I like wings that are really tender, where all of the parts are soft and easy to chew and the meat comes clean off of the bone....no chewy tendony bits. I can't seem to master this on my Performer. I know some people deep fry them after, but I want to find a method that is solely on the grill. I've gotten rubbery skin a few times and that was pretty bad.
I have grill grates and a slow n sear at my disposal. What temperature do I want to cut them at and how long? All, brine first or no?
Let me know your tricks! Thanks!
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I realize that you want a grill-only method, but consider sous vide. It works well for wings and tough cuts of meat. Cook them sous vide until tender, then sear them on a hot kettle.
I am FAR from a chicken expert but my understanding is that any brine/skin situations are separate issues from meat issues.
I do mine indirect using whatever heat 2 char-baskets produce. I can place them together in the middle and wings all around, on opposite sides with wings in the "middle lane" or together at one end. Doesn't make much difference. They cook until juices run clear. Basting occurs later/searing is optional for me.
All of which is to say, I never pay attention to crisp skin or whatever, so if you want that too, keep reading from someone else. But over cooked chicken is tough chicken.
Forget sous vide... You don't need it to make great wings...
Look into the Vortex...Buy the real thing and don't think that you can replicate it with other methods...
Wings don't need brined in my opinion...
Sous vide wings ?? What has this barbecue world come to .... Seriously. ??? ??? No way, Jose.
I don't have a vortex, but I have read that it will cook amazing wings. Go for that.
I will marinate wings for 24-48 hours, then use a homemade basket that goes in the center with a full chimney of lit charcoal.
Wings are indirect all around the perimeter. Usually done in about 45 minutes or so.
Sometimes I will cycle them into the middle for some char, but not for long as the flare-ups can be intense.
However, you want "melt in your mouth wings", so maybe sous-vide is the answer for you. YMMV
You Sir need a vortex ;)
Either get a medium vortex, or put your charcoal baskets in the center with a full chimney of fully lit coals, plus as many more coals as you can pile on. Let all of the coals get going really well, then put wings around the outside. I've done brined, not brined, tossed in flour, naked...it really doesn't matter. What matters is getting the high heat so the wings basically fry themselves. Did some vortex wings on Saturday and at one point I could actually see the oils in the skin boiling underneath the skin.
And don't shy away from the frozen wings, either. I now toss 'em on naked, still frozen. Works just as well as thawed, if your method relies on seasoning that comes at the end of the cook.
Quote from: SmokeVide on October 01, 2017, 05:06:46 PM
I realize that you want a grill-only method, but consider sous vide. It works well for wings and tough cuts of meat. Cook them sous vide until tender, then sear them on a hot kettle.
Throw in a couple of teaspoons of duck fat while they cook. It's ridiculous!
Thanks guys. While the Vortex looks like a good product, I've already invested in the Slow N Sear. Is the vortex that much better for wings? Can I get close to the same effect with the SNS?
I have both. I've used both. The Vortex is nice but the SnS is great. So after now using both, if I had known before I wouldn't have bought a Vortex unless money wasn't an issue. You also can make your own from a cheap stainless steel bowl using a hand held grinder. But if you have the money, it's a great item. Just not as important as a SnS.
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All great advice so far. I will only add that the chef is what makes great wings, not the grill or the gadgets. I've had truly great wings off of a kettle, a pellet smoker, a gas grill, over an open fire and so on. With wings, it's all about practice and refining technique. Use what you have and add to your set up as needed or to add a level of convenience.
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so vortex in middle or baskets in middle--400 degrees ..how long do you leave them around the perimeter? 60 mins?
Quote from: elninohese on May 22, 2018, 10:59:29 AM
so vortex in middle or baskets in middle--400 degrees ..how long do you leave them around the perimeter? 60 mins?
both baskets in the middle will work fine. 60 minutes is probably too long. 45 minutes is usually the time mine go for. olive oil, salt/pepper them up before you fire up the grill. circle the wings around the baskets and let er rip. there is more than one way to do wings....so try the different methods proposed and decide which works best for you. 1/2 the fun is experimenting.
Quote from: elninohese on May 22, 2018, 10:59:29 AM
so vortex in middle or baskets in middle--400 degrees ..how long do you leave them around the perimeter? 60 mins?
I put the full medium vortex in the middle with some cherry wood on the grate and let her get hot hot hot!! Put the wings around the perimeter. Put the lid on and rotate it every 15 minutes and temp them at the 45 minute mark. I always have crispy wings. I shy away from rubs with alot of sugar. They can "bark up" (burn) with a high sugar content rub.
My .02 worth. YMMV
J
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cool thanks...will try for long times than 30 mins...maybe more lump..higher heat in baskets...
Would cracking the lid work well with wings or would that be too hot? Also when cracking the lid and having the charcoal pushed to one side, which direction do you crack the lid? Have the lid hanging over on the same side as the charcoal?
I crack the lid opposite the fire.
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Right, same side as food. Cracking the lid over the heat lets the heat escape straight out, right there. Cracking it over food is like opening the lid vent "even more" ... it creates a bigger draft, and so, more airflow.
Thanks fellas!
Quote from: elninohese on May 22, 2018, 10:59:29 AM
so vortex in middle or baskets in middle--400 degrees ..how long do you leave them around the perimeter? 60 mins?
At 400 degrees yer gonna need an hour...At 500+ degrees 40-45 minutes is plenty...I flip em at 30 minutes...
Quote from: SMOKE FREAK on May 23, 2018, 03:59:27 PM
Quote from: elninohese on May 22, 2018, 10:59:29 AM
so vortex in middle or baskets in middle--400 degrees ..how long do you leave them around the perimeter? 60 mins?
At 400 degrees yer gonna need an hour...At 500+ degrees 40-45 minutes is plenty...I flip em at 30 minutes...
This sounds exactly right as far as time and temp. I was flipping them at 30 but the flip side never seams to get the same texture as the initial top side of the wings. I stopped flipping and just let them run a little longer and they turn out great.
I love vortex wings but my favorite are top rack wsm no pan wings.
Wings are always a work in fine tuning my process. I like the practice though.
I also like spreading the coals cooking direct and turning often. Many many ways to cook them
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Quote from: HoosierKettle on May 23, 2018, 04:29:57 PM
Quote from: SMOKE FREAK on May 23, 2018, 03:59:27 PM
Quote from: elninohese on May 22, 2018, 10:59:29 AM
so vortex in middle or baskets in middle--400 degrees ..how long do you leave them around the perimeter? 60 mins?
At 400 degrees yer gonna need an hour...At 500+ degrees 40-45 minutes is plenty...I flip em at 30 minutes...
I also like spreading the coals cooking direct and turning often. Many many ways to cook them
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That's how I always did em before the Vortex entered my life...
Still do em this way if I want em sauced...Thinned sauce...sauce and turn, sauce and turn. sauce and turn...
If I did wings @400 for an hour they'd be leather chips. At 500 degrees they'd be chunks of char.
Really? They're small pieces of meat. Legs and thighs don't take that long at those heats.
What am I misunderstanding here? Something-something-something crispy something?
With my kettles I just monitor the lid temp...Pretty sure it's not that hot at the grate...Temp is just a reference point so you can repeat the results...
Also I don't separate the two pieces of wing...But I doubt that makes much diff in the end...
Quote from: addicted-to-smoke on May 23, 2018, 05:12:29 PM
If I did wings @400 for an hour they'd be leather chips. At 500 degrees they'd be chunks of char.
Really? They're small pieces of meat. Legs and thighs don't take that long at those heats.
What am I misunderstanding here? Something-something-something crispy something?
Legs, thighs, wings, all take me 45 min to an hour around baskets or a vortex running wide open.
They are safe to eat before an hour but I like to render most of the fat and crisp the skin if I'm using the vortex cooking method.
My wsm wings take me two hours at 300 cooking direct.
It probably depends on how you like your wings cooked but that's how I prefer them.
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Well in the meantime will try my baskets full of lump-- all vents open--wings around the perimeter full vents open for 50 mins.....try to get crispy wings sort of like deep fryer--try to get temps 400
Don't be afraid to take one off and eat it. That's the best way to figure out if they are ready
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What Smoke Freak sez. The Vortex and a Weber are the tools of choice at me casa. Can't go wrong.
(http://www.hhsbbq.com/dsp/09-05-16/igloo-sv4.jpg)
(http://www.hhsbbq.com/dsp/09-05-16/igloo-sv5.jpg)
Okay, let's dive in! Sauces were served on the side... me BBQ sauce, and me Asian Hoisin Sauce.
(http://www.hhsbbq.com/dsp/09-05-16/igloo-sv6.jpg)
Really would like to try the vortex , but I normally use the SnS and they turn out wonderful. Dam I want some wings !!! Looks awesome !
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