Most people have trouble getting wings crispy unless they are fried. A lot of recipes I've read for grilling wings the authors think they need to add all kinds of weird ingredients like cornstarch or marinate them with some special concoction. As long they are cooked indirect at a high enough temperature they will "fry" in their own fat. My favorite wing is first cooked crispy with no marinate to burn, just plain wings...at first. Then I like them tossed in the sauce and thrown back on the grill for direct heat to give just a little char. Maj and I personally don't think smoke and chicken mix well. The smoke seems to penetrate too much and can over power all other flavors. I know many people like smoked wings but the charcoal flavor is enough for us.
1. I started with 2 dozen Smart Chicken fresh wings. (We will never buy a huge bag of frozen wings again) The grill is setup to cook indirect at 425 degrees.
2. After 20 minutes, I flip and cook another 20 minutes.
3. (40 minutes of total cooking time) The wings are cooked all the way through and crispy. Now time to pull them off the grill and toss with buffalo sauce. I like to toss some with my secret Mt. Fuji sauce.
4. Meanwhile I removed the plate setter and opened the vents, so I could crank up the heat for a direct cook. Once the heat is somewhere over 500 degrees, I throw the sauce covered wings back on.
5. Once I get the last wing on I start flipping the first ones. I move quickly, maybe 1 minute per side.
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