What I have found is substantially less sauce used and way crispier wing. Like everything, the fun is in the attempts. Keep those wings coming sportsfans!