Bull Are Crispy Wings Possible w/ RT-700?

sck77

sck77

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Looking for tips from you all out there on how to get crispy chicken wings using an RT-700. Not sure it's possible using a RT-700 on its own - fingers crossed. I was hopeful when making a lot of wings for Super Bowl guests using searing plates and some corn starch...but all were kinda rubbery on the outside. I put a little olive oil on each front and back to help the dry rub and corn starch then placed in refrigerator for a few hours before go time. Turned the grill to 415 and cooked first batch on searing plates until they hit about 170. Second batch was at Full.

I made some with the searing grates and some without. Both kinda turned out the same way. I saw a video from Jodie using searing plates in a sandwich form (top and bottom) but didn't seem to get crispy on even one layer for me - perhaps that is the way to go next time?

Though I was after just a dry rub taste with crispy skin, perhaps had I put a sauce on them and placed them back on? Or maybe I shouldn't have stored them in fridge at all? Or maybe too much olive oil? idk

Fingers crossed one of you out there can share a technique or recipe that works or just shoot me straight...

Appreciate any tips for this newbie RT-700 owner - thanks!
 
Adding baking soda (1tbl spoon) with a rub to dry wings really works. 225 for about 60 minutes and then crank to 400-450 for about another 45+ minutes, with a rotation at midway through. The baking soda raises the pH and creates a great environment for drying out the skin to get crispy. Just use a rub with little to no salt, as the soda has sodium in it. I have had luck with that method and they don't turn out too salty.
 
Roaniecowpony said:
If you wash your wings, put them in the fridge uncovered overnight to dehydrate the skin. Also a long medium heat 325F will crisp the skin eventually.
Click to expand...
Thanks so much for the suggestion. I have to admit I’m not keen on washing raw chicken nor leaving exposed to other food in fear of contamination. But you give me some good thoughts to consider. Thanks again!
 
I marinate wings in lemon juice and garlic and rub for a couple hours.. rec tec on smoke for 20-30 minutes... then 350 till crispy... you do have to turn wings. Also, I toss in bbq sauce and put back to stick sauce..

Chris
 
sck77 said:
Thanks so much for the suggestion. I have to admit I’m not keen on washing raw chicken nor leaving exposed to other food in fear of contamination. But you give me some good thoughts to consider. Thanks again!
Click to expand...

I rinse mine and then pat them all dry with paper towels before cooking / applying rub to deliver similar results to the fridge method.

With that said, I am always looking for new ideas and am going to give the baking soda idea from @Bytor a whirl as well. That’s a new one for me!
 
I am NOT a wings expert. In fact, i feel like wings are my arch nemesis. My struggle is doneness when your wings are not all the same size. Drummies take longer... where they sit on the grate impacts greatly. For my superbowl wings we had some at over 200 degrees and some that seemed under done.

I probably checked doneness on 15 wings (cause of my failures to date) and all registered above temp. But... really juicy wings and raw wings have the same texture and a good smoke means they are red which also looks raw... Everyone raved about them and my stomach rumbled like maybe they weren't done. MY NEMISIS... ha.

BUT...on this post... i have seemed to get the crispiness done right. And that is simply by doing slow at 225 to 275 at the beginning (depending on the temp outside) and then moving to 325-350 for the last 30-45 mins. The secret is i use spray butter. That is my key. When i move temp up i flip them.. squirt them and dust them just a bit with more rub. Then half way through the higher temp i flip them again and squirt them with spray butter a second time.

That spray butter turns almost into a hot oil right on the wings and crisps them up perfect.

My two cents and worth probably less. ha.
 
Post #4 suggests using baking soda for crispy wings. Post #9 suggests baking powder. Is it baking soda or baking powder, or do both work?
 
Hot Rolled said:
Is it baking soda or baking powder, or do both work?
Click to expand...

The article that I read a couple years ago called for baking powder. If I'm not mistaken, baking powder contains baking soda.

I don't know if you can view this short video, or if you need to be a member:
 
I have never tried baking powder, I will have to try. When doing wings, I usually over cook them a little to make sure I get crispy skin, but that is the way me and the wife likes them.
 
Go to Howtobbqright website and look for crispy grilled wings.

I have used this method 4 times now and they come out amazing every time. My friends beg me to make these wings now. Granted, i was using my gas grill, but i will be using it on my RT700 to add some smoke. The same principles applies, corn starch is the key, with high indirect heat which our RT700 can do.
 
My wife has used the baking powder method on wings in the oven,and it definitely worked...I'd suggest not using alot*
 
sck77 said:
Looking for tips from you all out there on how to get crispy chicken wings using an RT-700. Not sure it's possible using a RT-700 on its own - fingers crossed. I was hopeful when making a lot of wings for Super Bowl guests using searing plates and some corn starch...but all were kinda rubbery on the outside. I put a little olive oil on each front and back to help the dry rub and corn starch then placed in refrigerator for a few hours before go time. Turned the grill to 415 and cooked first batch on searing plates until they hit about 170. Second batch was at Full.

I made some with the searing grates and some without. Both kinda turned out the same way. I saw a video from Jodie using searing plates in a sandwich form (top and bottom) but didn't seem to get crispy on even one layer for me - perhaps that is the way to go next time?

Though I was after just a dry rub taste with crispy skin, perhaps had I put a sauce on them and placed them back on? Or maybe I shouldn't have stored them in fridge at all? Or maybe too much olive oil? idk

Fingers crossed one of you out there can share a technique or recipe that works or just shoot me straight...

Appreciate any tips for this newbie RT-700 owner - thanks!
Click to expand...
Anyway you cook wings you must boil them first about 15 min they shrink and when you cook they get crispy .
 
Both soda (bicarbonate) or powder (bicarbonate plus a weak acid) will work. I have just noticed that the soda is a little more forgiving, flavor wise, if too much gets added to the mix.
 

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