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In Reply to: wings posted by Ian on June 02, 2012 at 19:48:25:
we do wings at our place. i cook them in my FEC 500. i rinse them, then nice coat of olive oil, lay them out on the racks with drummies (head to tail) on one rack and flats on their rack. flats are meat side up at first. i do a very thin layer of cayanne pep and then a rub very similar to butt rub on both sides. the flats cook skin side up. the rub goes on both sides. set temp to 280. the flats get done in just over an hour, drummies a little longer. they are fine this way but we flash fry them to serve. i have tried various marinades over the years. doesn't seem to matter with the wings when you cook them as i do. if you cook them on a very hot grill may serve to retain some moisture. i also do the same process at tailgates with a weber ranch. do them indirect. if running late then maybe a bit of direct heat.
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