Crispy chicken wings, using a Vortex and Blue Cheese dipping sauce

[deans6571]

I have another BBQ coming up this Sunday so will definitely try the old olive oil on the chicken pieces, before then cooking in my grill!!

God help me - those skins better be crispy!!!!!!!!!!!!!!!!!!!

Well, how was it??


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...well - they were a little more crispy than normal but still weren't as crispy as I would have liked (I would like a distinct crunch when biting through the skin!!)!!!

I previously covered them in olive oil and some chicken seasoning, and put them onto my grill, as soon as the charcoal was ready from the chimney (didn't preheat the grill before hand like I normally do), and just let them cook until my thermometer probe gave me a reading of 175F (the chicken temp is pre-set).

Food did taste great though but I think for the next session, I may switch back to how I used to cook before (preheat the grill for 10 minutes, and then sear the chicken for 1 minute each side, above direct heat, with the lid closed. Then switch to indirect heat until I get the required temp from the probe).

[HoosierKettle]

White or dark meat?  Don't be afraid to take dark meat to a higher internal temp. It is very forgiving and won't dry out. I usually cook it until I'm satisfied with how it looks and feels. Usually that's higher than 175. Breast meat on the other hand will dry out if taken much above 165 internal.


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[deans6571]

White or dark meat?  Don't be afraid to take dark meat to a higher internal temp. It is very forgiving and won't dry out. I usually cook it until I'm satisfied with how it looks and feels. Usually that's higher than 175. Breast meat on the other hand will dry out if taken much above 165 internal.


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...it was all white chicken meat - but still cooked it to 175F. It still came out very juicy though (juices were obviously clear!).

Just need to experiment with different methods.

[Mike in Roseville]

I am going to be trying these out on my 26.75" with my vortex tomorrow night!

[HoosierKettle]

I am going to be trying these out on my 26.75" with my vortex tomorrow night!

I don't have the vortex but I do have experience trying to get high heat out of a 26". If you want temperatures higher than 450 you will most likely need to leave the lid cracked while cooking.  I can get mine in the 650-700 range with lid cracked. Maybe using a vortex will be different and you won't need to crack the lid?  Keep us posted.


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[Jules V.]

I have another BBQ coming up this Sunday so will definitely try the old olive oil on the chicken pieces, before then cooking in my grill!!

God help me - those skins better be crispy!!!!!!!!!!!!!!!!!!!

If you want extra crispy whether chicken or pork belly, the trick is to remove the lid  on the  last 5-10 minutes of cooking. Removing the lid during indirect cooking will lower the temperature at a more gradual rate. Moisture coming from inside the meat will steam the skin  because of the sudden temperature drop when you remove the meat from a very high temperature grill. You will sacrifice some moisture inside the meat but you'll end up with a very crunchy skin.  You can also use an oven for the last 5-10 minutes. Just make sure the oven has been preheated to 400F then turn it off and leave the door partially cracked open.   Place the meat on a wire rack. Try it and you'll have a very crispy skin. 


JV

[deans6571]

I think is THE method to guarantee crispy chicken pieces:

http://weberkettleclub.com/forums/grilling-bbqing/vortex-fried-chicken-wings/

[SMOKE FREAK]

I think y'all missed the key part of the original post...In the fridge...

After rubbing or breading poultry parts I always put them uncovered in the fridge for an hour or so...It sets the breading and readies it for crisping on the grill...

Give it a try...Works for me...

[Transit98]

Looks like another killer recipe


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[griz400]

wings and abt's ... the only thing missing is some moinks   ... great batch of bbq there  ,,,