Tried grilling wings for the first time and really wasn’t a huge fan of them. The texture on some of the wings wasn’t great and kind of stringy. If anyone has any tips or advice I’d love to hear it.
by asp821
24 Comments
Street_Age8359
Lay out your wings on paper towel for like 30 mins let them dry then dab them with it. I add a few dry rub seasonings. Salt pepper what ever else you want. This will make the skin dry up so it will get crispy on the grill. Rotate when you cook. I rotate every 2-3 mins for 20-30 mins on low heat on blackstone.
BassWingerC-137
They may need more time. Take them to 185*+F. Needs to break down some of those stringy bits more.
Ddavis1919
They look awesome tho!
No_Employer9618
Look good to me (maybe a few more minutes)
Frosty-Cobbler-3620
Grilling is the best way.
Buttholepussy
A longer cook will definitely help. Wings are pretty forgiving with temperature.
Murrals
If you have a Weber charcoal grill. Look up vortex wings. You will change your mind.
AggravatingToday8582
They look good . You charred perfect
Chris_P_Lettuce
Wings were made to be fried, but I think grilling is the best way finish up smoked wings.
Ok-Frame-3937
Love them and they look delicious..😍
Emcee_nobody
I really don’t see any point to grilling wings as opposed to frying, smoking, or baking.
The direct heat from the grill only creates texture along the grill lines, which is not what I want when eating wings.
I prefer a more encompassing crispiness, meaning wider, less focused heat does the job so much better.
Just my opinion.
DIJames6
Grilled wings are the bomb.. Keep practicing.. You’ll get it down packed..
ss7164
More heat, more time..
ReconeHelmut
“First Time” and “Not a Huge Fan” should never follow each other. Especially in cooking.
anomie89
grillies be like “I love slimy burnt rubber”
jaesolo
I have a rotisserie accessory for my grill and got a “wing basket”, they tumble and turn into golden delicious wings.
stevenshom42
I typically reverse sear them. Dry brine overnight, cook on wire rack over pan in oven for around 20 min per side at around 200ish, then put them on Blackstone and sear all around. They turn out great IMO but it is a bit of a process.
tripebowl11
I do mine on Weber kettle grill. Get coals ripping hot and grill indirect. Coals on one side and wings on other with damper all the way open on the side the wings are on. I just let them go for 1.5-2 hours, let cool a bit, then sauce them in a bowl. The indirect heat almost acts like a convection oven and get’s them very crispy. Only way i’ll ever cook wings.
snotboogie
I will cook them at 300 in the oven until they are done and then crisp them on the grill for some flavor. I agree with the cornstarch and starting with dry wings.
wendellbaker
1. Dry rub 2. Grill them until they get grill marks, +/- 10 minutes per side 3. Transfer them to a sheet pan with a wire rack on it 4. n the oven at 225 for 3-5 hours.
They’re exceptional
Punch_Your_Facehole
The sear looks good. I would have cooked them over indirect heat for a bit longer.
DaClarkeKnight
The char and sear a good but then you need to cook them low and slow for the texture to be more tender. Smoker or oven for 2 hours
24 Comments
Lay out your wings on paper towel for like 30 mins let them dry then dab them with it. I add a few dry rub seasonings. Salt pepper what ever else you want. This will make the skin dry up so it will get crispy on the grill. Rotate when you cook. I rotate every 2-3 mins for 20-30 mins on low heat on blackstone.
They may need more time. Take them to 185*+F. Needs to break down some of those stringy bits more.
They look awesome tho!
Look good to me (maybe a few more minutes)
Grilling is the best way.
A longer cook will definitely help. Wings are pretty forgiving with temperature.
If you have a Weber charcoal grill. Look up vortex wings. You will change your mind.
They look good . You charred perfect
Wings were made to be fried, but I think grilling is the best way finish up smoked wings.
Love them and they look delicious..😍
I really don’t see any point to grilling wings as opposed to frying, smoking, or baking.
The direct heat from the grill only creates texture along the grill lines, which is not what I want when eating wings.
I prefer a more encompassing crispiness, meaning wider, less focused heat does the job so much better.
Just my opinion.
Grilled wings are the bomb.. Keep practicing.. You’ll get it down packed..
More heat, more time..
“First Time” and “Not a Huge Fan” should never follow each other. Especially in cooking.
grillies be like “I love slimy burnt rubber”
I have a rotisserie accessory for my grill and got a “wing basket”, they tumble and turn into golden delicious wings.
I typically reverse sear them. Dry brine overnight, cook on wire rack over pan in oven for around 20 min per side at around 200ish, then put them on Blackstone and sear all around. They turn out great IMO but it is a bit of a process.
I do mine on Weber kettle grill. Get coals ripping hot and grill indirect. Coals on one side and wings on other with damper all the way open on the side the wings are on. I just let them go for 1.5-2 hours, let cool a bit, then sauce them in a bowl. The indirect heat almost acts like a convection oven and get’s them very crispy. Only way i’ll ever cook wings.
I will cook them at 300 in the oven until they are done and then crisp them on the grill for some flavor. I agree with the cornstarch and starting with dry wings.
1. Dry rub
2. Grill them until they get grill marks, +/- 10 minutes per side
3. Transfer them to a sheet pan with a wire rack on it
4. n the oven at 225 for 3-5 hours.
They’re exceptional
The sear looks good. I would have cooked them over indirect heat for a bit longer.
The char and sear a good but then you need to cook them low and slow for the texture to be more tender. Smoker or oven for 2 hours
I’ll take it off your hands….
VORTEX for wings