I put away the gasser for a few - (wings)


 
Clint

Clint

TVWBB Olympian
I haven't cooked over real fire (instead of propane) since I got the old Genesis Silver B ~1.5 weeks ago. I was going to cook the wings on it but then I came to my senses.

They came up to temperature slow, took longer than normal at almost an hour. I normally shoot for 425F for ~40 minutes but these ran around 350f for the first half hour+ before I offset the lid to get things up to where I wanted. It rocked @ 550F for a while but not long enough to crisp up the skin....... only ~30% of the skin was as crispy as I really like it, but these were really good anyway.

Pecan chips for the smoke, & the sauce was Franks RedHot Hot Wings (spicy version) with Marie Sharp's "Beware" sauce, some onion & garlic powder, black pepper, & a little sesame oil.

And now without further ado:


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pegged (a little too late) @ 550 (or maybe 525f)
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Please ignore the mess
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Glad to see you doing fire again! Gassers got there place and time, I know I've got three of them, but smoke and fire are hard to replace. Wings look great, I love em but can't grill em worth a hoot.
 
Rich Dahl said:
Glad to see you doing fire again! Gassers got there place and time, I know I've got three of them, but smoke and fire are hard to replace. Wings look great, I love em but can't grill em worth a hoot.
Click to expand...

Thanks Rich :) and everybody else :)

Practice makes perfect....... that's for sure. My "problem" today was I was just a little out of practice with fire management letting them run @ 325-350F, but I took some drastic measures and made sure they were better than anything I could buy by offsetting the lid.

You want a foolproof method (practiced MANY times by me)? Set the oven to 425F, lay out a layer of foil on the bottom rack (curve the edges to contain the grease), and set the wings on the top rack & cook to >180-190F, which should take ~40 minutes, then toss in your favorite sauce (or toss beforehand in Walkerswood Jamaican Jerk seasoning...one of my favorites flavors).

If you start with fresh wings I'll guarantee them Delicious :) ...I have no luck with frozen wings but I'd like to figure out something that works.....problem is I have great fresh sources so no need to practice.

Only problem with the oven method is unless your oven vents to the outside, you'll be smoking out your house.

Keep at it bud, you'll get it!!! Guaranteed!
 
***and don't worry about overcooking them. These were taken to 201.5F and were still juicy (not overcooked, mushy, or whatever). *fresh* wings are how I make it work...............for me. No wrong answers here, but that's how I like it.

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Last edited:
Great job on the wings Clint. Nothin' like old school fire and smoke to cook almost anything IMO.

Regards,

John
 
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