Wings….OH ………WINGS!!!!

[JC in GB]

Thanks eddie, wings can be a lot of work on the gill, but these pre-cut wings make it as easy as it can be......season up and grill away!

There are actually 2 functions of cornstarch, and they are the molecular level.

First, on the raw chicken the starch attracts the water at the molecular level to act as an emulsifying agent for the chicken juice and thereby helps the rub "stick" a whole bunch better. Combined with the rub its almost like a supper thick dry bbq sauce.

The second, during grilling it protects the meat by absorbing the moisture and wicking it to the surface allowing it to evaporate as the heat increases. As the moisture evaporates a "ridged network" of starch molecules is left behind creating a crispy texture (interlaced with he rub...yum)......This "crispy" texturing for wings starts happening when the INT of the wing hits 185 (after a would be stall temp of 175-180 deg) and is about perfect at 200 ish.....(this in a 375-395 degree convection oven/grill)

As an fyi we always corn starch our hand cut fries as well.

Thanks for that information. I am sure to give that a try next time I do wings.

JC

 

[civilsmoker]

I'll have to look for it . That butter flavor in franks comes from somewhere .

I bought a little jar from Amazon because I thought it was a specialty thing..... and about a week later I was at the GS with the wife and went through the bulk section and there sits a whole shelf of gallon cans for 1/6th the price as the amazon stuff..... Live and learn.

Thanks for that information. I am sure to give that a try next time I do wings.

JC

Its worth it! Have to let me know what you think!

 

[pushok2018]

Fantasist lookin wings! Nice presentation!

 

[civilsmoker]

Fantasist lookin wings! Nice presentation!

Many thanks push, much appreciated!

 

[Pit pixie]

I wish I was there, they look so amazing

 

[civilsmoker]

I wish I was there, they look so amazing

Many thanks pixie! It was a party for sure! Crazy thing is 4 of us almost consumed the whole lot in one sitting!

 

[WV_Crusader]

Well done! I love wings done this way!

 

[Buckeyedude]

Thanks eddie, wings can be a lot of work on the gill, but these pre-cut wings make it as easy as it can be......season up and grill away!

There are actually 2 functions of cornstarch, and they are the molecular level.

First, on the raw chicken the starch attracts the water at the molecular level to act as an emulsifying agent for the chicken juice and thereby helps the rub "stick" a whole bunch better. Combined with the rub its almost like a supper thick dry bbq sauce.

The second, during grilling it protects the meat by absorbing the moisture and wicking it to the surface allowing it to evaporate as the heat increases. As the moisture evaporates a "ridged network" of starch molecules is left behind creating a crispy texture (interlaced with he rub...yum)......This "crispy" texturing for wings starts happening when the INT of the wing hits 185 (after a would be stall temp of 175-180 deg) and is about perfect at 200 ish.....(this in a 375-395 degree convection oven/grill)

As an fyi we always corn starch our hand cut fries as well.

Going to be trying this. Thanks for input!

 

[civilsmoker]

Well done! I love wings done this way!

Many thanks WV!

Going to be trying this. Thanks for input!

You are welcome and hope your next batch turns out….we love them!