Food & Drink

Grilling chicken wings- not crispy

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Sep 6, 2002
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kool1 wrote: Everyone has their preference

I like drums for E-Z blue cheese dipping!
I never understood why wing joints don’t have rectangular little boxes for flat dripping. Otherwise agreed drums easier to dunk. Perhaps better for my belt line to stick with flats lol.
Autocorrect sucks
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Nov 15, 2008
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gr8dlr wrote: No matter the technique or method of cooking I recommend pouring boiling water or blanching your wings first. This technique is employed for Peking Duck and roasted squab/pigeon in Asian restos. Not sure the "why" but it works.
It par-cooks & tightens the skin.
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Jul 4, 2006
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GangStarr wrote: I never understood why wing joints don’t have rectangular little boxes for flat dripping. Otherwise agreed drums easier to dunk. Perhaps better for my belt line to stick with flats lol.
whoa! a flats dipping container!

patent that!
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Jun 4, 2020
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GangStarr wrote: If the OP is getting crispy flats I say go to a butcher and ask for all flats. They’ll do it if a real butcher.

Drum sticks are usually stringy I just avoid them. If I do buy drumsticks I’ll buy good quality and bigger isn’t better in my opinion.

I’ll probably get flamed for this. Go flats
We can agree to disagree! Drums FTW. (But I won't refuse flats either!)
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Flats because you can twist the ends & pull the bones out before you dip away!!


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Jun 24, 2006
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GangStarr wrote: I never understood why wing joints don’t have rectangular little boxes for flat dripping. Otherwise agreed drums easier to dunk. Perhaps better for my belt line to stick with flats lol.
I do prefer flats, but I don't dip either. I pour it on before bite.

And blue cheese over ranch all the way.
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Nov 3, 2008
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Hmmm, nobody suggested an air fryer. I still grill wings but now tend to use my air fryer. They get crispy, i don't lose meat due to sticking and built in portion control.... LOL.

If I have people coming over I will grill them.
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gr8dlr wrote: No matter the technique or method of cooking I recommend pouring boiling water or blanching your wings first.
We've started grilling our own wings only recently and the results are fine (not great, but satisfactory). I will definitely need to give this technique a try. And go tam flats!
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singhrh wrote: Hmmm, nobody suggested an air fryer. I still grill wings but now tend to use my air fryer. They get crispy, i don't lose meat due to sticking and built in portion control.... LOL.

If I have people coming over I will grill them.
Ppl aren't suggesting air fryer because the post is about "grilling" and getting em crispy.

If we eliminted the first requirement of "grilling", everyone would probably say if you want crispy => deep fry.
We're all bozos on the bus until we find a way to express ourselves...

Failure is always an option...just not the preferred one!
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Jan 27, 2004
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My method. Over the top. Lots of steps.

1. Cover in kosher salt or some sort of chunky salt and leave in the fridge over night. The salt will draw out moisture.
Pat dry.
Put it back in the fridge uncovered overnight again.
Some more moisture may draw out. Pat it draw.

2. Use a dry rub. Add some baking powder to the dry rub. Not too much salt in the dry rub because of the salt coating in step 1.

3. Cook @ a higher heat @ least 375. You need the heat to render out the fat.

3. Also get a cheap can of butter flavoured spray oil. Spray that every 15 minutes or so throughout the cook.
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UrbanPoet wrote: My method. Over the top. Lots of steps.

1. Cover in kosher salt or some sort of chunky salt and leave in the fridge over night. The salt will draw out moisture.
Pat dry.
Put it back in the fridge uncovered overnight again.
Some more moisture may draw out. Pat it draw.

2. Use a dry rub. Add some baking powder to the dry rub. Not too much salt in the dry rub because of the salt coating in step 1.

3. Cook @ a higher heat @ least 375. You need the heat to render out the fat.

3. Also get a cheap can of butter flavoured spray oil. Spray that every 15 minutes or so throughout the cook.
Will this work on bigger pcs? I have a couple packs of drummies in the freezer I might do Sunday.
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Gutty96 wrote: Will this work on bigger pcs? I have a couple packs of drummies in the freezer I might do Sunday.
Yah. It’ll work.

Those steps allow the following

1. Draw out moisture on the outter surface to make it dry

2. Baking powder also helps draw out moisture

3. Spray oil allows you to hit it with high heat without burning. Oil is also a great retainer of heat.
Also it has to be that cheap spray oil. It coats thin and even.
It also has to be cheap because the flavour gain isnt worth the premium of name brand Pam cooking oil.

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