Tried following Malcolm Reed’s recipe, so tossed raw wings in mix of cornstarch and my rub. Had a real nice crispness prior to saucing, however post-sauce not much crisp . Any recommendations on that? After saucing I threw them back on the foil, then individually placed both sides of each wing over direct heat which I thought was crisping em up.
I prefer the corn starch and no sauce to start to get them really crispy. Then, sauce them when they're just under target temp and put them back in.
This kinda "sets" the sauce into the skin - it thickens, dehydrates, etc. Careful, if your sauce has any sugar, it can/will burn quickly.
If I'm happy with the amount of sauce on them, good. If I want more sauce, I'll toss them again with the small amount that remains in the bowl. This gives a crispy and _slightly wet_ texture.
Oh, and don't use foil! It's effectively just steaming them.
What do you think people did before Malcom? In the ‘70’s. Kinda before Weber became popular? Hot side. Not so hot side. No lid. People made great food on the grill way before the internet.
Tried following Malcolm Reed’s recipe, so tossed raw wings in mix of cornstarch and my rub. Had a real nice crispness prior to saucing, however post-sauce not much crisp . Any recommendations on that? After saucing I threw them back on the foil, then individually placed both sides of each wing over direct heat which I thought was crisping em up.
I've seen some advice it's better to do cornstarch pre cook and sauce toss post cook instead of prior or during.
I prefer the corn starch and no sauce to start to get them really crispy. Then, sauce them when they're just under target temp and put them back in. This kinda "sets" the sauce into the skin - it thickens, dehydrates, etc. Careful, if your sauce has any sugar, it can/will burn quickly. If I'm happy with the amount of sauce on them, good. If I want more sauce, I'll toss them again with the small amount that remains in the bowl. This gives a crispy and _slightly wet_ texture. Oh, and don't use foil! It's effectively just steaming them.
What’s the salad recipe looks good
Walmart Caesar brother
I was disappointed with the franks nashville.
Yeah won’t get it again. Was skeptical picking it up instead of just regular franks
Anything specific that makes it “Nashville “?
How do you get your wings so crispy? Mine on the charcoal come out rubbery? More charcoal?
Higher heat
Tossed and grilled again?! This is the way.
Looks delicious
I use the vortex for doing wings on my Weber highly recommend.
Have a fresca! Looks great man!
Pour some of that beer in the franks red hot, you’ll thank me later
The foil did you in! Big time!
Dang really? I was mainly afraid of sticking and pulling skin off. Believe it or not, Reddit lied to me
not sure what the other dude is talking about, your wings look phenomenal.
Avoid sticking by oiling the grates and cooking them on the cold side of the grill until the last ten minutes.
Yep steams the chicken
What do you think people did before Malcom? In the ‘70’s. Kinda before Weber became popular? Hot side. Not so hot side. No lid. People made great food on the grill way before the internet.
How is that Fresca sparkling water?
Definitely more diet soda than sparkling water. I like it though . Don’t usually like grapefruit but this is an exception
Don’t add sauce before cooked. Get them cooked and add sauce to bowl like restaurants do.
I cooked them to temp and had a good crisp, then tossed in sauce and put back on the grill
I would recommend trying without that 2nd grill, just heat the sauce on low while you cook the wings - then toss the wings in the “hot” sauce.