Another Wing Experiment

[MacEggs]

I fired up the KettlePizza, as I was craving some homemade 'za.

Earlier, I thought that I should cook up some wings in the KP after the pies are done. First time trying it this way.

Pies ...






Okay, back to the experiment.
This tray measures 14" in diameter, and came with the KP adaptor.




I picked up this pizza pan, and it measures 13" in diameter.
I decided to turn it upside down in the above tray, as I didn't want the wings to be sitting in their own grease.






3 lbs of wings. Light coating of EVOO, and this seasoning provided to me from MrHoss. Thanks, Mike!




I re-fueled the KP with some more wood.
I don't like to put anything in there when it's like this ...




Wings going in. The KP therm was reading around 600°.
At this point, I went with all the vents wide open.




The temperature slowly dropped. 16 minutes later, it was reading 400°.
Then after 30 minutes, it had gone below 350°. I decided to remove them.






Believe or not, the wings were done.  However, the skin was no where near being crispy. 

That seasoning is fantastic with chicken!

I tossed a dozen wings in a half cup of this wing sauce that I just picked up. 
It's good stuff.  A big jug ... I plan on doing more wings in the future.   
Only a dozen, as we were pretty full from eating pizza earlier.








I got to thinking about a number of things regarding this whole ordeal.

First - So much heat is lost with that big opening. Fine for pizza, as it's done in 8-12 minutes at most.

With that said, a voice in side my head screamed ...
"Hey dummy, why didn't you remove the KP adaptor, and cook the wings in the kettle with the lid on thus preserving more of the heat!!"

I had to agree with that voice. 

Second - Maybe have some hot oil handy as I did in THIS thread. Potentially have some flour handy, too.
I light toss, and into the oil for a 2 minute or so swim.  Then sauce 'em.


All in all, a great learning experience. I learn alot from my mistakes. Don't be afraid to experiment. 

[1buckie]

You're a rocket surgeon, man.....

....even if it's not going perfectly right with  new, ingenious setup, you have it figured out 1/2 way thru the cookup !!!!

Sure it''l be fine....you got a GALLON of sauce to play with & that's just for that flavor.....

The pies are past professionally done, too !!!!

[glrasmussen]

Pies look great! Do you have the steel plate to direct the heat down? Those temps should have browned the skin...

[MacEggs]

Do you have the steel plate to direct the heat down?

I will listen to the voice in my head next time. I go with this set-up above the cooking level. Foil and fire brick.

[MacEggs]

Alright ... as I had mentioned earlier in this thread, I was not pleased with the outcome of the wings.

It's the next day now, and I wanted wings ... so I fired up the 18.  Put the "already-cooked" wings on after a pre-heat.
Indirect - then direct ... and back and forth.  They were on for about 30 minutes or so.  Tossed in the wing sauce.

Much, much better!  My wife and I were very pleased with these.