Wing success

bbqking

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EX6, 2, 22” kettles, 18” kettle and a 26” kettleand a e310 gasser
I’ve done chicken a few times. The stuff with skin has always turned out tuff and chewy, or petrified skin. Olive oil and salt lick original rub. Half an hour at 350, the approx 35-40 at 400. They turned out perfect, the kids went nuts....since I only have a small pouch for good I had one without the buffalo sauce. It was very good. Had some bushes beans with sauce and bacon added.
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JpsBBQ

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I’ve done chicken a few times. The stuff with skin has always turned out tuff and chewy, or petrified skin. Olive oil and salt lick original rub. Half an hour at 350, the approx 35-40 at 400. They turned out perfect, the kids went nuts....since I only have a small pouch for good I had one without the buffalo sauce. It was very good. Had some bushes beans with sauce and bacon added.
Looks great , enjoy!
if you haven’t tried it, use corn starch just lightly sprinkled over any poultry after seasoning. It’s like air fried. It’s magic for crispy chicken skin, trust me.
 

AHoneyman

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I have tried multiple things for the grandkids and what they like best is thighs. They rip the skin off and go for the meat inside with all the moisture. My son tells me that a salt brine will crisp up the skin. But I generally do not have a warning when they are arriving to pre -soak.
 

7un47im3s

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EX4, WSM, E330, 22" Kettle
I tried wings out last night for the 1st time with no idea on time and temp and was too lazy to come here and look/see what others do. It's only wings right??? My go to prep for wings is to liberally apply cayenne pepper followed by copious amounts of Louisiana brand "red dot" hot sauce, let this rest at room temp for an hour, and hit em with lemon juice before they go on the grill. Always did them on the Genesis at 450* or so until they looked done 😃. i.e. fully rendered.......

So on the SF, didn't want to use the Genesis method so I started em out at 250* and let em run for a couple of hours, turning them over once or twice. Still used the "well they look done" technique which usually works on wings and when I took em off I thought "these look pretty damn good I should post a picture or two". By then I just wanted to get into watching some NLDS baseball and I managed to finish most all of the wings. A lot juicier using this method on the SF with a slight char on the exterior. Wound up using hickory pellets and the smoke was very pronounced, almost too much, but tasty nonetheless. I will give the bbqking method a try next. Thanks for sharing!
 
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