When it comes to wings, I find most people prefer a wing that has some crispyness to the skin. My wife and I are no exception.
Lately, my wing attempts have been getting better at achieving this desired crisp level.
I wanted to add another step ... why not put them in hot oil for a quick swim to see what happens.
Here was the set-up. Wings cooking on the 22", and the hot oil in a cast iron pan in the 18".
I find a light coating of EVOO and your favourite rub works just fine for wings.
The double-decker set-up is sweet for this amount of wings (just over 4 lbs).
All done indirect, using the Minion method in each basket with apple wood for smoke.
Intakes set at about one-third open ... maybe a half.
These are ready after 1.5 hours.
I fired up a full mini-chimney and dumped it into the 18.
This CI pan is 2" deep. I poured about a half inch of Canola oil to heat up.
I checked it with the Thermapen, and it was reading 400° +/- a few degrees.
I ended up doing 3 batches for about a minute or so each.
My wife made up some sauce with butter being the main ingredient.
She added some bbq sauce, and other stuff. Not exactly sure, but it was very good.
Also some homemade ranch dip.
These wings were the best I've done so far! Will do it again. Might mess around with different flavours.
Topic: Chicken Wing Experiment (Read 3152 times)
