Very yummy. I struggled to control the temperature at the start, was aiming for 275f but overshot to about 300 and struggled to get it back down. When I put the wings in the temp dropped drastically and then wouldn't come back up as quickly as the initial climb, hovered around 225 but very slowly reached 275 around the middle of the cook. So temps were all round not as constant as they probably should have been, but overall the cook was successful.
Cooked for 1hr30, sauced up half of the wings before the final 30 mins. Flavour and crust was amazing, and the chunkier wings were juicy and perfect. The smaller ones suffered a bit and were kinda dry, but I think that was difficult to avoid due to their size. I can see this recipe being amazing for drumsticks and legs.
I used Blues Hog original rub and sauce. The sauce especially tastes amazing and next time I'm going to use more of it.
by _TheRocket
7 Comments
Looks amazing! I really need to stop looking at this group in the afternoon. Now sitting at my desk mouth watering and stomach growling.
To help with the wings drying out you may want to looking into a wet brine. I use it all the time for poultry and it creates a slightly more forgiving wing.
Those look great, nice job!! Looks like you’ve done them a million times.
That’s the “fun” of cooking on the Weber.
Is your water bowl filled or just covered in foil? I’ll fill it up when I want to keep temps lower and a bit more steady. Very easy for them to flare and get higher when just wrapping it and leaving water out
But did you do the burn in? Haha.
My Asian wife would be disappointed at the amount of meat left on those wings.
I usually have the same issues with the smaller ones so you just have to eye them closely when they’re almost done. This is my favorite way to make wings, they’re so flavorful. Looks great!