Rotisserie Wings


 
JimK

JimK

TVWBB 1-Star Olympian
Did some wings on the Searwood tonight. Used the rotisserie basket and it was nice and easy. I need to work on my temps/times, but am pleased with the results. Wings were crispy, but a little overcooked. Still, I inhaled them happily. :cool:

I tossed them in a little avocado oil, then seasoned with Kinder's "The Blend" (S,P,G). Ran at 375 for about 50 minutes, then 10 minutes at 435 to crisp them. Probably didn't need those last ten minutes, but I'm living and learning.




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Wilmer Cogburn said:
Great looking wings!

Tumble baskets are a bit of a PIA to clean though, at least mine is.
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Last night was a quick SOS pad treatment and straight into the dishwasher, which was about to be run.

Interestingly, I saw a video the other day where a guy stated he doesn't season his wings before cooking because half the seasoning ends up stuck to the basket. He seasons as soon as they come off, prior to saucing.
 
Last night was a quick SOS pad treatment and straight into the dishwasher
Click to expand...
I probably saw the same video you mentioned where the guy raved about the baskets and said he does not season until finished cooking, due to the season sticking to the basket.

That made me wonder about cleanup and if the dishwasher will get the job done.

Does the dishwasher do a good job, or do they still require elbow grease?
 
I watched that guy as well. MEH. If your seasoning is sticking there is too much WAY too much sugar in it. I like my wings smoky, spicy and hot. My seasoning is little to absolutely 0 sugar. No trouble with them sticking anywhere. Though I don't have any type of rotisserie attachment for my wings. Honestly with the pellet grills I don't really see a need for a rotisserie.
 
Looks good, do you really think the rotating basket made a more positive impact on the wings then say...just on the grates and maybe a flip half way through?
I go grates and sometimes you can see the grate impressions on them at the end but not always......

In my head you could do these 2 ways....high heat like you most likely did and sauce em up and eat them......easiest.
Or like I do on the E6 sometimes, smoke them on low for a couple hours, then hit them with some oil and flash fry them for crispiness...
I learned that one from the " smokehouse " style places around here........they deep fry of course for a minute or 2 but I just hit them in lots of avocado oil on the slate.......both are good in my books.
 
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