Author Topic: Chicken Wings  (Read 1298 times)

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Offline BobDE

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Chicken Wings
« Reply #-1 on: December 24, 2016, 09:25:49 AM »
Did my first chicken wings on the BESRG. They were good, but not as crisp as we like. Would opening the lid make a difference?





We used Franks and butter on half. Did not see much difference. May just put the sauce on at the table next time.
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Offline TMB

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Re: Chicken Wings
« on: December 24, 2016, 10:08:40 AM »
Did my first chicken wings on the BESRG. They were good, but not as crisp as we like. Would opening the lid make a difference?



Before you put them in the chamber did you dry them off really good and did you use any oil?  Dry skin with oil = crispy skin
Also you might want to leave them in the fridge uncovered for a few hrs before cooking to air dry the skin

Lid up or down to me makes no difference while they are cooking, but i do open the lid last few mins just to release any moister that's in the chamber.  You could even rest them in the chamber for a few mins after you turn it off 
« Last Edit: December 24, 2016, 10:36:16 AM by TMB »
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Offline teesquare

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Re: Chicken Wings
« Reply #1 on: December 24, 2016, 10:30:39 AM »
Obie-Wan-Ka-Tommy know the Big Easy force....listen to him on this and have crispy chicken skin...( Even leave my split in half chickens in the fridge for 1-2 days prior to cooking.)
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Offline BobDE

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Re: Chicken Wings
« Reply #2 on: December 24, 2016, 01:05:53 PM »
Thanks Tommy! I will try that next.
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Offline TMB

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Re: Chicken Wings
« Reply #3 on: December 24, 2016, 01:10:14 PM »
Thanks Tommy! I will try that next.
Do and you get better skin and enjoy a yardbird more!
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Offline vido5257

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Re: Chicken Wings
« Reply #4 on: December 28, 2016, 09:26:22 AM »
Everyime I've cooked wings, I've done it with the lid closed and the wings at the top of the chamber... crispy everytime. 

Offline Smokerjunky

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Re: Chicken Wings
« Reply #5 on: January 03, 2017, 01:53:11 PM »
looks great - wonderful wings
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