Originally Posted by
LondonElite
Do you grill yours on direct or indirect heat?
Start on direct to crisp the skins, they should be darker than a golden brown. Then move them off the direct heat. Or just a lower heat if using a gas grill.
Originally Posted by
bensyd
25 minutes on direct heat would ensure a nice char!
When I do wings I put the charcoal baskets in the centre of the kettle and lay the wings in a circle around it. Works a treat.
Are they still crispy? I start on direct high heat to get them crispy, nearly the same as a fryer. As I've said though, most of my "recipes" are just trial and error, so I may not have the best method.
Originally Posted by
LondonElite
Wow. He must really be a meat lover!
lol...having some mild reactions to yeast, that's my kind of burger!