How high do yal take your internal temp.. these ended up a little higher than normal.. turned out just fine.. but I usually take them to 200°F. That dark meat can take the heat without drying out!!!!
by KCs_BBQ
24 Comments
Ok-Measurement3882
I’ve never once taken the temp of wings.
DessertFlowerz
I don’t really worry about it. Low and slow until the skin looks how I like it.
Similar-Ladder9977
A probe is too unreliable on this thin of meat. Cook until meat pulls away from bone and grease starts to push through the skin is a good indicator. If you’re concerned, cut into one to see if the meat is white.
Magicshoes1999
Preposterous!
A37foxtrot
I don’t know anyone who temps their chicken wings. Color and skin crisp is my only indicator they’re done.
Staaaaation
When the skin has a crunch instead of a pull, the insides have been safe to eat for a while.
Financial-Football61
Alright that’s enough internet for today.
NinjaStiz
Bout 190°
OedipusPrime
Wings aren’t dark meat…
mp_tx
Never checked IT
Medium_Equipment_633
When the juices are clear you’re good to go
Fuzzy_Welcome8348
U don’t need to check it!
Mostly_Maui_Wowie
Yeah… I don’t temp wings.
ttschepe
205 here.
skippy-bonk
First few times I made wings I’d temp them. Best to get over 185 since they worn dry out and are actually better at higher temps. Typically, I grill them indirect hot for 30-60 mins until the skin looks good and crispy. Those look good!
joeydaioh
Anywhere between 190 and 200. I know a lot of people don’t, and I don’t temp every wing, but I like the confirmation of temp in some.
SeauxS
nothing wrong with 200 but 175 is long enough for me
gwestr
Pull it at 185F.
PeruAndPixels
Does being drummettes make a difference??
wilkerws34
Anything over 190 works for me, closer to 200 is 🤌🏻
panken
I prefer 200F minimum. Sometimes even 210.
donuttrackme
Just FYI, wings aren’t dark meat, they’re white meat. They have more fat than breast meat though, so can take more of a cook than standard white meat. Wings are basically in between dark and white meat, but it’s technically still classified as white meat because it’s mostly fast-twitch fibers.
24 Comments
I’ve never once taken the temp of wings.
I don’t really worry about it. Low and slow until the skin looks how I like it.
A probe is too unreliable on this thin of meat. Cook until meat pulls away from bone and grease starts to push through the skin is a good indicator. If you’re concerned, cut into one to see if the meat is white.
Preposterous!
I don’t know anyone who temps their chicken wings. Color and skin crisp is my only indicator they’re done.
When the skin has a crunch instead of a pull, the insides have been safe to eat for a while.
Alright that’s enough internet for today.
Bout 190°
Wings aren’t dark meat…
Never checked IT
When the juices are clear you’re good to go
U don’t need to check it!
Yeah… I don’t temp wings.
205 here.
First few times I made wings I’d temp them. Best to get over 185 since they worn dry out and are actually better at higher temps. Typically, I grill them indirect hot for 30-60 mins until the skin looks good and crispy. Those look good!
Anywhere between 190 and 200. I know a lot of people don’t, and I don’t temp every wing, but I like the confirmation of temp in some.
nothing wrong with 200 but 175 is long enough for me
Pull it at 185F.
Does being drummettes make a difference??
Anything over 190 works for me, closer to 200 is 🤌🏻
I prefer 200F minimum. Sometimes even 210.
Just FYI, wings aren’t dark meat, they’re white meat. They have more fat than breast meat though, so can take more of a cook than standard white meat. Wings are basically in between dark and white meat, but it’s technically still classified as white meat because it’s mostly fast-twitch fibers.
What’s that grill attachment?
I just try to pull north of 190.