Crispy wings on indirect heat

[whistlepig]

Thinking about trying wings on my Masterbuilt 560 tomorrow. It's indirect heat and I am wanting some crispy wings. The temperature range on a 560 is from 0-700 degrees. Just wondering if someone has a heat suggestion for crispy wings over indirect heat.

 

[chopsaw]

I do them on my weber around 450 . No flip. Indirect the whole cook

 

[civilsmoker]

I do wings at 375 all the time for crispy skin.

 

[civilsmoker]

Bingo....375 to 450 and you are covered!

 

[whistlepig]

Thanks a bunch. Going to the store tomorrow to pick up some wings!

 

[Brokenhandle]

waiting for the pics!

Ryan

 

[gmc2003]

I always do wings, heck all chicken parts on high indirect heat. I fire up the kettle/Vortex combo, open all the vents up, and then let her fly. I'm not exactly sure how hot it gets, but I need a glove when lifting the lid off the kettle.

Chris

 

[whistlepig]

I tried these last weekend. A generous amount of Mortons Natures Season and an equal amount of Kraft Grated Parmesan/Romano cheese with the wings tossed in a ziplock bag. Then about 50 minutes at 400 degrees on the Masterbuilt 560 with cherry chunks turning once. Sauced with Hooters wing sauce and some Hidden Valley Buttermilk for dipping.

I'll never deep fry wings again. I'll try to get some pics the next time. Tried smoking wings in the past with a MES30 but due to the low temperature limit (275 degrees) the skin was rubbery. The 400 degrees makes a huge difference. These were the best wings I have ever eaten.