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Old 07-25-2006, 09:16 PM   #1
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Wing it tonight

After seeing Larry's wing spread I had to grill some up for myself.
The skin was somewhat rubbery. I guess I need some more lessons.

The taste was good though and there are non left.


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Old 07-25-2006, 09:19 PM   #2
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They look awesome Cliff !! I can't figure out how to get crisp skin without cooking direct myself. The legs added a nice touch.
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Old 07-25-2006, 09:23 PM   #3
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Great to see wing tips on, not much meat but traditional, Good looking wings indeed! =D>
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Old 07-26-2006, 03:31 AM   #4
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As far as Im concerened, the only way to cook "wings" is to either bread and deep fry or just deep fry and sauce...either way, they need to be extra crispy !!!
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Old 07-26-2006, 04:03 AM   #5
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Quote:
Originally Posted by john pen
As far as Im concerened, the only way to cook "wings" is to either bread and deep fry or just deep fry and sauce...either way, they need to be extra crispy !!!

YES !


That's the only way I do em.

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Old 07-26-2006, 05:22 AM   #6
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Re: Wing it tonight

Quote:
Originally Posted by Cliff H.
After seeing Larry's wing spread I had to grill some up for myself.
The skin was somewhat rubbery. I guess I need some more lessons.

The taste was good though and there are non left.


Cliff the wings look fantastic! The skin won't be super crispy because of the sauce, but shouldn't be rubbery like from smoked chicken. I did my wings indirect, but the temp was between 350-400 and the skin was getting crisp. But as soon as you add any type of sauce and continue to cook you're gonna lose the crispiness. Again, those are some beautiful wings!
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Old 07-26-2006, 08:52 AM   #7
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Good lookin wings. Once my rev marvins sauce arrives I'll be tryin some
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Old 07-26-2006, 03:36 PM   #8
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Cliff those look great
What kind of sauce did you use?
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Old 07-26-2006, 07:10 PM   #9
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Re: Wing it tonight

[quote=Larry Wolfe]
Quote:
Originally Posted by "Cliff H.":3dbrpew7
After seeing Larry's wing spread I had to grill some up for myself.
The skin was somewhat rubbery. I guess I need some more lessons.

The taste was good though and there are non left.


Cliff the wings look fantastic! The skin won't be super crispy because of the sauce, but shouldn't be rubbery like from smoked chicken. I did my wings indirect, but the temp was between 350-400 and the skin was getting crisp. But as soon as you add any type of sauce and continue to cook you're gonna lose the crispiness. Again, those are some beautiful wings![/quote:3dbrpew7]
I cook mine (Rev's & Honey Wings) at 400* and get crispy skin (with sauce).
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Old 07-26-2006, 08:29 PM   #10
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those wings look great. thanks for shareing.
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Old 07-26-2006, 11:48 PM   #11
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Quote:
Originally Posted by Puff
Cliff those look great
What kind of sauce did you use?
I used some SBR on about 1/2 of the bunch and Kraft original on the other 1/2. I like the way Kraft "SMILES" :biggrin: shines for pics.

I lit a full chimney of Kingsford and left the vents wide open and could not get the dome temp to go over 360 deg.
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Old 07-27-2006, 05:11 AM   #12
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Re: Wing it tonight

[quote=Finney]
Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by "Cliff H.":178wltsx
After seeing Larry's wing spread I had to grill some up for myself.
The skin was somewhat rubbery. I guess I need some more lessons.

The taste was good though and there are non left.


Cliff the wings look fantastic! The skin won't be super crispy because of the sauce, but shouldn't be rubbery like from smoked chicken. I did my wings indirect, but the temp was between 350-400 and the skin was getting crisp. But as soon as you add any type of sauce and continue to cook you're gonna lose the crispiness. Again, those are some beautiful wings!
I cook mine (Rev's & Honey Wings) at 400* and get crispy skin (with sauce).[/quote:178wltsx]

Guess you're just a better cook than me! 8-[
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Old 07-27-2006, 05:39 PM   #13
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Re: Wing it tonight

[quote=Larry Wolfe][quote=Finney]
Quote:
Originally Posted by "Larry Wolfe":363vm6zl
Quote:
Originally Posted by "Cliff H.":363vm6zl
After seeing Larry's wing spread I had to grill some up for myself.
The skin was somewhat rubbery. I guess I need some more lessons.

The taste was good though and there are non left.


Cliff the wings look fantastic! The skin won't be super crispy because of the sauce, but shouldn't be rubbery like from smoked chicken. I did my wings indirect, but the temp was between 350-400 and the skin was getting crisp. But as soon as you add any type of sauce and continue to cook you're gonna lose the crispiness. Again, those are some beautiful wings!
I cook mine (Rev's & Honey Wings) at 400* and get crispy skin (with sauce).[/quote:363vm6zl]

Guess you're just a better cook than me! 8-[[/quote:363vm6zl]
I've heard rumors to that effect. 8-[
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Old 07-28-2006, 08:50 AM   #14
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I wouldnt worry about it Larry, he thinks he is a better cook than a lot of us.
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Old 07-28-2006, 08:58 AM   #15
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Quote:
Originally Posted by Bill The Grill Guy
I wouldnt worry about it Larry, he thinks he is a better cook than a lot of us.

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