Tough chicken

Discussion in 'Grilling Chicken' started by dave11, Oct 30, 2007.

  1. dave11

    dave11 Smoke Blower

    Ok I have a small problem. When I grill chicken wings, it seems to be a little tough at the top of the bone. I grill it at 350, indirect, with the lid closed on my kenmore gasser, for 1 hour, then flip, and cook for another 15 min. Then I turn all the burners up full, and grill just enough to get the color I want. I dont know what Im doing wrong. Ive eaten some wings at other places that we all most falling off the bone. Ive thought about maybe wrapping them in foil at some point during the cooking process, but Im not really sure how that would turn out. Anyone have any ideas? Am I cooking it too long? Is it the chicken? Or is it me? Thanks
    Dave
     
  2. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    I'd say for wing's you're probably cooking to long and drying the chit outta them, cook over direct heat at a lower temp till the color ya like.
     
  3. dave11

    dave11 Smoke Blower

    Thanks Bubba, Ill give that a try.
     
  4. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Have you ever done em on the smoker............good stuff![​IMG]
     
  5. dave11

    dave11 Smoke Blower

    Yes I have. I like smoked chicken,but like a lot of other people on here, I don't like the skin. Beer can chicken is good too.The skin on that is good. I just cant seem to get the wings exactly like I want. Maybe the other wings I had were deep fried, and I just don't remember. Oh well, practice makes perfect. Even when you mess up, it's still good!
     
  6. richtee

    richtee Smoking Guru OTBS Member

    What IS this anti-skin fetish? Heck..I'll make cracklings outta it sometimes.
     
  7. pescadero

    pescadero Smoking Fanatic OTBS Member

    I haven't had any trouble with tough wings, but did decide to try somethng just a little different, this last weekend. Had the wonderful
    3-2-1 Pork method in mind and took a hint from that.

    Started by grilling a batch of wings over medium but direct heat, until they had great color and were nearly done. Then brushed on my Bulliard's Hot Wing Sauce. Knowing that they were close to being done, I turned the heat down even lower so as to not burn the coating. Nothing new or fancy about this.

    But when they looked like they were done and ready to eat, I foiled them and left them to the side catching indirect heat for about 15 minutes, while I finished up some side dishes.

    When I served the wings, they were the most tender and moist I have ever had. Close to falling off the bone.

    I understand that some won't like that texture. Don't think I will either, for a steady method. But it was fun variation and added a little twist to the normal fare. You might give it a try, just to see how you like it. If you do give it a try, let me know what you thought.

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