<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by simon j:
Since my WSM will be taken up doing ribs, I am going to try my first batch of Larry Wolfe's breaded chicken wings on my Weber One Touch gold using indirect heat. I assume I should be able to pull this off by using indirect heat. No doubt, I have less space for wings on the grill. But I'm thinking it will get a little hotter than 275F so it won't take as long as the 2.5-3hours. This should work ? Do I need to flip every half hour like Dizzy Pig recipe ? Anyone else have any thoughts ? suggestions ? </div></BLOCKQUOTE>
Yes, it will work and you should be able to hold the heat around 275º, just start via MM and only light about 4-5 coals and slowly bring your temps up. But, if the heat goes a little higher it will not hurt a thing, but you don't want it to be too hot. The basic concept of how this process works is the fat from the skin renders and is slowly roasting the crust giving you the frying effect. If the temps are too hot the cornmeal will crisp too fast, fall off and the fat from the skin will just drip off the chicken.
