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Going to try wings this weekend...


GLOCKer
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Your preferred doneness may differ greatly from any suggestions- but a few days ago, I smoked drummettes @ ~205° (I like more smoke) for ~2 hours. I always finish by opening up my Big Joe to increase the temp for a crisper skin. The initial temp was mostly due to a brisket flat also being on the grill. That time also frame is a best guestimate because I was more focused on cooking to doneness. They were still very moist inside.

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Last weekend I cooked wings at 375° for 1/2 hour turning every 5 min. Indirect heat. Used apple wood for smoke with Honey Hog rub on my Kamado Joe Classic. I then put them in a crockpot on warm setting and we had them a few hours later when i had the fish fried. Everyone liked them.

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2 hours ago, Rod1 said:

Last weekend I cooked wings at 375° for 1/2 hour turning every 5 min. Indirect heat. Used apple wood for smoke with Honey Hog rub on my Kamado Joe Classic. I then put them in a crockpot on warm setting and we had them a few hours later when i had the fish fried. Everyone liked them.

I do mine at the same temp and times, but don't flip them more than once.  Typically at the 20 minute mark.  What is the benefit of doing them every 5 minutes?

 

i forgot to mention that mine are typically indirect too.

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