Originally Posted by work2fly (Post 33527773)

I've had success getting crispy but not burned wings both from the kamado grill and in the oven. The trick seems to be starting at a lower temp to render the fat, then increasing heat to crisp them up. Also, for the oven wings, I dry them in the fridge for several hours and toss them in salt, pepper, and some baking powder, which seems to help with the browning.

My favorite sauce is just Frank's red hot, butter, and enough cayenne powder to get the heat right

Originally Posted by JBord (Post 33527755)

But I still remember him throwing the chicken parts in the big paper grocery bag full of flour, salt, and pepper and shaking it around :).

Originally Posted by chgoeditor (Post 33528105)

I don't think so. If I had to guess, he's doing a salt and baking powder dry brine in the fridge.

Originally Posted by cblaisd (Post 33528213)

Oh my. You just evoked a long-forgotten memory of my mother doing the same thing 60 years ago. Thank you :)

Originally Posted by JBord (Post 33528266)

That's interesting, I hadn't thought of baking powder. I think I have a couple different experiments this winter. In JBord's Test Kitchen we do have two ovens, so maybe I'll make them both ways and have the audience taste test :D.

Originally Posted by corky (Post 33528164)

You add cayenne to the Franks hot sauce?? OMG. My mouth is burning just thinking about this.

Originally Posted by work2fly (Post 33527773)

I've had success getting crispy but not burned wings both from the kamado grill and in the oven. The trick seems to be starting at a lower temp to render the fat, then increasing heat to crisp them up. Also, for the oven wings, I dry them in the fridge for several hours and toss them in salt, pepper, and some baking powder, which seems to help with the browning.

My favorite sauce is just Frank's red hot, butter, and enough cayenne powder to get the heat right

Originally Posted by cblaisd (Post 33528311)

Charcoal-grilled thick on-the-bone pork chops (marinated in hoisin and soy sauces, brown sugar, grated fresh ginger, splash of orange juice), grilled (well, more smoked really) sliced zucchini, yellow squash, red onion seasoned with black pepper, basil, garlic salt and a touch of fennel, homemade sesame-molasses wheat bread, red grapes, homemade oatmeal butterscotch cookies for dessert.

Originally Posted by work2fly (Post 33528503)

I don't find Frank's to be very hot at all.

Originally Posted by braslvr (Post 33528687)

Neither do I, but it's so vinegary it ruins anything it touches. I actually don't do any sauce on my wings as I think it makes them un-crispy. I DO like them spicy though, so they are liberally dry coated in ground Thai chilis along with some salt and garlic powder before grilling low and slow.